Chao Praya Thai Restaurant

Inspections

From Marin County Community Development Agency, Environmental Health Services · 26 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestAug 3, 2026Follow-up inspectionGreen placard

   This one: Green placard, inspected Aug 3, 2026.

   6 violations listed, 0 marked critical.

   Not critical (6)

   • Code CHSC 114002

     The department's words

     Code CHSC 114002

   • Code CHSC 113984.d

     The department's words

     Code CHSC 113984.d

   • Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

   • Code CHSC 114115.c

     The department's words

     Code CHSC 114115.c

   • Code CHSC 114130

     The department's words

     Code CHSC 114130

   Show 1 more

   • Code CHSC 114266

     The department's words

     Code CHSC 114266

2. EarlierJul 28, 2026Routine inspectionRed placard

   6 violations listed, 6 marked critical.

   Critical (6)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Code CHSC 114002

     The department's words

     Code CHSC 114002

     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

     Code CHSC 113984.d

     The department's words

     Code CHSC 113984.d

     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

     Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

     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

     Code CHSC 114115.c

     The department's words

     Code CHSC 114115.c

     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

     Code CHSC 114130

     The department's words

     Code CHSC 114130

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Show 1 more

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Code CHSC 114266

     The department's words

     Code CHSC 114266

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

3. EarlierApr 2, 2026Follow-up inspectionOnly Minor Violation(s) Found

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

   • Code CHSC 114115.c

     The department's words

     Code CHSC 114115.c

4. EarlierMar 26, 2026Follow-up inspectionViolation(s) Found

   2 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

     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

     Code CHSC 114115.c

     The department's words

     Code CHSC 114115.c

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

5. EarlierMar 19, 2026Routine inspectionViolation(s) Found

   2 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

     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

     Code CHSC 114115.c

     The department's words

     Code CHSC 114115.c

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

6. EarlierMar 5, 2026Routine inspectionGreen placard

   9 violations listed, 9 marked critical.

   Critical (9)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Code CHSC 113953.3

     The department's words

     Code CHSC 113953.3

     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

     Code CHSC 113984.d

     The department's words

     Code CHSC 113984.d

     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

     Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

     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

     Code CHSC 114130

     The department's words

     Code CHSC 114130

     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

     Code CHSC 114130.5

     The department's words

     Code CHSC 114130.5

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Show 4 more

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Code CHSC 114115.c

     The department's words

     Code CHSC 114115.c

     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

     Code CHSC 114081

     The department's words

     Code CHSC 114081

     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

     Code CHSC 114257

     The department's words

     Code CHSC 114257

     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

     Code CHSC 114268

     The department's words

     Code CHSC 114268

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

7. EarlierFeb 4, 2025Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Measured red curry in reach refrigerator measured at 51 *F. Operator stated curry's were cooked the night before. About 1 gallon of red curry was voluntarily discarded by operator. Operator instructed on proper cooling procedure for curry and recommended using ice baths as additional cooling method.

     The department's words

     CHSC 113996 Measured red curry in reach refrigerator measured at 51 *F. Operator stated curry's were cooked the night before. About 1 gallon of red curry was voluntarily discarded by operator. Operator instructed on proper cooling procedure for curry and recommended using ice baths as additional cooling method.

8. EarlierMar 21, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • 4 different sauces/pastes stored at room temperature. Each container label requires refrigeration after opening. / Discard paste/sauce left out of temperature. Store paste/sauce in refrigeration after opening at 41°F or below as stated on label.

     The department's words

     CHSC 113996 4 different sauces/pastes stored at room temperature. Each container label requires refrigeration after opening. / Discard paste/sauce left out of temperature. Store paste/sauce in refrigeration after opening at 41°F or below as stated on label.

9. EarlierSep 1, 2022Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Observed blanched vegetables stored on counter recorded all around 70°F. Observed garlic in oil stored on sauce and spice cart recorded at around 70°F. Observed bean paste stored on sauce and spice cart. / The aforementioned are all considered potentially hazardous foods and must be hot held at 135°F or above or 41°F or below. Discard out of temperature foods.

