At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 24, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Gott's Roadside?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed water temperature in men's restroom to be measured at 87 degrees F. Adjust thermostat to provide 100 degrees F minimum for proper handwashing. Observed that there was no water in one of the sink basins for the women's restroom. Observed another sink basin in women's restroom with temperature that was acceptable. Repair/ restore inoperable hand sink immediately. CHSC 113953.cHow 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 Gott's Roadside's team
Is this your place?
Welcome, Gott's Roadside. We'll walk through this together, one item at a time. To log the fixes, claim Gott's Roadside first; we check that you run it.
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This is my place: claim Gott's RoadsideWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Observed water temperature in men's restroom to be measured at 87 degrees F. Adjust thermostat to provide 100 degrees F minimum for proper handwashing. Observed that there was no water in one of the sink basins for the women's restroom. Observed another sink basin in women's restroom with temperature that was acceptable. Repair/ restore inoperable hand sink immediately.The county found: “Observed water temperature in men's restroom to be measured at 87 degrees F. Adjust thermostat to provide 100 degrees…”
Then the next one.
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
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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
LatestMar 24, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 24, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed water temperature in men's restroom to be measured at 87 degrees F. Adjust thermostat to provide 100 degrees F minimum for proper handwashing. Observed that there was no water in one of the sink basins for the women's restroom. Observed another sink basin in women's restroom with temperature that was acceptable. Repair/ restore inoperable hand sink immediately.
The department's words
CHSC 113953.c Observed water temperature in men's restroom to be measured at 87 degrees F. Adjust thermostat to provide 100 degrees F minimum for proper handwashing. Observed that there was no water in one of the sink basins for the women's restroom. Observed another sink basin in women's restroom with temperature that was acceptable. Repair/ restore inoperable hand sink immediately.
EarlierJan 7, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooked mushrooms by grill left on counter recorded at 112°F at time of inspection. Operator stated mushrooms were prepared about 45 mins ago. No TPHC label available. / Foods using TPHC must be labeled with time made and 4 hour later discard time.
The department's words
CHSC 114000 Cooked mushrooms by grill left on counter recorded at 112°F at time of inspection. Operator stated mushrooms were prepared about 45 mins ago. No TPHC label available. / Foods using TPHC must be labeled with time made and 4 hour later discard time.
EarlierJul 1, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cheddar cheese container, the internal temperature readings were measured at 64F and 67F in different parts of the food. Cheddar cheese was observed to be stored in the ice bath container in the cook line. In addition, Swiss cheese internal temperature reading was at 45F, American cheese 45F, and cheddar cheese at 44F were observed in the cold holding drawers. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Cheddar cheese container, the internal temperature readings were measured at 64F and 67F in different parts of the food. Cheddar cheese was observed to be stored in the ice bath container in the cook line. In addition, Swiss cheese internal temperature reading was at 45F, American cheese 45F, and cheddar cheese at 44F were observed in the cold holding drawers. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
EarlierFeb 13, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed vacuum sealer in kitchen. Facility did not have an approved HACCP plan available at time of inspection. Immediately discontinue vacuum sealing. Apply for HACCP plan approval with California Department of Public Health. Remove unapproved vacuum sealer from the facility.
The department's words
CHSC 114419 Observed vacuum sealer in kitchen. Facility did not have an approved HACCP plan available at time of inspection. Immediately discontinue vacuum sealing. Apply for HACCP plan approval with California Department of Public Health. Remove unapproved vacuum sealer from the facility.
EarlierFeb 23, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierAug 9, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114012
The department's words
Code CHSC 114012
EarlierMar 10, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 10, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 17, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114081
The department's words
Code CHSC 114081
EarlierJun 17, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sanitizer bucket measured at 0PPM, maintain at the appropriate level for sanitizing surfaces. Corrected on site.
The department's words
CHSC 114115 Sanitizer bucket measured at 0PPM, maintain at the appropriate level for sanitizing surfaces. Corrected on site.
EarlierMay 22, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Temperature control issues have been corrected.
The department's words
CHSC 113996 Temperature control issues have been corrected.
Corrected during the inspection
EarlierMay 14, 2019Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Major violation. Cheese in top of food prep refrigerator 45F. Adjust and reduce to 41F or less. Shredded cheddar cheese on counter at 68F. Cheese was discarded. Keep at 41F or below or use time labels to show discard time four hours after removal from temperature control. Under grill drawers (center and left) both had meats and cheese at 55F-58F. Foods were discarded. Do not use these drawers for potentially hazardous foods in these drawers until they are repaired. Second inspection: Major violation not corrected. Under grill drawers still have cheese at 51F-53F. Major temperature violation. Food was discarded. Remove all foods from this unit until it can hold 41F or less. Shredded cheese on counter at 52F used for chili topping. Cheese was discarded. You can also use time as public health procedure.
The department's words
CHSC 113996 Major violation. Cheese in top of food prep refrigerator 45F. Adjust and reduce to 41F or less. Shredded cheddar cheese on counter at 68F. Cheese was discarded. Keep at 41F or below or use time labels to show discard time four hours after removal from temperature control. Under grill drawers (center and left) both had meats and cheese at 55F-58F. Foods were discarded. Do not use these drawers for potentially hazardous foods in these drawers until they are repaired. Second inspection: Major violation not corrected. Under grill drawers still have cheese at 51F-53F. Major temperature violation. Food was discarded. Remove all foods from this unit until it can hold 41F or less. Shredded cheese on counter at 52F used for chili topping. Cheese was discarded. You can also use time as public health procedure.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 7, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Major violation. Cheese in top of food prep refrigerator 45F. Adjust and reduce to 41F or less. Shredded cheddar cheese on counter at 68F. Cheese was discarded. Keep at 41F or below or use time labels to show discard time four hours after removal from temperature control. Under grill drawers (center and left) both had meats and cheese at 55F-58F. Foods were discarded. Do not use these drawers for potentially hazardous foods in these drawers until they are repaired.
The department's words
CHSC 113996 Major violation. Cheese in top of food prep refrigerator 45F. Adjust and reduce to 41F or less. Shredded cheddar cheese on counter at 68F. Cheese was discarded. Keep at 41F or below or use time labels to show discard time four hours after removal from temperature control. Under grill drawers (center and left) both had meats and cheese at 55F-58F. Foods were discarded. Do not use these drawers for potentially hazardous foods in these drawers until they are repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 6, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed soft cheese at 56F in ice bath. Cold hold potentially hazardous foods below 41F. Cheese immediately moved to walk-in. Ensure level of ice bath comes up to the same level of the food you are keeping cold.
The department's words
CHSC 113996 Observed soft cheese at 56F in ice bath. Cold hold potentially hazardous foods below 41F. Cheese immediately moved to walk-in. Ensure level of ice bath comes up to the same level of the food you are keeping cold.
No sanitizer observed in a sanitizer bucket. Ensure 200ppm of quaternary ammonia is kept in bucket and wiping cloths are kept there.
The department's words
CHSC 114185.1 No sanitizer observed in a sanitizer bucket. Ensure 200ppm of quaternary ammonia is kept in bucket and wiping cloths are kept there.
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
As a customer of Gott's Roadside, you can:
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Gott's Roadside?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L15362.
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.