At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 13, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about World Famous Hot Boys Chicken?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Dry breading mix and wet slurry used for raw chicken at cook's line observed holding at 48F (wet slurry). Per person in charge, items are held for 4 hours and then discarded. No proper time tracking or written procedures available at time of visit. Potentially hazardous foods that are held under time rather than temperature control shall be provided with adequate written procedures and approved time tracking methods. Dry mix and wet slurry was just prepared, per person in charge. Electric timers set for items during visit. Written procedures created during visit. Ensure written procedures are maintained on site for all staff to review. CHSC 114000How 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 World Famous Hot Boys Chicken's team
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Follow the steps for each item, with the rule beside it.
Next: Dry breading mix and wet slurry used for raw chicken at cook's line observed holding at 48F (wet slurry). Per person in charge, items are held for 4 hours and then discarded. No proper time tracking or written procedures available at time of visit. Potentially hazardous foods that are held under time rather than temperature control shall be provided with adequate written procedures and approved time tracking methods. Dry mix and wet slurry was just prepared, per person in charge. Electric timers set for items during visit. Written procedures created during visit. Ensure written procedures are maintained on site for all staff to review.The county found: “Dry breading mix and wet slurry used for raw chicken at cook's line observed holding at 48F (wet slurry). Per person…”
Then the next one.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 3 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
LatestFeb 13, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 13, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Dry breading mix and wet slurry used for raw chicken at cook's line observed holding at 48F (wet slurry). Per person in charge, items are held for 4 hours and then discarded. No proper time tracking or written procedures available at time of visit. Potentially hazardous foods that are held under time rather than temperature control shall be provided with adequate written procedures and approved time tracking methods. Dry mix and wet slurry was just prepared, per person in charge. Electric timers set for items during visit. Written procedures created during visit. Ensure written procedures are maintained on site for all staff to review.
The department's words
CHSC 114000 Dry breading mix and wet slurry used for raw chicken at cook's line observed holding at 48F (wet slurry). Per person in charge, items are held for 4 hours and then discarded. No proper time tracking or written procedures available at time of visit. Potentially hazardous foods that are held under time rather than temperature control shall be provided with adequate written procedures and approved time tracking methods. Dry mix and wet slurry was just prepared, per person in charge. Electric timers set for items during visit. Written procedures created during visit. Ensure written procedures are maintained on site for all staff to review.
EarlierAug 22, 2025Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed ambient temperature of walk in refrigerator measured at 55 *F. Measured internal temperatures of raw chicken at 50*F and 55*F.. Other potentially hazardous foods measured at 50 *F or greater. All PHF were voluntarily discarded by operator. PHF shall be maintained at 41 *F and below or 135 *F and above at all times. Repair walk in refrigerator to maintain at 41 *F and below.
The department's words
CHSC 113996 Observed ambient temperature of walk in refrigerator measured at 55 *F. Measured internal temperatures of raw chicken at 50*F and 55*F.. Other potentially hazardous foods measured at 50 *F or greater. All PHF were voluntarily discarded by operator. PHF shall be maintained at 41 *F and below or 135 *F and above at all times. Repair walk in refrigerator to maintain at 41 *F and below.
Observed ambient temperature of walk in refrigerator measured at 55 *F. Measured internal temperatures of raw chicken at 50*F and 55*F.. Other potentially hazardous foods measured at 50 *F or greater. All PHF were voluntarily discarded by operator. PHF shall be maintained at 41 *F and below or 135 *F and above at all times. Repair walk in refrigerator to maintain at 41 *F and below.
The department's words
CHSC 113998 Observed ambient temperature of walk in refrigerator measured at 55 *F. Measured internal temperatures of raw chicken at 50*F and 55*F.. Other potentially hazardous foods measured at 50 *F or greater. All PHF were voluntarily discarded by operator. PHF shall be maintained at 41 *F and below or 135 *F and above at all times. Repair walk in refrigerator to maintain at 41 *F and below.
EarlierJul 24, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed honey butter mix at 75*f and 83*f that was removed from refrigeration about 2 hours ago. Operator educated on temperature as public health control procedures (TPHC) proper methods and to discard after 4 hours if intending to keep for use at room temp. All potentially hazardous foods shall be held at either 41 and below or 135 and above.
The department's words
CHSC 113996 Observed honey butter mix at 75*f and 83*f that was removed from refrigeration about 2 hours ago. Operator educated on temperature as public health control procedures (TPHC) proper methods and to discard after 4 hours if intending to keep for use at room temp. All potentially hazardous foods shall be held at either 41 and below or 135 and above.
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 World Famous Hot Boys Chicken, 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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L17240.
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.