     The department's words

     CHSC 113996 Observed blanched vegetables stored on counter recorded all around 70°F. Observed garlic in oil stored on sauce and spice cart recorded at around 70°F. Observed bean paste stored on sauce and spice cart. / The aforementioned are all considered potentially hazardous foods and must be hot held at 135°F or above or 41°F or below. Discard out of temperature foods.

     Corrected during the inspection

   • Observed operator microwave leftover rice then place rice into rice cooker to keep warm. Rice recorded at ~126°F. / Operator instructed to reheat rice to 165°F to hold hold at 135°F or above. All reheated food for hot holding must reach 165°F first.

     The department's words

     CHSC 114016 Observed operator microwave leftover rice then place rice into rice cooker to keep warm. Rice recorded at ~126°F. / Operator instructed to reheat rice to 165°F to hold hold at 135°F or above. All reheated food for hot holding must reach 165°F first.

     Corrected during the inspection

10. EarlierAug 18, 2022Routine inspectionYellow placard

    2 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed blanched vegetables stored on counter recorded all around 70°F. Observed garlic in oil stored on sauce and spice cart recorded at around 70°F. Observed bean paste stored on sauce and spice cart. / The aforementioned are all considered potentially hazardous foods and must be hot held at 135°F or above or 41°F or below. Discard out of temperature foods.

      The department's words

      CHSC 113996 Observed blanched vegetables stored on counter recorded all around 70°F. Observed garlic in oil stored on sauce and spice cart recorded at around 70°F. Observed bean paste stored on sauce and spice cart. / The aforementioned are all considered potentially hazardous foods and must be hot held at 135°F or above or 41°F or below. Discard out of temperature foods.

      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 operator microwave leftover rice then place rice into rice cooker to keep warm. Rice recorded at ~126°F. / Operator instructed to reheat rice to 165°F to hold hold at 135°F or above. All reheated food for hot holding must reach 165°F first.

      The department's words

      CHSC 114016 Observed operator microwave leftover rice then place rice into rice cooker to keep warm. Rice recorded at ~126°F. / Operator instructed to reheat rice to 165°F to hold hold at 135°F or above. All reheated food for hot holding must reach 165°F first.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

11. EarlierOct 7, 2021Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

12. EarlierFeb 3, 2021Routine inspectionGreen placard

    5 violations listed, 0 marked critical.

    Not critical (5)

    • Code CHSC 113948

      The department's words

      Code CHSC 113948

      Corrected during the inspection

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

      Corrected during the inspection

    • Code CHSC 114175

      The department's words

      Code CHSC 114175

      Corrected during the inspection

    • Code CHSC 114119

      The department's words

      Code CHSC 114119

      Corrected during the inspection

    • Code CHSC 114159

      The department's words

      Code CHSC 114159

      Corrected during the inspection

13. EarlierSep 10, 2020Follow-up inspectionGreen placard

    5 violations listed, 0 marked critical.

    Not critical (5)

    • Code CHSC 113948

      The department's words

      Code CHSC 113948

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

    • Code CHSC 114175

      The department's words

      Code CHSC 114175

    • Code CHSC 114119

      The department's words

      Code CHSC 114119

    • Code CHSC 114159

      The department's words

      Code CHSC 114159

14. EarlierAug 18, 2020Routine inspectionGreen placard

    5 violations listed, 5 marked critical.

    Critical (5)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 113948

      The department's words

      Code CHSC 113948

      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

      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.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 114175

      The department's words

      Code CHSC 114175

      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

      Code CHSC 114119

      The department's words

      Code CHSC 114119

      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

      Code CHSC 114159

      The department's words

      Code CHSC 114159

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

15. EarlierJan 13, 2020Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113948

      The department's words

      Code CHSC 113948

16. EarlierJan 9, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113948

      The department's words

      Code CHSC 113948

17. EarlierAug 28, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Minor violations were also found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection report OR ask the food facility for the inspection report.

