At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 20, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Sushi-Ko?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113996 CHSC 113996How 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-Ko's team
Is this your place?
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Fix it together
Follow the steps for each item, with the rule beside it.
Show what you did
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 20, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 20, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierNov 6, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed Unagi stored in toaster oven measured at 96.5 and stored without temperature control. Operator states Unagi is precooked and reheated to serve as ordered. PHF that is reheated must be hot held at 135*F or 41*F below if not served immediately. Operator returned Unagi to refrigeration. Disonctinue holding PHF at room temperature without any form of control.
The department's words
CHSC 113996 Observed Unagi stored in toaster oven measured at 96.5 and stored without temperature control. Operator states Unagi is precooked and reheated to serve as ordered. PHF that is reheated must be hot held at 135*F or 41*F below if not served immediately. Operator returned Unagi to refrigeration. Disonctinue holding PHF at room temperature without any form of control.
EarlierApr 8, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed shrimp at 60F thawing on counter. Cold hold potentially hazardous food (PHF) at 41F or below. Thaw using approved methods such as in refrigeration or submerged under cool running water. Shrimp moved to refrigeration.
The department's words
CHSC 113996 Observed shrimp at 60F thawing on counter. Cold hold potentially hazardous food (PHF) at 41F or below. Thaw using approved methods such as in refrigeration or submerged under cool running water. Shrimp moved to refrigeration.
EarlierFeb 14, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
TPHC labels for rice and batter only had discard time. / Provide proper label with time taken out of temperature control and 4 hour later discard time.
The department's words
CHSC 114000 TPHC labels for rice and batter only had discard time. / Provide proper label with time taken out of temperature control and 4 hour later discard time.
EarlierJun 14, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sushi rice and batter lacking TPHC labels. / Discard food missing TPHC label and are out of temperature. Provide TPHC label with name of food, time finished being made and 4 hours later discard time.
The department's words
CHSC 114000 Sushi rice and batter lacking TPHC labels. / Discard food missing TPHC label and are out of temperature. Provide TPHC label with name of food, time finished being made and 4 hours later discard time.
EarlierJul 28, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Owner only had 1 shell stock tag from 2020. Owner stated all other tags were discarded. / Discontinue practice. Tags must be kept in chronological order for 90 days after supply has been exhausted.
The department's words
CHSC 114039.4 Owner only had 1 shell stock tag from 2020. Owner stated all other tags were discarded. / Discontinue practice. Tags must be kept in chronological order for 90 days after supply has been exhausted.
Corrected during the inspection
EarlierJan 26, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 21, 2020Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed employee rinse off dirty dishes to load dish washer. Said employee unloaded clean dishes without washing hands between actions. / Discontinue practice. Wash hands in between handling clean and dirty dishes.
The department's words
CHSC 113953.3 Observed employee rinse off dirty dishes to load dish washer. Said employee unloaded clean dishes without washing hands between actions. / Discontinue practice. Wash hands in between handling clean and dirty dishes.
No hot water available at 2-comp ware wash sink. / Repair to provide at least 120F hot water.
The department's words
CHSC 114192 No hot water available at 2-comp ware wash sink. / Repair to provide at least 120F hot water.
Corrected during the inspection
Multiple live adult and juvenile cockroaches seen in back kitchen especially the back corner by the ice machine. / Contact professional pest control services to eliminate all cockroaches. Facility must close and deep clean. Facility may not re-open if cockroaches, live or dead, are observed.
The department's words
CHSC 114259.1 Multiple live adult and juvenile cockroaches seen in back kitchen especially the back corner by the ice machine. / Contact professional pest control services to eliminate all cockroaches. Facility must close and deep clean. Facility may not re-open if cockroaches, live or dead, are observed.
Corrected during the inspection
EarlierAug 19, 2020Routine inspectionViolation(s) Found
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee rinse off dirty dishes to load dish washer. Said employee unloaded clean dishes without washing hands between actions. / Discontinue practice. Wash hands in between handling clean and dirty dishes.
The department's words
CHSC 113953.3 Observed employee rinse off dirty dishes to load dish washer. Said employee unloaded clean dishes without washing hands between actions. / Discontinue practice. Wash hands in between handling clean and dirty dishes.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
No hot water available at 2-comp ware wash sink. / Repair to provide at least 120F hot water.
