Routine
Aug 14, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Aug 14, 2026 · Original Source
Marin County, CA
Johnny Doughnuts
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Last inspected Aug 14, 2026 · View Map ↗ · Compare ↗
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 inspectionsRoutine
Nov 4, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
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.
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 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 temperatureOfficial record from Marin County Environmental Health Services, Nov 4, 2025 · Original Source
Follow-Up
Nov 8, 2024
No Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
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.
Inspector’s notes
Major violations have been corrected. 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 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 temperatureminorCode CHSC 113953.cHandwashing
Official wording
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.
Inspector’s notes
Major violations have been corrected. 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
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Marin County Environmental Health Services, Nov 8, 2024 · Original Source
Routine
Nov 5, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
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.
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 temperaturecriticalCode CHSC 113953.cHandwashing
Official wording
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.
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
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Marin County Environmental Health Services, Nov 5, 2024 · Original Source
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