At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 9, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Green Gulch Farm?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114259.1 CHSC 114259.1How 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 Green Gulch Farm's team
Is this your place?
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Follow the steps for each item, with the rule beside it.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 11 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 9, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 9, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierDec 1, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Two-compartment food prep sink: both faucets reached a maximum of 100 degrees F. Provide a minimum of 120 degrees F. Three=compartment utensil washing sink reached a maximum of 107 degrees F. Provide a minimum of 120 degrees F water. Utensils soaking in middle compartment with water at 103 degrees F.
The department's words
CHSC 114192 Two-compartment food prep sink: both faucets reached a maximum of 100 degrees F. Provide a minimum of 120 degrees F. Three=compartment utensil washing sink reached a maximum of 107 degrees F. Provide a minimum of 120 degrees F water. Utensils soaking in middle compartment with water at 103 degrees F.
EarlierJul 25, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified food manager certificate and food handler cards unavailable. / Provide valid copies within 30 days or cost recovery fees will apply.
The department's words
CHSC 113947.1 Certified food manager certificate and food handler cards unavailable. / Provide valid copies within 30 days or cost recovery fees will apply.
EarlierOct 13, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain within 60 days.
The department's words
CHSC 113947.1 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain within 60 days.
EarlierOct 27, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJan 15, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 21, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJan 8, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ensure all staff who work in the kitchen have at least a food handler certification. Baker said he did not have food handler certification. Kitchen is also used as a teaching kitchen.
The department's words
CHSC 113948 Ensure all staff who work in the kitchen have at least a food handler certification. Baker said he did not have food handler certification. Kitchen is also used as a teaching kitchen.
EarlierMay 2, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed covered pan of pumpkin pudding in walk-in at 75F. Ensure all cooling foods remain uncovered until cooled to 41F or below. Cool foods from 135 to 70F with in 2 hrs and from 70 to 41F or below in the next 4 hrs. Pudding uncovered.
The department's words
CHSC 114002.1 Observed covered pan of pumpkin pudding in walk-in at 75F. Ensure all cooling foods remain uncovered until cooled to 41F or below. Cool foods from 135 to 70F with in 2 hrs and from 70 to 41F or below in the next 4 hrs. Pudding uncovered.
Observed debris/growth on walk-in cooler shelving and fans. Clean and sanitize.
The department's words
CHSC 114113 Observed debris/growth on walk-in cooler shelving and fans. Clean and sanitize.
Facility cuts and rinses produce. Ensure to rinse produce prior to cutting or serving. Discussed with PIC.
The department's words
CHSC 113992 Facility cuts and rinses produce. Ensure to rinse produce prior to cutting or serving. Discussed with PIC.
Wooden cutting board tables observed with deep grooves and staining. Resurface wooden surfaces.
The department's words
CHSC 114130.1 Wooden cutting board tables observed with deep grooves and staining. Resurface wooden surfaces.
EarlierDec 9, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Facility offers buffet style lunches sometimes with PHF (potentially hazardous foods) placed on table for self service with no temperature control and no time as a control procedure in place. Discussed with PIC to either use ice for cold holding PHF 41F or below or time mark PHF with date and discard time if placed out for service with no temperature control. Discard time should be 4 hours after PHF has been removed from temperature control. All PHF out on table today herbs in oil, pumpkin filling w/ egg, ect. Placed back into refrigeration.
The department's words
CHSC 114000 Facility offers buffet style lunches sometimes with PHF (potentially hazardous foods) placed on table for self service with no temperature control and no time as a control procedure in place. Discussed with PIC to either use ice for cold holding PHF 41F or below or time mark PHF with date and discard time if placed out for service with no temperature control. Discard time should be 4 hours after PHF has been removed from temperature control. All PHF out on table today herbs in oil, pumpkin filling w/ egg, ect. Placed back into refrigeration.
Observed shelves and containers use to store food w/ debris and mold growth in bakery walk-in cooler. Clean shelves, discard old containers, and replace with new clean ones. *Facility also uses a vinegar solution for sanitation. Will verify and let PIC know if this is approved.
The department's words
CHSC 114113 Observed shelves and containers use to store food w/ debris and mold growth in bakery walk-in cooler. Clean shelves, discard old containers, and replace with new clean ones. *Facility also uses a vinegar solution for sanitation. Will verify and let PIC know if this is approved.
Open foods offered for buffet style service with no sneeze guards. Must provide sneeze guards or lids to protect open foods. Ensure to provide tongs/utensils for self service.
The department's words
CHSC 114060 Open foods offered for buffet style service with no sneeze guards. Must provide sneeze guards or lids to protect open foods. Ensure to provide tongs/utensils for self service.
EarlierJul 28, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Vinegar used as surface sanitizer, will check to see if this can be granted a variance. All utensils are washed in a high-temp dishwasher.
The department's words
CHSC 114099.6 Vinegar used as surface sanitizer, will check to see if this can be granted a variance. All utensils are washed in a high-temp dishwasher.
Mouse droppings observed throughout facility, hire a licensed pest control service, work on exclusion measures including using sealable containers.
The department's words
CHSC 114259.1 Mouse droppings observed throughout facility, hire a licensed pest control service, work on exclusion measures including using sealable containers.
Avanti frig milk temp at 48 deg. F, repair/adjust to 41 or less.
The department's words
CHSC 113996 Avanti frig milk temp at 48 deg. F, repair/adjust to 41 or less.
Ensure all equipment purchased is commercial grade, NSF/ETL approved. Submit a spec sheet to me for approval prior to purchase.
The department's words
CHSC 114130 Ensure all equipment purchased is commercial grade, NSF/ETL approved. Submit a spec sheet to me for approval prior to purchase.
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 Green Gulch Farm, you can:
Learn how these get fixed
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Let Green Gulch Farm know
Ask for the manager. Green Gulch Farm can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
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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 Green Gulch Farm?
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 L10711.
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.