At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 8, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Jelly Donut?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Employee observed washing hands then proceeded to use wet multi-use cloth to dry hands. Employee was stopped and instructed to properly dry hands, using single use towels. Ensure hands are properly washed and dried in an approved manner (i.e. single use towels; air dryer). CHSC 113953.3How 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 Jelly Donut's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Employee observed washing hands then proceeded to use wet multi-use cloth to dry hands. Employee was stopped and instructed to properly dry hands, using single use towels. Ensure hands are properly washed and dried in an approved manner (i.e. single use towels; air dryer).The county found: “Employee observed washing hands then proceeded to use wet multi-use cloth to dry hands. Employee was stopped and…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 24 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
LatestJul 8, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 8, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Employee observed washing hands then proceeded to use wet multi-use cloth to dry hands. Employee was stopped and instructed to properly dry hands, using single use towels. Ensure hands are properly washed and dried in an approved manner (i.e. single use towels; air dryer).
The department's words
CHSC 113953.3 Employee observed washing hands then proceeded to use wet multi-use cloth to dry hands. Employee was stopped and instructed to properly dry hands, using single use towels. Ensure hands are properly washed and dried in an approved manner (i.e. single use towels; air dryer).
EarlierNov 21, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Remove items that serve no purpose to the operation of the facility such as unused items such as empty plastic containers.
The department's words
CHSC 114257.1 Remove items that serve no purpose to the operation of the facility such as unused items such as empty plastic containers.
EarlierJan 29, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a bowl with tongs kept in the hand sink. Hand sinks are for handwashing only. Bowl and tongs moved to be washed.
The department's words
CHSC 113953.2 Observed a bowl with tongs kept in the hand sink. Hand sinks are for handwashing only. Bowl and tongs moved to be washed.
EarlierMar 12, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cheese danish in display case at 70F. Facility has been told to use time as a public health control for this item in a previous inspection, but failed to do that. Item will be discarded by 11am today.
The department's words
CHSC 113996 Observed cheese danish in display case at 70F. Facility has been told to use time as a public health control for this item in a previous inspection, but failed to do that. Item will be discarded by 11am today.
EarlierMar 20, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierOct 27, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR: Hot water dispensed at 95F at hand sink and warewash sink and 97F at restroom sink. Operator states repair of hot water heater is scheduled but they didn't show up yet. An adequate supply of hot water (120F for warewash and mop sink; 100F for hand sinks) and cold water is required for facility operation. Operator immediately called for repair and repair person is coming within 1 hour. Until 120F water is restored, no warewashing or food preparation requiring hot water may occur. Extra tongs for donuts available. Repair person here at end of inspection. Reinspection later today.
The department's words
CHSC 114192 MAJOR: Hot water dispensed at 95F at hand sink and warewash sink and 97F at restroom sink. Operator states repair of hot water heater is scheduled but they didn't show up yet. An adequate supply of hot water (120F for warewash and mop sink; 100F for hand sinks) and cold water is required for facility operation. Operator immediately called for repair and repair person is coming within 1 hour. Until 120F water is restored, no warewashing or food preparation requiring hot water may occur. Extra tongs for donuts available. Repair person here at end of inspection. Reinspection later today.
Corrected during the inspection
EarlierOct 21, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR: Hot water dispensed at 95F at hand sink and warewash sink and 97F at restroom sink. Operator states repair of hot water heater is scheduled but they didn't show up yet. An adequate supply of hot water (120F for warewash and mop sink; 100F for hand sinks) and cold water is required for facility operation. Operator immediately called for repair and repair person is coming within 1 hour. Until 120F water is restored, no warewashing or food preparation requiring hot water may occur. Extra tongs for donuts available. Repair person here at end of inspection. Reinspection later today.
The department's words
CHSC 114192 MAJOR: Hot water dispensed at 95F at hand sink and warewash sink and 97F at restroom sink. Operator states repair of hot water heater is scheduled but they didn't show up yet. An adequate supply of hot water (120F for warewash and mop sink; 100F for hand sinks) and cold water is required for facility operation. Operator immediately called for repair and repair person is coming within 1 hour. Until 120F water is restored, no warewashing or food preparation requiring hot water may occur. Extra tongs for donuts available. Repair person here at end of inspection. Reinspection later today.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 21, 2022Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR: Hot water dispensed at 95F at hand sink and warewash sink and 97F at restroom sink. Operator states repair of hot water heater is scheduled but they didn't show up yet. An adequate supply of hot water (120F for warewash and mop sink; 100F for hand sinks) and cold water is required for facility operation. Operator immediately called for repair and repair person is coming within 1 hour. Until 120F water is restored, no warewashing or food preparation requiring hot water may occur. Extra tongs for donuts available. Repair person here at end of inspection. Reinspection later today.
