At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Nov 5, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Sweet Ginger?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed employee skip sanitizing step when manually washing ladel. 3-comp sink not setup. / Setup 3-comp sink for manual ware washing to wash - rinse - sanitize - air dry. Ware wash only in 3 comp sink. CHSC 114099.6How 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 Sweet Ginger's team
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Follow the steps for each item, with the rule beside it.
Next: Observed employee skip sanitizing step when manually washing ladel. 3-comp sink not setup. / Setup 3-comp sink for manual ware washing to wash - rinse - sanitize - air dry. Ware wash only in 3 comp sink.The county found: “Observed employee skip sanitizing step when manually washing ladel. 3-comp sink not setup. / Setup 3-comp sink for…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 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 5, 2024Routine inspectionGreen placard
This one: Green placard, inspected Nov 5, 2024.
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee skip sanitizing step when manually washing ladel. 3-comp sink not setup. / Setup 3-comp sink for manual ware washing to wash - rinse - sanitize - air dry. Ware wash only in 3 comp sink.
The department's words
CHSC 114099.6 Observed employee skip sanitizing step when manually washing ladel. 3-comp sink not setup. / Setup 3-comp sink for manual ware washing to wash - rinse - sanitize - air dry. Ware wash only in 3 comp sink.
EarlierMar 28, 2024Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierMar 20, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In-use mechanical dishwasher recorded with 0ppm chlorine at final rinse. / Discontinue use until repaired. Set up 3-comp sink to wash - rinse - sanitize - air dry all dishware. Follow sticker on 3-comp sink.
The department's words
CHSC 114099.7 In-use mechanical dishwasher recorded with 0ppm chlorine at final rinse. / Discontinue use until repaired. Set up 3-comp sink to wash - rinse - sanitize - air dry all dishware. Follow sticker on 3-comp sink.
EarlierMar 16, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed batter left out on table recorded at 61°F. Batter used for raw shrimp. No TPHC label observed. / Discard batter, re-clean and sanitize bowls then label with TPHC label as done for sushi rice.
The department's words
CHSC 114000 Observed batter left out on table recorded at 61°F. Batter used for raw shrimp. No TPHC label observed. / Discard batter, re-clean and sanitize bowls then label with TPHC label as done for sushi rice.
EarlierAug 10, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dishwasher dispensing around 25ppm chlorine. / Repair dishwasher to dispense 50ppm chlorine solution at final rinse.
The department's words
CHSC 114099.7 Dishwasher dispensing around 25ppm chlorine. / Repair dishwasher to dispense 50ppm chlorine solution at final rinse.
EarlierNov 17, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
1 food handler card has expired. / Obtain valid card within 30 days from 11/17/21.
The department's words
CHSC 113948 1 food handler card has expired. / Obtain valid card within 30 days from 11/17/21.
EarlierJan 21, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 12, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed raw fish stored above ready to eat cut vegetables in under counter refrigerator at sushi bar. / Do not store ready to eat food below raw food.
The department's words
CHSC 114049 Observed raw fish stored above ready to eat cut vegetables in under counter refrigerator at sushi bar. / Do not store ready to eat food below raw food.
EarlierDec 6, 2019Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Code CHSC 113947
The department's words
Code CHSC 113947
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 113977
The department's words
Code CHSC 113977
Code CHSC 113996
The department's words
Code CHSC 113996
Show 2 more
Code CHSC 113998
The department's words
Code CHSC 113998
Code CHSC 114037
The department's words
Code CHSC 114037
EarlierJun 12, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hood is heavily coated in grease. / Clean to remove grease.
The department's words
CHSC 114175 Hood is heavily coated in grease. / Clean to remove grease.
Corrected during the inspection
EarlierJun 7, 2019Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee drop raw shrimp on the floor, then went to wash the shrimp with warm water at a hand wash sink then was about to resume food preparation. / Immediately discontinue practice. Do not use food that has been contaminated or adulterated. Do not use hand wash sink to prepare food. Dropped shrimp discarded at inspection.
