At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Jul 7, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Uchiwa Ramen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No Food Manager Certification on site. The facility is required to have one staff member on-site with a Food Manager Certification. Register for the course in 7 days. Employees lacked a valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. Obtain in 7 days. CHSC 113948How to fixFix it
- No Food Manager Certification on site. The facility is required to have one staff member on-site with a Food Manager Certification. Register for the course in 7 days. Employees lacked a valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. Obtain in 7 days. CHSC 113947.1How 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: No Food Manager Certification on site. The facility is required to have one staff member on-site with a Food Manager Certification. Register for the course in 7 days. Employees lacked a valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. Obtain in 7 days.The county found: “No Food Manager Certification on site. The facility is required to have one staff member on-site with a Food Manager…”
Then the next one: No Food Manager Certification on site. The facility is required to have one staff member on-site with a Food Manager Certification. Register for the course in 7 days. Employees lacked a valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. Obtain in 7 days.
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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
LatestJul 7, 2026Routine inspectionOnly Minor Violation(s) Found
This one: Only Minor Violation(s) Found, inspected Jul 7, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
No Food Manager Certification on site. The facility is required to have one staff member on-site with a Food Manager Certification. Register for the course in 7 days. Employees lacked a valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. Obtain in 7 days.
The department's words
CHSC 113948 No Food Manager Certification on site. The facility is required to have one staff member on-site with a Food Manager Certification. Register for the course in 7 days. Employees lacked a valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. Obtain in 7 days.
No Food Manager Certification on site. The facility is required to have one staff member on-site with a Food Manager Certification. Register for the course in 7 days. Employees lacked a valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. Obtain in 7 days.
The department's words
CHSC 113947.1 No Food Manager Certification on site. The facility is required to have one staff member on-site with a Food Manager Certification. Register for the course in 7 days. Employees lacked a valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. Obtain in 7 days.
EarlierOct 29, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed some flies in kitchen. Ensure facility is kept free of flies at all times. Use legal and effective means to eliminate flies from facility. Keep doors closed.
The department's words
CHSC 114259.1 Observed some flies in kitchen. Ensure facility is kept free of flies at all times. Use legal and effective means to eliminate flies from facility. Keep doors closed.
EarlierAug 31, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Rice and spam in warming drawer recorded at 130°F. Warming drawer lacking thermometer. / Store functional thermometer in drawer to monitor temperature. Ensure food is hot held at 135°F or above. Reheat foods to 165°F before hot holding.
The department's words
CHSC 113996 Rice and spam in warming drawer recorded at 130°F. Warming drawer lacking thermometer. / Store functional thermometer in drawer to monitor temperature. Ensure food is hot held at 135°F or above. Reheat foods to 165°F before hot holding.
EarlierOct 24, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 25, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierOct 11, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 1, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 15, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
EarlierJun 8, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 9, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed soft boiled eggs at 60F on counter. Eggs moved to refrigerator. 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 soft boiled eggs at 60F on counter. Eggs moved to refrigerator. 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 />
EarlierMar 7, 2018Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Miso paste observed on counter at 53F. Cold hold potentially hazardous food at 41F or below.
The department's words
CHSC 113996 Miso paste observed on counter at 53F. Cold hold potentially hazardous food at 41F or below.
Observed cooked bean sprouts cooling, covered in prep fridge at 53-57F. Cool food uncovered in 1-2 door steel fridge so cooling occurs rapidly.
The department's words
CHSC 114002.1 Observed cooked bean sprouts cooling, covered in prep fridge at 53-57F. Cool food uncovered in 1-2 door steel fridge so cooling occurs rapidly.
About 100ppm of quaternary ammonia observed dispensing at 3 compartment sink. 200ppm required. Repair.
The department's words
CHSC 114099.6 About 100ppm of quaternary ammonia observed dispensing at 3 compartment sink. 200ppm required. Repair.
Two dead cockroaches observed near glue trap between sump pump and whirlpool fridge in basement. Remove old glue trap and monitor for new activity.
The department's words
CHSC 114259.1 Two dead cockroaches observed near glue trap between sump pump and whirlpool fridge in basement. Remove old glue trap and monitor for new activity.
Clean dust/dirt/grease observed on flooring under refrigeration, grease trap, and 3 compartment sink.
The department's words
CHSC 114115.c Clean dust/dirt/grease observed on flooring under refrigeration, grease trap, and 3 compartment sink.
Show 3 more
Some domestic refrigeration/freezers observed in facility. Use NSF 7 approved commercial refrigeration.