The department's words
CHSC 114192 MAJOR: Hot water dispensed at 95F at hand sink and warewash sink and 97F at restroom sink. Operator states repair of hot water heater is scheduled but they didn't show up yet. An adequate supply of hot water (120F for warewash and mop sink; 100F for hand sinks) and cold water is required for facility operation. Operator immediately called for repair and repair person is coming within 1 hour. Until 120F water is restored, no warewashing or food preparation requiring hot water may occur. Extra tongs for donuts available. Repair person here at end of inspection. Reinspection later today.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 4, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Warewash sink measured at 110F, mop sink at 107F. Operator re-lit pilot light to bring temperature back up. Ensure hot water at 120F is available at warewash and mop sink - repair water heater if needed.
The department's words
CHSC 114192 Warewash sink measured at 110F, mop sink at 107F. Operator re-lit pilot light to bring temperature back up. Ensure hot water at 120F is available at warewash and mop sink - repair water heater if needed.
EarlierApr 4, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Warewash sink measured at 110F, mop sink at 107F. Operator re-lit pilot light to bring temperature back up. Ensure hot water at 120F is available at warewash and mop sink - repair water heater if needed.
The department's words
CHSC 114192 Warewash sink measured at 110F, mop sink at 107F. Operator re-lit pilot light to bring temperature back up. Ensure hot water at 120F is available at warewash and mop sink - repair water heater if needed.
Corrected during the inspection
EarlierOct 12, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
A. Observed the following foods at unsafe temperatures: whole milk at 51.4F and half/half at 62.2F in cartons on counter at self-serve coffee station. Operator states they've been out for 15-20 mins. and immediately moved them to cooler. Ensure potentially hazardous foods (PHFs) are cold held at 41F or below. Recommend using thermos to cold hold milks for coffee station. B. Fruit/cheese danish observed at 71F, made ~4.5 hrs. ago. Packaging does not state if needs to be refrigerated or not. Contact the manufacturer to see if PHF or not if you want to keep at room temperature but until proven non-PHF, PHFs must be kept at 41F or below OR you can use Time as a Public Health Control with proper labels and documentation/records to keep food out for up to 4 hours and discard. 2 fruit/cheese danishes voluntarily discarded.
The department's words
CHSC 113996 A. Observed the following foods at unsafe temperatures: whole milk at 51.4F and half/half at 62.2F in cartons on counter at self-serve coffee station. Operator states they've been out for 15-20 mins. and immediately moved them to cooler. Ensure potentially hazardous foods (PHFs) are cold held at 41F or below. Recommend using thermos to cold hold milks for coffee station. B. Fruit/cheese danish observed at 71F, made ~4.5 hrs. ago. Packaging does not state if needs to be refrigerated or not. Contact the manufacturer to see if PHF or not if you want to keep at room temperature but until proven non-PHF, PHFs must be kept at 41F or below OR you can use Time as a Public Health Control with proper labels and documentation/records to keep food out for up to 4 hours and discard. 2 fruit/cheese danishes voluntarily discarded.
EarlierApr 8, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified Food Manager certification expired. Operator states they are in the process of renewing the CFM. Provided Certified Food Manager certification for the facility within 30 days to avoid fees.
The department's words
CHSC 113947.1 Certified Food Manager certification expired. Operator states they are in the process of renewing the CFM. Provided Certified Food Manager certification for the facility within 30 days to avoid fees.
EarlierNov 9, 2020Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 9, 2020Follow-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.
EarlierOct 26, 2020Routine inspectionGreen placard
5 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114119
The department's words
Code CHSC 114119
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114149
The department's words
Code CHSC 114149
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114257
The department's words
Code CHSC 114257
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Back screen door has small gap on bottom of door. Seal this gap or keep the back door closed to prevent the entry of vermin.
The department's words
CHSC 114259 Back screen door has small gap on bottom of door. Seal this gap or keep the back door closed to prevent the entry of vermin.
