ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine
Jun 16, 2026
Only Minor Violation(s) Found
2 recorded violations
minorCode CHSC 113947.1Permits, training, and postings
Official wording
Lack of Food Manager and Food Handler certificates.
Inspector’s notes
“Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report OR ask the food facility for the inspection report.”
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode CHSC 113948Permits, training, and postings
Official wording
Lack of Food Manager and Food Handler certificates.
Inspector’s notes
“Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report OR ask the food facility for the inspection report.”
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Marin County Environmental Health Services, Jun 16, 2026 · Original Source
Follow-Up
Apr 15, 2024
No Violation(s) Found
4 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Fried shrimps internal temperature readings were measured at 102F, 104F, 108F, raw shirmps at 70F and 68F, and adamame 45F were observed to be stored at ambient temperature in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Inspector’s notes
In the follow-up inspection, all violations were in compliance; except, violation 41.
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.
Sushi rice was observed without time or written procedures in the sushi area. [Corrective action] when time only rather than time in conjuction with temperature is being employeed as a means to controlling the safety of potentially hazardous foods: food shall be time marked for 4 hours, maintain written procedures, and food shall be served or discarded within 4 hours after it has been removed from temperature control.
Inspector’s notes
In the follow-up inspection, all violations were in compliance; except, violation 41.
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.
An employee was observed cooking raw chicken, After the chicken was removed from the griddle equipment, the final internal temperature readings were measured at 154F, 149F, and 152F in different parts of the food. [Corrective action] Raw chicken shall be cooked to a minimum internal temperature of 165F or above for 15 seconds.
Inspector’s notes
In the follow-up inspection, all violations were in compliance; except, violation 41.
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.
Chlorine sanitizing solution measured 0 ppm in the mechanical dishwasher. The dishwasher was observed being used during the time of the observation. [Corrective action] Always provide chlorine at 50 ppm in the mechanical dishwasher.
Inspector’s notes
In the follow-up inspection, all violations were in compliance; except, violation 41.
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.
Official record from Marin County Environmental Health Services, Apr 15, 2024 · Original Source
Routine
Apr 9, 2024
Violation(s) Found
4 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Fried shrimps internal temperature readings were measured at 102F, 104F, 108F, raw shirmps at 70F and 68F, and adamame 45F were observed to be stored at ambient temperature in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Inspector’s notes
“Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report OR ask the food facility for the inspection report.”
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.
Sushi rice was observed without time or written procedures in the sushi area. [Corrective action] when time only rather than time in conjuction with temperature is being employeed as a means to controlling the safety of potentially hazardous foods: food shall be time marked for 4 hours, maintain written procedures, and food shall be served or discarded within 4 hours after it has been removed from temperature control.
Inspector’s notes
“Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report OR ask the food facility for the inspection report.”
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.
An employee was observed cooking raw chicken, After the chicken was removed from the griddle equipment, the final internal temperature readings were measured at 154F, 149F, and 152F in different parts of the food. [Corrective action] Raw chicken shall be cooked to a minimum internal temperature of 165F or above for 15 seconds.
Inspector’s notes
“Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report OR ask the food facility for the inspection report.”
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.
Chlorine sanitizing solution measured 0 ppm in the mechanical dishwasher. The dishwasher was observed being used during the time of the observation. [Corrective action] Always provide chlorine at 50 ppm in the mechanical dishwasher.
Inspector’s notes
“Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report OR ask the food facility for the inspection report.”
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.