At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 12, 2021
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Bangkok Thai Express?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113996 CHSC 113996How 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 Bangkok Thai Express' team
Is this your place?
Welcome, Bangkok Thai Express. We'll walk through this together, one item at a time. To log the fixes, claim Bangkok Thai Express first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
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Show what you did
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 12 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
LatestAug 12, 2021Routine inspectionGreen placard
This one: Green placard, inspected Aug 12, 2021.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 2, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 15, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 18, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 5, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed sprouts at 49F and raw shell eggs at 52F in prep table. Also observed yellow curry at 132F, BBQ sauce with coconut milk at 90F on part of the stove. Keep potentially hazardous foods below 41F or above 135F.
The department's words
CHSC 113996 Observed sprouts at 49F and raw shell eggs at 52F in prep table. Also observed yellow curry at 132F, BBQ sauce with coconut milk at 90F on part of the stove. Keep potentially hazardous foods below 41F or above 135F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 6, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a food handler touch face with bare hands, and begin to put gloves on to handle food without washing hands. Wash hands for 20 seconds with soap and water and dry with paper towels when they become contaminated. Wash hands before wearing gloves. Major violation corrected to minor violation.
The department's words
CHSC 113953.3 Observed a food handler touch face with bare hands, and begin to put gloves on to handle food without washing hands. Wash hands for 20 seconds with soap and water and dry with paper towels when they become contaminated. Wash hands before wearing gloves. Major violation corrected to minor violation.
EarlierFeb 1, 2018Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* Observed food handler touch raw shrimp, rinse hands (with no soap) and begin to touch other food and equipment. This employee also dried his hands with a cloth instead of a papertowel. Wash hands with soap and water and dry with a disposable papertowel. Corrected with employee. Handwashing hand out provided. * Observed food handler leave prep area and return to handle food without washing hands. Observed this same employee touch his face with his hands and start to handle clean equipment. Corrected with employee.
The department's words
CHSC 113953.3 * Observed food handler touch raw shrimp, rinse hands (with no soap) and begin to touch other food and equipment. This employee also dried his hands with a cloth instead of a papertowel. Wash hands with soap and water and dry with a disposable papertowel. Corrected with employee. Handwashing hand out provided. * Observed food handler leave prep area and return to handle food without washing hands. Observed this same employee touch his face with his hands and start to handle clean equipment. Corrected with employee.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
E-mail me copies of food handler certifications within 30 days.
The department's words
CHSC 113948 E-mail me copies of food handler certifications within 30 days.
Curry observed at 57-59F in prep fridge, It appears food was sitting out during lunch service. Cold hold potentially hazardous food at 41F or below.
The department's words
CHSC 113996 Curry observed at 57-59F in prep fridge, It appears food was sitting out during lunch service. Cold hold potentially hazardous food at 41F or below.
Observed clean dish being dried with a towel. Allow dishes to air dry to prevent contamination.
The department's words
CHSC 114105 Observed clean dish being dried with a towel. Allow dishes to air dry to prevent contamination.
Don't store dishes in food prep sink. Observed hands being washed in food prep sink over dirty dishes.
The department's words
CHSC 114125 Don't store dishes in food prep sink. Observed hands being washed in food prep sink over dirty dishes.
It appears that fryer is leaking as there is oil on the ground underneath it. Repair.
The department's words
CHSC 114175 It appears that fryer is leaking as there is oil on the ground underneath it. Repair.
Show 3 more
Store rice scoops in clean, dry place or in water above 135F. Observed scoops stored in 95F water.
The department's words
CHSC 114119 Store rice scoops in clean, dry place or in water above 135F. Observed scoops stored in 95F water.
Existing, non-conforming pitted concrete floors in kitchen. This will need to be replaced upon remodel, change of ownership, or as deemed necessary by our department.
The department's words
CHSC 114268 Existing, non-conforming pitted concrete floors in kitchen. This will need to be replaced upon remodel, change of ownership, or as deemed necessary by our department.
Walls are deteriorated in women's restroom. Repair.
The department's words
CHSC 114271 Walls are deteriorated in women's restroom. Repair.
EarlierDec 1, 2016Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Food Handler Cards have expired. Pleas take certification again.
The department's words
CHSC 113948 Food Handler Cards have expired. Pleas take certification again.
papertowel dispenser found stuck/broken. Repair/replace as needed.
The department's words
CHSC 113953.2 papertowel dispenser found stuck/broken. Repair/replace as needed.
Uncovered food found in walk in box. Keep all food covered.
The department's words
CHSC 113986 Uncovered food found in walk in box. Keep all food covered.
Clean the dust/dirt accumulation at fan guards in walk in box. Replace missing fan guard.
The department's words
CHSC 114115.c Clean the dust/dirt accumulation at fan guards in walk in box. Replace missing fan guard.
Clean the dust/dirt accumulation at fan guards in walk in box. Replace missing fan guard.
The department's words
CHSC 114175 Clean the dust/dirt accumulation at fan guards in walk in box. Replace missing fan guard.
Show 3 more
Clean the food accumulation at reach in handles. Repair/replace broken faucet at rear sink. Food debris notes at stainless steel, countertops and equipment. Clean and maintain sanitary. Replace worn/dirty dishracks
The department's words
CHSC 114130.5 Clean the food accumulation at reach in handles. Repair/replace broken faucet at rear sink. Food debris notes at stainless steel, countertops and equipment. Clean and maintain sanitary. Replace worn/dirty dishracks
Milk crates used as shelving in walk in box. Discontinue practice. Use dunnage rack if desired.
The department's words
CHSC 114130.1 Milk crates used as shelving in walk in box. Discontinue practice. Use dunnage rack if desired.
