At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jul 23, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 Taki Japanese Restaurant's team
Is this your place?
Welcome, Taki Japanese Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Taki Japanese Restaurant first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Taki Japanese RestaurantWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Taki Japanese RestaurantWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (3 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJul 23, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 23, 2026.
No violations listed in the data.
EarlierMar 18, 2026Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierNov 19, 2025Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 114105
The department's words
Code CHSC 114105
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114119
The department's words
Code CHSC 114119
Code CHSC 114178
The department's words
Code CHSC 114178
Show 2 more
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
EarlierJan 28, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee on chef's line wiped hands/fingers on rag stored on preparation table then proceed to grab ready to eat vegetables for salad. Employees shall limit bare had contact of ready to eat foods to prevent cross contamination. Discontinue bare hand contact of food if contamination has occurred and wash hands prior to handling food again. Discontinue wiping hands on rags during food preparation.
The department's words
CHSC 114113 Employee on chef's line wiped hands/fingers on rag stored on preparation table then proceed to grab ready to eat vegetables for salad. Employees shall limit bare had contact of ready to eat foods to prevent cross contamination. Discontinue bare hand contact of food if contamination has occurred and wash hands prior to handling food again. Discontinue wiping hands on rags during food preparation.
EarlierNov 28, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed hand sink paper towel dispenser in the kitchen lacking paper towels. Paper towel dispensers must be stocked at all times. Fill the dispenser.
The department's words
CHSC 113953.2 Observed hand sink paper towel dispenser in the kitchen lacking paper towels. Paper towel dispensers must be stocked at all times. Fill the dispenser.
EarlierJun 10, 2021Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114000
The department's words
Code CHSC 114000
EarlierFeb 24, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 25, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierSep 10, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
EarlierJan 29, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee observed stacking wet tub on top of others. Always air dry before stacking. Wash, rinse, and sanitize all pots, pans, and utensils. Corrected during inspection.
The department's words
CHSC 114113 Employee observed stacking wet tub on top of others. Always air dry before stacking. Wash, rinse, and sanitize all pots, pans, and utensils. Corrected during inspection.
EarlierMar 13, 2018Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Paper towels for one of the kitchen hand sinks is located above the prep sink. Move paper towel dispenser so that it is beside the hand sink to allow for easy access and to prevent contamination of food/hands.
The department's words
CHSC 113953.2 Paper towels for one of the kitchen hand sinks is located above the prep sink. Move paper towel dispenser so that it is beside the hand sink to allow for easy access and to prevent contamination of food/hands.
Tofu in the prep top fridge measured 52 F and was voluntarily discarded. Cut tomatoes in the prep top measured 45-47 F and were moved into the fridge below. Do not use the prep top for potentially hazardous food until repaired. Please contact me if you are unsure whether a food is potentially hazardous. Maintain potentially hazardous food at or below 41 F or at or above 135 F.
The department's words
CHSC 113996 Tofu in the prep top fridge measured 52 F and was voluntarily discarded. Cut tomatoes in the prep top measured 45-47 F and were moved into the fridge below. Do not use the prep top for potentially hazardous food until repaired. Please contact me if you are unsure whether a food is potentially hazardous. Maintain potentially hazardous food at or below 41 F or at or above 135 F.
Clean and sanitize inside of ice machine to remove mold. Clean vegetable slicers to remove encrusted food debris.
The department's words
CHSC 114115 Clean and sanitize inside of ice machine to remove mold. Clean vegetable slicers to remove encrusted food debris.
Observed raw animal products above and beside ready to eat food. Store separate and below all other food to prevent contamination. Observed sponges and dish soap at the prep sink. These were immediately moved to the ware washing area. Use prep sink for food prep only.
The department's words
CHSC 113986 Observed raw animal products above and beside ready to eat food. Store separate and below all other food to prevent contamination. Observed sponges and dish soap at the prep sink. These were immediately moved to the ware washing area. Use prep sink for food prep only.
Observed windex and WD-40 on a shelf at the cook line. Store chemicals separate from food. Do not use WD-40 in the kitchen - use food safe lubricants only. Observed Raid at the sushi station. Do not use Raid - pesticide should only be applied by a licensed pest control operator to prevent food contamination.
The department's words
CHSC 114254.1 Observed windex and WD-40 on a shelf at the cook line. Store chemicals separate from food. Do not use WD-40 in the kitchen - use food safe lubricants only. Observed Raid at the sushi station. Do not use Raid - pesticide should only be applied by a licensed pest control operator to prevent food contamination.