The department's words
CHSC 113967 Observed employee drop raw shrimp on the floor, then went to wash the shrimp with warm water at a hand wash sink then was about to resume food preparation. / Immediately discontinue practice. Do not use food that has been contaminated or adulterated. Do not use hand wash sink to prepare food. Dropped shrimp discarded at inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 3, 2018Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed rice cooker filthy, knives are not cleaned and all food contact services are greasy. Contamination of food contact surfaces that could result in food contamination. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
The department's words
CHSC 114113 Observed rice cooker filthy, knives are not cleaned and all food contact services are greasy. Contamination of food contact surfaces that could result in food contamination. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Measured cooked rice at 117F (cooked at Noon) but no pH report was observed. All PHF shall be kept at or below 41F or at or above 135F.
The department's words
CHSC 113996 Measured cooked rice at 117F (cooked at Noon) but no pH report was observed. All PHF shall be kept at or below 41F or at or above 135F.
Provide consumer advisory note.
The department's words
CHSC 114093 Provide consumer advisory note.
Measured food prep sink hot water at 116F. Hot water from the faucet at the ware washing sink is between 109F-119F.
The department's words
CHSC 114192 Measured food prep sink hot water at 116F. Hot water from the faucet at the ware washing sink is between 109F-119F.
EarlierOct 2, 2018Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Measured cooked rice at 117F (cooked at Noon) but no pH report was observed. All PHF shall be kept at or below 41F or at or above 135F.
The department's words
CHSC 113996 Measured cooked rice at 117F (cooked at Noon) but no pH report was observed. All PHF shall be kept at or below 41F or at or above 135F.
Provide consumer advisory note.
The department's words
CHSC 114093 Provide consumer advisory note.
Measured food prep sink hot water at 116F. Hot water from the faucet at the ware washing sink is between 109F-119F.
The department's words
CHSC 114192 Measured food prep sink hot water at 116F. Hot water from the faucet at the ware washing sink is between 109F-119F.
EarlierApr 12, 2018Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Repair faucet at 3-compartment sink so cold water can be turned off.
The department's words
CHSC 114192 Repair faucet at 3-compartment sink so cold water can be turned off.
Discontinue blocking access to handwash sink in kitchen with garbage container. Keep handwash sink accessible at all times.
The department's words
CHSC 113953.1 Discontinue blocking access to handwash sink in kitchen with garbage container. Keep handwash sink accessible at all times.
Thoroughly clean under 2-compartment sink and under cookline and under True tall 2-door refrigerator in back room.
The department's words
CHSC 114268 Thoroughly clean under 2-compartment sink and under cookline and under True tall 2-door refrigerator in back room.
EarlierApr 4, 2018Routine inspectionYellow placard
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Prep top refrigerator: 1 cup cooked noodles 75F, 12 pot stickers (uncooked) 54F, 8 cooked pot stickers 62F. Potentially hazardous food (PHF) must be 41F or below. These items were stored above the inserts in prep top. Discontinue storing PHFs above inserts. These items were discarded by owner.
The department's words
CHSC 113996 Prep top refrigerator: 1 cup cooked noodles 75F, 12 pot stickers (uncooked) 54F, 8 cooked pot stickers 62F. Potentially hazardous food (PHF) must be 41F or below. These items were stored above the inserts in prep top. Discontinue storing PHFs above inserts. These items were discarded by owner.
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
Provide 50 ppm chlorine in final rinse of dishwasher (was zero). Manually sanitize until dishwasher is repaired.
The department's words
CHSC 114099.7 Provide 50 ppm chlorine in final rinse of dishwasher (was zero). Manually sanitize until dishwasher is repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Hot water at warewash sink was 112F and at food prep sink was 113F. Hot water must be 120F or above. Repair/adjust immediately.
The department's words
CHSC 114192 Hot water at warewash sink was 112F and at food prep sink was 113F. Hot water must be 120F or above. Repair/adjust immediately.
Get new gaskets for both doors.
The department's words
CHSC 114175 Get new gaskets for both doors.
Observed raw chicken stored above seaweed salad. Do not store raw meat/seafood/poultry above all other food.
The department's words
CHSC 113986 Observed raw chicken stored above seaweed salad. Do not store raw meat/seafood/poultry above all other food.
Discontinue blocking access to handwash sink in kitchen with garbage container. Keep handwash sink accessible at all times.
The department's words
CHSC 113953.1 Discontinue blocking access to handwash sink in kitchen with garbage container. Keep handwash sink accessible at all times.
Thoroughly clean under equipment and shelving.
The department's words
CHSC 114268 Thoroughly clean under equipment and shelving.
Show 1 more
Get both employees recertified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get both employees recertified as a Certified Food Handler within 30 days.
