At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 21, 2022
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Auryn Thai Cuisine?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Lack of paper towels in permanently mounted dispenser in restroom. Maintain stocked at all times. CHSC 113953.2How 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 Auryn Thai Cuisine's team
Is this your place?
Welcome, Auryn Thai Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Auryn Thai Cuisine first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Auryn Thai CuisineWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Lack of paper towels in permanently mounted dispenser in restroom. Maintain stocked at all times.The county found: “Lack of paper towels in permanently mounted dispenser in restroom. Maintain stocked at all times.”
Then the next one.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Auryn Thai CuisineWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 13 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestApr 21, 2022Routine inspectionGreen placard
This one: Green placard, inspected Apr 21, 2022.
1 violation listed, 0 marked critical.
Not critical (1)
Lack of paper towels in permanently mounted dispenser in restroom. Maintain stocked at all times.
The department's words
CHSC 113953.2 Lack of paper towels in permanently mounted dispenser in restroom. Maintain stocked at all times.
EarlierNov 23, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed soap dispenser in restroom inoperable. Pump soap being used. Repair or replace.
The department's words
CHSC 113953.2 Observed soap dispenser in restroom inoperable. Pump soap being used. Repair or replace.
EarlierJan 21, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 31, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of paper towels at handwashing sink located next to 3 compartment sink. Lack of hand soap in dispenser in men's restroom. Pump soap being used. Lack of paper towels in dispenser in men and women's restroom. Maintain all handwashing stations stocked with paper towels and hand soap in approved dispensers.
The department's words
CHSC 113953.2 Lack of paper towels at handwashing sink located next to 3 compartment sink. Lack of hand soap in dispenser in men's restroom. Pump soap being used. Lack of paper towels in dispenser in men and women's restroom. Maintain all handwashing stations stocked with paper towels and hand soap in approved dispensers.
EarlierFeb 19, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of employee Food Handler [name] on site. Maintain Food Handler and Manager [name] on site at all times. Email to Environmental Health.
The department's words
CHSC 113947 Lack of employee Food Handler [name] on site. Maintain Food Handler and Manager [name] on site at all times. Email to Environmental Health.
EarlierMar 20, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooked chicken in walk-in at 64F uncertain of time of preparation. Chicken discarded. Rapidly cool cooked foods on shallow pans from 135F to 70F within 2 hours and then down to 41F within 4 more hours.
The department's words
CHSC 114002.1 Cooked chicken in walk-in at 64F uncertain of time of preparation. Chicken discarded. Rapidly cool cooked foods on shallow pans from 135F to 70F within 2 hours and then down to 41F within 4 more hours.
EarlierMay 31, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 30, 2018Routine inspectionYellow placard
5 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured the following in the kitchen: * Cooked chicken at 57-62F (Voluntarily discarded). * Sticky rice at 45F * Tofu at 46F * Wet Pasta at 46F. Food employee moved the above items to walk-in. All potentially hazardous food (PHF) shall be held at or below 41F or at below 135F.
The department's words
CHSC 113996 Measured the following in the kitchen: * Cooked chicken at 57-62F (Voluntarily discarded). * Sticky rice at 45F * Tofu at 46F * Wet Pasta at 46F. Food employee moved the above items to walk-in. All potentially hazardous food (PHF) shall be held at or below 41F or at below 135F.
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
Observed pastry dough was covered with soiled cloth. All PHF shall be held free from contamination and adulteration.
The department's words
CHSC 113980 Observed pastry dough was covered with soiled cloth. All PHF shall be held free from contamination and adulteration.
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
Observed numerous soiled cloths in food prep area and counters and dining area. Contamination of food contact surfaces that could result in food contamination. Wash-Rinse- Sanitize.
The department's words
CHSC 113984.d Observed numerous soiled cloths in food prep area and counters and dining area. Contamination of food contact surfaces that could result in food contamination. Wash-Rinse- Sanitize.
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
Observed dry droppings near water heater next to food prep sink. Continue monitor droppings.
The department's words
CHSC 114259.1 Observed dry droppings near water heater next to food prep sink. Continue monitor droppings.
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
No sanitizing solution in a bucket was using for in-use cloths. Observed (again) soiled cloths throughout the kitchen. Always store in-use cloths in sanitizing solution.
The department's words
CHSC 114185.1 No sanitizing solution in a bucket was using for in-use cloths. Observed (again) soiled cloths throughout the kitchen. Always store in-use cloths in sanitizing solution.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 16, 2016Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierNov 2, 2016Follow-up inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked garlic in oil at 48-49F, cooked shrimp at 49-50F, and curry at 48-50F all in prep cooler (L). Air temp of unit 48F. Air intake of condenser coated in dust. Repair/adjust unit to hold 41F or below. Clean air intake. Unit adjusted and now reads 45F and dropping<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Observed cooked garlic in oil at 48-49F, cooked shrimp at 49-50F, and curry at 48-50F all in prep cooler (L). Air temp of unit 48F. Air intake of condenser coated in dust. Repair/adjust unit to hold 41F or below. Clean air intake. Unit adjusted and now reads 45F and dropping<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
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
Observed raw chicken juices dripping into and contacting ready to eat cucumbers in walk-in cooler. Discussed with PIC cucumbers discarded. Re-organize walk-in storage for all raw meats on bottom shelf and all cooked food or ready to eat food stored on shelves above to prevent cross contamination<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113980 Observed raw chicken juices dripping into and contacting ready to eat cucumbers in walk-in cooler. Discussed with PIC cucumbers discarded. Re-organize walk-in storage for all raw meats on bottom shelf and all cooked food or ready to eat food stored on shelves above to prevent cross contamination<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 21, 2016Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
A. Observed cooked tofu at 79F in container on shelf stored at room temperature. Observed cooked garlic in oil at 83F and raw whole shell eggs both stored on shelf at room temperature. B. Observed tofu in top and bottom of prep cooler at 55F. Employee stated he purchased product from S.F. at 11 am then washed with cold water. Ensure to cool tofu in walk in cooler after transport if rises above 41F. Cool tofu in walk in cooler after rinsing with cold water. Cooked tofu cooked 1 hour prior and moved to walk-in. Garlic in oil marked with time as a control, eggs discarded. tofu moved to walk-in.