      The department's words

      CHSC 113996 Minor violations were also found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection report OR ask the food facility for the inspection report.

18. EarlierJan 14, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Owners food handler card has expired. Provide proof of valid certification. Keep all food handler cards in one file or folder.

      The department's words

      CHSC 113948 Owners food handler card has expired. Provide proof of valid certification. Keep all food handler cards in one file or folder.

19. EarlierMay 8, 2018Routine inspectionGreen placard

    6 violations listed, 0 marked critical.

    Not critical (6)

    • Seafood observed thawing at room temperature. Thaw food in the following ways only: 1) in refrigerator 2) under cold water 3) as part of cooking 4) in microwave

      The department's words

      CHSC 113948 Seafood observed thawing at room temperature. Thaw food in the following ways only: 1) in refrigerator 2) under cold water 3) as part of cooking 4) in microwave

    • Seafood observed thawing at room temperature. Thaw food in the following ways only: 1) in refrigerator 2) under cold water 3) as part of cooking 4) in microwave

      The department's words

      CHSC 114018 Seafood observed thawing at room temperature. Thaw food in the following ways only: 1) in refrigerator 2) under cold water 3) as part of cooking 4) in microwave

    • Do not use milk crates for storage/shelving. Use commercial dunnage racks if needed to provide additional storage.

      The department's words

      CHSC 114130.1 Do not use milk crates for storage/shelving. Use commercial dunnage racks if needed to provide additional storage.

    • Food debris noted at refrigerator /freezer handles, insides and bottoms of units. Clean and maintain sanitary. Food accumulation and grease build up observed at Metro- metal shelving by the stove. Clean and maintain sanitary.

      The department's words

      CHSC 114175 Food debris noted at refrigerator /freezer handles, insides and bottoms of units. Clean and maintain sanitary. Food accumulation and grease build up observed at Metro- metal shelving by the stove. Clean and maintain sanitary.

    • Probe thermometer not sanitized properly. Sanitize before and in between with hot water or alcohol prep pads.

      The department's words

      CHSC 114159 Probe thermometer not sanitized properly. Sanitize before and in between with hot water or alcohol prep pads.

    Show 1 more

    • Do not mix bleach and soap in sanitizer buckets.

      The department's words

      CHSC 114185.1 Do not mix bleach and soap in sanitizer buckets.

20. EarlierAug 18, 2017Routine inspectionGreen placard

    5 violations listed, 0 marked critical.

    Not critical (5)

    • Bulk food observed stored in open bags in the dry storage room. Store all bulk food in containers with tight fitting lids.

      The department's words

      CHSC 114047 Bulk food observed stored in open bags in the dry storage room. Store all bulk food in containers with tight fitting lids.

    • Food accumulation noted at reach in refrigerator handles. Clean and maintain sanitary.

      The department's words

      CHSC 114130.4 Food accumulation noted at reach in refrigerator handles. Clean and maintain sanitary.

    • Milk crates used as shelving. Discontinue practice. Use commercial shelving or dunnage racks only.

      The department's words

      CHSC 114130.1 Milk crates used as shelving. Discontinue practice. Use commercial shelving or dunnage racks only.

    • Grease accumulation noted at baffles and stainless steel at the hood. Steam clean on a regular basis to prevent build up.

      The department's words

      CHSC 114149.2 Grease accumulation noted at baffles and stainless steel at the hood. Steam clean on a regular basis to prevent build up.

    • Provide thermometers in each and every refrigerator.

      The department's words

      CHSC 114157 Provide thermometers in each and every refrigerator.

