At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 2, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Golden Gate Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Whole chicken one at 158 degrees f and one at 165 degrees F. All chicken shall be cooked to 165 degrees F. COS CHSC 114004How 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
For Golden Gate Market's team
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Follow the steps for each item, with the rule beside it.
Next: Whole chicken one at 158 degrees f and one at 165 degrees F. All chicken shall be cooked to 165 degrees F. COSThe county found: “Whole chicken one at 158 degrees f and one at 165 degrees F. All chicken shall be cooked to 165 degrees F. COS”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 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
LatestApr 2, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 2, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Whole chicken one at 158 degrees f and one at 165 degrees F. All chicken shall be cooked to 165 degrees F. COS
The department's words
CHSC 114004 Whole chicken one at 158 degrees f and one at 165 degrees F. All chicken shall be cooked to 165 degrees F. COS
EarlierJan 23, 2025Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Deli-slicer lightly encrusted with food. / Take apart slicer to 3-step wash each piece.
The department's words
CHSC 113996 Deli-slicer lightly encrusted with food. / Take apart slicer to 3-step wash each piece.
Deli-slicer lightly encrusted with food. / Take apart slicer to 3-step wash each piece.
The department's words
CHSC 113984.d Deli-slicer lightly encrusted with food. / Take apart slicer to 3-step wash each piece.
EarlierSep 4, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Open air refrigeration merchandiser by deli had sausages 53°F, raw beef 51°f, and raw bacon 54°F. Smoked salmon and chicken at 44°F. / Discard out of temperature foods. Adjust or repair unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Open air refrigeration merchandiser by deli had sausages 53°F, raw beef 51°f, and raw bacon 54°F. Smoked salmon and chicken at 44°F. / Discard out of temperature foods. Adjust or repair unit to cold hold food at 41°F or below.
EarlierFeb 21, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed operator with unapproved dehydrator equipment in deli and facility-made beef jerky. All food items that are dried, smoked or cured for consumption requires a state-approved HACCP. Operator instructed to discontinue preparation of any dried beef product and use of de-hydrator. Operator removed and discarded 5 packages of dehydrated beef. Contact CDFA for more information and HAACP process.
The department's words
CHSC 114419 Observed operator with unapproved dehydrator equipment in deli and facility-made beef jerky. All food items that are dried, smoked or cured for consumption requires a state-approved HACCP. Operator instructed to discontinue preparation of any dried beef product and use of de-hydrator. Operator removed and discarded 5 packages of dehydrated beef. Contact CDFA for more information and HAACP process.
EarlierSep 22, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dishwashing machinine in Deli dispensing 0ppm of chlorine. Sanitizer container attached to unit was empty. Ensure containers are full dishwasher is dispensing sanitizer art 50 ppm.
The department's words
CHSC 114115 Dishwashing machinine in Deli dispensing 0ppm of chlorine. Sanitizer container attached to unit was empty. Ensure containers are full dishwasher is dispensing sanitizer art 50 ppm.
EarlierJan 6, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed ice buildup on condenser fan in walk in cooler. Repair by next inspection.
The department's words
CHSC 114105 Observed ice buildup on condenser fan in walk in cooler. Repair by next inspection.
EarlierDec 5, 2019Routine inspectionGreen placard
17 violations listed, 0 marked critical.
Not critical (17)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113998
The department's words
Code CHSC 113998
Code CHSC 114037
The department's words
Code CHSC 114037
Code CHSC 114099.4
The department's words
Code CHSC 114099.4
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
Show 12 more
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Code CHSC 114099.1
The department's words
Code CHSC 114099.1
Code CHSC 114097
The department's words
Code CHSC 114097
Code CHSC 114101
The department's words
Code CHSC 114101
Code CHSC 114105
The department's words
Code CHSC 114105
Code CHSC 114109
The department's words
Code CHSC 114109
Code CHSC 114111
The department's words
Code CHSC 114111
Code CHSC 114113
The department's words
Code CHSC 114113
Code CHSC 114115
The department's words
Code CHSC 114115
Code CHSC 114117
The department's words
Code CHSC 114117
Code CHSC 114125
The department's words
Code CHSC 114125
Code CHSC 114141
The department's words
Code CHSC 114141
EarlierMay 17, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Milk, half & half and almond milk were recorded around 44F at coffee station. Manager stated dairy is changed every 2 hours. No time log available at time of inspection. / Maintain time log of when potentially hazardous foods are maintained using time as a public health control.