The department's words
CHSC 113996 A. Observed cooked tofu at 79F in container on shelf stored at room temperature. Observed cooked garlic in oil at 83F and raw whole shell eggs both stored on shelf at room temperature. B. Observed tofu in top and bottom of prep cooler at 55F. Employee stated he purchased product from S.F. at 11 am then washed with cold water. Ensure to cool tofu in walk in cooler after transport if rises above 41F. Cool tofu in walk in cooler after rinsing with cold water. Cooked tofu cooked 1 hour prior and moved to walk-in. Garlic in oil marked with time as a control, eggs discarded. tofu moved to walk-in.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 3, 2016Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
A. Observed following cold hold violations: partially cooked beef 48F, partially cooked chicken 49F, tofu 50F in top of prep cooler. B. Observed sprouts stored at room temperature 62 F in bucket on hook above prep cooler. Observed cooked egg rolls on stove no heat 100F. Observed cooked garlic in oil stored on shelf at room temperature at 72F. Observed broth on stove with no heat at 129F. Observed cooked tofu in pan on shelf stored at room temperature at 68F. Ensure all potentially hazardous foods are cold held at 41F or below or hot held at 135F or higher. Room temperature storage of potentially hazardous foods is not allowed. Sprouts discarded. Egg rolls, garlic in oil, cooked tofu all moved to walk-in cooler to cool. PIC stated all were cooked 1 hr prior. Broth reheated to 181F
The department's words
CHSC 113996 A. Observed following cold hold violations: partially cooked beef 48F, partially cooked chicken 49F, tofu 50F in top of prep cooler. B. Observed sprouts stored at room temperature 62 F in bucket on hook above prep cooler. Observed cooked egg rolls on stove no heat 100F. Observed cooked garlic in oil stored on shelf at room temperature at 72F. Observed broth on stove with no heat at 129F. Observed cooked tofu in pan on shelf stored at room temperature at 68F. Ensure all potentially hazardous foods are cold held at 41F or below or hot held at 135F or higher. Room temperature storage of potentially hazardous foods is not allowed. Sprouts discarded. Egg rolls, garlic in oil, cooked tofu all moved to walk-in cooler to cool. PIC stated all were cooked 1 hr prior. Broth reheated to 181F
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Front hand sink missing splash guards on right and left side (food contact surfaces stored on either side of sink.) Install 6-12 in splash guards or do not store food contact surfaces on R/L sides of sink. (utensils/water pitchers)
The department's words
CHSC 113953.2 Front hand sink missing splash guards on right and left side (food contact surfaces stored on either side of sink.) Install 6-12 in splash guards or do not store food contact surfaces on R/L sides of sink. (utensils/water pitchers)
A. Observed mold growth in ice machine. B. Observed old food debris and build up on shelves in walk in cooler and prep tables. Ensure to clean and sanitize.
The department's words
CHSC 114113 A. Observed mold growth in ice machine. B. Observed old food debris and build up on shelves in walk in cooler and prep tables. Ensure to clean and sanitize.
Chemical spray bottle with no label stored over 3 compartment sink. Label contents of all chemicals and store below and away from food contact surfaces.
The department's words
CHSC 114254 Chemical spray bottle with no label stored over 3 compartment sink. Label contents of all chemicals and store below and away from food contact surfaces.
Observed rice scoops stored in room temperature water. Observed in use utensils stored in room temp water. Store all in use utensils in ice at 41F or below or hot on stove at 135F or higher. Discussed with PIC. *Noted: Non-commercial microwave and rice cooker in use. When replaced replace with commercial only.
The department's words
CHSC 114119 Observed rice scoops stored in room temperature water. Observed in use utensils stored in room temp water. Store all in use utensils in ice at 41F or below or hot on stove at 135F or higher. Discussed with PIC. *Noted: Non-commercial microwave and rice cooker in use. When replaced replace with commercial only.
No sanitizer set up upon arrival. Wet wiping cloths with no sanitizer on prep tables. Have an open bucket of sanitizer solutions set up during all hours of operation. Change sanitizer every 2 hours. Store wiping cloths in sanitizer when not in use. 1 tsp bleach per gallon of water. Sanitizer made.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. Wet wiping cloths with no sanitizer on prep tables. Have an open bucket of sanitizer solutions set up during all hours of operation. Change sanitizer every 2 hours. Store wiping cloths in sanitizer when not in use. 1 tsp bleach per gallon of water. Sanitizer made.
Show 1 more
Hot water taped on faucet of food prep sink due to leak. Repair leaking faucet.
The department's words
CHSC 114190 Hot water taped on faucet of food prep sink due to leak. Repair leaking faucet.
EarlierMar 4, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113948
The department's words
Code CHSC 113948
a. Walk-in food temps about 42.5 F, reduce to 41 or less. b. R side food prep frig at 44 F, reduce to 41 or less.
The department's words
CHSC 113996 a. Walk-in food temps about 42.5 F, reduce to 41 or less. b. R side food prep frig at 44 F, reduce to 41 or less.
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
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 Auryn Thai Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Auryn Thai Cuisine know
Ask for the manager. Auryn Thai Cuisine can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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.
Do you work at or run Auryn Thai Cuisine?
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 L13397.
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.