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 Johnny Doughnuts?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Front hand sink hot water turned off due to a leak. Hot water at this hand sink must be restored to 100-108 F. Repair within 48 hours and email proof to inspector. Nearby hand sinks used temporarily. CHSC 114192How 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: Front hand sink hot water turned off due to a leak. Hot water at this hand sink must be restored to 100-108 F. Repair within 48 hours and email proof to inspector. Nearby hand sinks used temporarily.The county found: “Front hand sink hot water turned off due to a leak. Hot water at this hand sink must be restored to 100-108 F. Repair…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 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)
Front hand sink hot water turned off due to a leak. Hot water at this hand sink must be restored to 100-108 F. Repair within 48 hours and email proof to inspector. Nearby hand sinks used temporarily.
The department's words
CHSC 114192 Front hand sink hot water turned off due to a leak. Hot water at this hand sink must be restored to 100-108 F. Repair within 48 hours and email proof to inspector. Nearby hand sinks used temporarily.
EarlierNov 7, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed milk on self service counter at 49 F. Potentially hazardous foods must be cold held at 41 F or below. Multiple repeat violations. Milk moved to refrigeration. Do not keep out on counter.
The department's words
CHSC 113996 Observed milk on self service counter at 49 F. Potentially hazardous foods must be cold held at 41 F or below. Multiple repeat violations. Milk moved to refrigeration. Do not keep out on counter.
EarlierJan 10, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Time as a public health control (TPHC) is used for bismarks and crodoughs as they are filled with potentially hazardous ingredients. Observed these products available for service even though the time log had expired by 10 min. Doughnuts were voluntarily discarded.
The department's words
CHSC 114000 Time as a public health control (TPHC) is used for bismarks and crodoughs as they are filled with potentially hazardous ingredients. Observed these products available for service even though the time log had expired by 10 min. Doughnuts were voluntarily discarded.
EarlierJan 19, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierJan 12, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJul 15, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierJan 6, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
EarlierJun 28, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
EarlierFeb 2, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 19, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierFeb 14, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114000
The department's words
Code CHSC 114000
EarlierFeb 22, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Several different types of doughnuts with potentially hazardous food ingredients such as dairy are placed in the display case with no temperature control. Doughnuts are at 57F. Use time as public health control for these (hand out provided). Keep logs and discard within 4 hours. This was mentioned in the last inspection. Also observed potatoes in walk-in at 47F and almond milk at 50F in a carafe.
The department's words
CHSC 113996 Several different types of doughnuts with potentially hazardous food ingredients such as dairy are placed in the display case with no temperature control. Doughnuts are at 57F. Use time as public health control for these (hand out provided). Keep logs and discard within 4 hours. This was mentioned in the last inspection. Also observed potatoes in walk-in at 47F and almond milk at 50F in a carafe.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 28, 2018Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Observed food handler dry hands with a wiping rag. Dry hands with disposable paper towels after washing to prevent contamination.
The department's words
CHSC 113953.3 Observed food handler dry hands with a wiping rag. Dry hands with disposable paper towels after washing to prevent contamination.
No paper towels at hand sink in prep area. Sink was blocked by a scoop. Hand sink in warewashing area was inaccessible due to several pieces of equipment filling sink. Keep hand sinks supplied and accessible at all times. Corrected on site.
The department's words
CHSC 113953.2 No paper towels at hand sink in prep area. Sink was blocked by a scoop. Hand sink in warewashing area was inaccessible due to several pieces of equipment filling sink. Keep hand sinks supplied and accessible at all times. Corrected on site.
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Observed whole milk and half & half at 44F in prep fridge. Cold hold potentially hazardous foods (PHFs) at 41F or below. Observed cooked potatoes at 46F in bus tub in walk in. Unclear if this is a cold holding issue or cooling issue. Ensure PHF cools from 135F to 40F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Actively monitor temperature during the cooling process with a probe thermometer. Use cooling methods described in hand out. Per food handler, donuts (e.g. lime mascarpone, custard) filled with PHF ingredients (eggs/milk) are placed in display case with no temp control. Use time as a public health control (TPHC) this (hand out provided). Keep logs and discard within 4 hours.
