At a glance
CleanCleaver food safety systematic review results
What happened?
13problems found
13 problems found · County inspection, Follow-up inspection · Mar 28, 2017
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Umi Sushi?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- The food manager's certification is expired. Re-take the class and exam and submit new certification to EHS within 30 days. Note the facility name on the email or fax. CHSC 113947.1How to fixFix it
- Batter in the refrigerator measured 72 F and was made at 11:30. Batter was voluntarily discarded. Maintain food temps at or below 41 F or 135 F or above. CHSC 113996How to fixFix it
- Cooked noodles observed wrapped in plastic wrap and sealed in a plastic bag and measured 68 F. Cool using approved methods and leave food uncovered until it reaches 41 F. Cool from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Noodles were made approximately 30 minutes ago and immediately uncovered and placed back in refrigeration. Fish broth on the counter measured 82 F and was made 30 minutes ago. Broth was immediately moved to the fridge. CHSC 114002How 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 Umi Sushi's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: The food manager's certification is expired. Re-take the class and exam and submit new certification to EHS within 30 days. Note the facility name on the email or fax.The county found: “The food manager's certification is expired. Re-take the class and exam and submit new certification to EHS within 30…”
Then the next one: Batter in the refrigerator measured 72 F and was made at 11:30. Batter was voluntarily discarded. Maintain food temps at or below 41 F or 135 F or above.
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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 · 2 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
LatestMar 28, 2017Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 28, 2017.
13 violations listed, 0 marked critical.
Not critical (13)
The food manager's certification is expired. Re-take the class and exam and submit new certification to EHS within 30 days. Note the facility name on the email or fax.
The department's words
CHSC 113947.1 The food manager's certification is expired. Re-take the class and exam and submit new certification to EHS within 30 days. Note the facility name on the email or fax.
Batter in the refrigerator measured 72 F and was made at 11:30. Batter was voluntarily discarded. Maintain food temps at or below 41 F or 135 F or above.
The department's words
CHSC 113996 Batter in the refrigerator measured 72 F and was made at 11:30. Batter was voluntarily discarded. Maintain food temps at or below 41 F or 135 F or above.
Cooked noodles observed wrapped in plastic wrap and sealed in a plastic bag and measured 68 F. Cool using approved methods and leave food uncovered until it reaches 41 F. Cool from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Noodles were made approximately 30 minutes ago and immediately uncovered and placed back in refrigeration. Fish broth on the counter measured 82 F and was made 30 minutes ago. Broth was immediately moved to the fridge.
The department's words
CHSC 114002 Cooked noodles observed wrapped in plastic wrap and sealed in a plastic bag and measured 68 F. Cool using approved methods and leave food uncovered until it reaches 41 F. Cool from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Noodles were made approximately 30 minutes ago and immediately uncovered and placed back in refrigeration. Fish broth on the counter measured 82 F and was made 30 minutes ago. Broth was immediately moved to the fridge.
Code CHSC 114115
The department's words
Code CHSC 114115
Corrected during the inspection
Provide a consumer advisory on your menu as discussed - provided handout.
The department's words
CHSC 114093 Provide a consumer advisory on your menu as discussed - provided handout.
Show 8 more
Use test strips daily to check levels of sanitizer in dishwasher (50 ppm) and in buckets for wiping cloths (100 ppm chlorine).
The department's words
CHSC 114107 Use test strips daily to check levels of sanitizer in dishwasher (50 ppm) and in buckets for wiping cloths (100 ppm chlorine).
The counter around the hand sink has been repaired - cover edges of counter with laminate where bare particle board is exposed. The ledge beside the dishwasher was re-painted.
The department's words
CHSC 114175 The counter around the hand sink has been repaired - cover edges of counter with laminate where bare particle board is exposed. The ledge beside the dishwasher was re-painted.
Provide additional light in the kitchen, especially by the ware washing area. Light is needed to be able to see to clean and for food prep.
The department's words
CHSC 114252 Provide additional light in the kitchen, especially by the ware washing area. Light is needed to be able to see to clean and for food prep.
Code CHSC 114159
The department's words
Code CHSC 114159
Corrected during the inspection
Sanitizer in buckets for wiping cloths measured >200 ppm chlorine. Water was added to dilute. Store cloths in 100 ppm chlorine.
The department's words
CHSC 114185.1 Sanitizer in buckets for wiping cloths measured >200 ppm chlorine. Water was added to dilute. Store cloths in 100 ppm chlorine.
Clean kitchen thoroughly to remove food debris and grease on and around equipment and shelving. Seal any holes/ gaps/cracks in walls and floors to prevent entry or harborage of vermin.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove food debris and grease on and around equipment and shelving. Seal any holes/ gaps/cracks in walls and floors to prevent entry or harborage of vermin.
Re-pain ledge in the kitchen where paint is chipping. Do not store utensils on this surface. Re-paint walls where paint is chipped/peeling to prevent contamination of food.
The department's words
CHSC 114271 Re-pain ledge in the kitchen where paint is chipping. Do not store utensils on this surface. Re-paint walls where paint is chipped/peeling to prevent contamination of food.