The department's words
CHSC 114192 No hot water available at 2-comp ware wash sink. / Repair to provide at least 120F hot water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Multiple live adult and juvenile cockroaches seen in back kitchen especially the back corner by the ice machine. / Contact professional pest control services to eliminate all cockroaches. Facility must close and deep clean. Facility may not re-open if cockroaches, live or dead, are observed.
The department's words
CHSC 114259.1 Multiple live adult and juvenile cockroaches seen in back kitchen especially the back corner by the ice machine. / Contact professional pest control services to eliminate all cockroaches. Facility must close and deep clean. Facility may not re-open if cockroaches, live or dead, are observed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 12, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee seen eating lunch in kitchen. / Do not eat in food prep areas.
The department's words
CHSC 113977 Employee seen eating lunch in kitchen. / Do not eat in food prep areas.
EarlierFeb 11, 2020Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Employee seen preparing raw shrimp. Said employee then handled raw vegetables without washing hands in between. / Discontinue practice. Hand wash between handling raw meat to vegetables to prevent cross contamination.
The department's words
CHSC 113953.3 Employee seen preparing raw shrimp. Said employee then handled raw vegetables without washing hands in between. / Discontinue practice. Hand wash between handling raw meat to vegetables to prevent cross contamination.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Dishwasher recorded with 0ppm chlorine solution. / Repair dish washer to dispense at least 50ppm chlorine solution. Discontinue use until repaired. Set up ware wash sink for 3-step wash method as shown on posted placard.
The department's words
CHSC 114099.7 Dishwasher recorded with 0ppm chlorine solution. / Repair dish washer to dispense at least 50ppm chlorine solution. Discontinue use until repaired. Set up ware wash sink for 3-step wash method as shown on posted placard.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 12, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide consumer advisory for raw or undercooked food on menu. Provided handout. (Repeat violation.)
The department's words
CHSC 114093 Provide consumer advisory for raw or undercooked food on menu. Provided handout. (Repeat violation.)
EarlierJul 6, 2018Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cook handle raw chicken and not wash his hands afterward. Wash hands in handwash sink. Use soap and paper towels. (Corrected)
The department's words
CHSC 113953.3 Observed cook handle raw chicken and not wash his hands afterward. Wash hands in handwash sink. Use soap and paper towels. (Corrected)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Email Certified Food Handler certificates to inspector for all employees: [email]
The department's words
CHSC 113948 Email Certified Food Handler certificates to inspector for all employees: [email]
Keep shellstock tags in order by date.
The department's words
CHSC 114039.4 Keep shellstock tags in order by date.
Provide consumer advisory for raw or undercooked food on menu. Provided handout. (Repeat violation.)
The department's words
CHSC 114093 Provide consumer advisory for raw or undercooked food on menu. Provided handout. (Repeat violation.)
Keep wiping cloths in bucket of sanitizing solution, 100 ppm chlorine, between each use. Observed wiping cloths on counters and no bucket at sushi bar. (Corrected) (Repeat violation)
The department's words
CHSC 114185.1 Keep wiping cloths in bucket of sanitizing solution, 100 ppm chlorine, between each use. Observed wiping cloths on counters and no bucket at sushi bar. (Corrected) (Repeat violation)
Make right side drainboard of dishwasher the dirty side and left side drainboard the clean side. Observed dishwasher unloading clean dishes from both sides. (Corrected) (Repeat violation)
The department's words
CHSC 114103 Make right side drainboard of dishwasher the dirty side and left side drainboard the clean side. Observed dishwasher unloading clean dishes from both sides. (Corrected) (Repeat violation)
Show 3 more
Provide a 1 1/2 inch air gap between end of pipes and rim of floor sink in front of washing machine.
The department's words
CHSC 114193 Provide a 1 1/2 inch air gap between end of pipes and rim of floor sink in front of washing machine.
Provide a display thermometer in white chest freezer near ice machine.
The department's words
CHSC 114157 Provide a display thermometer in white chest freezer near ice machine.
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
EarlierMay 25, 2017Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
When asked, a food handler was unable to tell me what the proper cold holding temperature is. Ensure food handlers are trained to know proper holding temperatures in order to perform their jobs safely.
The department's words
CHSC 113947 When asked, a food handler was unable to tell me what the proper cold holding temperature is. Ensure food handlers are trained to know proper holding temperatures in order to perform their jobs safely.
Menu does not indicate which items are served raw. Menu does not give the reminder statement required by Cal Code. Handout provided. correct by 6.19.17.
