At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jan 3, 2023
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Sushi To Dai For?
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 To Dai For's team
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Follow the steps for each item, with the rule beside it.
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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
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 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
LatestJan 3, 2023Routine inspectionGreen placard
This one: Green placard, inspected Jan 3, 2023.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJul 5, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierApr 4, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJul 12, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114130.4
The department's words
Code CHSC 114130.4
EarlierFeb 22, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierNov 12, 2019Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 114000
The department's words
Code CHSC 114000
Code CHSC 114012
The department's words
Code CHSC 114012
Code CHSC 114093
The department's words
Code CHSC 114093
EarlierDec 6, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 4, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Found salmon, asparagus, tempura batter, and sushi rice left on counter at 70F-90F. Walk in not working properly.
The department's words
CHSC 113996 Found salmon, asparagus, tempura batter, and sushi rice left on counter at 70F-90F. Walk in not working properly.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 13, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured the following vegetables: * Cut raw vegetables at 60F * Tofu at 54F A waitress moved them to walk-in refrigerator. Keep all potentially Hazardous Foods in the refrigerator less than 41F.
The department's words
CHSC 113996 Measured the following vegetables: * Cut raw vegetables at 60F * Tofu at 54F A waitress moved them to walk-in refrigerator. Keep all potentially Hazardous Foods in the refrigerator less than 41F.
EarlierNov 22, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 16, 2016Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Employee observed rinsing food container in the rear handwash sink. Reserve this sink for handwash ONLY. Rear handwash sink found blocked by can full of cardboard. Move can to provide access to handwash sink at all times. COS
The department's words
CHSC 113953.1 Employee observed rinsing food container in the rear handwash sink. Reserve this sink for handwash ONLY. Rear handwash sink found blocked by can full of cardboard. Move can to provide access to handwash sink at all times. COS
Corrected during the inspection
Sink stoppers not available for three compartment sink. Provide them to wash/rinse/sanitize properly.
The department's words
CHSC 114097 Sink stoppers not available for three compartment sink. Provide them to wash/rinse/sanitize properly.
Box of food noted on ground in walk in freezer. Store all food 6 above the ground or on racks or pallets.
The department's words
CHSC 114047 Box of food noted on ground in walk in freezer. Store all food 6 above the ground or on racks or pallets.
Dust/mold noted at fan guards and ceiling in walk in box. Clean and maintain sanitary.
The department's words
CHSC 114115.c Dust/mold noted at fan guards and ceiling in walk in box. Clean and maintain sanitary.
Food accumulation noted at seals on reach in refrigerators. Clean and maintain sanitary.
The department's words
CHSC 114175 Food accumulation noted at seals on reach in refrigerators. Clean and maintain sanitary.
Show 4 more
Bowl observed in bulk food contsaner. Use a scoop with a handle and keep the handle out of food.
The department's words
CHSC 114119 Bowl observed in bulk food contsaner. Use a scoop with a handle and keep the handle out of food.
No bucket of sanitizer available. Provide 100 ppm Chlorine. Keep wet rags in solution when not in use. Provide enough liquid to immerse rags completely. Demonstrated. COS
The department's words
CHSC 114185.1 No bucket of sanitizer available. Provide 100 ppm Chlorine. Keep wet rags in solution when not in use. Provide enough liquid to immerse rags completely. Demonstrated. COS
Corrected during the inspection
Clean up the litter and debris at the dumpster enclosure. Replace dirty compost refuse can.
The department's words
CHSC 114245.1 Clean up the litter and debris at the dumpster enclosure. Replace dirty compost refuse can.
Corrected during the inspection
Post handwash signs at all handwash sinks.
The department's words
CHSC 113953.5 Post handwash signs at all handwash sinks.
EarlierJul 30, 2015Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Hand sinks are used for washing utensils - sponges and food debris and colanders observed in all hand sinks. Wash, rinse, and sanitize utensils in the 3 comp sink or dishwasher. Use hand sinks for hand washing only.
The department's words
CHSC 113953.1 Hand sinks are used for washing utensils - sponges and food debris and colanders observed in all hand sinks. Wash, rinse, and sanitize utensils in the 3 comp sink or dishwasher. Use hand sinks for hand washing only.
Batter in the under counter fridge at the cook line measured 77 F and was prepared at 11 am. Use time as a public health control today and discard at 3 pm. Maintain cold temps at or below 41 F or use TPHC - use logs.
The department's words
CHSC 113996 Batter in the under counter fridge at the cook line measured 77 F and was prepared at 11 am. Use time as a public health control today and discard at 3 pm. Maintain cold temps at or below 41 F or use TPHC - use logs.
Utensils observed between equipment. Wash, rinse, sanitize, and store utensils in a clean location.
The department's words
CHSC 114097 Utensils observed between equipment. Wash, rinse, sanitize, and store utensils in a clean location.
Use test strips daily to measure level of sanitizer in solution: 100 ppm chlorine for manual ware washing and wiping cloths; 50 ppm for dish washer.
The department's words
CHSC 114107 Use test strips daily to measure level of sanitizer in solution: 100 ppm chlorine for manual ware washing and wiping cloths; 50 ppm for dish washer.
Repair any leaking plumbing and clean up standing water.
The department's words
CHSC 114190 Repair any leaking plumbing and clean up standing water.
Show 3 more
Clean up litter and debris observed in garbage area to prevent attracting vermin.
The department's words
CHSC 114245.1 Clean up litter and debris observed in garbage area to prevent attracting vermin.
