At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 3, 2026
Is that a lot?
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What was found out about Golden Creme Donuts?
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- Observed egg and milk refrigerator holding at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to lower the temperature of the unit. CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
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Follow the steps for each item, with the rule beside it.
Next: Observed egg and milk refrigerator holding at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to lower the temperature of the unit.The county found: “Observed egg and milk refrigerator holding at 44 F. Potentially hazardous foods must be cold held at 41 F or below.…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 3, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 3, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed egg and milk refrigerator holding at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to lower the temperature of the unit.
The department's words
CHSC 113996 Observed egg and milk refrigerator holding at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to lower the temperature of the unit.
EarlierJun 11, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed ham, egg and cheese croissant sandwiches in display case at 76 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Per person in charge sandwiches have been out for 1 hour and are either gone within an hour or discarded after 4 hours. Facility claims to use time as a public health control (TPHC) for sandwiches. For today, ensure any leftover sandwiches are discarded after 4 hours (at 12:30). Ensure proper records and documentation are maintained if using TPHC. All potentially hazardous foods held under TPHC need to be labeled with the date, time removed from temperature control, and discard time (not to exceed 4 hours). Provided PIC with TPHC guidelines and written procedures.
The department's words
CHSC 113996 Observed ham, egg and cheese croissant sandwiches in display case at 76 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Per person in charge sandwiches have been out for 1 hour and are either gone within an hour or discarded after 4 hours. Facility claims to use time as a public health control (TPHC) for sandwiches. For today, ensure any leftover sandwiches are discarded after 4 hours (at 12:30). Ensure proper records and documentation are maintained if using TPHC. All potentially hazardous foods held under TPHC need to be labeled with the date, time removed from temperature control, and discard time (not to exceed 4 hours). Provided PIC with TPHC guidelines and written procedures.
EarlierJan 3, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 20, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 9, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 23, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierNov 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 16, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierJan 27, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114115
The department's words
Code CHSC 114115
EarlierDec 5, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed donut racks (not in use) with a large amount of food debris on it ( and stored in an area with food residue). Keep food contact surfaces clean to sight and touch.
The department's words
CHSC 114115 Observed donut racks (not in use) with a large amount of food debris on it ( and stored in an area with food residue). Keep food contact surfaces clean to sight and touch.
EarlierFeb 12, 2018Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierFeb 6, 2018Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed sliced ham at 55F and sliced cheddar at 54F in True fridge. Observed whole shell eggs at 70F on counter. Person in charge stated food was sitting out for about 30 min. Cold hold potentially hazardous foods at 41F or below.
The department's words
CHSC 113996 Observed sliced ham at 55F and sliced cheddar at 54F in True fridge. Observed whole shell eggs at 70F on counter. Person in charge stated food was sitting out for about 30 min. Cold hold potentially hazardous foods at 41F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Several food handler cards are expired. Renew.
The department's words
CHSC 113948 Several food handler cards are expired. Renew.
Some equipment that was not currently in use (e.g. the donut dropper) was not clean to sight/touch. Clean equipment.
The department's words
CHSC 114115 Some equipment that was not currently in use (e.g. the donut dropper) was not clean to sight/touch. Clean equipment.
Observed clean dishes being dried with a cloth. Allow dishes to air dry to prevent contamination.
The department's words
CHSC 114105 Observed clean dishes being dried with a cloth. Allow dishes to air dry to prevent contamination.
Mop sink needs hot water at least 120F high and cold water side needs to function.
The department's words
CHSC 114192 Mop sink needs hot water at least 120F high and cold water side needs to function.
Observed some flies in dining area. Keep door closed to exclude flies. Add a door sweep to back door to exclude vermin.
The department's words
CHSC 114259.1 Observed some flies in dining area. Keep door closed to exclude flies. Add a door sweep to back door to exclude vermin.
Show 4 more
Observed household pesticide stored at facility. Remove chemical.
The department's words
CHSC 114254 Observed household pesticide stored at facility. Remove chemical.
Ensure galvanized steel can used to store shortening is NSF or food grade material to store food.
The department's words
CHSC 114130 Ensure galvanized steel can used to store shortening is NSF or food grade material to store food.
Ensure handles of scoops used for shortening and dry food are stored above the food product. Observed some handled stored under product.
The department's words
CHSC 114119 Ensure handles of scoops used for shortening and dry food are stored above the food product. Observed some handled stored under product.
Refinish walls in water heater closet as some wall panels are deteriorated.
The department's words
CHSC 114271 Refinish walls in water heater closet as some wall panels are deteriorated.
EarlierNov 7, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Code CHSC 114192
The department's words
Code CHSC 114192
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114149
The department's words
Code CHSC 114149
Show 2 more
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 114276
The department's words
Code CHSC 114276
EarlierNov 4, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Soiled wiping cloths observed on the counter. Always store in sanitizing solution of 100 ppm chlorine (bleach).
The department's words
CHSC 114099.6 Soiled wiping cloths observed on the counter. Always store in sanitizing solution of 100 ppm chlorine (bleach).