The department's words
CHSC 114093 Menu does not indicate which items are served raw. Menu does not give the reminder statement required by Cal Code. Handout provided. correct by 6.19.17.
Remove the household microwave. Purchase NSF/ANSI approved equipment. Submit specification sheets for approval prior to installation.
The department's words
CHSC 114130 Remove the household microwave. Purchase NSF/ANSI approved equipment. Submit specification sheets for approval prior to installation.
Observed multi-use wiping cloths stored dirty on counter tops. Store in 100 ppm chlorine when not in use. Cloths used for wiping surfaces containing raw foods of animal origin shall be kept in a separate container.
The department's words
CHSC 114185.1 Observed multi-use wiping cloths stored dirty on counter tops. Store in 100 ppm chlorine when not in use. Cloths used for wiping surfaces containing raw foods of animal origin shall be kept in a separate container.
EarlierMay 19, 2017Routine inspectionYellow placard
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe termpatures: -Cooked edamame - 75F out 2.5 VCD 1 lb - Pot sticker 62F out 2.5 hours. Cooled Maintain potentially hazardous foods below 41F or above 135F. -Discussed TPHC - Keep food in ice baths if left out on counters. -Ensure ice is the same level as the food.
The department's words
CHSC 113996 The following foods were measured at unsafe termpatures: -Cooked edamame - 75F out 2.5 VCD 1 lb - Pot sticker 62F out 2.5 hours. Cooled Maintain potentially hazardous foods below 41F or above 135F. -Discussed TPHC - Keep food in ice baths if left out on counters. -Ensure ice is the same level as the food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a food handler clean sushi rice bowl without a sanitizing step. Observed a food handler wipe a cutting board with a towel to clean off the raw squid juice. Always wash, rinse, and sanitize food contact surfaces. Avoid cross contamination by immediately cleaning cutting boards used for raw meats or use color coded equipment.
The department's words
CHSC 114099.6 Observed a food handler clean sushi rice bowl without a sanitizing step. Observed a food handler wipe a cutting board with a towel to clean off the raw squid juice. Always wash, rinse, and sanitize food contact surfaces. Avoid cross contamination by immediately cleaning cutting boards used for raw meats or use color coded equipment.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
When asked, a food handler was unable to tell me what the proper cold holding temperature is. Ensure food handlers are trained to know proper holding temperatures in order to perform their jobs safely.
The department's words
CHSC 113947 When asked, a food handler was unable to tell me what the proper cold holding temperature is. Ensure food handlers are trained to know proper holding temperatures in order to perform their jobs safely.
Observed an employee's uncovered personal drink on the prep top refrigerator by the freezer. cover personal drinks with a tight fitting lid and use a straw.
The department's words
CHSC 113977 Observed an employee's uncovered personal drink on the prep top refrigerator by the freezer. cover personal drinks with a tight fitting lid and use a straw.
Observed a food handler take out the garbage, then remove a clean cutting board from the dishwasher without first washing his hands. always wash hands after changing tasks and before touching food or food contact surfaces.
The department's words
CHSC 113953.3 Observed a food handler take out the garbage, then remove a clean cutting board from the dishwasher without first washing his hands. always wash hands after changing tasks and before touching food or food contact surfaces.
Sushi rice is acidified to render non-potentially hazardous. Facility must have a means to test pH of rice daily to ensure acid level of 4.6 or below. Submit recipe to the Department. Submit standard operating procedures that indicate daily pH testing of rice and describe how testing is conducted. Rice today tested 4.6. Additional vinegar was added to increase acidity to 4.0. Email procedures and obtain a digital pH tester.
The department's words
CHSC 114419 Sushi rice is acidified to render non-potentially hazardous. Facility must have a means to test pH of rice daily to ensure acid level of 4.6 or below. Submit recipe to the Department. Submit standard operating procedures that indicate daily pH testing of rice and describe how testing is conducted. Rice today tested 4.6. Additional vinegar was added to increase acidity to 4.0. Email procedures and obtain a digital pH tester.
Menu does not indicate which items are served raw. Menu does not give the reminder statement required by Cal Code. Handout provided. correct by 6.19.17.
The department's words
CHSC 114093 Menu does not indicate which items are served raw. Menu does not give the reminder statement required by Cal Code. Handout provided. correct by 6.19.17.
Show 2 more
Remove the household microwave. Purchase NSF/ANSI approved equipment. Submit specification sheets for approval prior to installation.