21. EarlierDec 21, 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.
22. EarlierDec 5, 2016Routine inspectionGreen placard

    14 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Employee noted washing knives but skipping the sanitizing step. COS

      The department's words

      CHSC 114099.6 Employee noted washing knives but skipping the sanitizing step. COS

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (13)

    • Kitchen handwash sink found blocked with sanitizer bucket. Reserve this sink for handwash only. COS

      The department's words

      CHSC 113953.1 Kitchen handwash sink found blocked with sanitizer bucket. Reserve this sink for handwash only. COS

      Corrected during the inspection

    • Temperature of food in reach in recorded 43-46F. All food must be maintained at 41F or below. Food intop inserts with ice recorded below 41F. Call for service. Repair/adjust as needed.

      The department's words

      CHSC 113996 Temperature of food in reach in recorded 43-46F. All food must be maintained at 41F or below. Food intop inserts with ice recorded below 41F. Call for service. Repair/adjust as needed.

    • Meat found thawing at room temperature. Thaw only in the following ways: 1) in refrigerator in advance of need 2) under cold water 3) in microwave 4) as part of cooking.COS

      The department's words

      CHSC 114020 Meat found thawing at room temperature. Thaw only in the following ways: 1) in refrigerator in advance of need 2) under cold water 3) in microwave 4) as part of cooking.COS

      Corrected during the inspection

    • Reheat the rice to 165F. Use probe thermometer to verify temperature.

      The department's words

      CHSC 114016 Reheat the rice to 165F. Use probe thermometer to verify temperature.

    • Bulk food containers noted with food accumulation. Clean and maintain sanitary.

      The department's words

      CHSC 114051 Bulk food containers noted with food accumulation. Clean and maintain sanitary.

    Show 8 more

    • Discontinue use of milk crates.

      The department's words

      CHSC 114130.1 Discontinue use of milk crates.

    • Food accumulati9on noted at each in refrigerators and freezers. Clean thoroughly inside, outside, top, bottom, handles etc. on a regular basis to prevent build up.

      The department's words

      CHSC 114175 Food accumulati9on noted at each in refrigerators and freezers. Clean thoroughly inside, outside, top, bottom, handles etc. on a regular basis to prevent build up.

    • Replace dirty/old worn dishracks.

      The department's words

      CHSC 114115.c Replace dirty/old worn dishracks.

    • Several flies noted in facility. Continue efforts to exclude insects. Front and rear doors closed.

      The department's words

      CHSC 114259.1 Several flies noted in facility. Continue efforts to exclude insects. Front and rear doors closed.

    • Flour debris noted at pizza prep reach in. Clean and maintain sanitary.

      The department's words

      CHSC 114130 Flour debris noted at pizza prep reach in. Clean and maintain sanitary.

    • No sanitizer bucket available. Provide 100 ppm chlorine. Demonstrated.

      The department's words

      CHSC 114185.1 No sanitizer bucket available. Provide 100 ppm chlorine. Demonstrated.

    • Toilet paper not found on dispenser. Provide tp on dispenser at all times.

      The department's words

      CHSC 114250 Toilet paper not found on dispenser. Provide tp on dispenser at all times.

    • Clean the floor matts thoroughly.

      The department's words

      CHSC 114268 Clean the floor matts thoroughly.

23. EarlierMar 2, 2016Routine inspectionGreen placard

    No violations listed in the data.
24. EarlierFeb 10, 2016Routine inspectionGreen placard

    10 violations listed, 0 marked critical.

    Not critical (10)

    • Uncovered food observed in the reach in. Keep all food covered.

      The department's words

      CHSC 113984 Uncovered food observed in the reach in. Keep all food covered.

    • Mold/food debris noted at seals, handles, insides, outsides and bottoms of all reach in refrigerators/freezers. Clean and maintain sanitary.

      The department's words

      CHSC 114115.c Mold/food debris noted at seals, handles, insides, outsides and bottoms of all reach in refrigerators/freezers. Clean and maintain sanitary.

    • Milkcrates noted used as shelving. Discontinue practice.

      The department's words

      CHSC 114130.1 Milkcrates noted used as shelving. Discontinue practice.

