At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 27, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Bay 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.
- Observed multiple raw shelled eggs on top of mini corns in a drop in container in a prep top. Food must be kept separated to prevent cross contamination. Eggs moved to refrigeration in a drop in container. 2 layers discarded. CHSC 113967How 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 Bay Thai Cuisine's team
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Follow the steps for each item, with the rule beside it.
Next: Observed multiple raw shelled eggs on top of mini corns in a drop in container in a prep top. Food must be kept separated to prevent cross contamination. Eggs moved to refrigeration in a drop in container. 2 layers discarded.The county found: “Observed multiple raw shelled eggs on top of mini corns in a drop in container in a prep top. Food must be kept…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMay 27, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 27, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed multiple raw shelled eggs on top of mini corns in a drop in container in a prep top. Food must be kept separated to prevent cross contamination. Eggs moved to refrigeration in a drop in container. 2 layers discarded.
The department's words
CHSC 113967 Observed multiple raw shelled eggs on top of mini corns in a drop in container in a prep top. Food must be kept separated to prevent cross contamination. Eggs moved to refrigeration in a drop in container. 2 layers discarded.
EarlierMar 12, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed red and green curry stored in steam table measured at 113.5 and 101.1 *F respectively. Operator states that curries are reheated after being cooled the night before. All foods must be reheated to 165 *F for hot holding at 135 *F or above. Check final temperatures after reheating. Green curry reheated to 168.5 *F and red curry reheated to 200.1 *F.
The department's words
CHSC 114016 Observed red and green curry stored in steam table measured at 113.5 and 101.1 *F respectively. Operator states that curries are reheated after being cooled the night before. All foods must be reheated to 165 *F for hot holding at 135 *F or above. Check final temperatures after reheating. Green curry reheated to 168.5 *F and red curry reheated to 200.1 *F.
EarlierSep 25, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed an unapproved cooler on the counter. Equipment must be for commercial use and fit in the dishwashing compartments. Remove from facility. Other minor violations were also found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection or ask the food facility for the inspection report.
The department's words
CHSC 114175 Observed an unapproved cooler on the counter. Equipment must be for commercial use and fit in the dishwashing compartments. Remove from facility. Other minor violations were also found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection or ask the food facility for the inspection report.
EarlierOct 11, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 6, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierOct 7, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 8, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 25, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114197
The department's words
Code CHSC 114197
Corrected during the inspection
EarlierJan 24, 2019Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114197
The department's words
Code CHSC 114197
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 4, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002
The department's words
Code CHSC 114002
EarlierDec 3, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Tofu at 75F after cooling on counter for approximately 2.5 hours
The department's words
CHSC 114002 Tofu at 75F after cooling on counter for approximately 2.5 hours
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 19, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cut tomatoes at 55F. Keep potentially hazardous foods below 41F or above 135F. Tomatoes immediately moved to refrigeration. Major violation corrected to minor violation.
The department's words
CHSC 113996 Observed cut tomatoes at 55F. Keep potentially hazardous foods below 41F or above 135F. Tomatoes immediately moved to refrigeration. Major violation corrected to minor violation.
EarlierJan 16, 2018Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed scrambled eggs and cooked noodles at 96F. These were sitting out on counter after being reheated for service. Cook these items to order and only take out as much as you need for that particular order. Also observed sprouts and tofu at 46F in prep fridge/prep top. Keep potentially hazardous foods above 135F or below 41F. Violation not corrected. Trip #2 will be charged at $195/hr.
The department's words
CHSC 113996 Observed scrambled eggs and cooked noodles at 96F. These were sitting out on counter after being reheated for service. Cook these items to order and only take out as much as you need for that particular order. Also observed sprouts and tofu at 46F in prep fridge/prep top. Keep potentially hazardous foods above 135F or below 41F. Violation not corrected. Trip #2 will be charged at $195/hr.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 11, 2018Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed green curry sauce at 120-124F and red curry sauce at 120F on warmer. It appears that warmer temperature had not been turned up high enough. Sauce was cooked about 1.5 hours prior. Keep potentially hazardous food (PHF) above 135F or below. Facility plans to discard sauce within 4 hours. * Observed facility made salsa at 61F and sprouts at 52F on counter. These had been sitting out of refrigeration for 1.5 hours during service. Keep under refrigeration. * If you choose not to hold food above 135F or below 41F, discard food within 4 hours of it being taken out of a temperature controlled environment and document discard time. This is called time as a public health control. Handouts provided with more info about the process.
The department's words
CHSC 113996 Observed green curry sauce at 120-124F and red curry sauce at 120F on warmer. It appears that warmer temperature had not been turned up high enough. Sauce was cooked about 1.5 hours prior. Keep potentially hazardous food (PHF) above 135F or below. Facility plans to discard sauce within 4 hours. * Observed facility made salsa at 61F and sprouts at 52F on counter. These had been sitting out of refrigeration for 1.5 hours during service. Keep under refrigeration. * If you choose not to hold food above 135F or below 41F, discard food within 4 hours of it being taken out of a temperature controlled environment and document discard time. This is called time as a public health control. Handouts provided with more info about the process.
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)
Facility lacks handsink in prep area. Hand sink may be required at remodel, change of ownership, or as deemed necessary by our department.
The department's words
CHSC 113953 Facility lacks handsink in prep area. Hand sink may be required at remodel, change of ownership, or as deemed necessary by our department.
Observed cooked chicken at 56F and flat noodles at 51F, cooling in refrigerator, covered with plastic wrap. Chicken was cooked about 2.5 hours prior and noodles had recently been delivered. Cool food to 41F prior to covering it so heat is not trapped in container and cold air from fridge can cool food.