Seal all gaps/holes in the wall and repair broken tiles to prevent harboring vermin.
The department's words
CHSC 114259 Seal all gaps/holes in the wall and repair broken tiles to prevent harboring vermin.
Clean accumulated grease and debris around and on equipment to prevent attracting vermin.
The department's words
CHSC 114257 Clean accumulated grease and debris around and on equipment to prevent attracting vermin.
EarlierJul 14, 2014Follow-up inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Keep shell stock tags with fresh shell stock until it is used up.
The department's words
CHSC 114039.1 Keep shell stock tags with fresh shell stock until it is used up.
Observed flies and open doors in the facility. Close doors to exclude flies and sanitize surfaces if flies land on food contact surfaces. Do not serve food that has been contaminated by flies landing on it. Clean garbage area out back to prevent attracting flies.
The department's words
CHSC 114259.1 Observed flies and open doors in the facility. Close doors to exclude flies and sanitize surfaces if flies land on food contact surfaces. Do not serve food that has been contaminated by flies landing on it. Clean garbage area out back to prevent attracting flies.
The one-door Continental has been replaced and is holding food at 41 degrees F and below.
The department's words
CHSC 113996 The one-door Continental has been replaced and is holding food at 41 degrees F and below.
Corrected during the inspection
Observed soiled wiping cloths on counters. Sanitizing solution measured 50 ppm chlorine. Add chlorine (bleach) to solution and store all in-use wiping cloths in sanitizer. Use test strips to test solution - it should be 100 ppm chlorine.
The department's words
CHSC 114097 Observed soiled wiping cloths on counters. Sanitizing solution measured 50 ppm chlorine. Add chlorine (bleach) to solution and store all in-use wiping cloths in sanitizer. Use test strips to test solution - it should be 100 ppm chlorine.
EarlierJun 11, 2014Routine inspectionViolation(s) Found
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food in the one-door Continental prep table refrigerator above 50 degrees F. Discard all food in this unit at 2:30 pm today (using time as a public health control). Replace this unit. Temperatures in left sushi fridge at 44 degrees F. Keep doors closed, chill all food prior to storing in this unit. Observed sprouts held out of refrigeration. Discard at 2:30 pm today (use TPHC). Always store sprouts at 41 degrees F or below.
The department's words
CHSC 113996 Observed food in the one-door Continental prep table refrigerator above 50 degrees F. Discard all food in this unit at 2:30 pm today (using time as a public health control). Replace this unit. Temperatures in left sushi fridge at 44 degrees F. Keep doors closed, chill all food prior to storing in this unit. Observed sprouts held out of refrigeration. Discard at 2:30 pm today (use TPHC). Always store sprouts at 41 degrees F or below.
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 used wiping cloths stored on counters and then used to wipe hands. Practice handwashing as discussed. Store in-use wiping cloths in sanitizing solution. Clean mold from inside of ice machine.
The department's words
CHSC 114097 Observed used wiping cloths stored on counters and then used to wipe hands. Practice handwashing as discussed. Store in-use wiping cloths in sanitizing solution. Clean mold from inside of ice machine.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Submit a copy of the food manager's certification to EHS within 30 days or sign up for exam within that time frame.
The department's words
CHSC 113947.1 Submit a copy of the food manager's certification to EHS within 30 days or sign up for exam within that time frame.
Observed employee rinse hands with water. When washing hands, employees must use warm water and soap and scrub for 20 seconds. Then rinse hands and dry with clean paper towels. Employees must use gloves when working with ready-to-eat foods.
The department's words
CHSC 113953.3 Observed employee rinse hands with water. When washing hands, employees must use warm water and soap and scrub for 20 seconds. Then rinse hands and dry with clean paper towels. Employees must use gloves when working with ready-to-eat foods.
Observed a cart blocking handwash sink beside dishwashing area. Move cart and leave the sink unobstructed. Use for handwashing only.
The department's words
CHSC 113953 Observed a cart blocking handwash sink beside dishwashing area. Move cart and leave the sink unobstructed. Use for handwashing only.
Shell stock tags were not kept with fresh oysters, but are kept on file. Store tags with fresh shell stock until the product is used up.
The department's words
CHSC 114039.1 Shell stock tags were not kept with fresh oysters, but are kept on file. Store tags with fresh shell stock until the product is used up.
Do not store toxic subtances (windex, wd-40, etc.) with food.
The department's words
CHSC 114254.1 Do not store toxic subtances (windex, wd-40, etc.) with food.
Show 4 more
Repair leg to upright Continental Freezer. Clean handles to refrigeration units throughout the facility.
The department's words
CHSC 114175 Repair leg to upright Continental Freezer. Clean handles to refrigeration units throughout the facility.
Ice cream scoop stored in room temperature water. Store in the freezer or use a clean utensil.
The department's words
CHSC 114119 Ice cream scoop stored in room temperature water. Store in the freezer or use a clean utensil.
Provide an air gap of at least one inch between pipe and floor sink behind the cook line.
The department's words
CHSC 114193 Provide an air gap of at least one inch between pipe and floor sink behind the cook line.
Clean dirt and debris from floor sink beside the walk-in. Clean dust from wall behind dishwasher/utensil storage.
The department's words
CHSC 114257 Clean dirt and debris from floor sink beside the walk-in. Clean dust from wall behind dishwasher/utensil storage.
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 To Dai For, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Sushi To Dai For know
Ask for the manager. Sushi To Dai For can only fix what it knows about.
The department lists no phone for this place.
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We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L11012.
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.