The department's words
CHSC 114130 Remove the household microwave. Purchase NSF/ANSI approved equipment. Submit specification sheets for approval prior to installation.
Observed multi-use wiping cloths stored dirty on counter tops. Store in 100 ppm chlorine when not in use. Cloths used for wiping surfaces containing raw foods of animal origin shall be kept in a separate container.
The department's words
CHSC 114185.1 Observed multi-use wiping cloths stored dirty on counter tops. Store in 100 ppm chlorine when not in use. Cloths used for wiping surfaces containing raw foods of animal origin shall be kept in a separate container.
EarlierJan 31, 2017Follow-up inspectionNo Violation(s) Found
8 violations listed, 0 marked critical.
Not critical (8)
Food safety manager's certification is not maintained at the facility for viewing as is required. Email proof of certification to [email] Bring certification to site by 4/25/16
The department's words
CHSC 113947.1 Food safety manager's certification is not maintained at the facility for viewing as is required. Email proof of certification to [email] Bring certification to site by 4/25/16
Food handlers cards are not available for viewing as is required. all food handlers must obtain their cards. Maintain a copy of the cards at the facility. Correct by 5.1.16.
The department's words
CHSC 113948 Food handlers cards are not available for viewing as is required. all food handlers must obtain their cards. Maintain a copy of the cards at the facility. Correct by 5.1.16.
The following foods were measured at unsafe temperatures: * spicy mayonnaise 72F in shallow ice bath, out 2 hours * sliced tomato 54F on counter top 2 hours * pot stickers 51F in shallow ice bath * shrimp tempura 75F near fryer - cooked 1.25 hours prior. Potentially hazardous foods must be maintained below 41F or above 135F. You are directed to: * Provide better ice baths for potentially hazardous foods so that foods are submerged in ice and ice level meets the level of the food. * Use metal containers for potentially hazardous foods in ice baths to facilitate cold transfer. * If shrimp tempura are to be held at room temperature, you are required to attach a time label or record the time on a log to indicate the time the shrimp were cooked. The time shrimp are stored at room temperature cannot exceed 4 hours. All remaining foods shall be discarded.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: * spicy mayonnaise 72F in shallow ice bath, out 2 hours * sliced tomato 54F on counter top 2 hours * pot stickers 51F in shallow ice bath * shrimp tempura 75F near fryer - cooked 1.25 hours prior. Potentially hazardous foods must be maintained below 41F or above 135F. You are directed to: * Provide better ice baths for potentially hazardous foods so that foods are submerged in ice and ice level meets the level of the food. * Use metal containers for potentially hazardous foods in ice baths to facilitate cold transfer. * If shrimp tempura are to be held at room temperature, you are required to attach a time label or record the time on a log to indicate the time the shrimp were cooked. The time shrimp are stored at room temperature cannot exceed 4 hours. All remaining foods shall be discarded.
Corrected during the inspection
Observed food handler cutting raw shrimp on a cutting board that had raw cucumber and ginger stored on it. Keep raw foods of animal origin separate from produce or ready to eat foods to avoid cross contamination. *actual contamination of produce was not observed.
The department's words
CHSC 113980 Observed food handler cutting raw shrimp on a cutting board that had raw cucumber and ginger stored on it. Keep raw foods of animal origin separate from produce or ready to eat foods to avoid cross contamination. *actual contamination of produce was not observed.
Observed raw oysters in walk in that lacked the required shellstock tags. Keep tags with oysters until all are consumed. Tags were not able to be located. Seven oysters were voluntarily discarded.
The department's words
CHSC 114039.1 Observed raw oysters in walk in that lacked the required shellstock tags. Keep tags with oysters until all are consumed. Tags were not able to be located. Seven oysters were voluntarily discarded.
Corrected during the inspection
Show 3 more
Facility us unable to produce shellstock tags from the past 90 days as is required. Begin to keep tags on site.
The department's words
CHSC 114039.4 Facility us unable to produce shellstock tags from the past 90 days as is required. Begin to keep tags on site.
Observed raw chicken stored above ready to eats foods in the walk in, Keep raw chicken stored below all other foods.
The department's words
CHSC 113986 Observed raw chicken stored above ready to eats foods in the walk in, Keep raw chicken stored below all other foods.
* Cabinet under tea station dump sink has a lot of water damage. Replaced damaged wood with stainless steel, plastic, or coated wood shelving. * There are several shelves in the walk in that are rusted. Replace affected shelving by 6/1/16.
