Routine
Aug 20, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Aug 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.
Quick Answers
- When was Sushi-Ko last inspected?
- The most recent inspection on record was on Aug 20, 2026. The result listed by Marin County Environmental Health Services was “Only Minor Violation(s) Found”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 3 inspections on record, from Apr 8, 2024 to Aug 20, 2026.
- Has Sushi-Ko ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Apr 8, 2024.
The Full Inspection History
3 inspectionsRoutine
Nov 6, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed Unagi stored in toaster oven measured at 96.5 and stored without temperature control. Operator states Unagi is precooked and reheated to serve as ordered. PHF that is reheated must be hot held at 135*F or 41*F below if not served immediately. Operator returned Unagi to refrigeration. Disonctinue holding PHF at room temperature without any form of control.
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, Nov 6, 2025 · Original Source
Routine
Apr 8, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed shrimp at 60F thawing on counter. Cold hold potentially hazardous food (PHF) at 41F or below. Thaw using approved methods such as in refrigeration or submerged under cool running water. Shrimp moved to refrigeration.
Inspector’s Notes
Green (pass) placard posted. 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. 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 temperatureOfficial record from Marin County Environmental Health Services, Apr 8, 2024 · Original Source