Provide self closing device on restroom doors.
The department's words
CHSC 114276 Provide self closing device on restroom doors.
EarlierMay 5, 2016Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierDec 16, 2015Routine inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
Employees are not washing hands at all required times. See handout. Wash hands with soap and water and dry with clean paper towels at all required times.
The department's words
CHSC 113953.3 Employees are not washing hands at all required times. See handout. Wash hands with soap and water and dry with clean paper towels at all required times.
Food in inserts of the prep refrigerator measured 47-49 F. Cover food whenever possible. Maintain cold food temps at 41 F or below.
The department's words
CHSC 113996 Food in inserts of the prep refrigerator measured 47-49 F. Cover food whenever possible. Maintain cold food temps at 41 F or below.
Soiled wiping cloths observed on cutting boards. Always store in 100 ppm chlorine to prevent cross contamination. Clean mold from inside of the ice machine. Wash, rinse, and sanitize. Utensils observed in room temp water. Store utensils on a clean surface or in water maintained at 135 F.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on cutting boards. Always store in 100 ppm chlorine to prevent cross contamination. Clean mold from inside of the ice machine. Wash, rinse, and sanitize. Utensils observed in room temp water. Store utensils on a clean surface or in water maintained at 135 F.
Many dried rodent droppings observed under equipment in the kitchen and dishwashing area. Remove all droppings using wet methods and fax or email a copy of your most recent pest service report to EHS (received on site). Monitor for new activity.
The department's words
CHSC 114259.1 Many dried rodent droppings observed under equipment in the kitchen and dishwashing area. Remove all droppings using wet methods and fax or email a copy of your most recent pest service report to EHS (received on site). Monitor for new activity.
Chicken and other food observed thawing at room temperature. Thaw in refrigeration under running water or as part of the cooking process.
The department's words
CHSC 114020 Chicken and other food observed thawing at room temperature. Thaw in refrigeration under running water or as part of the cooking process.
Show 7 more
Cover food in the freezer.
The department's words
CHSC 113986 Cover food in the freezer.
Do not use WD-40 in the kitchen or dishwashing area - this can lead to contamination.
The department's words
CHSC 114254.1 Do not use WD-40 in the kitchen or dishwashing area - this can lead to contamination.
Handles to equipment are encrusted with food debris - clean thoroughly.
The department's words
CHSC 114115.c Handles to equipment are encrusted with food debris - clean thoroughly.
Discard damaged utensils. Discard old cardboard boxes - these are not smooth and cleanable.
The department's words
CHSC 114175 Discard damaged utensils. Discard old cardboard boxes - these are not smooth and cleanable.
Do not use bowls as scoops. Use scoops with handles and keep scoop handles out of food.
The department's words
CHSC 114119 Do not use bowls as scoops. Use scoops with handles and keep scoop handles out of food.
Clean the kitchen thoroughly to remove accumulated grease and food debris and standing water. Clean on, around, and under equipment. Seal gaps under the back door to prevent entry of vermin. Remove any unused equipment, and get as much off the floor as possible.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove accumulated grease and food debris and standing water. Clean on, around, and under equipment. Seal gaps under the back door to prevent entry of vermin. Remove any unused equipment, and get as much off the floor as possible.
Floors and base coving are pitted/deteriorating. Upgrades will be required when they are no longer smooth and cleanable.
The department's words
CHSC 114268 Floors and base coving are pitted/deteriorating. Upgrades will be required when they are no longer smooth and cleanable.
EarlierNov 17, 2014Follow-up inspectionNo Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Food manager certificate expired June 2013. Register for course and take exam within 30 days.
The department's words
CHSC 113947.1 Food manager certificate expired June 2013. Register for course and take exam within 30 days.
Corrected during the inspection
Chemicals stored below beverage station in back. Ensure chemicals are stored away from food/drinks in a safe location
The department's words
CHSC 114254.1 Chemicals stored below beverage station in back. Ensure chemicals are stored away from food/drinks in a safe location
Corrected during the inspection
a) Excessive food debris on floor of walkin. Clean walkin thoroughly (including back corners). b) Fan cover missing on fans in walkin. Replace cover.
The department's words
CHSC 114175 a) Excessive food debris on floor of walkin. Clean walkin thoroughly (including back corners). b) Fan cover missing on fans in walkin. Replace cover.
Corrected during the inspection
Hand wash signs missing in left bathroom. Put new signs up (provided during inspection).
The department's words
CHSC 113953.5 Hand wash signs missing in left bathroom. Put new signs up (provided during inspection).
Corrected during the inspection
EarlierNov 3, 2014Routine inspectionViolation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Food manager certificate expired June 2013. Register for course and take exam within 30 days.
The department's words
CHSC 113947.1 Food manager certificate expired June 2013. Register for course and take exam within 30 days.
Chemicals stored below beverage station in back. Ensure chemicals are stored away from food/drinks in a safe location
The department's words
CHSC 114254.1 Chemicals stored below beverage station in back. Ensure chemicals are stored away from food/drinks in a safe location
a) Excessive food debris on floor of walkin. Clean walkin thoroughly (including back corners). b) Fan cover missing on fans in walkin. Replace cover.
The department's words
CHSC 114175 a) Excessive food debris on floor of walkin. Clean walkin thoroughly (including back corners). b) Fan cover missing on fans in walkin. Replace cover.
Hand wash signs missing in left bathroom. Put new signs up (provided during inspection).
The department's words
CHSC 113953.5 Hand wash signs missing in left bathroom. Put new signs up (provided during inspection).
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 Bangkok Thai Express, 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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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 L10391.
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.