At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Mar 27, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 My Thai Ii's team
Is this your place?
Welcome, My Thai Ii. We'll walk through this together, one item at a time. To log the fixes, claim My Thai Ii 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 My Thai IiWe'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.
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.
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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.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 13 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMar 27, 2026Routine inspectionNo Violation(s) Found
This one: No Violation(s) Found, inspected Mar 27, 2026.
No violations listed in the data.
EarlierMar 25, 2026Routine inspectionRed placard
5 violations listed, 5 marked critical.
Critical (5)
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 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 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 114130.1
The department's words
Code CHSC 114130.1
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 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.
EarlierMar 6, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed box or cooked duck being stored by back kitchen door without temperature control at ambient temperatures. Internal temperature measured at 97.5 *F. Operator stated that duck was received 1 hour ago. Duck was moved to walk in refrigerator and maintained in cold holding until ready for prep.
The department's words
CHSC 113996 Observed box or cooked duck being stored by back kitchen door without temperature control at ambient temperatures. Internal temperature measured at 97.5 *F. Operator stated that duck was received 1 hour ago. Duck was moved to walk in refrigerator and maintained in cold holding until ready for prep.
EarlierDec 20, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Paper-towels in dispenser were not available at the handwashing facility in the employee service area. [CA] Provide paper-towels in dispenser for employeee proper hand washing and to prevent employees using an unapproved cloth towel or uniform to dry their hands.
The department's words
CHSC 113953.2 Paper-towels in dispenser were not available at the handwashing facility in the employee service area. [CA] Provide paper-towels in dispenser for employeee proper hand washing and to prevent employees using an unapproved cloth towel or uniform to dry their hands.
EarlierMay 10, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed hot water at 174F. Water hotter than 140F may not be discharged to the sewer. Adjust or repair heater to provide hot water at 120F to 140F at all times.
The department's words
CHSC 114192 Observed hot water at 174F. Water hotter than 140F may not be discharged to the sewer. Adjust or repair heater to provide hot water at 120F to 140F at all times.
EarlierApr 14, 2021Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
Corrected during the inspection
Code CHSC 114002
The department's words
Code CHSC 114002
Corrected during the inspection
EarlierApr 2, 2021Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
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 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.
EarlierJul 23, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 16, 2020Follow-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.
EarlierJan 15, 2020Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous food held at unsafe temperatures - sprouts at 60 F in 3 different coolers. Sprouts were out for less than one hour according to employees. Maintain potentially hazardous food at 41 F or below or 135 F or above.
The department's words
CHSC 113996 Observed potentially hazardous food held at unsafe temperatures - sprouts at 60 F in 3 different coolers. Sprouts were out for less than one hour according to employees. Maintain potentially hazardous food at 41 F or below or 135 F or above.
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 ready to eat cooked pumpkin in a container contaminated with raw/partially cooked animal products. Do not reuse the same bowl with ready to eat foods or different types of meat. Pumpkin was cooked to 165 F.
The department's words
CHSC 113980 Observed ready to eat cooked pumpkin in a container contaminated with raw/partially cooked animal products. Do not reuse the same bowl with ready to eat foods or different types of meat. Pumpkin was cooked to 165 F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 28, 2019Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed the following foods at unsafe temperatures: on the counter at the prep fridge sprouts at 66F & tofu at 62F, removed from cooler over 2 hours ago. For today use time as control and discard sprouts & tofu 4 hours from when they were removed from the cooler. Eggs on counter at 58F, out for greater than 2 hours, immediately moved to cooler. In the Nemco warmer peanut sauce was at 108F and red curry at 122F. Discard 4 hours from when these we reheated. Ensure there is enough water in warmer that it is working properly. Food temperatures in the walk-in cooler we are 46F. Repair immediately. Potentially hazardous foods shall be held at or below 41F or at or above 135F. 2.28.2019 No cold or hot holding violations were observed today.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: on the counter at the prep fridge sprouts at 66F & tofu at 62F, removed from cooler over 2 hours ago. For today use time as control and discard sprouts & tofu 4 hours from when they were removed from the cooler. Eggs on counter at 58F, out for greater than 2 hours, immediately moved to cooler. In the Nemco warmer peanut sauce was at 108F and red curry at 122F. Discard 4 hours from when these we reheated. Ensure there is enough water in warmer that it is working properly. Food temperatures in the walk-in cooler we are 46F. Repair immediately. Potentially hazardous foods shall be held at or below 41F or at or above 135F. 2.28.2019 No cold or hot holding violations were observed today.
