Routine
Sep 1, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Sep 1, 2026 · Original Source
Only Minor Violation(s) Found
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspectionsFollow-Up
Jan 8, 2026
Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jan 8, 2026 · Original Source
Routine
Jan 6, 2026
Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jan 6, 2026 · Original Source
Follow-Up
Jan 8, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Sushi rice in hot holding unit observed at 125 degrees F. Sushi rice was made at 11 a.m. today, per food handler. There are two labels on the sushi rice container, One labeled 11 a.m. - 3 p.m. and the other one 1:00 p.m. to 5:00 p.m.. If using time only as a public health control, submit copy of written procedures. Label sushi rice with date and one four hour time frame, so it is clear when the four hour time frame is. Sushi rice voluntarily discarded. Submit written procedure by January 13, 2025. 4 lbs. rice voluntarily discarded into the exterior compost container,s
Inspector’s notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Jan 8, 2025 · Original Source
Routine
Jan 7, 2025
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed sushi rice in hot holding unit at 97 - 101 degrees F at 3:00 p.m.. Sushi rice was made at 11 a.m., per food handler. No written procedures for sushi rice and no labels with date or time. ~ 2 gallons of sushi rice voluntarily discarded into the compost container. Observed shrimp at 49 degrees F double stacked in plastic insert pans in top section of large prep refrigerator. Discontinue double stacking pans as this leads to improper cold holding, Observed unagi at 44- 46 degrees F in prep refrigerator in insert pan at prep refrigerator in front kitchen located closest to back entrance. Observed cooked tofu in the walk-in refrigerator in a covered plastic container at 54 - 56 degrees F at 2:45 p.m.. Cooked tofu was sliced at ~ 2:25 p.m.. Keep food uncovered to promote rapid cooling to 41 degrees F or colder..
Inspector’s notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode CHSC 114113Cleaning and sanitizing
Official wording
Observed water dripping over wet, black material on plastic component above the ice. Discard ice. Wash,rinse, sanitize, and rinse the ice machine.
Inspector’s notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode CHSC 113953.cHandwashing
Official wording
No hot water comes out of hand wash sink at front kitchen hand wash sink when hot water turned on. Provide a minimum of 100 degrees F water at hand wash sinks. Restroom hand wash sink took over three minute to reach 100 degrees F.
Inspector’s notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Marin County Environmental Health Services, Jan 7, 2025 · Original Source
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