    • Bulk food containers found with broken/missing lids. Replace them.

      The department's words

      CHSC 114175 Bulk food containers found with broken/missing lids. Replace them.

    • Grease accumulation noted at baffels in the hood. Steam clean on a regular basis to prevent build up.

      The department's words

      CHSC 114149.1 Grease accumulation noted at baffels in the hood. Steam clean on a regular basis to prevent build up.

    Show 5 more

    • No probe thermometer available to monitor food temps. Provide one.

      The department's words

      CHSC 114159 No probe thermometer available to monitor food temps. Provide one.

    • No thermometers found in reach in refrigerators. Provide one in each.

      The department's words

      CHSC 114157 No thermometers found in reach in refrigerators. Provide one in each.

    • No bucket of sanitizer for wiping rags found. Provide 100ppm Chlorine. Keep rags in bucket of solution when not in use.

      The department's words

      CHSC 114185.1 No bucket of sanitizer for wiping rags found. Provide 100ppm Chlorine. Keep rags in bucket of solution when not in use.

    • Wall/light switch at dry storage room found very dirty. Clean thoroughly.

      The department's words

      CHSC 114271 Wall/light switch at dry storage room found very dirty. Clean thoroughly.

    • Last inspection report not available. Keep last report for customer review.

      The department's words

      CHSC 113725.1 Last inspection report not available. Keep last report for customer review.

25. EarlierMar 27, 2015Follow-up inspectionNo Violation(s) Found

    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.
26. EarlierFeb 23, 2015Routine inspectionGreen placard

    8 violations listed, 0 marked critical.

    Not critical (8)

    • Observed 2-door prep unit at 43F - 47F in bottom and top insert pans. Keep lids on to maintain proper temps during busy times. Adjust or repair to maintain 41F or below.

      The department's words

      CHSC 113996 Observed 2-door prep unit at 43F - 47F in bottom and top insert pans. Keep lids on to maintain proper temps during busy times. Adjust or repair to maintain 41F or below.

    • Using TPHC on coconut soup made with onions, but log isn't kept. Store at or below 41F or keep log and discard after 4 hours.

      The department's words

      CHSC 114000 Using TPHC on coconut soup made with onions, but log isn't kept. Store at or below 41F or keep log and discard after 4 hours.

    • Observed sliced, par-boiled chicken cooling in large containers with lids on. During rapid-cooling process, use small (shallow) pans and keep lids off until food is at 41F or below.

      The department's words

      CHSC 114002.1 Observed sliced, par-boiled chicken cooling in large containers with lids on. During rapid-cooling process, use small (shallow) pans and keep lids off until food is at 41F or below.

    • Bottoms of interiors and handles of refrigerator and freezer are encrusted with food debris. Bags of food are set in this material. Clean. Also clean interior of ice machine; mold-like substance observed.

      The department's words

      CHSC 114113 Bottoms of interiors and handles of refrigerator and freezer are encrusted with food debris. Bags of food are set in this material. Clean. Also clean interior of ice machine; mold-like substance observed.

    • Observed a few flies in the kitchen.

      The department's words

      CHSC 114259.1 Observed a few flies in the kitchen.

    Show 3 more

    • Observed grocery bags used for food storage in freezer (meats). Use clean, unused bags only.

      The department's words

      CHSC 113984 Observed grocery bags used for food storage in freezer (meats). Use clean, unused bags only.

    • Thorough cleaning of this facility is in order. Wash floors and walls and equipment where food debris has accumulated. Clean refrigerators and ice machine, clean behind equipment.

      The department's words

      CHSC 114115.c Thorough cleaning of this facility is in order. Wash floors and walls and equipment where food debris has accumulated. Clean refrigerators and ice machine, clean behind equipment.

    • Repair handwash station; sink is dripping. Repair prep sink faucet; handle is missing.

      The department's words

      CHSC 114175 Repair handwash station; sink is dripping. Repair prep sink faucet; handle is missing.

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) ↗