The department's words
CHSC 114175 Some domestic refrigeration/freezers observed in facility. Use NSF 7 approved commercial refrigeration.
Remove all pieces of equipment unnecessary to the operation or maintenance of facility. Observed old equipment and clutter in basement and outside storage shed.
The department's words
CHSC 114257.1 Remove all pieces of equipment unnecessary to the operation or maintenance of facility. Observed old equipment and clutter in basement and outside storage shed.
Per final inspection conducted 9/5/14, no food, utensils, equipment or paper goods are to be stored in downstairs basement (there are unapproved floor, wall, ceiling finishes there and sewer lines near ceiling). These items were observed in basement today. Remove items from basement within 60 days.
The department's words
CHSC 114268 Per final inspection conducted 9/5/14, no food, utensils, equipment or paper goods are to be stored in downstairs basement (there are unapproved floor, wall, ceiling finishes there and sewer lines near ceiling). These items were observed in basement today. Remove items from basement within 60 days.
EarlierDec 16, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 114000
The department's words
Code CHSC 114000
Corrected during the inspection
Code CHSC 113986
The department's words
Code CHSC 113986
EarlierDec 6, 2016Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cooked tofu at 81F and cooked corn at 60F stacked on top of the prep top (stacked to not keep food too cold). Person in charge (PIC) stated that these items are taken out of a temperature controlled environment and typically consumed within 30-45 minutes. No time logs to verify this. PIC also states that leftovers are refrigerated. For cooked vegetables, if you want to use time as a public health control, you must keep a log showing what time items are removed from heat. Discard items after 4 hours (do not reheat or refrigerate). Major violation. Will re-inspect for this.
The department's words
CHSC 114000 Cooked tofu at 81F and cooked corn at 60F stacked on top of the prep top (stacked to not keep food too cold). Person in charge (PIC) stated that these items are taken out of a temperature controlled environment and typically consumed within 30-45 minutes. No time logs to verify this. PIC also states that leftovers are refrigerated. For cooked vegetables, if you want to use time as a public health control, you must keep a log showing what time items are removed from heat. Discard items after 4 hours (do not reheat or refrigerate). Major violation. Will re-inspect for this.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Cooked chicken wings found next to raw rib meat in 2 door Everest fridge. Store raw meat under ready to eat food to prevent contamination.
The department's words
CHSC 113986 Cooked chicken wings found next to raw rib meat in 2 door Everest fridge. Store raw meat under ready to eat food to prevent contamination.
EarlierJan 21, 2016Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed an employee donning gloves without washing hands first. Wash hands at all required times with soap and water then dry with clean paper towels.
The department's words
CHSC 113953.3 Observed an employee donning gloves without washing hands first. Wash hands at all required times with soap and water then dry with clean paper towels.
Soap dispensers in bathrooms were low or not functioning properly. Repair/refill soap and keep this stocked at all times.
The department's words
CHSC 113953.2 Soap dispensers in bathrooms were low or not functioning properly. Repair/refill soap and keep this stocked at all times.
Most wiping cloths in sanitizing solution today. One observed on the counter, but not used. After use, always store wiping cloths in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114099.6 Most wiping cloths in sanitizing solution today. One observed on the counter, but not used. After use, always store wiping cloths in sanitizing solution of 100 ppm chlorine.
Corrected during the inspection
Utensils (in-use) stored in room temp water. Store in water maintained at 135 F, in refrigeration, or in a clean dry location. Wash, rinse, and sanitize at least every 4 hours.
The department's words
CHSC 114117 Utensils (in-use) stored in room temp water. Store in water maintained at 135 F, in refrigeration, or in a clean dry location. Wash, rinse, and sanitize at least every 4 hours.
Utensils and food prep equipment observed on the grease trap next to the cook line. Do not store food/food containers/equipment or utensils on the grease trap. Wash, rinse, and sanitize utensils.
The department's words
CHSC 114049 Utensils and food prep equipment observed on the grease trap next to the cook line. Do not store food/food containers/equipment or utensils on the grease trap. Wash, rinse, and sanitize utensils.
Show 3 more
Freezers were removed from the outdoor area.
The department's words
CHSC 114175 Freezers were removed from the outdoor area.
Provide an air gap between all pipes and floor sink beside the 3-compartment sink. The air gap must be no less than one inch.
The department's words
CHSC 114193 Provide an air gap between all pipes and floor sink beside the 3-compartment sink. The air gap must be no less than one inch.
Remove discarded equipment and bucket with standing water from the garbage area to prevent harborage of vermin.