Show 3 more
Observed in-use rice scoops in water at 63 F. Store in water maintained at 135 F or on a clean dry surface. Observed towel covering cooked vegetables - do not use linens as food covers.
The department's words
CHSC 114119 Observed in-use rice scoops in water at 63 F. Store in water maintained at 135 F or on a clean dry surface. Observed towel covering cooked vegetables - do not use linens as food covers.
Observed soiled wiping cloths on counters. Always store wiping cloths in sanitizing solution - 100 ppm chlorine or 200 ppm quaternary ammonia.
The department's words
CHSC 114185.1 Observed soiled wiping cloths on counters. Always store wiping cloths in sanitizing solution - 100 ppm chlorine or 200 ppm quaternary ammonia.
I did not observe any signs of cockroaches during this inspection. Pest report did not note any activity. I recommend continuing to use monitoring traps so you can see if there is new activity. Many areas of the kitchen were sealed - ensure that surfaces, including flooring, are smooth and cleanable. Remove grout adhered to tiles around the dishwasher and dry storage area. Continue to clean accumulated food debris and grease - especially under pipes under the kitchen island.
The department's words
CHSC 114259 I did not observe any signs of cockroaches during this inspection. Pest report did not note any activity. I recommend continuing to use monitoring traps so you can see if there is new activity. Many areas of the kitchen were sealed - ensure that surfaces, including flooring, are smooth and cleanable. Remove grout adhered to tiles around the dishwasher and dry storage area. Continue to clean accumulated food debris and grease - especially under pipes under the kitchen island.
EarlierFeb 2, 2018Follow-up inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following potentially hazardous foods at unsafe tems: -Tempura shrimp on the counter measured 70 F. Approx. 8 lbs was voluntarily discarded. -Batter on ice measured 50 F - one bowl voluntarily discarded. -Chicken on a shelf under the counter measured 109 F. Approx. 10 lbs voluntarily discarded. -Cut tomatoes at 48 F and tofu at 47 F in inserts of the prep refrigerator. Maintain potentially hazardous food at 41 F or below or 135 F or above. If on ice, ice bath must reach the level of the food. Ensure that refrigerators are in working order. If you want to use time as a public health control ,write standard operating procedures and keep a log (provided).
The department's words
CHSC 113996 Observed the following potentially hazardous foods at unsafe tems: -Tempura shrimp on the counter measured 70 F. Approx. 8 lbs was voluntarily discarded. -Batter on ice measured 50 F - one bowl voluntarily discarded. -Chicken on a shelf under the counter measured 109 F. Approx. 10 lbs voluntarily discarded. -Cut tomatoes at 48 F and tofu at 47 F in inserts of the prep refrigerator. Maintain potentially hazardous food at 41 F or below or 135 F or above. If on ice, ice bath must reach the level of the food. Ensure that refrigerators are in working order. If you want to use time as a public health control ,write standard operating procedures and keep a log (provided).
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)
Paper towels for one of the kitchen hand sinks is located above the prep sink. Move paper towel dispenser so that it is beside the hand sink to allow for easy access and to prevent contamination of food/hands.
The department's words
CHSC 113953.2 Paper towels for one of the kitchen hand sinks is located above the prep sink. Move paper towel dispenser so that it is beside the hand sink to allow for easy access and to prevent contamination of food/hands.
Clean and sanitize inside of ice machine to remove mold. Clean vegetable slicers to remove encrusted food debris.
The department's words
CHSC 114115 Clean and sanitize inside of ice machine to remove mold. Clean vegetable slicers to remove encrusted food debris.
Observed raw animal products above and beside ready to eat food. Store separate and below all other food to prevent contamination. Observed sponges and dish soap at the prep sink. These were immediately moved to the ware washing area. Use prep sink for food prep only.
The department's words
CHSC 113986 Observed raw animal products above and beside ready to eat food. Store separate and below all other food to prevent contamination. Observed sponges and dish soap at the prep sink. These were immediately moved to the ware washing area. Use prep sink for food prep only.
Observed windex and WD-40 on a shelf at the cook line. Store chemicals separate from food. Do not use WD-40 in the kitchen - use food safe lubricants only. Observed Raid at the sushi station. Do not use Raid - pesticide should only be applied by a licensed pest control operator to prevent food contamination.
The department's words
CHSC 114254.1 Observed windex and WD-40 on a shelf at the cook line. Store chemicals separate from food. Do not use WD-40 in the kitchen - use food safe lubricants only. Observed Raid at the sushi station. Do not use Raid - pesticide should only be applied by a licensed pest control operator to prevent food contamination.
