Marin County, CA

Kuro Nami

Name: Kuro Nami
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Jun 4, 2026 · View Map ↗ · Compare ↗

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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

3 inspections

Routine

Jun 4, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed tempura batter on a counter at 75 F. Tempura shrimp on a counter at 105 F. A container of pot stickers on a counter at 65 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Butter and pot stickers moved to refrigeration. Tempura was served to a customer. Cook tempura per order or use TPHC similarly to the sushi rice.

Inspector’s notes

Green Placard Other 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 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 temperature

Official record from Marin County Environmental Health Services, Jun 4, 2026 · Original Source

Routine

Oct 30, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Other

Official wording

Observed a container of tempura better on a prep counter at 45 F. Potentially hazardous foods must be cold held at 41 F or below. Batter moved to refrigeration.

Inspector’s notes

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Marin County Environmental Health Services, Oct 30, 2025 · Original Source

Routine

Jul 17, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114419Food source and labeling

Official wording

Facility claims to use vinegar for their sushi rice. EHS has no HACCP plan for sushi rice and facility did not have means to test pH of sushi rice or logs. For today, facility may use Time as a Public Health Control (TPHC) and discard the sushi rice after 4 hours (9:00 PM). Ensure to submit a HACCP plan to EHS for review or utilize TPHC for sushi rice submitting standard operating procedures (SOP's) for this to EHS and utilizing logs and labels. Discussed with person in charge (PIC). Provided PIC with TPHC guidelines, written procedures, logs and specialized food processing questionnaire.

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. Green placard was issued.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from Marin County Environmental Health Services, Jul 17, 2024 · Original Source