At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Nov 25, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Sushi Tri?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Open food product observed stored next to hand sink next to cook's line. Food is stored less than 24 inches away from hand sink and hand sink does not have an approved splash guard attached. Maintain food an adequate distance from hand sink or provide an approved splash guard. CHSC 113986How to fixFix it
- Sushi rice is discarded after lunch service and made fresh for dinner service but no written procedures were available at this time. Provide written procedures for sushi rice. Corrected on site. CHSC 114000How 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 Tri's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Open food product observed stored next to hand sink next to cook's line. Food is stored less than 24 inches away from hand sink and hand sink does not have an approved splash guard attached. Maintain food an adequate distance from hand sink or provide an approved splash guard.The county found: “Open food product observed stored next to hand sink next to cook's line. Food is stored less than 24 inches away from…”
Then the next one: Sushi rice is discarded after lunch service and made fresh for dinner service but no written procedures were available at this time. Provide written procedures for sushi rice. Corrected on site.
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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 once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestNov 25, 2025Routine inspectionGreen placard
This one: Green placard, inspected Nov 25, 2025.
2 violations listed, 0 marked critical.
Not critical (2)
Open food product observed stored next to hand sink next to cook's line. Food is stored less than 24 inches away from hand sink and hand sink does not have an approved splash guard attached. Maintain food an adequate distance from hand sink or provide an approved splash guard.
The department's words
CHSC 113986 Open food product observed stored next to hand sink next to cook's line. Food is stored less than 24 inches away from hand sink and hand sink does not have an approved splash guard attached. Maintain food an adequate distance from hand sink or provide an approved splash guard.
Sushi rice is discarded after lunch service and made fresh for dinner service but no written procedures were available at this time. Provide written procedures for sushi rice. Corrected on site.
The department's words
CHSC 114000 Sushi rice is discarded after lunch service and made fresh for dinner service but no written procedures were available at this time. Provide written procedures for sushi rice. Corrected on site.
EarlierApr 22, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed rice in bowl by dishwasher measured at 65 *F and in rice cooker at 76 *F without any active temperature control. Operator stated that rice prepared from the day before. Rice was voluntarily discarded by operator. Do not keep rice from previous service for use at next service unless kept at 135 *F or above or 41 *F and below.
The department's words
CHSC 113996 Observed rice in bowl by dishwasher measured at 65 *F and in rice cooker at 76 *F without any active temperature control. Operator stated that rice prepared from the day before. Rice was voluntarily discarded by operator. Do not keep rice from previous service for use at next service unless kept at 135 *F or above or 41 *F and below.
EarlierJan 19, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed dishes being washed in dishwasher with no sanitizer. Sanitizer container was found to be empty. Corrected on site (C.O.S.). Employee replaced sanitizer container. Ensure that there's 50 PPM chlorine in final rinse of dishwasher by testing with test strips.
The department's words
CHSC 114099.7 Observed dishes being washed in dishwasher with no sanitizer. Sanitizer container was found to be empty. Corrected on site (C.O.S.). Employee replaced sanitizer container. Ensure that there's 50 PPM chlorine in final rinse of dishwasher by testing with test strips.
Corrected during the inspection
No hot water at prep sink, found that the hot water was turned off. Employee turned on hot water (C.O.S.). Provide water at 120F at sinks and minimum 100F at hand sinks at all times.
The department's words
CHSC 114192 No hot water at prep sink, found that the hot water was turned off. Employee turned on hot water (C.O.S.). Provide water at 120F at sinks and minimum 100F at hand sinks at all times.
Corrected during the inspection
EarlierJan 17, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed dishes being washed in dishwasher with no sanitizer. Sanitizer container was found to be empty. Corrected on site (C.O.S.). Employee replaced sanitizer container. Ensure that there's 50 PPM chlorine in final rinse of dishwasher by testing with test strips.
The department's words
CHSC 114099.7 Observed dishes being washed in dishwasher with no sanitizer. Sanitizer container was found to be empty. Corrected on site (C.O.S.). Employee replaced sanitizer container. Ensure that there's 50 PPM chlorine in final rinse of dishwasher by testing with test strips.
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 at prep sink, found that the hot water was turned off. Employee turned on hot water (C.O.S.). Provide water at 120F at sinks and minimum 100F at hand sinks at all times.
The department's words
CHSC 114192 No hot water at prep sink, found that the hot water was turned off. Employee turned on hot water (C.O.S.). Provide water at 120F at sinks and minimum 100F at hand sinks at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 5, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierMar 31, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierAug 6, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierNov 4, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953
The department's words
Code CHSC 113953
EarlierJul 15, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 1, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed an employee washing an utensil but the employee did not sanitize it.
The department's words
CHSC 114113 Observed an employee washing an utensil but the employee did not sanitize it.
EarlierApr 24, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 17, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Bowl of hard boiled eggs observed on top of cabbage at prep reach in. Discontinue this practice.
The department's words
CHSC 113984 Bowl of hard boiled eggs observed on top of cabbage at prep reach in. Discontinue this practice.
EarlierMar 17, 2018Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Remove white plastic coating on hood.
