At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 9, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Tenkyu Japanese Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed older sushi refrigerator holding foods such as crab and fish roe at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Food moved to other sushi refrigerator. Repair to 41 F or replace. 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
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Next: Observed older sushi refrigerator holding foods such as crab and fish roe at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Food moved to other sushi refrigerator. Repair to 41 F or replace.The county found: “Observed older sushi refrigerator holding foods such as crab and fish roe at 44 F. Potentially hazardous foods must be…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 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
LatestSep 9, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 9, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed older sushi refrigerator holding foods such as crab and fish roe at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Food moved to other sushi refrigerator. Repair to 41 F or replace.
The department's words
CHSC 113996 Observed older sushi refrigerator holding foods such as crab and fish roe at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Food moved to other sushi refrigerator. Repair to 41 F or replace.
EarlierJan 13, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed soap dispenser at the kitchen hand sink not functioning. Soap dispensers must be kept in good repair. Repair soap dispenser. Hand pump soap used temporarily.
The department's words
CHSC 113953.2 Observed soap dispenser at the kitchen hand sink not functioning. Soap dispensers must be kept in good repair. Repair soap dispenser. Hand pump soap used temporarily.
EarlierSep 12, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Consumer advisory lacking on new menu. Add a consumer advisory stating consuming raw or undercooked foods may increase your risk of foodborne illness.
The department's words
CHSC 114012 Consumer advisory lacking on new menu. Add a consumer advisory stating consuming raw or undercooked foods may increase your risk of foodborne illness.
EarlierOct 11, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierMay 4, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierOct 19, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierOct 6, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierJun 5, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierDec 14, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed tofu at 48F in prep fridge. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Observed tofu at 48F in prep fridge. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
EarlierFeb 23, 2018Routine inspectionGreen placard
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Facility is using vinegar to change rice to a non-potentially hazardous food (PHF) yet they have not used a HACCP for a couple of years. A HACCP was developed in 1996 but they no longer follow it. A HACCP is required for the acidification of sushi rice. Follow procedure that was previously developed and monitor pH of rice as required. Rice at 80-100F. pH measured with test strips was around 4.6 so decision was made to not discard this. pH should be 4.6 or less if using HACCP. Use TPHC or keep hot/cold if no HACCP.
The department's words
CHSC 114419 Facility is using vinegar to change rice to a non-potentially hazardous food (PHF) yet they have not used a HACCP for a couple of years. A HACCP was developed in 1996 but they no longer follow it. A HACCP is required for the acidification of sushi rice. Follow procedure that was previously developed and monitor pH of rice as required. Rice at 80-100F. pH measured with test strips was around 4.6 so decision was made to not discard this. pH should be 4.6 or less if using HACCP. Use TPHC or keep hot/cold if no HACCP.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Renew food handler cards. These are expired.
The department's words
CHSC 113948 Renew food handler cards. These are expired.
Observed food handler wash hands with disposable gloves on. Discard gloves and wash bare hands if they become contaminated. Corrected with employee.
The department's words
CHSC 113973.b-c Observed food handler wash hands with disposable gloves on. Discard gloves and wash bare hands if they become contaminated. Corrected with employee.
About 20ppm of chlorine detected in dishwasher. 50ppm of chlorine required. Repair machine and monitor sanitizes levels daily with test strips.
The department's words
CHSC 114099.7 About 20ppm of chlorine detected in dishwasher. 50ppm of chlorine required. Repair machine and monitor sanitizes levels daily with test strips.
Clean soda gun at bar more regularly.
The department's words
CHSC 114113 Clean soda gun at bar more regularly.
No consumer advisory on menu. Add a disclosure and reminder for raw food. Educational hand out provided.
The department's words
CHSC 114093 No consumer advisory on menu. Add a disclosure and reminder for raw food. Educational hand out provided.
Show 5 more
Separate raw food from non-raw food in refrigeration near sushi boat area.
The department's words
CHSC 113986 Separate raw food from non-raw food in refrigeration near sushi boat area.
Cleaning is needed throughout facility including the following places: shelving and floor in sushi boat area, grease accumulation on cooking equipment, and floor sink.
The department's words
CHSC 114115.c Cleaning is needed throughout facility including the following places: shelving and floor in sushi boat area, grease accumulation on cooking equipment, and floor sink.
* Remove duct tape and plastic on equipment (like miso soup spoon handle, front area refrigeration, etc.) and repair as necessary. Duct tape/plastic are not easily cleanable surfaces. * Replace shelving in bar prep fridge and prep fridge by cooking equipment as its deteriorated and peeling. * Re-caulk bar hand sink to wall.
The department's words
CHSC 114130.1 * Remove duct tape and plastic on equipment (like miso soup spoon handle, front area refrigeration, etc.) and repair as necessary. Duct tape/plastic are not easily cleanable surfaces. * Replace shelving in bar prep fridge and prep fridge by cooking equipment as its deteriorated and peeling. * Re-caulk bar hand sink to wall.