Corrected during the inspection
Observed improperly cooled food that did not cool to the required temperature within the required time. 2.28.2019 Violation corrected.
The department's words
CHSC 114002.1 Observed improperly cooled food that did not cool to the required temperature within the required time. 2.28.2019 Violation corrected.
Corrected during the inspection
EarlierFeb 26, 2019Routine inspectionYellow placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed the following foods at unsafe temperatures: on the counter at the prep fridge sprouts at 66F & tofu at 62F, removed from cooler over 2 hours ago. For today use time as control and discard sprouts & tofu 4 hours from when they were removed from the cooler. Eggs on counter at 58F, out for greater than 2 hours, immediately moved to cooler. In the Nemco warmer peanut sauce was at 108F and red curry at 122F. Discard 4 hours from when these we reheated. Ensure there is enough water in warmer that it is working properly. Food temperatures in the walk-in cooler we are 46F. Repair immediately. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: on the counter at the prep fridge sprouts at 66F & tofu at 62F, removed from cooler over 2 hours ago. For today use time as control and discard sprouts & tofu 4 hours from when they were removed from the cooler. Eggs on counter at 58F, out for greater than 2 hours, immediately moved to cooler. In the Nemco warmer peanut sauce was at 108F and red curry at 122F. Discard 4 hours from when these we reheated. Ensure there is enough water in warmer that it is working properly. Food temperatures in the walk-in cooler we are 46F. Repair immediately. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Observed improperly cooled food that did not cool to the required temperature within the required time.
The department's words
CHSC 114002.1 Observed improperly cooled food that did not cool to the required temperature within the required time.
EarlierMay 22, 2018Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Papertowel dispenser at kitchen handwash sink found empty. Provide papertowels at all times.
The department's words
CHSC 113953.2 Papertowel dispenser at kitchen handwash sink found empty. Provide papertowels at all times.
No sanitizer recorded at final rinse at dishwash machine. Provide 50 ppm Cl- at all times. Call for service. Meanwhile, wash/rinse/sanitize manually at the three compartment sink. Video texted with dishwasher repairs.
The department's words
CHSC 114099.7 No sanitizer recorded at final rinse at dishwash machine. Provide 50 ppm Cl- at all times. Call for service. Meanwhile, wash/rinse/sanitize manually at the three compartment sink. Video texted with dishwasher repairs.
Corrected during the inspection
Open containers of food observed stacked on top of open containers. COS
The department's words
CHSC 113986 Open containers of food observed stacked on top of open containers. COS
Corrected during the inspection
Food accumulation noted at refrigerator units/reach ins. Clean the inside/outside/handles/bottoms thoroughly.
The department's words
CHSC 114175 Food accumulation noted at refrigerator units/reach ins. Clean the inside/outside/handles/bottoms thoroughly.
Do not use milk crates for shelving. Use commercial type only.
The department's words
CHSC 114130.1 Do not use milk crates for shelving. Use commercial type only.
Show 2 more
No probe thermometer available. Provide a probe thermometer to monitor food temperatures .
The department's words
CHSC 114159 No probe thermometer available. Provide a probe thermometer to monitor food temperatures .
Grease observed at wall adjacent to grease barrel shared with Masa's next door. Remove unused grease barrel and remove grease professionally.
The department's words
CHSC 114245.6 Grease observed at wall adjacent to grease barrel shared with Masa's next door. Remove unused grease barrel and remove grease professionally.
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 My Thai Ii, you can:
Let My Thai Ii know
Ask for the manager. My Thai Ii can only fix what it knows about.
The department lists no phone for this place.
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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.
About this record
Search the county's inspection lookup for the name or license number L15907.
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
- No Violation(s) Found
- 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.