Marin County, CA

Golden Gate Market

Name: Golden Gate Market
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Apr 2, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine

Apr 2, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114004Food temperature

Official wording

Whole chicken one at 158 degrees f and one at 165 degrees F. All chicken shall be cooked to 165 degrees F. COS

Inspector’s notes

Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.

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, Apr 2, 2026 · Original Source

Routine

Jan 23, 2025

Only Minor Violation(s) Found

2 recorded violations

minorCode CHSC 113996Facility maintenance

Official wording

Deli-slicer lightly encrusted with food. / Take apart slicer to 3-step wash each piece.

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. A green placard was issued.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode CHSC 113984.dFacility maintenance

Official wording

Deli-slicer lightly encrusted with food. / Take apart slicer to 3-step wash each piece.

Inspector’s notes

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Marin County Environmental Health Services, Jan 23, 2025 · Original Source

Routine

Sep 4, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Open air refrigeration merchandiser by deli had sausages 53°F, raw beef 51°f, and raw bacon 54°F. Smoked salmon and chicken at 44°F. / Discard out of temperature foods. Adjust or repair unit to cold hold food at 41°F or below.

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Sep 4, 2024 · Original Source

Routine

Feb 21, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114419Food source and labeling

Official wording

Observed operator with unapproved dehydrator equipment in deli and facility-made beef jerky. All food items that are dried, smoked or cured for consumption requires a state-approved HACCP. Operator instructed to discontinue preparation of any dried beef product and use of de-hydrator. Operator removed and discarded 5 packages of dehydrated beef. Contact CDFA for more information and HAACP process.

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. A green placard was issued.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from Marin County Environmental Health Services, Feb 21, 2024 · Original Source