The department's words
CHSC 113996 Observed whole milk and half & half at 44F in prep fridge. Cold hold potentially hazardous foods (PHFs) at 41F or below. Observed cooked potatoes at 46F in bus tub in walk in. Unclear if this is a cold holding issue or cooling issue. Ensure PHF cools from 135F to 40F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Actively monitor temperature during the cooling process with a probe thermometer. Use cooling methods described in hand out. Per food handler, donuts (e.g. lime mascarpone, custard) filled with PHF ingredients (eggs/milk) are placed in display case with no temp control. Use time as a public health control (TPHC) this (hand out provided). Keep logs and discard within 4 hours.
Remove/clean black residue within ice machine.
The department's words
CHSC 114115 Remove/clean black residue within ice machine.
Show 4 more
Remove/clean dust, debris, and spider webs to the right of the proofer and to the left of the ice machine on floor.
The department's words
CHSC 114115.c Remove/clean dust, debris, and spider webs to the right of the proofer and to the left of the ice machine on floor.
No probe thermometer observed on site. Obtain one immediately (preferably a digital thermometer).
The department's words
CHSC 114159 No probe thermometer observed on site. Obtain one immediately (preferably a digital thermometer).
>200ppm of chlorine observed in a sanitizer bucket. Maintain 100ppm of chlorine in them. Sanitizer dispenser dispensing 100ppm of quaternary ammonia. 200ppm required. Repair.
The department's words
CHSC 114185.1 >200ppm of chlorine observed in a sanitizer bucket. Maintain 100ppm of chlorine in them. Sanitizer dispenser dispensing 100ppm of quaternary ammonia. 200ppm required. Repair.
Re-grout coving tile to wall to the left of the stove. Missing tile observed to the right of the empty 2 door Traulsen fridge. Repair as liquid is pooling in this area.
The department's words
CHSC 114268 Re-grout coving tile to wall to the left of the stove. Missing tile observed to the right of the empty 2 door Traulsen fridge. Repair as liquid is pooling in this area.
EarlierNov 20, 2017Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Hand sink by proofing box did not have papertowels or soap. Keep hand sink supplied at all times.
The department's words
CHSC 113953.2 Hand sink by proofing box did not have papertowels or soap. Keep hand sink supplied at all times.
Hand sink in prep area blocked by spray bottle in sink and garbage can in front. Hand sink in warewashing are blocked by pan, coffee cup, apple. Keep hand sinks accessible at all times.
The department's words
CHSC 113953.1 Hand sink in prep area blocked by spray bottle in sink and garbage can in front. Hand sink in warewashing are blocked by pan, coffee cup, apple. Keep hand sinks accessible at all times.
Self-service whole milk in carafe at 45F, half and half in front counter prep fridge at 45F, cooked potatoes at 46F in walk-in. Cold hold potentially hazardous foods at 41F or below.
The department's words
CHSC 113996 Self-service whole milk in carafe at 45F, half and half in front counter prep fridge at 45F, cooked potatoes at 46F in walk-in. Cold hold potentially hazardous foods at 41F or below.
Observed built-up grease on floor to the right of the proofing box. Observed standing water in front of prep fridge. Clean these areas.
The department's words
CHSC 114115.c Observed built-up grease on floor to the right of the proofing box. Observed standing water in front of prep fridge. Clean these areas.
Observed dirty wiping cloths on counters in prep area and about 100ppm of quat ammonia in sanitizer bucket. Keep wiping cloths in sanitizer bucket with 200ppm of quat.
The department's words
CHSC 114185.1 Observed dirty wiping cloths on counters in prep area and about 100ppm of quat ammonia in sanitizer bucket. Keep wiping cloths in sanitizer bucket with 200ppm of quat.
Show 1 more
About 4 broken tiles observed in front of the proofing box. Repair.
The department's words
CHSC 114268 About 4 broken tiles observed in front of the proofing box. Repair.
EarlierMar 9, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Sanitizer (quaternary ammonia) from dispenser is low, approx. 100 ppm quat. Repair dispenser immediately to provide 200 ppm quaternary ammonia for sanitizing utensils/surfaces. Until repaired/serviced, use bleach - 100 ppm chlorine. Soiled wiping cloths observed on prep surfaces. Always store in sanitizing solution of 200 ppm quaternary ammonia.
The department's words
CHSC 114099.6 Sanitizer (quaternary ammonia) from dispenser is low, approx. 100 ppm quat. Repair dispenser immediately to provide 200 ppm quaternary ammonia for sanitizing utensils/surfaces. Until repaired/serviced, use bleach - 100 ppm chlorine. Soiled wiping cloths observed on prep surfaces. Always store in sanitizing solution of 200 ppm quaternary ammonia.
Pre-sanitized plastic bottles for milk observed in an open crate covered in coffee grounds. Store in containers in a clean location to prevent contamination.
