Routine
Apr 20, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Apr 20, 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
4 inspectionsFollow-Up
Mar 6, 2025
No Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed tempura batter stored at ambient temperature without any temperature control measures next to fryer at cook's line. Operator stated tempura prepared ~1 hour ago. Operator instructed to provide ice bath for tempura batter for temperature control method.
Inspector’s notes
No violations were found at the time of inspection. A green placard was issued.
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, Mar 6, 2025 · Original Source
Routine
Mar 4, 2025
Violation(s) Found
1 recorded violation
criticalCode CHSC 113996Food temperature
Official wording
Observed tempura batter stored at ambient temperature without any temperature control measures next to fryer at cook's line. Operator stated tempura prepared ~1 hour ago. Operator instructed to provide ice bath for tempura batter for temperature control method.
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. A yellow placard was issued.
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, Mar 4, 2025 · Original Source
Routine
Dec 20, 2023
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Refrigeration unit opposite of range had scallops recording at 57°F. Sushi rice recorded at 78°F in container at sushi bar. Batter stored next to deep fryer recorded at 66°F. Batter used for both raw shrimp and vegetables. / Food must be held at 41°F or below, or 135°F or above.
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. A green placard was issued.
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, Dec 20, 2023 · Original Source
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