At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 31, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Teriyaki Madness?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Grilled chicken and rice in steam table hot holding measured at 125F and 112F respectively. Per employee, items were holding for approximately 30 minutes. Items were sent to grill (chicken) and microwave to re-heat during visit. All potentially hazardous food (PHFs) shall be maintained at proper temperatures (i.e. at or below 41F or at or above 135F). 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 Teriyaki Madness' team
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Follow the steps for each item, with the rule beside it.
Next: Grilled chicken and rice in steam table hot holding measured at 125F and 112F respectively. Per employee, items were holding for approximately 30 minutes. Items were sent to grill (chicken) and microwave to re-heat during visit. All potentially hazardous food (PHFs) shall be maintained at proper temperatures (i.e. at or below 41F or at or above 135F).The county found: “Grilled chicken and rice in steam table hot holding measured at 125F and 112F respectively. Per employee, items were…”
Then the next one.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 3 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
LatestJul 31, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 31, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Grilled chicken and rice in steam table hot holding measured at 125F and 112F respectively. Per employee, items were holding for approximately 30 minutes. Items were sent to grill (chicken) and microwave to re-heat during visit. All potentially hazardous food (PHFs) shall be maintained at proper temperatures (i.e. at or below 41F or at or above 135F).
The department's words
CHSC 113996 Grilled chicken and rice in steam table hot holding measured at 125F and 112F respectively. Per employee, items were holding for approximately 30 minutes. Items were sent to grill (chicken) and microwave to re-heat during visit. All potentially hazardous food (PHFs) shall be maintained at proper temperatures (i.e. at or below 41F or at or above 135F).
EarlierJan 30, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Yakisoba noodles observed holding on metal rack measured at 66F without intervention. Per manager, item was held on rack as it was undergoing thawing. Per manager, item was holding on rack for less than 2 hours. All potentially hazardous foods (PHFs) shall be held under proper time or temperature control at all times. Discontinue thawing PHFs in this manner. Thaw all PHFs in an approved manner. Yakisoba noodles relocated to walk-in unit at time of visit.
The department's words
CHSC 113996 Yakisoba noodles observed holding on metal rack measured at 66F without intervention. Per manager, item was held on rack as it was undergoing thawing. Per manager, item was holding on rack for less than 2 hours. All potentially hazardous foods (PHFs) shall be held under proper time or temperature control at all times. Discontinue thawing PHFs in this manner. Thaw all PHFs in an approved manner. Yakisoba noodles relocated to walk-in unit at time of visit.
EarlierJul 29, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Prep sink near the cook line measured at 115 F. Water must reach 120 F at this sink. Increase temp to 120 F.
The department's words
CHSC 114192 Prep sink near the cook line measured at 115 F. Water must reach 120 F at this sink. Increase temp to 120 F.
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 Teriyaki Madness, you can:
Learn how these get fixed
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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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L17525.
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.