EarlierNov 15, 2016Routine inspectionGreen placard
15 violations listed, 0 marked critical.
Not critical (15)
Most recent inspection report is not available. Sign informing consumers that the most recent inspection report available was blocked and items in front of sign were relocated.
The department's words
CHSC 113725.1 Most recent inspection report is not available. Sign informing consumers that the most recent inspection report available was blocked and items in front of sign were relocated.
Utensils in hand wash sink in kitchen. Garbage can obstructing kitchen hand wash sink. Observed owner dip wiping cloth into bowl with water in behind-the-counter hand wash sink and wipe down dining room table. Do not store anything in hand wash sinks.
The department's words
CHSC 113953.1 Utensils in hand wash sink in kitchen. Garbage can obstructing kitchen hand wash sink. Observed owner dip wiping cloth into bowl with water in behind-the-counter hand wash sink and wipe down dining room table. Do not store anything in hand wash sinks.
Corrected during the inspection
Sushi rice finished cooking at 11:30 a.m. Sushi rice measured 88- 101 degrees F at 1:33 p.m. One batch of sushi rice is made during week days and is used for lunch and dinner. Facility does not have a pH test kit. Complete specialized food process questionnaire for sushi rice process and submit to Marin County Environmental Health Services. Unknown what the pH of sushi rice is today, therefore sushi rice shall be used or discarded within four hours. Sushi rice discarded at 3:30 - see vcd sheet.
The department's words
CHSC 113996 Sushi rice finished cooking at 11:30 a.m. Sushi rice measured 88- 101 degrees F at 1:33 p.m. One batch of sushi rice is made during week days and is used for lunch and dinner. Facility does not have a pH test kit. Complete specialized food process questionnaire for sushi rice process and submit to Marin County Environmental Health Services. Unknown what the pH of sushi rice is today, therefore sushi rice shall be used or discarded within four hours. Sushi rice discarded at 3:30 - see vcd sheet.
Corrected during the inspection
Observed food handler touching raw fish and rinsed hands under water at two-compartment food prep sink. Use hand wash sink for hand washing.
The department's words
CHSC 113953.3 Observed food handler touching raw fish and rinsed hands under water at two-compartment food prep sink. Use hand wash sink for hand washing.
Raw prawns on dinner plate stacked on top of insert pans in prep refrigerator in the kitchen measured 45-46 degrees F. Raw fish in sushi refrigerator measured 45 degrees F.
The department's words
CHSC 113996 Raw prawns on dinner plate stacked on top of insert pans in prep refrigerator in the kitchen measured 45-46 degrees F. Raw fish in sushi refrigerator measured 45 degrees F.
Show 10 more
Raw fish in plastic wrap on plastic tray on top shelf of two door refrigerator and raw cabbage covered in plastic on bottom shelf below raw fish.
The department's words
CHSC 113980 Raw fish in plastic wrap on plastic tray on top shelf of two door refrigerator and raw cabbage covered in plastic on bottom shelf below raw fish.
Facility doesn't have a probe thermometer.
The department's words
CHSC 114159 Facility doesn't have a probe thermometer.
Thermometer not observed in two door black refrigerator.
The department's words
CHSC 114157 Thermometer not observed in two door black refrigerator.
Observed dirty wiping cloths on two-compartment food prep sink drainboard and cutting board of food prep refrigerator.
The department's words
CHSC 114185.1 Observed dirty wiping cloths on two-compartment food prep sink drainboard and cutting board of food prep refrigerator.
Observed dirt and dried food debris on mandolin stored on top of prep refrigerator.
The department's words
CHSC 114115 Observed dirt and dried food debris on mandolin stored on top of prep refrigerator.
Observed domestic Oster toaster oven and microwave in kitchen. Owner purchased a NSF toaster oven and it was on shelf and not in use. Remove domestic toaster oven from the facility and use NSF toaster oven. Submit specification sheet for replacement of domestic microwave within one month.
The department's words
CHSC 114130 Observed domestic Oster toaster oven and microwave in kitchen. Owner purchased a NSF toaster oven and it was on shelf and not in use. Remove domestic toaster oven from the facility and use NSF toaster oven. Submit specification sheet for replacement of domestic microwave within one month.
Jacket hanging from NSF shelving with utensils and to-go containers. Utilize lockers in this same room to store clothing.
The department's words
CHSC 114256.1 Jacket hanging from NSF shelving with utensils and to-go containers. Utilize lockers in this same room to store clothing.
