At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 9, 2022
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Tha Siam?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Cut tomatoes in refrigeration unit net to grill recorded at 50°F. Tofu and blanched vegetables recorded around 46°F when stored above fill line. / Store food below container fill line. Do not double stack containers. Discard out of temperature tomatoes. Blanched noodles in improper ice bath recorded around 57°F. / Discard out of temperature rice noodles. Make ice bath to match level of food stored to cold hold at 41°F or below. 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 Tha Siam's team
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Follow the steps for each item, with the rule beside it.
Next: Cut tomatoes in refrigeration unit net to grill recorded at 50°F. Tofu and blanched vegetables recorded around 46°F when stored above fill line. / Store food below container fill line. Do not double stack containers. Discard out of temperature tomatoes. Blanched noodles in improper ice bath recorded around 57°F. / Discard out of temperature rice noodles. Make ice bath to match level of food stored to cold hold at 41°F or below.The county found: “Cut tomatoes in refrigeration unit net to grill recorded at 50°F. Tofu and blanched vegetables recorded around 46°F…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 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 9, 2022Routine inspectionGreen placard
This one: Green placard, inspected Aug 9, 2022.
1 violation listed, 0 marked critical.
Not critical (1)
Cut tomatoes in refrigeration unit net to grill recorded at 50°F. Tofu and blanched vegetables recorded around 46°F when stored above fill line. / Store food below container fill line. Do not double stack containers. Discard out of temperature tomatoes. Blanched noodles in improper ice bath recorded around 57°F. / Discard out of temperature rice noodles. Make ice bath to match level of food stored to cold hold at 41°F or below.
The department's words
CHSC 113996 Cut tomatoes in refrigeration unit net to grill recorded at 50°F. Tofu and blanched vegetables recorded around 46°F when stored above fill line. / Store food below container fill line. Do not double stack containers. Discard out of temperature tomatoes. Blanched noodles in improper ice bath recorded around 57°F. / Discard out of temperature rice noodles. Make ice bath to match level of food stored to cold hold at 41°F or below.
EarlierJan 12, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed raw chicken and fish stored above ready to eat food in refrigerator by ice machine. / Store ready to eat food above raw food.
The department's words
CHSC 113986 Observed raw chicken and fish stored above ready to eat food in refrigerator by ice machine. / Store ready to eat food above raw food.
EarlierJul 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed plastic container of cut tomatoes, 49F, and another container of cooked bamboo shoots, 48F, stored on top of drop in containers in a food preparation refrigerator. / Discontinue practice of storing containers of potentially hazardous foods on top of other containers in the top section of the food prep refrigerator. Food must be cold held at 41F or below.
The department's words
CHSC 113996 Observed plastic container of cut tomatoes, 49F, and another container of cooked bamboo shoots, 48F, stored on top of drop in containers in a food preparation refrigerator. / Discontinue practice of storing containers of potentially hazardous foods on top of other containers in the top section of the food prep refrigerator. Food must be cold held at 41F or below.
EarlierJan 7, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 8, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink paper towel dispenser covered by plastic wrap. / Keep paper towel dispenser accessible at all times.
The department's words
CHSC 113953.2 Hand wash sink paper towel dispenser covered by plastic wrap. / Keep paper towel dispenser accessible at all times.
EarlierDec 17, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed colander with lettuce sitting on upside down stack of containers in the janitorial sink. Don't store any food in the janitorial sink. Instructed owner to rewash lettuce.
The department's words
CHSC 113967 Observed colander with lettuce sitting on upside down stack of containers in the janitorial sink. Don't store any food in the janitorial sink. Instructed owner to rewash lettuce.
EarlierMay 15, 2018Follow-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.
EarlierMay 11, 2018Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Drawers under grill: sticky rice 52F, raw eggs 53F. Must be 41F or below. Repair/adjust refrigerator immediately. PHFs moved to a working refrigerator. (Corrected.)
The department's words
CHSC 113996 Drawers under grill: sticky rice 52F, raw eggs 53F. Must be 41F or below. Repair/adjust refrigerator immediately. PHFs moved to a working refrigerator. (Corrected.)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Provide 50 ppm chlorine in final rinse of dishwasher. (Was 10 ppm today.)