The department's words
CHSC 114245.1 Remove discarded equipment and bucket with standing water from the garbage area to prevent harborage of vermin.
EarlierJan 6, 2016Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Employees observed cleaning cutting boards with soiled wiping cloths not kept in sanitizer. Always store wiping cloths in sanitizing solution containing 100 ppm chlorine. Wash, rinse, and sanitize cutting board.
The department's words
CHSC 114099.6 Employees observed cleaning cutting boards with soiled wiping cloths not kept in sanitizer. Always store wiping cloths in sanitizing solution containing 100 ppm chlorine. Wash, rinse, and sanitize cutting board.
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)
Observed an employee donning gloves without washing hands first. Wash hands at all required times with soap and water then dry with clean paper towels.
The department's words
CHSC 113953.3 Observed an employee donning gloves without washing hands first. Wash hands at all required times with soap and water then dry with clean paper towels.
Soap dispensers in bathrooms were low or not functioning properly. Repair/refill soap and keep this stocked at all times.
The department's words
CHSC 113953.2 Soap dispensers in bathrooms were low or not functioning properly. Repair/refill soap and keep this stocked at all times.
Utensils (in-use) stored in room temp water. Store in water maintained at 135 F, in refrigeration, or in a clean dry location. Wash, rinse, and sanitize at least every 4 hours.
The department's words
CHSC 114117 Utensils (in-use) stored in room temp water. Store in water maintained at 135 F, in refrigeration, or in a clean dry location. Wash, rinse, and sanitize at least every 4 hours.
Utensils and food prep equipment observed on the grease trap next to the cook line. Do not store food/food containers/equipment or utensils on the grease trap. Wash, rinse, and sanitize utensils.
The department's words
CHSC 114049 Utensils and food prep equipment observed on the grease trap next to the cook line. Do not store food/food containers/equipment or utensils on the grease trap. Wash, rinse, and sanitize utensils.
The 2 chest freezers outside under the tent are not approved for outdoor use. Do not store food outside. Bring all food/equipment inside within one week.
The department's words
CHSC 114175 The 2 chest freezers outside under the tent are not approved for outdoor use. Do not store food outside. Bring all food/equipment inside within one week.
Show 2 more
Provide an air gap between all pipes and floor sink beside the 3-compartment sink. The air gap must be no less than one inch.
The department's words
CHSC 114193 Provide an air gap between all pipes and floor sink beside the 3-compartment sink. The air gap must be no less than one inch.
Remove discarded equipment and bucket with standing water from the garbage area to prevent harborage of vermin.
The department's words
CHSC 114245.1 Remove discarded equipment and bucket with standing water from the garbage area to prevent harborage of vermin.
EarlierDec 17, 2014Follow-up inspectionNo Violation(s) Found
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierDec 5, 2014Routine inspectionViolation(s) Found
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed rice and pork in the under counter wells warmer at temperature of 126, 118, 100, and 99 F. Food was prepared yesterday, then reheated for 10 minutes in the oven before placing in the warmer. Rapidly reheat rice and pork to 165 F immediately. When reheating, use a probe thermometer to ensure that food reaches 165 F before placing in the warming unit.
The department's words
CHSC 114016 Observed rice and pork in the under counter wells warmer at temperature of 126, 118, 100, and 99 F. Food was prepared yesterday, then reheated for 10 minutes in the oven before placing in the warmer. Rapidly reheat rice and pork to 165 F immediately. When reheating, use a probe thermometer to ensure that food reaches 165 F before placing in the warming unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Observed cooked spinach, bok choy, and sprouts covered in the prep table refrigerator and in stacked containers. Leave food uncovered until it reaches 41 F. Use probe thermometer to measure temperature. Do not stack containers, as this also traps heat in the food. See handout.
The department's words
CHSC 114002 Observed cooked spinach, bok choy, and sprouts covered in the prep table refrigerator and in stacked containers. Leave food uncovered until it reaches 41 F. Use probe thermometer to measure temperature. Do not stack containers, as this also traps heat in the food. See handout.
Sanitizing solution for wiping cloths measured 50 ppm. Change the water now and add bleach for a concentration of 100 ppm chlorine. Check solution periodically with test strips and change as often as necessary.
The department's words
CHSC 114097 Sanitizing solution for wiping cloths measured 50 ppm. Change the water now and add bleach for a concentration of 100 ppm chlorine. Check solution periodically with test strips and change as often as necessary.
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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About this record
Search the county's inspection lookup for the name or license number L14157.
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
- Only Minor Violation(s) Found
- 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.