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Health Inspections.org

Marin County, CA

Golden Creme Donuts

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Last inspected Feb 3, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

2 inspections

Routine

Feb 3, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed egg and milk refrigerator holding at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to lower the temperature of the unit.

Inspector’s notes

Green Placard Other minor violations were also found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the food facility for the inspection report.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Feb 3, 2026 · Original Source

Routine

Jun 11, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed ham, egg and cheese croissant sandwiches in display case at 76 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Per person in charge sandwiches have been out for 1 hour and are either gone within an hour or discarded after 4 hours. Facility claims to use time as a public health control (TPHC) for sandwiches. For today, ensure any leftover sandwiches are discarded after 4 hours (at 12:30). Ensure proper records and documentation are maintained if using TPHC. All potentially hazardous foods held under TPHC need to be labeled with the date, time removed from temperature control, and discard time (not to exceed 4 hours). Provided PIC with TPHC guidelines and written procedures.

Inspector’s notes

Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report or ask the food facility for the inspection report. Green placard was issued.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Jun 11, 2024 · Original Source

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