The department's words
CHSC 114130 * Cabinet under tea station dump sink has a lot of water damage. Replaced damaged wood with stainless steel, plastic, or coated wood shelving. * There are several shelves in the walk in that are rusted. Replace affected shelving by 6/1/16.
EarlierApr 19, 2016Routine inspectionYellow placard
8 violations listed, 0 marked critical.
Not critical (8)
Food safety manager's certification is not maintained at the facility for viewing as is required. Email proof of certification to [email] Bring certification to site by 4/25/16
The department's words
CHSC 113947.1 Food safety manager's certification is not maintained at the facility for viewing as is required. Email proof of certification to [email] Bring certification to site by 4/25/16
Food handlers cards are not available for viewing as is required. all food handlers must obtain their cards. Maintain a copy of the cards at the facility. Correct by 5.1.16.
The department's words
CHSC 113948 Food handlers cards are not available for viewing as is required. all food handlers must obtain their cards. Maintain a copy of the cards at the facility. Correct by 5.1.16.
The following foods were measured at unsafe temperatures: * spicy mayonnaise 72F in shallow ice bath, out 2 hours * sliced tomato 54F on counter top 2 hours * pot stickers 51F in shallow ice bath * shrimp tempura 75F near fryer - cooked 1.25 hours prior. Potentially hazardous foods must be maintained below 41F or above 135F. You are directed to: * Provide better ice baths for potentially hazardous foods so that foods are submerged in ice and ice level meets the level of the food. * Use metal containers for potentially hazardous foods in ice baths to facilitate cold transfer. * If shrimp tempura are to be held at room temperature, you are required to attach a time label or record the time on a log to indicate the time the shrimp were cooked. The time shrimp are stored at room temperature cannot exceed 4 hours. All remaining foods shall be discarded.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: * spicy mayonnaise 72F in shallow ice bath, out 2 hours * sliced tomato 54F on counter top 2 hours * pot stickers 51F in shallow ice bath * shrimp tempura 75F near fryer - cooked 1.25 hours prior. Potentially hazardous foods must be maintained below 41F or above 135F. You are directed to: * Provide better ice baths for potentially hazardous foods so that foods are submerged in ice and ice level meets the level of the food. * Use metal containers for potentially hazardous foods in ice baths to facilitate cold transfer. * If shrimp tempura are to be held at room temperature, you are required to attach a time label or record the time on a log to indicate the time the shrimp were cooked. The time shrimp are stored at room temperature cannot exceed 4 hours. All remaining foods shall be discarded.
Observed food handler cutting raw shrimp on a cutting board that had raw cucumber and ginger stored on it. Keep raw foods of animal origin separate from produce or ready to eat foods to avoid cross contamination. *actual contamination of produce was not observed.
The department's words
CHSC 113980 Observed food handler cutting raw shrimp on a cutting board that had raw cucumber and ginger stored on it. Keep raw foods of animal origin separate from produce or ready to eat foods to avoid cross contamination. *actual contamination of produce was not observed.
Observed raw oysters in walk in that lacked the required shellstock tags. Keep tags with oysters until all are consumed. Tags were not able to be located. Seven oysters were voluntarily discarded.
The department's words
CHSC 114039.1 Observed raw oysters in walk in that lacked the required shellstock tags. Keep tags with oysters until all are consumed. Tags were not able to be located. Seven oysters were voluntarily discarded.
Show 3 more
Facility us unable to produce shellstock tags from the past 90 days as is required. Begin to keep tags on site.
The department's words
CHSC 114039.4 Facility us unable to produce shellstock tags from the past 90 days as is required. Begin to keep tags on site.
Observed raw chicken stored above ready to eats foods in the walk in, Keep raw chicken stored below all other foods.
The department's words
CHSC 113986 Observed raw chicken stored above ready to eats foods in the walk in, Keep raw chicken stored below all other foods.
* Cabinet under tea station dump sink has a lot of water damage. Replaced damaged wood with stainless steel, plastic, or coated wood shelving. * There are several shelves in the walk in that are rusted. Replace affected shelving by 6/1/16.
The department's words
CHSC 114130 * Cabinet under tea station dump sink has a lot of water damage. Replaced damaged wood with stainless steel, plastic, or coated wood shelving. * There are several shelves in the walk in that are rusted. Replace affected shelving by 6/1/16.
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
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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 L15092.
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.