Marin County, CA

Sushi Tri

Name: Sushi Tri
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Nov 25, 2025 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine

Nov 25, 2025

Only Minor Violation(s) Found

2 recorded violations

minorCode CHSC 113986Handwashing

Official wording

Open food product observed stored next to hand sink next to cook's line. Food is stored less than 24 inches away from hand sink and hand sink does not have an approved splash guard attached. Maintain food an adequate distance from hand sink or provide an approved splash guard.

Inspector’s notes

Minor violations observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.

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 wording

Sushi rice is discarded after lunch service and made fresh for dinner service but no written procedures were available at this time. Provide written procedures for sushi rice. Corrected on site.

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, Nov 25, 2025 · Original Source

Routine

Apr 22, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed rice in bowl by dishwasher measured at 65 *F and in rice cooker at 76 *F without any active temperature control. Operator stated that rice prepared from the day before. Rice was voluntarily discarded by operator. Do not keep rice from previous service for use at next service unless kept at 135 *F or above or 41 *F and below.

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 temperature

Official record from Marin County Environmental Health Services, Apr 22, 2025 · Original Source

Follow-Up

Jan 19, 2024

No Violation(s) Found

2 recorded violations

minorCode CHSC 114099.7Cleaning and sanitizing

Official wording

Observed dishes being washed in dishwasher with no sanitizer. Sanitizer container was found to be empty. Corrected on site (C.O.S.). Employee replaced sanitizer container. Ensure that there's 50 PPM chlorine in final rinse of dishwasher by testing with test strips.

Inspector’s notes

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. Green placard was issued.

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 problems

minorCode CHSC 114192Handwashing

Official wording

No hot water at prep sink, found that the hot water was turned off. Employee turned on hot water (C.O.S.). Provide water at 120F at sinks and minimum 100F at hand sinks at all times.

Inspector’s notes

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.

Jan 17, 2024

Violation(s) Found

2 recorded violations

criticalCode CHSC 114099.7Cleaning and sanitizing

Official wording

Inspector’s notes

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 problems

criticalCode CHSC 114192Handwashing

Official wording

No hot water at prep sink, found that the hot water was turned off. Employee turned on hot water (C.O.S.). Provide water at 120F at sinks and minimum 100F at hand sinks at all times.

Inspector’s notes

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.