Observed some flies in the kitchen. Keep the door closed to exclude flies or install a screen door or air curtain.
The department's words
CHSC 114259.1 Observed some flies in the kitchen. Keep the door closed to exclude flies or install a screen door or air curtain.
The laminate on the front cabinets is peeling off. Repair or replace laminate on cabinets to eliminate gaps and allow for proper cleaning.
The department's words
CHSC 114175 The laminate on the front cabinets is peeling off. Repair or replace laminate on cabinets to eliminate gaps and allow for proper cleaning.
Provide a proper air gap between pipes and the floor sink under the dipper well. The air gap must be no less than one inch.
The department's words
CHSC 114190 Provide a proper air gap between pipes and the floor sink under the dipper well. The air gap must be no less than one inch.
EarlierAug 11, 2014Follow-up inspectionCase Opened
11 violations listed, 0 marked critical.
Not critical (11)
Observed employee dry hands after washing with a soild wiping cloth. Dry hands with clean paper towels only.
The department's words
CHSC 113953.3 Observed employee dry hands after washing with a soild wiping cloth. Dry hands with clean paper towels only.
Observed ham and egg croissant stored at room temperature. If you want to store these at room temperature, use time as a public health control. You must mark the pan of sandwiches with the time ham and eggs were prepared. Then discard any remaining, 4 hours after that time. Complete the TPHC form.
The department's words
CHSC 113996 Observed ham and egg croissant stored at room temperature. If you want to store these at room temperature, use time as a public health control. You must mark the pan of sandwiches with the time ham and eggs were prepared. Then discard any remaining, 4 hours after that time. Complete the TPHC form.
Corrected during the inspection
Clean inside mix machines (cappuccino/coffees); wash, rinse, and sanitize plastic parts. Keep the top cover closed to prevent contamination of the mixes. Wash, rinse, and sanitize scoops encrusted with food debris in dry storage. When washing utensils in the 2-compartment sink, wash, rinse, then immerse utensils in sanitizing solution of 100 ppm bleach, then air dry. Use test strips to test level of chlorine in sanitizing solution.
The department's words
CHSC 114097 Clean inside mix machines (cappuccino/coffees); wash, rinse, and sanitize plastic parts. Keep the top cover closed to prevent contamination of the mixes. Wash, rinse, and sanitize scoops encrusted with food debris in dry storage. When washing utensils in the 2-compartment sink, wash, rinse, then immerse utensils in sanitizing solution of 100 ppm bleach, then air dry. Use test strips to test level of chlorine in sanitizing solution.
Observed 2 live cockroaches. One on the oven shelf, and one in the proofer. Observed 2 dead cockroaches behind the mixer. Have the facility treated for cockroaches immediately. Clean the kitchen thoroughly and seal all gaps and cracks in walls. Send an invoice of pest treatment service to EHS. Eight hours after the treatment, clean food contact surfaces (as long as the pest control technician says it's ok). After you have cleaned, you can continue preparing food.
The department's words
CHSC 114259.1 Observed 2 live cockroaches. One on the oven shelf, and one in the proofer. Observed 2 dead cockroaches behind the mixer. Have the facility treated for cockroaches immediately. Clean the kitchen thoroughly and seal all gaps and cracks in walls. Send an invoice of pest treatment service to EHS. Eight hours after the treatment, clean food contact surfaces (as long as the pest control technician says it's ok). After you have cleaned, you can continue preparing food.
Separate food storage from personal items/toxic materials.
The department's words
CHSC 114049 Separate food storage from personal items/toxic materials.
Show 6 more
Do not use Raid or WD-40 - usage can result in food contamination.
The department's words
CHSC 114254.1 Do not use Raid or WD-40 - usage can result in food contamination.
Observed boxes of food stored on the ground. Store all food at least 6 inches off the ground to allow for cleaning and for monitoring of vermin activity.
The department's words
CHSC 114047 Observed boxes of food stored on the ground. Store all food at least 6 inches off the ground to allow for cleaning and for monitoring of vermin activity.
Clean dipper well and sanitize. Turn on dipper well for storing ice cream scoop.
The department's words
CHSC 114119 Clean dipper well and sanitize. Turn on dipper well for storing ice cream scoop.
Observed spillage from the ventilation hood in the kitchen. The oven is not completely under the hood. Re-position the oven and the deep fryer so that both are fully contained under the hood. Clean the ceiling where spillage was observed. Repair exhaust fan in the bathroom.
The department's words
CHSC 114149.1 Observed spillage from the ventilation hood in the kitchen. The oven is not completely under the hood. Re-position the oven and the deep fryer so that both are fully contained under the hood. Clean the ceiling where spillage was observed. Repair exhaust fan in the bathroom.
