At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 14, 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.
- Code CHSC 113996 CHSC 113996How 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 Johnny Doughnuts' team
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Follow the steps for each item, with the rule beside it.
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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 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
LatestAug 14, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 14, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierNov 4, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 3 door refrigerator behind service counter measuring at 51 *F. All refrigeration must hold PHF at 41*F and below. Repair/service refrigerator units to maintain ambient temperatures at 41 *F or below.
The department's words
CHSC 113996 Observed 3 door refrigerator behind service counter measuring at 51 *F. All refrigeration must hold PHF at 41*F and below. Repair/service refrigerator units to maintain ambient temperatures at 41 *F or below.
EarlierNov 8, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed doughnuts with potentially hazardous fillings sitting on glass shelves by the window without temperature control. Temperatures of doughnuts were as follows: lime mascarpone: 70 degrees F (made in the morning - time unknown). Bismarck donut with vanilla pastry cream: 69 degrees F. Made at 12:30 p.m. today. No written procedure for time as a public health control for potentially hazardous doughnuts and no date and time records. 3 lime mascarpone doughnuts, 4 chocolate topped vanilla filled Bismarck doughnuts, and 3 crodoughs with vanilla pastry cream voluntarily discarded. When using time time only as a public health control method, maintain written procedures and clearly indicate the date and discard time. Submit written procedure for time as a public health control.
The department's words
CHSC 113996 Observed doughnuts with potentially hazardous fillings sitting on glass shelves by the window without temperature control. Temperatures of doughnuts were as follows: lime mascarpone: 70 degrees F (made in the morning - time unknown). Bismarck donut with vanilla pastry cream: 69 degrees F. Made at 12:30 p.m. today. No written procedure for time as a public health control for potentially hazardous doughnuts and no date and time records. 3 lime mascarpone doughnuts, 4 chocolate topped vanilla filled Bismarck doughnuts, and 3 crodoughs with vanilla pastry cream voluntarily discarded. When using time time only as a public health control method, maintain written procedures and clearly indicate the date and discard time. Submit written procedure for time as a public health control.
Corrected during the inspection
The hand wash sink to the right of the cookline reached 71 degrees F. Provide a minimum of 100 degrees F at this hand wash sink.
The department's words
CHSC 113953.c The hand wash sink to the right of the cookline reached 71 degrees F. Provide a minimum of 100 degrees F at this hand wash sink.
Corrected during the inspection
EarlierNov 5, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed doughnuts with potentially hazardous fillings sitting on glass shelves by the window without temperature control. Temperatures of doughnuts were as follows: lime mascarpone: 70 degrees F (made in the morning - time unknown). Bismarck donut with vanilla pastry cream: 69 degrees F. Made at 12:30 p.m. today. No written procedure for time as a public health control for potentially hazardous doughnuts and no date and time records. 3 lime mascarpone doughnuts, 4 chocolate topped vanilla filled Bismarck doughnuts, and 3 crodoughs with vanilla pastry cream voluntarily discarded. When using time time only as a public health control method, maintain written procedures and clearly indicate the date and discard time. Submit written procedure for time as a public health control.
The department's words
CHSC 113996 Observed doughnuts with potentially hazardous fillings sitting on glass shelves by the window without temperature control. Temperatures of doughnuts were as follows: lime mascarpone: 70 degrees F (made in the morning - time unknown). Bismarck donut with vanilla pastry cream: 69 degrees F. Made at 12:30 p.m. today. No written procedure for time as a public health control for potentially hazardous doughnuts and no date and time records. 3 lime mascarpone doughnuts, 4 chocolate topped vanilla filled Bismarck doughnuts, and 3 crodoughs with vanilla pastry cream voluntarily discarded. When using time time only as a public health control method, maintain written procedures and clearly indicate the date and discard time. Submit written procedure for time as a public health control.
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
The hand wash sink to the right of the cookline reached 71 degrees F. Provide a minimum of 100 degrees F at this hand wash sink.