Observed in-use rice scoops in water at 63 F. Store in water maintained at 135 F or on a clean dry surface. Observed towel covering cooked vegetables - do not use linens as food covers.
The department's words
CHSC 114119 Observed in-use rice scoops in water at 63 F. Store in water maintained at 135 F or on a clean dry surface. Observed towel covering cooked vegetables - do not use linens as food covers.
Show 2 more
Observed soiled wiping cloths on counters. Always store wiping cloths in sanitizing solution - 100 ppm chlorine or 200 ppm quaternary ammonia.
The department's words
CHSC 114185.1 Observed soiled wiping cloths on counters. Always store wiping cloths in sanitizing solution - 100 ppm chlorine or 200 ppm quaternary ammonia.
Observed conditions in kitchen that could lead to harborage of vermin - cracks and crevices in walls/coving, wall panels not flush with wall, accumulation of food debris/grease, and leaking plumbing. Seal up all cracks and crevices, clean kitchen thoroughly and repair any leaking or improperly draining plumbing (upright fridge).
The department's words
CHSC 114259 Observed conditions in kitchen that could lead to harborage of vermin - cracks and crevices in walls/coving, wall panels not flush with wall, accumulation of food debris/grease, and leaking plumbing. Seal up all cracks and crevices, clean kitchen thoroughly and repair any leaking or improperly draining plumbing (upright fridge).
EarlierJan 30, 2018Routine inspectionRed placard
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following potentially hazardous foods at unsafe tems: -Tempura shrimp on the counter measured 70 F. Approx. 8 lbs was voluntarily discarded. -Batter on ice measured 50 F - one bowl voluntarily discarded. -Chicken on a shelf under the counter measured 109 F. Approx. 10 lbs voluntarily discarded. -Cut tomatoes at 48 F and tofu at 47 F in inserts of the prep refrigerator. Maintain potentially hazardous food at 41 F or below or 135 F or above. If on ice, ice bath must reach the level of the food. Ensure that refrigerators are in working order. If you want to use time as a public health control ,write standard operating procedures and keep a log (provided).
The department's words
CHSC 113996 Observed the following potentially hazardous foods at unsafe tems: -Tempura shrimp on the counter measured 70 F. Approx. 8 lbs was voluntarily discarded. -Batter on ice measured 50 F - one bowl voluntarily discarded. -Chicken on a shelf under the counter measured 109 F. Approx. 10 lbs voluntarily discarded. -Cut tomatoes at 48 F and tofu at 47 F in inserts of the prep refrigerator. Maintain potentially hazardous food at 41 F or below or 135 F or above. If on ice, ice bath must reach the level of the food. Ensure that refrigerators are in working order. If you want to use time as a public health control ,write standard operating procedures and keep a log (provided).
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 3 live cockroaches and several dead roaches in traps and on the floor in the kitchen (wait station area and cook line). Facility received treatment for roaches on 1/19/18. A licensed pest control operator was contacted to schedule another treatment. 24 hours from when you receive treatment, if no live cockroaches present, all crevices/holes sealed, and all food contact surfaces cleaned and sanitized, you may contact me for a re-inspection. The facility is closed due to presence of live roaches.
The department's words
CHSC 114259.1 Observed 3 live cockroaches and several dead roaches in traps and on the floor in the kitchen (wait station area and cook line). Facility received treatment for roaches on 1/19/18. A licensed pest control operator was contacted to schedule another treatment. 24 hours from when you receive treatment, if no live cockroaches present, all crevices/holes sealed, and all food contact surfaces cleaned and sanitized, you may contact me for a re-inspection. The facility is closed due to presence of live roaches.
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)
Paper towels for one of the kitchen hand sinks is located above the prep sink. Move paper towel dispenser so that it is beside the hand sink to allow for easy access and to prevent contamination of food/hands.
The department's words
CHSC 113953.2 Paper towels for one of the kitchen hand sinks is located above the prep sink. Move paper towel dispenser so that it is beside the hand sink to allow for easy access and to prevent contamination of food/hands.
Clean and sanitize inside of ice machine to remove mold. Clean vegetable slicers to remove encrusted food debris.
The department's words
CHSC 114115 Clean and sanitize inside of ice machine to remove mold. Clean vegetable slicers to remove encrusted food debris.
Observed raw animal products above and beside ready to eat food. Store separate and below all other food to prevent contamination. Observed sponges and dish soap at the prep sink. These were immediately moved to the ware washing area. Use prep sink for food prep only.