The department's words
CHSC 114000 Milk, half & half and almond milk were recorded around 44F at coffee station. Manager stated dairy is changed every 2 hours. No time log available at time of inspection. / Maintain time log of when potentially hazardous foods are maintained using time as a public health control.
EarlierSep 21, 2018Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
The following food items measured: In the display fridge: Sandwiches at 56F. Cook stated that he just made the sandwiches. Food prep fridge: call cuts at 57F. Cook stated he cut them 5 mins ago. Observed 4-5 sandwiches in the display fridge. All PHF shall be kept at or below 41F or at or above 135F.
The department's words
CHSC 113996 The following food items measured: In the display fridge: Sandwiches at 56F. Cook stated that he just made the sandwiches. Food prep fridge: call cuts at 57F. Cook stated he cut them 5 mins ago. Observed 4-5 sandwiches in the display fridge. All PHF shall be kept at or below 41F or at or above 135F.
Observed a cutting board in the sandwich prep counter has black and brown marks. All food contact surfaces shall be cleaned as required.
The department's words
CHSC 114113 Observed a cutting board in the sandwich prep counter has black and brown marks. All food contact surfaces shall be cleaned as required.
Observed dry droppings near water heater. Check regularly fresh droppings. Each food facilities shall be kept free of vermin.
The department's words
CHSC 114259.1 Observed dry droppings near water heater. Check regularly fresh droppings. Each food facilities shall be kept free of vermin.
Clean the fan for ventilation in walk-in. Heating, ventilation, and air conditioning vents shall be installed so that the make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment or utensils.
The department's words
CHSC 114149.3 Clean the fan for ventilation in walk-in. Heating, ventilation, and air conditioning vents shall be installed so that the make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment or utensils.
Cloths used for wiping food spills shall be dry and used only once, or if used repeatedly, held in a sanitizing solution of an approved concentration.
The department's words
CHSC 114185.1 Cloths used for wiping food spills shall be dry and used only once, or if used repeatedly, held in a sanitizing solution of an approved concentration.
EarlierSep 20, 2018Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In walk-in: Cooked pasta measured at 42-44F and it was in a container covered with plastic wrap. Cook said he cooked it yesterday. All PHF shall be rapidly cooled 135-70F within 2 hours and 70-41F within 4 hours.
The department's words
CHSC 114002.1 In walk-in: Cooked pasta measured at 42-44F and it was in a container covered with plastic wrap. Cook said he cooked it yesterday. All PHF shall be rapidly cooled 135-70F within 2 hours and 70-41F within 4 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
The following food items measured: In the display fridge: Sandwiches at 56F. Cook stated that he just made the sandwiches. Food prep fridge: call cuts at 57F. Cook stated he cut them 5 mins ago. Observed 4-5 sandwiches in the display fridge. All PHF shall be kept at or below 41F or at or above 135F.
The department's words
CHSC 113996 The following food items measured: In the display fridge: Sandwiches at 56F. Cook stated that he just made the sandwiches. Food prep fridge: call cuts at 57F. Cook stated he cut them 5 mins ago. Observed 4-5 sandwiches in the display fridge. All PHF shall be kept at or below 41F or at or above 135F.
Observed a cutting board in the sandwich prep counter has black and brown marks. All food contact surfaces shall be cleaned as required.
The department's words
CHSC 114113 Observed a cutting board in the sandwich prep counter has black and brown marks. All food contact surfaces shall be cleaned as required.
Observed dry droppings near water heater. Check regularly fresh droppings. Each food facilities shall be kept free of vermin.
The department's words
CHSC 114259.1 Observed dry droppings near water heater. Check regularly fresh droppings. Each food facilities shall be kept free of vermin.
Clean the fan for ventilation in walk-in. Heating, ventilation, and air conditioning vents shall be installed so that the make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment or utensils.
The department's words
CHSC 114149.3 Clean the fan for ventilation in walk-in. Heating, ventilation, and air conditioning vents shall be installed so that the make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment or utensils.