The department's words
CHSC 113953.c The hand wash sink to the right of the cookline reached 71 degrees F. Provide a minimum of 100 degrees F at this hand wash sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 7, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierDec 28, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigerator under the counter opposite of coffee station ambient temperature recorded ~43°F. Milk in unit recorded at ~42-43°F. / Repair unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigerator under the counter opposite of coffee station ambient temperature recorded ~43°F. Milk in unit recorded at ~42-43°F. / Repair unit to cold hold food at 41°F or below.
EarlierJun 29, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed wiping cloths stored on countertop. / Store cloths in sanitizer solution when not in use.
The department's words
CHSC 114185.1 Observed wiping cloths stored on countertop. / Store cloths in sanitizer solution when not in use.
EarlierDec 17, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Inside of ice machine is growing slime mold. / Discard all ice then clean and sanitize.
The department's words
CHSC 114113 Inside of ice machine is growing slime mold. / Discard all ice then clean and sanitize.
EarlierJun 18, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink faucet handle broken for sink by dough mixer. / Repair handle.
The department's words
CHSC 113953 Hand wash sink faucet handle broken for sink by dough mixer. / Repair handle.
EarlierDec 17, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food safety certificate unavailable at time of inspection. / Provide proof of valid certification at time of inspection.
The department's words
CHSC 113947.1 Food safety certificate unavailable at time of inspection. / Provide proof of valid certification at time of inspection.
EarlierNov 12, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947
The department's words
Code CHSC 113947
EarlierNov 7, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947
The department's words
Code CHSC 113947
EarlierOct 8, 2018Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
100 ppm quaternary ammonium measured at sanitizer compartment of three-compartment sink. Provide a minimum of 200 ppm quaternary ammonium.
The department's words
CHSC 114099.6 100 ppm quaternary ammonium measured at sanitizer compartment of three-compartment sink. Provide a minimum of 200 ppm quaternary ammonium.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
No CA food handler cards available to view. Maintain copies of all CA food handler cards onsite. Inform person in charge where the food handler cards are kept.
The department's words
CHSC 113948 No CA food handler cards available to view. Maintain copies of all CA food handler cards onsite. Inform person in charge where the food handler cards are kept.
Dunnage rack with food stored on it is partially located underneath the hand wash sink. The dunnage rack is obstructing access to the hand wash sink. Relocate the dunnage rack.
The department's words
CHSC 113953.1 Dunnage rack with food stored on it is partially located underneath the hand wash sink. The dunnage rack is obstructing access to the hand wash sink. Relocate the dunnage rack.
Dunnage rack with food stored on it is partially located underneath the hand wash sink. Relocate the dunnage rack. A box of oil located underneath the hand wash sink was relocated during the inspection.
The department's words
CHSC 113980 Dunnage rack with food stored on it is partially located underneath the hand wash sink. Relocate the dunnage rack. A box of oil located underneath the hand wash sink was relocated during the inspection.
Observed one fly in food preparation area. Eliminate flies by safe legal effective means.
The department's words
CHSC 114259.1 Observed one fly in food preparation area. Eliminate flies by safe legal effective means.
Observed one fly in food preparation area. The door sweeps that were added after the final construction inspection need improvement. Eliminate gap between the doors. Repair the upper door sweeps so that the doors self-close. One of the doors is getting caught up on the upper door sweep and stays open. The door sweeps are critical to this facility due to the large window where customers pick up their order. Vermin and birds can easily enter through the wide opening where orders are picked up. Install door sweeps at upper, lower, and in between doors that lead to warewashing room. Install and repair all door sweeps by October 16, 2018.