Clean refrigerator and freezer gaskets to remove dirt accumulation and clean interiors where there is food spillage. Replace torn refrigerator gasket at sushi prep area that is covered with packing tape within one month.
The department's words
CHSC 114175 Clean refrigerator and freezer gaskets to remove dirt accumulation and clean interiors where there is food spillage. Replace torn refrigerator gasket at sushi prep area that is covered with packing tape within one month.
Observed container of water on the floor in dry storage room. Container is there to catch water that drips from aprons that are cleaned in three-compartment sink. If work clothes are laundered on the premises, a mechanical clothes washer and dryer shall be provided.
The department's words
CHSC 114185.5 Observed container of water on the floor in dry storage room. Container is there to catch water that drips from aprons that are cleaned in three-compartment sink. If work clothes are laundered on the premises, a mechanical clothes washer and dryer shall be provided.
Permit posted expired in 2013.
The department's words
CHSC 114387 Permit posted expired in 2013.
Corrected during the inspection
EarlierDec 12, 2014Follow-up inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Food manager certificate expired. Sign up for class within 5 days and retain copy of certificate onsite once completed.
The department's words
CHSC 113947.1 Food manager certificate expired. Sign up for class within 5 days and retain copy of certificate onsite once completed.
Food handler cards expired. Have employees register for test within 5 days and take exam within 30 days. Retain copy of food handler cards onsite.
The department's words
CHSC 113948 Food handler cards expired. Have employees register for test within 5 days and take exam within 30 days. Retain copy of food handler cards onsite.
Corrected during the inspection
No detectable sanitizer levels at dishwasher. Have unit serviced and check to ensure at least 100ppm chlorine. Manually sanitize dishes/equipment until dishwasher is repaired.
The department's words
CHSC 114099.7 No detectable sanitizer levels at dishwasher. Have unit serviced and check to ensure at least 100ppm chlorine. Manually sanitize dishes/equipment until dishwasher is repaired.
Corrected during the inspection
Cutting boards heavily stained and scarred. Resurface/replace cutting boards.
The department's words
CHSC 114175 Cutting boards heavily stained and scarred. Resurface/replace cutting boards.
Corrected during the inspection
Household microwave and toast-or-oven found in kitchen. Remove immediately. Only ANSI approved equipment shall be used in commercial kitchens.
The department's words
CHSC 114130 Household microwave and toast-or-oven found in kitchen. Remove immediately. Only ANSI approved equipment shall be used in commercial kitchens.
Corrected during the inspection
Show 1 more
Thermometer in prep refrigerator broken. Replace thermometer.
The department's words
CHSC 114157 Thermometer in prep refrigerator broken. Replace thermometer.
Corrected during the inspection
EarlierNov 18, 2014Routine inspectionViolation(s) Found
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No detectable sanitizer levels at dishwasher. Have unit serviced and check to ensure at least 100ppm chlorine. Manually sanitize dishes/equipment until dishwasher is repaired.
The department's words
CHSC 114099.7 No detectable sanitizer levels at dishwasher. Have unit serviced and check to ensure at least 100ppm chlorine. Manually sanitize dishes/equipment until dishwasher is repaired.
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
Cutting boards heavily stained and scarred. Resurface/replace cutting boards.
The department's words
CHSC 114175 Cutting boards heavily stained and scarred. Resurface/replace cutting boards.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Food manager certificate expired. Sign up for class within 5 days and retain copy of certificate onsite once completed.
The department's words
CHSC 113947.1 Food manager certificate expired. Sign up for class within 5 days and retain copy of certificate onsite once completed.
Food handler cards expired. Have employees register for test within 5 days and take exam within 30 days. Retain copy of food handler cards onsite.
The department's words
CHSC 113948 Food handler cards expired. Have employees register for test within 5 days and take exam within 30 days. Retain copy of food handler cards onsite.
Household microwave and toast-or-oven found in kitchen. Remove immediately. Only ANSI approved equipment shall be used in commercial kitchens.
The department's words
CHSC 114130 Household microwave and toast-or-oven found in kitchen. Remove immediately. Only ANSI approved equipment shall be used in commercial kitchens.
Thermometer in prep refrigerator broken. Replace thermometer.
The department's words
CHSC 114157 Thermometer in prep refrigerator broken. Replace 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)
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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 L10491.
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.