At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Nov 23, 2021
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Sushi 69?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. CHSC 113947.1How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Sushi 69's team
Is this your place?
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.The county found: “Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food…”
Then the next one.
Show what you did
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 8 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestNov 23, 2021Routine inspectionGreen placard
This one: Green placard, inspected Nov 23, 2021.
1 violation listed, 0 marked critical.
Not critical (1)
Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113947.1 Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
EarlierSep 25, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 22, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed strainers in two handwashing sinks in facility. Maintain all sinks empty and accessible at all times.
The department's words
CHSC 113953.1 Observed strainers in two handwashing sinks in facility. Maintain all sinks empty and accessible at all times.
EarlierMar 5, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Multiple employees lacked Food Handler Certification. All employees serving, storing, or preparing food are required to have a valid Food Handler Certification.
The department's words
CHSC 113948 Multiple employees lacked Food Handler Certification. All employees serving, storing, or preparing food are required to have a valid Food Handler Certification.
EarlierMar 28, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Add consumer advisory for raw food (sushi) to your menu.
The department's words
CHSC 114093 Add consumer advisory for raw food (sushi) to your menu.
EarlierMar 27, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Cutting board located on left side of front area hand sink. To prevent cross contamination install a 6 in splash guard on left side of hand sink.
The department's words
CHSC 113953.1 Cutting board located on left side of front area hand sink. To prevent cross contamination install a 6 in splash guard on left side of hand sink.
Observed chemical spray bottles stored over food. Ensure all chemicals are stored below and away from food or food contact surfaces. Chemicals relocated.
The department's words
CHSC 114254.2 Observed chemical spray bottles stored over food. Ensure all chemicals are stored below and away from food or food contact surfaces. Chemicals relocated.
1. Observed bag of onions stored on floor. Ensure to store all food at least 6 inches off the floor. Onions relocated. 2. Observed raw fish being prepped at the 3 compartment sink. Ensure all food preparation occurs at the designated food prep sink to prevent cross contamination. Clean and sanitize 3 compartment sink prior to use.
The department's words
CHSC 113984 1. Observed bag of onions stored on floor. Ensure to store all food at least 6 inches off the floor. Onions relocated. 2. Observed raw fish being prepped at the 3 compartment sink. Ensure all food preparation occurs at the designated food prep sink to prevent cross contamination. Clean and sanitize 3 compartment sink prior to use.
1.Observed non-commercial toaster oven and rice cooker in use. All equipment is required to be commercial grade. Toaster oven must be located under the grill. 2. Facility is using a bamboo sushi rice mixing bowl. Bamboo is not an approved food contact surface. Replace bowl with non absorbent food contact surface. 3. Observed cutting board with deep cuts and staining. All food contact surfaces must be smooth and non absorbent. Replace cutting boards. 4. Observed a small loose piece of metal on clean in use cutting board. PIC stated they use steel wool to scrub cutting boards. When steel wool starts to lose its integrity replace immediately to prevent physical hazards from getting into food.
The department's words
CHSC 114130 1.Observed non-commercial toaster oven and rice cooker in use. All equipment is required to be commercial grade. Toaster oven must be located under the grill. 2. Facility is using a bamboo sushi rice mixing bowl. Bamboo is not an approved food contact surface. Replace bowl with non absorbent food contact surface. 3. Observed cutting board with deep cuts and staining. All food contact surfaces must be smooth and non absorbent. Replace cutting boards. 4. Observed a small loose piece of metal on clean in use cutting board. PIC stated they use steel wool to scrub cutting boards. When steel wool starts to lose its integrity replace immediately to prevent physical hazards from getting into food.
No sanitizer set up upon arrival. Ensure a bucket of sanitizer solution is set up during all hours of operation to sanitize food prep surfaces. Store wiping cloths in sanitizer solution when not in use. Provide chlorine sanitizer at 100 ppm. Mix tsp of bleach per gallon of cold water. Change sanitizer every 2 hours to keep the right concentration. Sanitizer made. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. Ensure a bucket of sanitizer solution is set up during all hours of operation to sanitize food prep surfaces. Store wiping cloths in sanitizer solution when not in use. Provide chlorine sanitizer at 100 ppm. Mix tsp of bleach per gallon of cold water. Change sanitizer every 2 hours to keep the right concentration. Sanitizer made. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
EarlierOct 20, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Hand sink in kitchen blocked with rag bin. Hand sink on sushi line blocked with rolling cart. Ensure hand sinks are accessible at all times. Hand sinks unblocked.
The department's words
CHSC 113953.1 Hand sink in kitchen blocked with rag bin. Hand sink on sushi line blocked with rolling cart. Ensure hand sinks are accessible at all times. Hand sinks unblocked.
No consumer advisory written or verbal for sushi product. Discussed with owner to add written consumer advisory to menu. *These items served with raw fish. Consuming raw or under cooked meats/seafood can increase your chance for food borne illness.
The department's words
CHSC 114093 No consumer advisory written or verbal for sushi product. Discussed with owner to add written consumer advisory to menu. *These items served with raw fish. Consuming raw or under cooked meats/seafood can increase your chance for food borne illness.
EarlierAug 7, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
a. Clean food debris from all equipment handles (refrigerators). b. Replace torn gaskets on both 2-door refrigerators.
The department's words
CHSC 114175 a. Clean food debris from all equipment handles (refrigerators). b. Replace torn gaskets on both 2-door refrigerators.
Clean ceiling grate above food prep area.
The department's words
CHSC 114149 Clean ceiling grate above food prep area.
Obtain and use at least one probe thermometer.
The department's words
CHSC 114159 Obtain and use at least one probe thermometer.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Sushi 69, you can:
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Let Sushi 69 know
Ask for the manager. Sushi 69 can only fix what it knows about.
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Complain directly to the health department
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Search the county's inspection lookup for the name or license number L11141.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.