EarlierOct 9, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierFeb 25, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 9, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ham and cheese pastry found at room temperature, contact said they were made at 4:00 AM. If facility is going to use time as a public health control, logs or discard stickers must be used. This is a repeat violation. Pastries voluntarily discarded. Corrected on site.
The department's words
CHSC 114000 Ham and cheese pastry found at room temperature, contact said they were made at 4:00 AM. If facility is going to use time as a public health control, logs or discard stickers must be used. This is a repeat violation. Pastries voluntarily discarded. Corrected on site.
EarlierMar 13, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Obtain and use test strips for your warewash and wiping cloth concentration.
The department's words
CHSC 114107 Obtain and use test strips for your warewash and wiping cloth concentration.
2 residential type microwaves observed, replace with commercial grade by next routine inspection. Noted in previous inspections.
The department's words
CHSC 114130 2 residential type microwaves observed, replace with commercial grade by next routine inspection. Noted in previous inspections.
Obtain and use a probe thermometer to check refrigeration, noted in previous inspections.
The department's words
CHSC 114159 Obtain and use a probe thermometer to check refrigeration, noted in previous inspections.
Please maintain floors clean.
The department's words
CHSC 114268 Please maintain floors clean.
EarlierFeb 8, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed ham and cheese croissant stored at room temperature in donut display case at 71F. Ensure to keep ham and cheese croissant refrigerated 41F or below. Product has been out since 6 am and discarded.
The department's words
CHSC 113996 Observed ham and cheese croissant stored at room temperature in donut display case at 71F. Ensure to keep ham and cheese croissant refrigerated 41F or below. Product has been out since 6 am and discarded.
Buckets used to store food products observed with lots of old food debris. Replace with new buckets and clean and sanitize regularly.
The department's words
CHSC 114113 Buckets used to store food products observed with lots of old food debris. Replace with new buckets and clean and sanitize regularly.
Observed shelves lined with cardboard with old food debris. Discard cardboard. Clean drink racks in both glass coolers.
The department's words
CHSC 114115.c Observed shelves lined with cardboard with old food debris. Discard cardboard. Clean drink racks in both glass coolers.
No thermometer provided. Provide probe thermometer.
The department's words
CHSC 114159 No thermometer provided. Provide probe thermometer.
EarlierMar 1, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed raw whole shell eggs on shelf out at room temperature at 70F. PIC stated the raw whole shell eggs hand been left out since 6am. Ensure all PHF is cold held at 41F or below. Eggs discarded.
The department's words
CHSC 113996 Observed raw whole shell eggs on shelf out at room temperature at 70F. PIC stated the raw whole shell eggs hand been left out since 6am. Ensure all PHF is cold held at 41F or below. Eggs discarded.
Facility currently only has a 2 compartment ware washing sink. Ensure to set up 1st compartment with hot soapy water, 2nd compartment with warm rinse water, and a bus tub with 50 ppm of bleach water for sanitation. Remove hose w/ sprayer from faucet. Discussed with PIC if facility goes through a remodel or a change of ownership a 3 compartment sink will be required.
The department's words
CHSC 114095 Facility currently only has a 2 compartment ware washing sink. Ensure to set up 1st compartment with hot soapy water, 2nd compartment with warm rinse water, and a bus tub with 50 ppm of bleach water for sanitation. Remove hose w/ sprayer from faucet. Discussed with PIC if facility goes through a remodel or a change of ownership a 3 compartment sink will be required.
No sanitizer bucket set up upon arrival. Ensure to have an open bucket of sanitizer set up during all hours of operation. 1 tsp of bleach per gallon of water. Store wiping cloths in sanitizer solution.
The department's words
CHSC 114185.1 No sanitizer bucket set up upon arrival. Ensure to have an open bucket of sanitizer set up during all hours of operation. 1 tsp of bleach per gallon of water. Store wiping cloths in sanitizer solution.
EarlierMar 10, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Hot water at 112 F, increase to at least 120 F.
The department's words
CHSC 114192 Hot water at 112 F, increase to at least 120 F.
Emerson microwave is residential grade, please replace with commercial grade.
The department's words
CHSC 114130 Emerson microwave is residential grade, please replace with commercial grade.
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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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.
About this record
Search the county's inspection lookup for the name or license number L10680.
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.