Cloths used for wiping food spills shall be dry and used only once, or if used repeatedly, held in a sanitizing solution of an approved concentration.
The department's words
CHSC 114185.1 Cloths used for wiping food spills shall be dry and used only once, or if used repeatedly, held in a sanitizing solution of an approved concentration.
EarlierFeb 2, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Get recertified as a Certified Food Manager within 30 days.
The department's words
CHSC 113947.1 Get recertified as a Certified Food Manager within 30 days.
Deli handwash sink cold water faucet is too stiff. Repair to make it easy to turn cold water on & off.
The department's words
CHSC 114190 Deli handwash sink cold water faucet is too stiff. Repair to make it easy to turn cold water on & off.
Provide soap in permanently mounted soap dispenser at deli handwash sink.
The department's words
CHSC 113953.2 Provide soap in permanently mounted soap dispenser at deli handwash sink.
Both bathrooms: provide soap and paper towels in permanently mounted dispensers.
The department's words
CHSC 113953.2 Both bathrooms: provide soap and paper towels in permanently mounted dispensers.
Defrost walk-in freezer. Observed large build up of frost.
The department's words
CHSC 114175 Defrost walk-in freezer. Observed large build up of frost.
EarlierOct 14, 2016Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Many flies in back beverage storage room and produce room. Eliminate flies by safe legal effective means. 9/29/16: Only two flies seen in beverage storage room and a few flies in produce area. 10/4/16: A couple dozen flies in produce area. 10/14/16: One live fly observed in produce room. Fly strips hanging from ceiling in produce room have lots of dead flies. Remove loaded fly strips. Recommend installing air curtains at doors to eliminate entrance of flies.
The department's words
CHSC 114259.1 Many flies in back beverage storage room and produce room. Eliminate flies by safe legal effective means. 9/29/16: Only two flies seen in beverage storage room and a few flies in produce area. 10/4/16: A couple dozen flies in produce area. 10/14/16: One live fly observed in produce room. Fly strips hanging from ceiling in produce room have lots of dead flies. Remove loaded fly strips. Recommend installing air curtains at doors to eliminate entrance of flies.
Food on walk-in freezer floor. Wood shelf with food on ground too. 10/14/16: Wood shelf on ground with food on it.
The department's words
CHSC 114047 Food on walk-in freezer floor. Wood shelf with food on ground too. 10/14/16: Wood shelf on ground with food on it.
No paper towels or dispensers in restrooms. Install commercial paper towel dispensers in each restroom. 9/29/16: Paper towels available, but are sitting on top of toilet tank and windowsill. Install commercial dispensers. 10/14/16: Install paper towel dispenser in left restroom.
The department's words
CHSC 113953.2 No paper towels or dispensers in restrooms. Install commercial paper towel dispensers in each restroom. 9/29/16: Paper towels available, but are sitting on top of toilet tank and windowsill. Install commercial dispensers. 10/14/16: Install paper towel dispenser in left restroom.
EarlierSep 29, 2016Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed many potentially hazardous foods in temperature danger zone in retail case with luncheon meats, cheese, and hot dogs. Some potentially hazardous foods voluntarily discarded - see VCD sheets, and three boxes of cheese were impounded and placed in walk-in refrigerator. Potentially hazardous foods in produce case ranged from 58 - 68 degrees F and were voluntarily discarded in compost bin. Sliced jack and cheddar cheese in prep refrigerator inserts both 50 degrees F were voluntarily discarded. 9/29/16: Prep refrigerator: cheddar cheese: 43 degrees F and ham: 42 degrees F. Produce refrigerator: internal temperature of Caesar chicken salad measured 48 degrees F. Cheese that was impounded on 9/26/16 is still in walk-in refrigerator. Owner would like to get credit from vendors for cheese that was in temperature danger zone in retail refrigerator case at back of store.