The department's words
CHSC 114259 Observed one fly in food preparation area. The door sweeps that were added after the final construction inspection need improvement. Eliminate gap between the doors. Repair the upper door sweeps so that the doors self-close. One of the doors is getting caught up on the upper door sweep and stays open. The door sweeps are critical to this facility due to the large window where customers pick up their order. Vermin and birds can easily enter through the wide opening where orders are picked up. Install door sweeps at upper, lower, and in between doors that lead to warewashing room. Install and repair all door sweeps by October 16, 2018.
Show 4 more
Thermometer located in back of glass refrigerator and was face down. Thermometer relocated to front of unit during inspection.
The department's words
CHSC 114159 Thermometer located in back of glass refrigerator and was face down. Thermometer relocated to front of unit during inspection.
Provide ANSI-certified probe thermometer to check internal temperatures of potentially hazardous foods, such as milk.
The department's words
CHSC 114157 Provide ANSI-certified probe thermometer to check internal temperatures of potentially hazardous foods, such as milk.
Inadequate sanitizer in wiping cloth container (100 ppm quaternary ammonium.) Provide a minimum of 200 ppm quaternary ammonium.
The department's words
CHSC 114185.1 Inadequate sanitizer in wiping cloth container (100 ppm quaternary ammonium.) Provide a minimum of 200 ppm quaternary ammonium.
Provide quaternary ammonium sanitizer test strips to check sanitizer level at the three-compartment sink and the wiping cloth containers.
The department's words
CHSC 114107 Provide quaternary ammonium sanitizer test strips to check sanitizer level at the three-compartment sink and the wiping cloth containers.
EarlierJan 21, 2018Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
No CA food handler cards available to view. Maintain copies of all CA food handler cards onsite. Inform person in charge where the food handler cards are kept.
The department's words
CHSC 113948 No CA food handler cards available to view. Maintain copies of all CA food handler cards onsite. Inform person in charge where the food handler cards are kept.
Dunnage rack with food stored on it is partially located underneath the hand wash sink. The dunnage rack is obstructing access to the hand wash sink. Relocate the dunnage rack.
The department's words
CHSC 113953.1 Dunnage rack with food stored on it is partially located underneath the hand wash sink. The dunnage rack is obstructing access to the hand wash sink. Relocate the dunnage rack.
Dunnage rack with food stored on it is partially located underneath the hand wash sink. Relocate the dunnage rack. A box of oil located underneath the hand wash sink was relocated during the inspection.
The department's words
CHSC 113980 Dunnage rack with food stored on it is partially located underneath the hand wash sink. Relocate the dunnage rack. A box of oil located underneath the hand wash sink was relocated during the inspection.
Thermometer located in back of glass refrigerator and was face down. Thermometer relocated to front of unit during inspection.
The department's words
CHSC 114159 Thermometer located in back of glass refrigerator and was face down. Thermometer relocated to front of unit during inspection.
Provide ANSI-certified probe thermometer to check internal temperatures of potentially hazardous foods, such as milk.
The department's words
CHSC 114157 Provide ANSI-certified probe thermometer to check internal temperatures of potentially hazardous foods, such as milk.
Show 3 more
Inadequate sanitizer in wiping cloth container (100 ppm quaternary ammonium.) Provide a minimum of 200 ppm quaternary ammonium.
The department's words
CHSC 114185.1 Inadequate sanitizer in wiping cloth container (100 ppm quaternary ammonium.) Provide a minimum of 200 ppm quaternary ammonium.
Provide quaternary ammonium sanitizer test strips to check sanitizer level at the three-compartment sink and the wiping cloth containers.
The department's words
CHSC 114107 Provide quaternary ammonium sanitizer test strips to check sanitizer level at the three-compartment sink and the wiping cloth containers.
100 ppm quaternary ammonium measured at sanitizer compartment of three-compartment sink. Provide a minimum of 200 ppm quaternary ammonium.
The department's words
CHSC 114099.6 100 ppm quaternary ammonium measured at sanitizer compartment of three-compartment sink. Provide a minimum of 200 ppm quaternary ammonium.
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 Johnny Doughnuts, 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.
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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 L15535.
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.