Kikka Marin Scottys Market
620 Manuel T Freitas Pkwy A, San Rafael, CA 94903
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 3 of 3 graded inspections since 2025.
- Last inspected Dec 29, 2025: passed with 1 violation.
- Keeps coming up: Sushi rice held in blue insulated container on countertop measured at 70F. Per employee, the rice is mixed with vinegar to be held on countertop for 24 hours. pH logs observed at time of visit but no standard operating procedures (i.e HACCP plan) or demonstration by employee could be provided at this time (i.e method to to measure pH unavailable). Minimal written procedures observed. <div><br></div><div>Immediately provide to this department an approved HACCP plan that outlines all critical control points and critical limits in the preparation of sushi rice, or cease and desist the holding of sushi rice on countertop and maintain all potentially hazardous foods (PHFs) under proper time or temperature control. </div><div><br></div><div>At end of visit, manager Nila appeared on site and presented facility's HACCP plan and was able to demonstrate procedures to measure pH for sushi rice. Ensure all employees are able to demonstrate methods of measuring pH and provide documentation as needed. </div>, cited 2 times.
- 1 critical violation in the last two years.
Inspection history 3 visits
- 2025
- Passed Dec 29
Routine Inspection
1 violation
- Minor Sushi rice held in blue insulated container on countertop measured at 70F. Per employee, the rice is mixed with vinegar to be held on countertop for 24 hours. pH logs observed at time of visit but no standard operating procedures (i.e HACCP plan) or demonstration by employee could be provided at this time (i.e method to to measure pH unavailable). Minimal written procedures observed. <div><br></div><div>Immediately provide to this department an approved HACCP plan that outlines all critical control points and critical limits in the preparation of sushi rice, or cease and desist the holding of sushi rice on countertop and maintain all potentially hazardous foods (PHFs) under proper time or temperature control. </div><div><br></div><div>At end of visit, manager Nila appeared on site and presented facility's HACCP plan and was able to demonstrate procedures to measure pH for sushi rice. Ensure all employees are able to demonstrate methods of measuring pH and provide documentation as needed. </div>
- Passed May 2
Follow-up Inspection
No violations
- Passed Apr 29
Routine Inspection
1 violation, 1 critical
- Critical Observed sushi rice in insulated blue container at 87 - 98 degrees F at 12:20 p.m.. No log for 4/29 on monthly rice<div>activity log. Per employee, sushi rice finished cooking at 12:00 p.m. today. Arrived at facility by this time and sushi rice was</div><div> already in this container. Per food handler, pH of sushi rice is tested at 2:00 p.m.. Sushi rice was tested during the inspection</div><div>and has a pH of 4.5. Test strip only goes to 4.5. Sushi rice may be above 4.5. Provide pH test strips with pH range above 4.6.</div><div>Maintain written procedures for sushi rice at the food facility. </div>
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BiteKarma scores around Kikka Marin Scottys Market, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.