The department's words
CHSC 114115.c Remove white plastic coating on hood.
Clean pink mold off white plastic baffle inside ice machine.
The department's words
CHSC 114175 Clean pink mold off white plastic baffle inside ice machine.
Soap dispenser at kitchen handwash sink is broken. Replace.
The department's words
CHSC 113953.2 Soap dispenser at kitchen handwash sink is broken. Replace.
Provide a wiping cloth bucket of sanitizing solution for sushi prep wiping cloths. Keep wiping cloths in bucket between each use. Solution must be 100 ppm chlorine or 200 ppm quaternary ammonium. 3/17/18: Observed a few wiping cloths on stainless steel tables. Store wiping cloths in approved sanitizer concentration between each use. Corrected onsite. Wiping cloth buckets had 100 -200 ppm chlorine in the three that were checked.
The department's words
CHSC 114113 Provide a wiping cloth bucket of sanitizing solution for sushi prep wiping cloths. Keep wiping cloths in bucket between each use. Solution must be 100 ppm chlorine or 200 ppm quaternary ammonium. 3/17/18: Observed a few wiping cloths on stainless steel tables. Store wiping cloths in approved sanitizer concentration between each use. Corrected onsite. Wiping cloth buckets had 100 -200 ppm chlorine in the three that were checked.
Provide probe thermometer to check internal food temperatures.
The department's words
CHSC 114159 Provide probe thermometer to check internal food temperatures.
EarlierMar 16, 2018Routine inspectionYellow placard
10 violations listed, 0 marked critical.
Not critical (10)
Chef sushi case: tuna 52F, Salmon 54F, urchin eggs 52F. Helper sushi case: eel 49F, urchin eggs 50F. Food must be 41F or below. Repair/adjust case immediately. Food was moved to walk-in refrigerator.
The department's words
CHSC 113996 Chef sushi case: tuna 52F, Salmon 54F, urchin eggs 52F. Helper sushi case: eel 49F, urchin eggs 50F. Food must be 41F or below. Repair/adjust case immediately. Food was moved to walk-in refrigerator.
Counter refrigerator under Chef sushi case: tuna 52F, egg square 54F. Food must be 41F or below. Owner lowered temperature in unit.
The department's words
CHSC 113996 Counter refrigerator under Chef sushi case: tuna 52F, egg square 54F. Food must be 41F or below. Owner lowered temperature in unit.
Remove white plastic coating on hood.
The department's words
CHSC 114115.c Remove white plastic coating on hood.
Discontinue storing knives between prep counter and wall.
The department's words
CHSC 114178 Discontinue storing knives between prep counter and wall.
Observed cutting board over handwash sink in sushi prep area. Discontinue blocking handwash sink with cutting board.
The department's words
CHSC 113953.1 Observed cutting board over handwash sink in sushi prep area. Discontinue blocking handwash sink with cutting board.
Show 5 more
Clean pink mold off white plastic baffle inside ice machine.
The department's words
CHSC 114175 Clean pink mold off white plastic baffle inside ice machine.
Code CHSC 114051
The department's words
Code CHSC 114051
Provide a display thermometer in Chef sushi case (thermometer is broken) and in chest freezer and in Magic Chef small refrigerator.
The department's words
CHSC 114157 Provide a display thermometer in Chef sushi case (thermometer is broken) and in chest freezer and in Magic Chef small refrigerator.
Soap dispenser at kitchen handwash sink is broken. Replace.
The department's words
CHSC 113953.2 Soap dispenser at kitchen handwash sink is broken. Replace.
Provide a wiping cloth bucket of sanitizing solution for sushi prep wiping cloths. Keep wiping cloths in bucket between each use. Solution must be 100 ppm chlorine or 200 ppm quaternary ammonium.
The department's words
CHSC 114113 Provide a wiping cloth bucket of sanitizing solution for sushi prep wiping cloths. Keep wiping cloths in bucket between each use. Solution must be 100 ppm chlorine or 200 ppm quaternary ammonium.
EarlierFeb 13, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Discontinue defrosting food at room temperature. Defrost under refrigeration or under running water not to exceed 75F for no longer than 2 hours.
The department's words
CHSC 114020 Discontinue defrosting food at room temperature. Defrost under refrigeration or under running water not to exceed 75F for no longer than 2 hours.
Discontinue storing knives between wall and work table.
The department's words
CHSC 114178 Discontinue storing knives between wall and work table.
Code CHSC 114051
The department's words
Code CHSC 114051
Keep a copy of every employee's Certified Food UHandler/U certificate in one folder on site.
The department's words
CHSC 113948 Keep a copy of every employee's Certified Food UHandler/U certificate in one folder on site.
EarlierAug 25, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Get all employees certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get all employees certified as a Certified Food Handler within 30 days.
Keep handwash sinks accessible at all times.
The department's words
CHSC 113953.1 Keep handwash sinks accessible at all times.
Code CHSC 114039.4
The department's words
Code CHSC 114039.4
Discontinue storing knife between wall and work table.
The department's words
CHSC 114081 Discontinue storing knife between wall and work table.
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 L15719.
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.