ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine
Jun 17, 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 17, 2026 · Original Source
Follow-Up
Mar 14, 2024
No Violation(s) Found
3 recorded violations
minorCode CHSC 113996Food temperature
Official wording
In the preparation area, fried shrimp, the internal temperature readings were 78F and 76F, and for fried crab, 76F and 79F. Both food items were observed to be stored at ambient temperatures. In the two door reach-in unit, grilled chicken internal temperature readings were at 53F and 51F, raw shrimp at 44F, beef broth at 45F, and tofu at 45F. In the sushi bar area, fish eggs internal temperature reading was at 53F, crab salad 52F were observed in the cold holding unit. Cooked eel internal temperature was measured at 93F and 96F in the small griddle equipment. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Inspector’s notes
All violations are in compliance; except, violations 44, and 48 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.
Sushi rice was observed to be at ambient temperature without a time label, time marking, or written procedures. According to the owner, he stated that he was busy putting the time labels on the sushi container. [Corrective action] Food shall be time marked for 4 hours, food not marked or marked over shall be served, consumed or discarded, and written procedures that ensure compliance shall be maintained in the food facility.
Inspector’s notes
All violations are in compliance; except, violations 44, and 48 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.
Handwashing facility in the employee restroom is lacking hot water. [Corrective action] Provide warm water of at least 100 °F but not greater than 108 °F.
Inspector’s notes
All violations are in compliance; except, violations 44, and 48 still not in compliance.
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.
Official record from Marin County Environmental Health Services, Mar 14, 2024 · Original Source
Routine
Mar 7, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
In the preparation area, fried shrimp, the internal temperature readings were 78F and 76F, and for fried crab, 76F and 79F. Both food items were observed to be stored at ambient temperatures. In the two door reach-in unit, grilled chicken internal temperature readings were at 53F and 51F, raw shrimp at 44F, beef broth at 45F, and tofu at 45F. In the sushi bar area, fish eggs internal temperature reading was at 53F, crab salad 52F were observed in the cold holding unit. Cooked eel internal temperature was measured at 93F and 96F in the small griddle equipment. [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 to be at ambient temperature without a time label, time marking, or written procedures. According to the owner, he stated that he was busy putting the time labels on the sushi container. [Corrective action] Food shall be time marked for 4 hours, food not marked or marked over shall be served, consumed or discarded, and written procedures that ensure compliance shall be maintained in the food facility.
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.
Handwashing facility in the employee restroom is lacking hot water. [Corrective action] Provide warm water of at least 100 °F but not greater than 108 °F.
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
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.