The department's words
CHSC 113996 Observed many potentially hazardous foods in temperature danger zone in retail case with luncheon meats, cheese, and hot dogs. Some potentially hazardous foods voluntarily discarded - see VCD sheets, and three boxes of cheese were impounded and placed in walk-in refrigerator. Potentially hazardous foods in produce case ranged from 58 - 68 degrees F and were voluntarily discarded in compost bin. Sliced jack and cheddar cheese in prep refrigerator inserts both 50 degrees F were voluntarily discarded. 9/29/16: Prep refrigerator: cheddar cheese: 43 degrees F and ham: 42 degrees F. Produce refrigerator: internal temperature of Caesar chicken salad measured 48 degrees F. Cheese that was impounded on 9/26/16 is still in walk-in refrigerator. Owner would like to get credit from vendors for cheese that was in temperature danger zone in retail refrigerator case at back of store.
Many flies in back beverage storage room and produce room. Eliminate flies by safe legal effective means. 9/29/16: Only two flies seen in beverage storage room and a few flies in produce area.
The department's words
CHSC 114259.1 Many flies in back beverage storage room and produce room. Eliminate flies by safe legal effective means. 9/29/16: Only two flies seen in beverage storage room and a few flies in produce area.
Food on walk-in freezer floor. Wood shelf with food on ground too.
The department's words
CHSC 114047 Food on walk-in freezer floor. Wood shelf with food on ground too.
No paper towels or dispensers in restrooms. Install commercial paper towel dispensers in each restroom. 9/29/16: Paper towels available, but are sitting on top of toilet tank and windowsill. Install commercial dispensers.
The department's words
CHSC 113953.2 No paper towels or dispensers in restrooms. Install commercial paper towel dispensers in each restroom. 9/29/16: Paper towels available, but are sitting on top of toilet tank and windowsill. Install commercial dispensers.
EarlierSep 26, 2016Routine inspectionYellow placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed many potentially hazardous foods in temperature danger zone in retail case with luncheon meats, cheese, and hot dogs. Some potentially hazardous foods voluntarily discarded - see VCD sheets, and three boxes of cheese were impounded and placed in walk-in refrigerator. Potentially hazardous foods in produce case ranged from 58 - 68 degrees F and were voluntarily discarded in compost bin. Sliced jack and cheddar cheese in prep refrigerator inserts both 50 degrees F were voluntarily discarded.
The department's words
CHSC 113996 Observed many potentially hazardous foods in temperature danger zone in retail case with luncheon meats, cheese, and hot dogs. Some potentially hazardous foods voluntarily discarded - see VCD sheets, and three boxes of cheese were impounded and placed in walk-in refrigerator. Potentially hazardous foods in produce case ranged from 58 - 68 degrees F and were voluntarily discarded in compost bin. Sliced jack and cheddar cheese in prep refrigerator inserts both 50 degrees F were voluntarily discarded.
Many flies in back beverage storage room and produce room. Eliminate flies by safe legal effective means.
The department's words
CHSC 114259.1 Many flies in back beverage storage room and produce room. Eliminate flies by safe legal effective means.
One compartment sink in deli/meat area is utilized as a food prep and utensil washing sink. One compartment sink is not being utilized properly. Reviewed proper steps with owner and deli employees (3.)
The department's words
CHSC 114099.6 One compartment sink in deli/meat area is utilized as a food prep and utensil washing sink. One compartment sink is not being utilized properly. Reviewed proper steps with owner and deli employees (3.)
One compartment sink in deli/meat area is utilized as a food prep and utensil washing sink. One compartment sink is not being utilized properly. Reviewed proper steps with owner and deli employees (3.)
The department's words
CHSC 114099.2 One compartment sink in deli/meat area is utilized as a food prep and utensil washing sink. One compartment sink is not being utilized properly. Reviewed proper steps with owner and deli employees (3.)
Food on walk-in freezer floor. Wood shelf with food on ground too.
The department's words
CHSC 114047 Food on walk-in freezer floor. Wood shelf with food on ground too.
Show 2 more
No paper towels or soap in dispensers in deli. No paper towels or dispensers in restrooms. Install commercial paper towel dispensers in each restroom.
The department's words
CHSC 113953.2 No paper towels or soap in dispensers in deli. No paper towels or dispensers in restrooms. Install commercial paper towel dispensers in each restroom.
Clean restrooms.
The department's words
CHSC 114250 Clean restrooms.
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)
What you can do
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L17736.
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.