The department's words
CHSC 114115 Pre-sanitized plastic bottles for milk observed in an open crate covered in coffee grounds. Store in containers in a clean location to prevent contamination.
Remove equipment from the basement. This area is not approved for storage of food utensils/equipment. I will open a case and charge $184 per hour until this is corrected.
The department's words
CHSC 114179 Remove equipment from the basement. This area is not approved for storage of food utensils/equipment. I will open a case and charge $184 per hour until this is corrected.
Ensure there is a display thermometer in the warmest part of every refrigerator (by the door).
The department's words
CHSC 114157 Ensure there is a display thermometer in the warmest part of every refrigerator (by the door).
Replace grouting between tiles.
The department's words
CHSC 114268 Replace grouting between tiles.
EarlierMar 17, 2015Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Send a copy of the Food Manager's certification to EHS within 30 days.
The department's words
CHSC 113947.1 Send a copy of the Food Manager's certification to EHS within 30 days.
Hand sinks are blocked with trash cans and utensils. Keep hand sinks unobstructed at all times to allow for proper hand washing.
The department's words
CHSC 113953 Hand sinks are blocked with trash cans and utensils. Keep hand sinks unobstructed at all times to allow for proper hand washing.
There is no soap in the soap dispenser at the hand sink in the kitchen. Refill the soap dispenser and keep it stocked at all times.
The department's words
CHSC 113953.2 There is no soap in the soap dispenser at the hand sink in the kitchen. Refill the soap dispenser and keep it stocked at all times.
Milk in a carafe for self service measured 62 F. Milk was discarded. To use time as a public health control, mark the time food is taken from refrigeration and discard after 4 hours. Use the log provided.
The department's words
CHSC 113996 Milk in a carafe for self service measured 62 F. Milk was discarded. To use time as a public health control, mark the time food is taken from refrigeration and discard after 4 hours. Use the log provided.
Continue to clean up from the grease trap overflow and service the grease trap within 48 hours. Send an invoice of service to EHS and comply with requirements set by CMSA.
The department's words
CHSC 114197 Continue to clean up from the grease trap overflow and service the grease trap within 48 hours. Send an invoice of service to EHS and comply with requirements set by CMSA.
Show 3 more
Remove the prep table refrigerator and utensils from the basement and wash, rinse, and sanitize. This area is not approved for storage of food or food equipment. Remove within 30 days to avoid re-inspection fees.
The department's words
CHSC 114175 Remove the prep table refrigerator and utensils from the basement and wash, rinse, and sanitize. This area is not approved for storage of food or food equipment. Remove within 30 days to avoid re-inspection fees.
Repair the leaking pipe under the ware wash sink and slow drain at the bathroom hand sink.
The department's words
CHSC 114190 Repair the leaking pipe under the ware wash sink and slow drain at the bathroom hand sink.
Clean garbage area and store all garbage (including flour bags) in an enclosed container to prevent attracting vermin. Flour bags appear to be torn at the bottom by an animal.
The department's words
CHSC 114245.1 Clean garbage area and store all garbage (including flour bags) in an enclosed container to prevent attracting vermin. Flour bags appear to be torn at the bottom by an animal.
EarlierFeb 21, 2014Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Observed curd cooling in the refridgerator at 96 degrees F. Food was immediately removed and cooled using an ice bath as instructed by inspector. Please use proper cooling methods as outlined in the handout provided. Keep a log of cooling time and temperature to ensure that food is cooling to 70 degrees in 2 hours, and to 41 degrees or below in the next 4 hours (6 hours total cooling time). Use a probe thermometer (one that registers temps below 100 degrees F) to determine food temps throughout the cooling process. Observed mashed potatoes sitting out at 98 degrees F. It was unclear how long the potatoes had been out. Provide standard operating procedures for preparation and use of the potatoes in other products. If the entire process of mashing the potatoes, mixing them in the dough, and then frying the doughnuts, takes more than 2 hours,
The department's words
CHSC 114002.1 Observed curd cooling in the refridgerator at 96 degrees F. Food was immediately removed and cooled using an ice bath as instructed by inspector. Please use proper cooling methods as outlined in the handout provided. Keep a log of cooling time and temperature to ensure that food is cooling to 70 degrees in 2 hours, and to 41 degrees or below in the next 4 hours (6 hours total cooling time). Use a probe thermometer (one that registers temps below 100 degrees F) to determine food temps throughout the cooling process. Observed mashed potatoes sitting out at 98 degrees F. It was unclear how long the potatoes had been out. Provide standard operating procedures for preparation and use of the potatoes in other products. If the entire process of mashing the potatoes, mixing them in the dough, and then frying the doughnuts, takes more than 2 hours,
Move the refrigerator out of the basement area (wash, rinse, and sanitize the outside of this equipment). This area is not approved for food or food-related storage.