The department's words
CHSC 113986 Observed raw animal products above and beside ready to eat food. Store separate and below all other food to prevent contamination. Observed sponges and dish soap at the prep sink. These were immediately moved to the ware washing area. Use prep sink for food prep only.
Observed windex and WD-40 on a shelf at the cook line. Store chemicals separate from food. Do not use WD-40 in the kitchen - use food safe lubricants only. Observed Raid at the sushi station. Do not use Raid - pesticide should only be applied by a licensed pest control operator to prevent food contamination.
The department's words
CHSC 114254.1 Observed windex and WD-40 on a shelf at the cook line. Store chemicals separate from food. Do not use WD-40 in the kitchen - use food safe lubricants only. Observed Raid at the sushi station. Do not use Raid - pesticide should only be applied by a licensed pest control operator to prevent food contamination.
Observed in-use rice scoops in water at 63 F. Store in water maintained at 135 F or on a clean dry surface. Observed towel covering cooked vegetables - do not use linens as food covers.
The department's words
CHSC 114119 Observed in-use rice scoops in water at 63 F. Store in water maintained at 135 F or on a clean dry surface. Observed towel covering cooked vegetables - do not use linens as food covers.
Show 2 more
Observed soiled wiping cloths on counters. Always store wiping cloths in sanitizing solution - 100 ppm chlorine or 200 ppm quaternary ammonia.
The department's words
CHSC 114185.1 Observed soiled wiping cloths on counters. Always store wiping cloths in sanitizing solution - 100 ppm chlorine or 200 ppm quaternary ammonia.
Observed conditions in kitchen that could lead to harborage of vermin - cracks and crevices in walls/coving, wall panels not flush with wall, accumulation of food debris/grease, and leaking plumbing. Seal up all cracks and crevices, clean kitchen thoroughly and repair any leaking or improperly draining plumbing (upright fridge).
The department's words
CHSC 114259 Observed conditions in kitchen that could lead to harborage of vermin - cracks and crevices in walls/coving, wall panels not flush with wall, accumulation of food debris/grease, and leaking plumbing. Seal up all cracks and crevices, clean kitchen thoroughly and repair any leaking or improperly draining plumbing (upright fridge).
EarlierNov 2, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 27, 2016Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Get expired Certified Food Handlers recertified within 30 days.
The department's words
CHSC 113948 Get expired Certified Food Handlers recertified within 30 days.
Provide soap and paper towels in permanently mounted dispensers at handwash sink next to mop sink.
The department's words
CHSC 113953.2 Provide soap and paper towels in permanently mounted dispensers at handwash sink next to mop sink.
EarlierDec 2, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Wear gloves when preparing food with nail polish on fingernails.
The department's words
CHSC 113961 Wear gloves when preparing food with nail polish on fingernails.
Provide soap and paper towels in permanently mounted dispensers at handwash sink to left of mop sink.
The department's words
CHSC 113953.2 Provide soap and paper towels in permanently mounted dispensers at handwash sink to left of mop sink.
EarlierApr 24, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Inserts in refrigerator across from stove are running 49 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Inserts in refrigerator across from stove are running 49 F. Must be 41 F or below. Repair/adjust immediately.
EarlierOct 23, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Wash hands at handwash sink only. Do not wash at pot sink. (COS)
The department's words
CHSC 113953.1 Wash hands at handwash sink only. Do not wash at pot sink. (COS)
Provide paper towels in the dispenser at kitchen handwash sink. (COS)
The department's words
CHSC 113953.2 Provide paper towels in the dispenser at kitchen handwash sink. (COS)
Provide display thermometer in white chest freezer.
The department's words
CHSC 114157 Provide display thermometer in white chest freezer.
Tighten faucet at women's bathroom handwash sink.
The department's words
CHSC 114190 Tighten faucet at women's bathroom handwash sink.
EarlierJun 6, 2014Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJan 28, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Do not wash hands with gloves on. Change gloves.
The department's words
CHSC 113953.3 Do not wash hands with gloves on. Change gloves.
Fill out (by a mechanical engineer or mechanical contractor) Attachment #6 (VI) Hood Exhaust Data Sheet.
The department's words
CHSC 114149.1 Fill out (by a mechanical engineer or mechanical contractor) Attachment #6 (VI) Hood Exhaust Data Sheet.
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 Taki Japanese Restaurant, you can:
Let Taki Japanese Restaurant know
Ask for the manager. Taki Japanese Restaurant can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
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.
Do you work at or run Taki Japanese Restaurant?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L10632.
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.