Follow-Up
May 18, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, May 18, 2026 · Original Source
Marin County, CA
Matsuyama Restaurant
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Last inspected May 18, 2026 · View Map ↗ · Compare ↗
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
5 inspectionsRoutine
May 4, 2026
Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, May 4, 2026 · Original Source
Routine
Apr 10, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed cooked chicken in pot stored on top of food inserts of open top refrigerator measured at 109*F. All potentially hazardous foods shall be stored at 41*F and below or 135*F and above. Do not store any foods on top of inserts. Keep foods under temperature control in refrigeration after cooking.
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, Apr 10, 2025 · Original Source
Follow-Up
Feb 1, 2024
No Violation(s) Found
3 recorded violations
minorCode CHSC 113953.3Handwashing
Official wording
An employee did not wash hands (used water to rinse hands) and then proceeded to handle raw shrimp in the preparation area.[CA] Ensure the employees wash, rinse, and dry their hands before handling or serving food.
Inspector’s notes
During the follow-up inspection, all violations were observed 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.
More about handwashing problemsminorCode CHSC 113996Food temperature
Official wording
Raw chicken internal temperature readings were measured at 59F, and 60F in different parts of the meat. The raw chicken container was observed at ambient temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
Inspector’s notes
During the follow-up inspection, all violations were observed 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 114195Handwashing
Official wording
Warm water was not available at the handwashing facility in the preparation area. [CA] Provide warm water at each handwashing facility. Warm water shall be at least 100 °F but not greater than 108 °F.
Inspector’s notes
During the follow-up inspection, all violations were observed 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.
More about handwashing problemsOfficial record from Marin County Environmental Health Services, Feb 1, 2024 · Original Source
Routine
Jan 22, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113953.3Handwashing
Official wording
An employee did not wash hands (used water to rinse hands) and then proceeded to handle raw shrimp in the preparation area.[CA] Ensure the employees wash, rinse, and dry their hands before handling or serving food.
Inspector’s notes
No comments from inspector
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.
More about handwashing problemscriticalCode CHSC 113996Food temperature
Official wording
Raw chicken internal temperature readings were measured at 59F, and 60F in different parts of the meat. The raw chicken container was observed at ambient temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
Inspector’s notes
No comments from inspector
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 114195Handwashing
Official wording
Warm water was not available at the handwashing facility in the preparation area. [CA] Provide warm water at each handwashing facility. Warm water shall be at least 100 °F but not greater than 108 °F.
Inspector’s notes
No comments from inspector
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.
More about handwashing problemsOfficial record from Marin County Environmental Health Services, Jan 22, 2024 · Original Source
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