I observed good hand washing today. Remember to use the hand sink for hand washing only.
The department's words
CHSC 113953.3 I observed good hand washing today. Remember to use the hand sink for hand washing only.
Corrected during the inspection
EarlierMar 14, 2017Routine inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
The food manager's certification is expired. Re-take the class and exam and submit new certification to EHS within 30 days. Note the facility name on the email or fax.
The department's words
CHSC 113947.1 The food manager's certification is expired. Re-take the class and exam and submit new certification to EHS within 30 days. Note the facility name on the email or fax.
Batter in the refrigerator measured 72 F and was made at 11:30. Batter was voluntarily discarded. Maintain food temps at or below 41 F or 135 F or above.
The department's words
CHSC 113996 Batter in the refrigerator measured 72 F and was made at 11:30. Batter was voluntarily discarded. Maintain food temps at or below 41 F or 135 F or above.
Cooked noodles observed wrapped in plastic wrap and sealed in a plastic bag and measured 68 F. Cool using approved methods and leave food uncovered until it reaches 41 F. Cool from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Noodles were made approximately 30 minutes ago and immediately uncovered and placed back in refrigeration. Fish broth on the counter measured 82 F and was made 30 minutes ago. Broth was immediately moved to the fridge.
The department's words
CHSC 114002 Cooked noodles observed wrapped in plastic wrap and sealed in a plastic bag and measured 68 F. Cool using approved methods and leave food uncovered until it reaches 41 F. Cool from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Noodles were made approximately 30 minutes ago and immediately uncovered and placed back in refrigeration. Fish broth on the counter measured 82 F and was made 30 minutes ago. Broth was immediately moved to the fridge.
Observed wiping cloths on counter, not in sanitizing solution, used to clean prep surfaces. Observed an employee rinse wiping cloth to remove sanitizer, then wipe down the cutting board and knife. Ensure that there is always sanitizer on wiping cloths by leaving them in sanitizer. Do not rinse. Do not use to clean utensils or hands. Do not store food containers on the grease trap. This is not a clean surface. Do not store utensils on the ledge above the ware wash sink or on the wall. These are not clean surfaces. Wash, rinse, and sanitize these utensils.
The department's words
CHSC 114115 Observed wiping cloths on counter, not in sanitizing solution, used to clean prep surfaces. Observed an employee rinse wiping cloth to remove sanitizer, then wipe down the cutting board and knife. Ensure that there is always sanitizer on wiping cloths by leaving them in sanitizer. Do not rinse. Do not use to clean utensils or hands. Do not store food containers on the grease trap. This is not a clean surface. Do not store utensils on the ledge above the ware wash sink or on the wall. These are not clean surfaces. Wash, rinse, and sanitize these utensils.
Provide a consumer advisory on your menu as discussed - provided handout.
The department's words
CHSC 114093 Provide a consumer advisory on your menu as discussed - provided handout.
Show 7 more
Use test strips daily to check levels of sanitizer in dishwasher (50 ppm) and in buckets for wiping cloths (100 ppm chlorine).
The department's words
CHSC 114107 Use test strips daily to check levels of sanitizer in dishwasher (50 ppm) and in buckets for wiping cloths (100 ppm chlorine).
Replace laminate where there is exposed particle board at the front counter and around the hand sink within 30 days. Do not use rocks as weights in the kitchen. Observed a dirty rock inside a bowl.
The department's words
CHSC 114175 Replace laminate where there is exposed particle board at the front counter and around the hand sink within 30 days. Do not use rocks as weights in the kitchen. Observed a dirty rock inside a bowl.
Provide additional light in the kitchen, especially by the ware washing area. Light is needed to be able to see to clean and for food prep.
The department's words
CHSC 114252 Provide additional light in the kitchen, especially by the ware washing area. Light is needed to be able to see to clean and for food prep.
Immediately obtain a probe thermometer and use to monitor temps of food when cooking, cooling, and hot/cold holding.
The department's words
CHSC 114159 Immediately obtain a probe thermometer and use to monitor temps of food when cooking, cooling, and hot/cold holding.
Sanitizer in buckets for wiping cloths measured >200 ppm chlorine. Water was added to dilute. Store cloths in 100 ppm chlorine.
The department's words
CHSC 114185.1 Sanitizer in buckets for wiping cloths measured >200 ppm chlorine. Water was added to dilute. Store cloths in 100 ppm chlorine.
Clean kitchen thoroughly to remove food debris and grease on and around equipment and shelving. Seal any holes/ gaps/cracks in walls and floors to prevent entry or harborage of vermin.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove food debris and grease on and around equipment and shelving. Seal any holes/ gaps/cracks in walls and floors to prevent entry or harborage of vermin.
Re-pain ledge in the kitchen where paint is chipping. Do not store utensils on this surface. Re-paint walls where paint is chipped/peeling to prevent contamination of food.
The department's words
CHSC 114271 Re-pain ledge in the kitchen where paint is chipping. Do not store utensils on this surface. Re-paint walls where paint is chipped/peeling to prevent contamination of food.
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 L10303.
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
- Follow-up 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.