Routine
Jul 24, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jul 24, 2026 · Original Source
Only Minor Violation(s) Found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsFollow-Up
Apr 11, 2024
No Violation(s) Found
3 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Fried shrimps internal temperature readings were observed at 58F and 56F, cooked salmon at 53F, 110F, and 118F. Both food containers were observed to be stored at ambient temperatures 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, 01 (food handler cards), 34 (test strips), and 35 (small grill equipment) still not in compliance.
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 temperatureminorCode CHSC 114000Food temperature
Official wording
Sushi rice was observed at ambient temperature without time or written procedures. [Corrective action] When tiem only is employed for controlling the safety of potentially hazardous foods: food shall be time marked for 4 hours, written procedures shall be maintained, 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, 01 (food handler cards), 34 (test strips), and 35 (small grill equipment) still not in compliance.
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 temperatureminorCode CHSC 114113Cleaning and sanitizing
Official wording
Ice machine white and blue interior panels were observed with black and brown mold like residues on the food contact surfaces. [Corrective action] Food contact surfaces shall be properly cleaned and sanitized.
Inspector’s notes
In the follow-up inspection, all violations were in compliance; except, 01 (food handler cards), 34 (test strips), and 35 (small grill equipment) still not in compliance.
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 problemsOfficial record from Marin County Environmental Health Services, Apr 11, 2024 · Original Source
Routine
Apr 9, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Fried shrimps internal temperature readings were observed at 58F and 56F, cooked salmon at 53F, 110F, and 118F. Both food containers were observed to be stored at ambient temperatures 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.
More about food kept at an unsafe temperaturecriticalCode CHSC 114000Food temperature
Official wording
Sushi rice was observed at ambient temperature without time or written procedures. [Corrective action] When tiem only is employed for controlling the safety of potentially hazardous foods: food shall be time marked for 4 hours, written procedures shall be maintained, 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.
More about food kept at an unsafe temperaturecriticalCode CHSC 114113Cleaning and sanitizing
Official wording
Ice machine white and blue interior panels were observed with black and brown mold like residues on the food contact surfaces. [Corrective action] Food contact surfaces shall be properly cleaned and sanitized.
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.
More about cleaning or sanitizing problemsOfficial record from Marin County Environmental Health Services, Apr 9, 2024 · Original Source
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