The department's words
CHSC 114099.7 Provide 50 ppm chlorine in final rinse of dishwasher. (Was 10 ppm today.)
Discontinue eating in kitchen. (Corrected)
The department's words
CHSC 113977 Discontinue eating in kitchen. (Corrected)
Provide 100 ppm chlorine in wiping cloth bucket. (Corrected)
The department's words
CHSC 114185.1 Provide 100 ppm chlorine in wiping cloth bucket. (Corrected)
EarlierApr 6, 2017Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
food handler cards are not available for viewing. Obtain copy of card for each employee and maintain on site within 30 days.
The department's words
CHSC 113948 food handler cards are not available for viewing. Obtain copy of card for each employee and maintain on site within 30 days.
Observed raw chicken stored above produce in stand up refrigerator. Store raw meat below ready to eat foods.
The department's words
CHSC 113986 Observed raw chicken stored above produce in stand up refrigerator. Store raw meat below ready to eat foods.
Deteriorating colander poses a physical contamination risk. Discard colander and purchase commercial grade equipment.
The department's words
CHSC 114175 Deteriorating colander poses a physical contamination risk. Discard colander and purchase commercial grade equipment.
Observed wiping cloths stored in soapy water. Store cloths in 100 ppm chlorine.
The department's words
CHSC 114185.1 Observed wiping cloths stored in soapy water. Store cloths in 100 ppm chlorine.
There is a leak at the middle compartment of the three compartment sink. Repair.
The department's words
CHSC 114190 There is a leak at the middle compartment of the three compartment sink. Repair.
EarlierApr 4, 2017Routine inspectionYellow placard
10 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
-Observed employee crack a raw egg with gloved hands, then continue to cook foods,, opening condiment bottles with unwashed hands. -Observed employee wash hands and fail to dry them using a paper towel. Always wash hands using soap and towels when hands are contaminated and before returning to food prep or touching food equipment. Corrected.
The department's words
CHSC 113953.3 -Observed employee crack a raw egg with gloved hands, then continue to cook foods,, opening condiment bottles with unwashed hands. -Observed employee wash hands and fail to dry them using a paper towel. Always wash hands using soap and towels when hands are contaminated and before returning to food prep or touching food equipment. Corrected.
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 a food handler wash a pot in the three compartment sink failing to use any sanitizer. Wash, rinse, and sanitize all food contact equipment. Use 100 ppm chlorine. submerge equipment for 30 seconds and let air dry. Set up conducted.
The department's words
CHSC 114099.6 Observed a food handler wash a pot in the three compartment sink failing to use any sanitizer. Wash, rinse, and sanitize all food contact equipment. Use 100 ppm chlorine. submerge equipment for 30 seconds and let air dry. Set up conducted.
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 30+ dead German cockroaches in insect monitors throughout the kitchen. No live cockroaches were observed. Have your pest control company service this facility within 48 hours. Clean up food debris under equipment. Remove excess clutter and unused cardboard.
The department's words
CHSC 114259.1 Observed 30+ dead German cockroaches in insect monitors throughout the kitchen. No live cockroaches were observed. Have your pest control company service this facility within 48 hours. Clean up food debris under equipment. Remove excess clutter and unused cardboard.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
food handler cards are not available for viewing. Obtain copy of card for each employee and maintain on site within 30 days.
The department's words
CHSC 113948 food handler cards are not available for viewing. Obtain copy of card for each employee and maintain on site within 30 days.
Observed a food handler washing her hands in the food prep sink. Use hand sink only. Corrected.
The department's words
CHSC 113953.1 Observed a food handler washing her hands in the food prep sink. Use hand sink only. Corrected.
Measured raw beef at 62F. Beef was sitting in a container on the floor for one hour, according to the food handler. Maintain potentially hazardous foods below 41F or above 135f. Food was refrigerated.
The department's words
CHSC 113996 Measured raw beef at 62F. Beef was sitting in a container on the floor for one hour, according to the food handler. Maintain potentially hazardous foods below 41F or above 135f. Food was refrigerated.