The department's words
CHSC 114002.1 Observed cooked chicken at 56F and flat noodles at 51F, cooling in refrigerator, covered with plastic wrap. Chicken was cooked about 2.5 hours prior and noodles had recently been delivered. Cool food to 41F prior to covering it so heat is not trapped in container and cold air from fridge can cool food.
3 compartment sink has water temp at 110F max. Requirement is 120F. Repair.
The department's words
CHSC 114192 3 compartment sink has water temp at 110F max. Requirement is 120F. Repair.
Clean floor under cooking equipment. Observed built-up grease.
The department's words
CHSC 114115.c Clean floor under cooking equipment. Observed built-up grease.
Observed utensils for rice stored in lukewarm (75F) water. Store in water above 135F or store in a clean, dry place and wash/rinse/sanitize utensils at least every 4 hours.
The department's words
CHSC 114119 Observed utensils for rice stored in lukewarm (75F) water. Store in water above 135F or store in a clean, dry place and wash/rinse/sanitize utensils at least every 4 hours.
Show 1 more
Observed recyclables stored in open garbage bags outside. Store in durable, sealed, rodent proof containers.
The department's words
CHSC 114245.1 Observed recyclables stored in open garbage bags outside. Store in durable, sealed, rodent proof containers.
EarlierOct 27, 2016Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114051
The department's words
Code CHSC 114051
Show 4 more
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114252
The department's words
Code CHSC 114252
Code CHSC 114257
The department's words
Code CHSC 114257
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierOct 20, 2016Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
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)
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114051
The department's words
Code CHSC 114051
Code CHSC 114175
The department's words
Code CHSC 114175
Show 3 more
Code CHSC 114252
The department's words
Code CHSC 114252
Code CHSC 114257
The department's words
Code CHSC 114257
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierApr 28, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Water temperature at the 3-compartment sink is 111-115 F. Adjust the temperature to provide hot water of 120 F to this fixture. (Hot water at the prep sink measures greater than 120 F.)
The department's words
CHSC 114192 Water temperature at the 3-compartment sink is 111-115 F. Adjust the temperature to provide hot water of 120 F to this fixture. (Hot water at the prep sink measures greater than 120 F.)
Clean under cooking equipment, including pipes, to remove accumulated grease.
The department's words
CHSC 114257 Clean under cooking equipment, including pipes, to remove accumulated grease.
EarlierMar 25, 2014Follow-up inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Observed good cooling methods today - cooling in ice bath, stirring, and checking temperatures. Use the log provided to show that all food cools to 41 degrees or less within 6 hours.
The department's words
CHSC 114002 Observed good cooling methods today - cooling in ice bath, stirring, and checking temperatures. Use the log provided to show that all food cools to 41 degrees or less within 6 hours.
Corrected during the inspection
Code CHSC 113980
The department's words
Code CHSC 113980
Corrected during the inspection
When using time as a public health control (keeping the sprouts on the counter for 4 hours), mark the container with the time food was removed from the refrigerator and the time the food needs to be discarded.
The department's words
CHSC 114000 When using time as a public health control (keeping the sprouts on the counter for 4 hours), mark the container with the time food was removed from the refrigerator and the time the food needs to be discarded.
EarlierMar 7, 2014Routine inspectionViolation(s) Found
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 9 containers of curry cooling in the refrigerator (overnight) all above 45 degrees F. Two containers of curry above 50 degrees F were voluntarily destroyed. Use cooling log provided and use approved cooling methods.
The department's words
CHSC 114002 Observed 9 containers of curry cooling in the refrigerator (overnight) all above 45 degrees F. Two containers of curry above 50 degrees F were voluntarily destroyed. Use cooling log provided and use approved cooling methods.
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 fried tofu stored on a a pan on top of grease trap and under dirty pipes. Food voluntarily discarded.
The department's words
CHSC 113980 Observed fried tofu stored on a a pan on top of grease trap and under dirty pipes. Food voluntarily discarded.
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)
Observed several food in inserts of the cook line refrigerator between 43 degrees F to 45 degrees F. Do not stack inserts and only fill 3/4 to ensure the food is maintained at 41 degrees F or below.
The department's words
CHSC 113996 Observed several food in inserts of the cook line refrigerator between 43 degrees F to 45 degrees F. Do not stack inserts and only fill 3/4 to ensure the food is maintained at 41 degrees F or below.
If you are using time as a public health control, mark food containers to indicate when food was taken from refrigeration or use a log.
The department's words
CHSC 114000 If you are using time as a public health control, mark food containers to indicate when food was taken from refrigeration or use a log.
Clean inside of ice machine. Wash, rinse, and sanitize igloo cooler used for ice storage.
The department's words
CHSC 114097 Clean inside of ice machine. Wash, rinse, and sanitize igloo cooler used for ice storage.
Clean the floor thoroughly throughout the facility and monitor for rodent activity. In the hot water heater closet, seal all gaps and holes in the floor, wall, and ceiling and clean the entire area.
The department's words
CHSC 114259.1 Clean the floor thoroughly throughout the facility and monitor for rodent activity. In the hot water heater closet, seal all gaps and holes in the floor, wall, and ceiling and clean the entire area.
Use scoops with handles rather than bowls in dry food storage.
The department's words
CHSC 114119 Use scoops with handles rather than bowls in dry food storage.
Show 1 more
Clean the area outside by the back door - remove/discard any rubbish or debris in this area.
The department's words
CHSC 114257.1 Clean the area outside by the back door - remove/discard any rubbish or debris in this area.
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
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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 Bay 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 L10512.
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.