Clean the kitchen thoroughly to remove accumulated food debris. Clean inside, around, and under equipment. Seal all cracks and voids throughout the facility to prevent entry of vermin. Cover deteriorated shelving in the kitchen with smooth, cleanable surface within the next 6 months (laminate or melamine is acceptable). Repair peeling laminate on the cupboards at the front counter.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove accumulated food debris. Clean inside, around, and under equipment. Seal all cracks and voids throughout the facility to prevent entry of vermin. Cover deteriorated shelving in the kitchen with smooth, cleanable surface within the next 6 months (laminate or melamine is acceptable). Repair peeling laminate on the cupboards at the front counter.
Repair broken lights/replace light bulbs throughout the facility to provide enough light for cleaning.
The department's words
CHSC 114252 Repair broken lights/replace light bulbs throughout the facility to provide enough light for cleaning.
EarlierAug 1, 2014Routine inspectionViolation(s) Found
11 violations listed, 0 marked critical.
Not critical (11)
Observed employee dry hands after washing with a soild wiping cloth. Dry hands with clean paper towels only.
The department's words
CHSC 113953.3 Observed employee dry hands after washing with a soild wiping cloth. Dry hands with clean paper towels only.
Observed ham and egg croissant stored at room temperature. If you want to store these at room temperature, use time as a public health control. You must mark the pan of sandwiches with the time ham and eggs were prepared. Then discard any remaining, 4 hours after that time. Complete the TPHC form.
The department's words
CHSC 113996 Observed ham and egg croissant stored at room temperature. If you want to store these at room temperature, use time as a public health control. You must mark the pan of sandwiches with the time ham and eggs were prepared. Then discard any remaining, 4 hours after that time. Complete the TPHC form.
Clean inside mix machines (cappuccino/coffees); wash, rinse, and sanitize plastic parts. Keep the top cover closed to prevent contamination of the mixes. Wash, rinse, and sanitize scoops encrusted with food debris in dry storage. When washing utensils in the 2-compartment sink, wash, rinse, then immerse utensils in sanitizing solution of 100 ppm bleach, then air dry. Use test strips to test level of chlorine in sanitizing solution.
The department's words
CHSC 114097 Clean inside mix machines (cappuccino/coffees); wash, rinse, and sanitize plastic parts. Keep the top cover closed to prevent contamination of the mixes. Wash, rinse, and sanitize scoops encrusted with food debris in dry storage. When washing utensils in the 2-compartment sink, wash, rinse, then immerse utensils in sanitizing solution of 100 ppm bleach, then air dry. Use test strips to test level of chlorine in sanitizing solution.
Observed one live cockroach in the bathroom. Have a licensed pest control service treat for vermin and submit an invoice for this service to EHS within 7 days. Observed rodent droppings outside, next to the garbage area. Keep garbage in an enclosed bin and clean garbage area of litter and debris.
The department's words
CHSC 114259.1 Observed one live cockroach in the bathroom. Have a licensed pest control service treat for vermin and submit an invoice for this service to EHS within 7 days. Observed rodent droppings outside, next to the garbage area. Keep garbage in an enclosed bin and clean garbage area of litter and debris.
Separate food storage from personal items/toxic materials.
The department's words
CHSC 114049 Separate food storage from personal items/toxic materials.
Show 6 more
Do not use Raid or WD-40 - usage can result in food contamination.
The department's words
CHSC 114254.1 Do not use Raid or WD-40 - usage can result in food contamination.
Observed boxes of food stored on the ground. Store all food at least 6 inches off the ground to allow for cleaning and for monitoring of vermin activity.
The department's words
CHSC 114047 Observed boxes of food stored on the ground. Store all food at least 6 inches off the ground to allow for cleaning and for monitoring of vermin activity.
Clean dipper well and sanitize. Turn on dipper well for storing ice cream scoop.
The department's words
CHSC 114119 Clean dipper well and sanitize. Turn on dipper well for storing ice cream scoop.
Observed spillage from the ventilation hood in the kitchen. The oven is not completely under the hood. Re-position the oven and the deep fryer so that both are fully contained under the hood. Clean the ceiling where spillage was observed. Repair exhaust fan in the bathroom.
The department's words
CHSC 114149.1 Observed spillage from the ventilation hood in the kitchen. The oven is not completely under the hood. Re-position the oven and the deep fryer so that both are fully contained under the hood. Clean the ceiling where spillage was observed. Repair exhaust fan in the bathroom.
Clean the kitchen thoroughly to remove accumulated food debris. Clean inside, around, and under equipment. Seal all cracks and voids throughout the facility to prevent entry of vermin. Cover deteriorated shelving in the kitchen with smooth, cleanable surface within the next 6 months (laminate or melamine is acceptable). Repair peeling laminate on the cupboards at the front counter.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove accumulated food debris. Clean inside, around, and under equipment. Seal all cracks and voids throughout the facility to prevent entry of vermin. Cover deteriorated shelving in the kitchen with smooth, cleanable surface within the next 6 months (laminate or melamine is acceptable). Repair peeling laminate on the cupboards at the front counter.
Repair broken lights/replace light bulbs throughout the facility to provide enough light for cleaning.
The department's words
CHSC 114252 Repair broken lights/replace light bulbs throughout the facility to provide enough light for cleaning.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10258.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.