The department's words
CHSC 114049 Move the refrigerator out of the basement area (wash, rinse, and sanitize the outside of this equipment). This area is not approved for food or food-related storage.
EarlierFeb 11, 2014Follow-up inspectionViolation(s) Found
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed curd cooling in the refridgerator at 96 degrees F. Food was immediately removed and cooled using an ice bath as instructed by inspector. Please use proper cooling methods as outlined in the handout provided. Keep a log of cooling time and temperature to ensure that food is cooling to 70 degrees in 2 hours, and to 41 degrees or below in the next 4 hours (6 hours total cooling time). Use a probe thermometer (one that registers temps below 100 degrees F) to determine food temps throughout the cooling process. Observed mashed potatoes sitting out at 98 degrees F. It was unclear how long the potatoes had been out. Provide standard operating procedures for preparation and use of the potatoes in other products. If the entire process of mashing the potatoes, mixing them in the dough, and then frying the doughnuts, takes more than 2 hours,
The department's words
CHSC 114002.1 Observed curd cooling in the refridgerator at 96 degrees F. Food was immediately removed and cooled using an ice bath as instructed by inspector. Please use proper cooling methods as outlined in the handout provided. Keep a log of cooling time and temperature to ensure that food is cooling to 70 degrees in 2 hours, and to 41 degrees or below in the next 4 hours (6 hours total cooling time). Use a probe thermometer (one that registers temps below 100 degrees F) to determine food temps throughout the cooling process. Observed mashed potatoes sitting out at 98 degrees F. It was unclear how long the potatoes had been out. Provide standard operating procedures for preparation and use of the potatoes in other products. If the entire process of mashing the potatoes, mixing them in the dough, and then frying the doughnuts, takes more than 2 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 (2)
Observed recycling uncovered on the ground, and overflowing from bin. Store all refuse and recyclables in an enclosed rodent-proof container. Obtain additional bins to hold recyclables.
The department's words
CHSC 114245.1 Observed recycling uncovered on the ground, and overflowing from bin. Store all refuse and recyclables in an enclosed rodent-proof container. Obtain additional bins to hold recyclables.
Observed prep table refrigerator in the basement filled with milk and other food. Storage racks for the refrigerator were stored on the ground beside the unit. Basement area is not fit for food storage. Observed evidence of rodent activity in this area. Move refrigeration unit into the facility upstairs. Wash, rinse, and sanitize the refrigerator and storage racks. Do not store any food or food equipment in this area.
The department's words
CHSC 114049 Observed prep table refrigerator in the basement filled with milk and other food. Storage racks for the refrigerator were stored on the ground beside the unit. Basement area is not fit for food storage. Observed evidence of rodent activity in this area. Move refrigeration unit into the facility upstairs. Wash, rinse, and sanitize the refrigerator and storage racks. Do not store any food or food equipment in this area.
EarlierFeb 5, 2014Routine inspectionViolation(s) Found
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed curd cooling in the refridgerator at 168 degrees F. Food was immediately removed and properly cooled. Please use proper cooling methods as outlined in the handout.
The department's words
CHSC 114002.1 Observed curd cooling in the refridgerator at 168 degrees F. Food was immediately removed and properly cooled. Please use proper cooling methods as outlined in the handout.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Submit a copy of the Certified Food Manager's certificate to EHS within 30 days.
The department's words
CHSC 113947 Submit a copy of the Certified Food Manager's certificate to EHS within 30 days.
The refridgerator in the store room is running at 48 degrees F. Adjust the temperature of this unit immediately to maintain temps at or below 45 degrees F.
The department's words
CHSC 113996 The refridgerator in the store room is running at 48 degrees F. Adjust the temperature of this unit immediately to maintain temps at or below 45 degrees F.
Observed dropping in the back of the building, beside the garbage bins. Clean area thoroughly and keep all refuse enclosed in the bins. Monitor for new activity.
The department's words
CHSC 114259.1 Observed dropping in the back of the building, beside the garbage bins. Clean area thoroughly and keep all refuse enclosed in the bins. Monitor for new activity.
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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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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L13584.
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.