ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Samurai last inspected?
The most recent inspection on record was on Feb 20, 2025. The result listed by Marin County Environmental Health Services was “Only Minor Violation(s) Found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Nov 16, 2023 to Feb 20, 2025.
Has Samurai ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Nov 16, 2023.
The Full Inspection History
3 inspections
Routine
Feb 20, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Grill station prep refrigerator: vegetable potsticker in upper section _ 47 - 48 degrees F, tofu: 78 degrees F in upper insert pan - tofu voluntarily discarded into garbage container. Maintain potentially hazardous foods at or below 41 degrees F.
Inspector’s Notes
Minor violations were also 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
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.
Official record from Marin County Environmental Health Services, Feb 20, 2025 · Original Source
Follow-Up
Nov 21, 2023
No Violation(s) Found
2 recorded violations
minorCode CHSC 113953.3Handwashing
Official Wording
Observed food handler touch a garbage container and then touched a food container with food in it and then touched empty food containers and placed them on a shelf. Employees shall wash hands after contaminating them. COS. Observed another food handler touch the garbage can - instructed to wash hands before touching anything else.
Inspector’s Notes
During the follow-up inspection, violations 05M and 07M were observed in food safety compliance. The yellow placard was replaced with a green placard.
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.
Two door refrigerator in sushi bar: None of the potentially hazardous foods observed in proper temperature requirement of 41 degrees F or below. Air temperature with Atkins thermometer: 66 degrees F. Observed multiple types of raw fish at 53 degrees F that were prepared between 3:30 - 4:30 p.m. today. Omelette: 57 degrees f - unknown when made. Eel: 54- 61 degrees F - unknown when prepared. Omelette and eel were voluntarily discarded. Potentially hazardous foods that were prepared between 3:30 - 4:30 were relocated to the two door refrigerator in back kitchen. Repair two door refrigerator. Don't store any food in this unit until it is capable of maintaining it at 41 degrees F or colder. Observed sushi rice at 105 - 124 degrees F. Sushi rice was made at 4:30 p.m. When using time as a public health control maintain written procedures. Sushi rice was not labeled with date and time. Label sushi rice with date and indicated discard time. All 3 sushi rice containers labeled with date and 4:30 - 8:30 timeframe. Discard sushi rice by 8:30 p.m..
Inspector’s Notes
During the follow-up inspection, violations 05M and 07M were observed in food safety compliance. The yellow placard was replaced with a green placard.
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.
Official record from Marin County Environmental Health Services, Nov 21, 2023 · Original Source
Routine
Nov 16, 2023
Violation(s) Found
2 recorded violations
criticalCode CHSC 113953.3Handwashing
Official Wording
Observed food handler touch a garbage container and then touched a food container with food in it and then touched empty food containers and placed them on a shelf. Employees shall wash hands after contaminating them. COS. Observed another food handler touch the garbage can - instructed to wash hands before touching anything else.
Inspector’s Notes
Minor violations were also 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 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.
Two door refrigerator in sushi bar: None of the potentially hazardous foods observed in proper temperature requirement of 41 degrees F or below. Air temperature with Atkins thermometer: 66 degrees F. Observed multiple types of raw fish at 53 degrees F that were prepared between 3:30 - 4:30 p.m. today. Omelette: 57 degrees f - unknown when made. Eel: 54- 61 degrees F - unknown when prepared. Omelette and eel were voluntarily discarded. Potentially hazardous foods that were prepared between 3:30 - 4:30 were relocated to the two door refrigerator in back kitchen. Repair two door refrigerator. Don't store any food in this unit until it is capable of maintaining it at 41 degrees F or colder. Observed sushi rice at 105 - 124 degrees F. Sushi rice was made at 4:30 p.m. When using time as a public health control maintain written procedures. Sushi rice was not labeled with date and time. Label sushi rice with date and indicated discard time. All 3 sushi rice containers labeled with date and 4:30 - 8:30 timeframe. Discard sushi rice by 8:30 p.m..
Inspector’s Notes
Minor violations were also 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 also be viewed at the facility upon request.
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.