Repair leaking hand sink in prep area.
The department's words
CHSC 114190 Repair leaking hand sink in prep area.
Remove all equipment unnecessary to the operation and maintenance of facility including the gas rice cooker and the cluttered items in the back storage room.
The department's words
CHSC 114257.1 Remove all equipment unnecessary to the operation and maintenance of facility including the gas rice cooker and the cluttered items in the back storage room.
EarlierDec 13, 2016Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 114276
The department's words
Code CHSC 114276
Show 1 more
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierSep 23, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
There was no sanitizer in solution for wiping cloths. Always store wiping cloths in sanitizing solution. Clean cutting board beside the cook line to remove staining.
The department's words
CHSC 114099.7 There was no sanitizer in solution for wiping cloths. Always store wiping cloths in sanitizing solution. Clean cutting board beside the cook line to remove staining.
Remove foil and plastic observed inside and covering equipment. These are not smooth, cleanable, or durable.
The department's words
CHSC 114175 Remove foil and plastic observed inside and covering equipment. These are not smooth, cleanable, or durable.
Use scoops with handles, rather than bowls to dispense food. Store scoop in food with the handle sticking out.
The department's words
CHSC 114119 Use scoops with handles, rather than bowls to dispense food. Store scoop in food with the handle sticking out.
Repair leaking plumbing under the 3-comp sink.
The department's words
CHSC 114190 Repair leaking plumbing under the 3-comp sink.
Clean kitchen/storage areas to remove accumulated food debris and grease. Remove unused equipment/clutter from the back area.
The department's words
CHSC 114257 Clean kitchen/storage areas to remove accumulated food debris and grease. Remove unused equipment/clutter from the back area.
EarlierMay 9, 2014Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Temperatures in the walk-in and in the sushi display refrigerator are at 41 degrees F or below. Do not use ice in the sushi refrigerated display. If the unit(s) cannot consistently hold temperatures at 41 degrees F or below, replace the unit(s).
The department's words
CHSC 113996 Temperatures in the walk-in and in the sushi display refrigerator are at 41 degrees F or below. Do not use ice in the sushi refrigerated display. If the unit(s) cannot consistently hold temperatures at 41 degrees F or below, replace the unit(s).
Corrected during the inspection
EarlierApr 30, 2014Routine inspectionViolation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
There were no paper towels at the handwash sink beside the 3-compartment sink. Keep handwash sink supplied with paper towels.
The department's words
CHSC 113953.2 There were no paper towels at the handwash sink beside the 3-compartment sink. Keep handwash sink supplied with paper towels.
Corrected during the inspection
Observed food temps in the walk-in between 46.5-47.0 F. Food temperatures in the Beverage Air refrigerator are at 43 degrees F. Food temperatures in the brown sushi refrigerator are at 48 degrees F. Adjust all thermostats in refrigeration units to lower temp of food to 41 degrees F. Use ice in the sushi fridge, but have it serviced if temperatures cannot be maintained at 41 degrees or below.
The department's words
CHSC 113996 Observed food temps in the walk-in between 46.5-47.0 F. Food temperatures in the Beverage Air refrigerator are at 43 degrees F. Food temperatures in the brown sushi refrigerator are at 48 degrees F. Adjust all thermostats in refrigeration units to lower temp of food to 41 degrees F. Use ice in the sushi fridge, but have it serviced if temperatures cannot be maintained at 41 degrees or below.
Observed in-use wiping cloths on the counter. Store these in sanitizer with 100 ppm chlorine.
The department's words
CHSC 114185.1 Observed in-use wiping cloths on the counter. Store these in sanitizer with 100 ppm chlorine.
Provide hot water to all handwash sinks of at least 100 degrees F at all times.
The department's words
CHSC 113953 Provide hot water to all handwash sinks of at least 100 degrees F at all times.
Corrected during the inspection
Do not use RAID. Use of pesticides is only allowable for certified pest control technicians.
The department's words
CHSC 114254.1 Do not use RAID. Use of pesticides is only allowable for certified pest control technicians.
Show 2 more
Obtain at least one reliable probe thermometer (thermistor or thermocouple). Use this to monitor temperatures of food in refrigeration, hot holding, and to monitor cooking temperatures.
The department's words
CHSC 114159 Obtain at least one reliable probe thermometer (thermistor or thermocouple). Use this to monitor temperatures of food in refrigeration, hot holding, and to monitor cooking temperatures.
Clean accumulated grease and food debris around, on, and behind equipment in the kitchen to prevent attracting vermin.
The department's words
CHSC 114257 Clean accumulated grease and food debris around, on, and behind equipment in the kitchen to prevent attracting vermin.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10683.
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.