Observed raw chicken stored above produce in stand up refrigerator. Store raw meat below ready to eat foods.
The department's words
CHSC 113986 Observed raw chicken stored above produce in stand up refrigerator. Store raw meat below ready to eat foods.
Deteriorating colander poses a physical contamination risk. Discard colander and purchase commercial grade equipment.
The department's words
CHSC 114175 Deteriorating colander poses a physical contamination risk. Discard colander and purchase commercial grade equipment.
Show 2 more
Observed wiping cloths stored in soapy water. Store cloths in 100 ppm chlorine.
The department's words
CHSC 114185.1 Observed wiping cloths stored in soapy water. Store cloths in 100 ppm chlorine.
There is a leak at the middle compartment of the three compartment sink. Repair.
The department's words
CHSC 114190 There is a leak at the middle compartment of the three compartment sink. Repair.
EarlierApr 21, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Measured sliced tomatoes at 48F in prep top on top of inserts. Peanut sauce measured 132F on stove. Maintain potentially hazardous foods above 135F or below 41F. Corrected
The department's words
CHSC 113996 Measured sliced tomatoes at 48F in prep top on top of inserts. Peanut sauce measured 132F on stove. Maintain potentially hazardous foods above 135F or below 41F. Corrected
Observed curry sauces in refrigerator covered with plastic wrap. Food handler indicated that sauces were covered during the cooling process. Keep food uncovered while cooling.
The department's words
CHSC 114002.1 Observed curry sauces in refrigerator covered with plastic wrap. Food handler indicated that sauces were covered during the cooling process. Keep food uncovered while cooling.
Observed dead German cockroaches under refrigeration equipment. Continue to clean up and remove dead vermin.
The department's words
CHSC 114259.1 Observed dead German cockroaches under refrigeration equipment. Continue to clean up and remove dead vermin.
Observed raw chicken stored above bean sprouts in tall refrigerator. Keep raw chicken stored below all other foods.
The department's words
CHSC 113984 Observed raw chicken stored above bean sprouts in tall refrigerator. Keep raw chicken stored below all other foods.
There is a gap between the wall paneling at the to-go container storage shelf. Caulk to eliminate gap and reduce harborage sites for cockroaches.
The department's words
CHSC 114259 There is a gap between the wall paneling at the to-go container storage shelf. Caulk to eliminate gap and reduce harborage sites for cockroaches.
EarlierApr 20, 2016Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Food handlers cards are expired. Provide valid cards for all employees.
The department's words
CHSC 113948 Food handlers cards are expired. Provide valid cards for all employees.
Two dying cockroaches found in facility after pest control treatment. Continue to work on sealing cracks and crevices, cleaning grease and food debris, and removing dead cockroaches. Replace broken electrical plates.
The department's words
CHSC 114259.1 Two dying cockroaches found in facility after pest control treatment. Continue to work on sealing cracks and crevices, cleaning grease and food debris, and removing dead cockroaches. Replace broken electrical plates.
EarlierApr 19, 2016Follow-up inspectionRed placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Live cockroaches found in facility after pest control treatment. Continue to work on sealing cracks and crevices, cleaning grease and food debris, and removing dead roaches.
The department's words
CHSC 114259.1 Live cockroaches found in facility after pest control treatment. Continue to work on sealing cracks and crevices, cleaning grease and food debris, and removing dead roaches.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Food handlers cards are expired. Provide valid cards for all employees.
The department's words
CHSC 113948 Food handlers cards are expired. Provide valid cards for all employees.
EarlierApr 18, 2016Routine inspectionRed placard
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed chicken marinade (containing coconut milk) at 75F Keep potentially hazardous food hot, above 135F or cold, below 41F. Marinade was refrigerated.
The department's words
CHSC 113996 Observed chicken marinade (containing coconut milk) at 75F Keep potentially hazardous food hot, above 135F or cold, below 41F. Marinade was refrigerated.
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
The only hand sink in the facility lacks functioning cold water due to broken faucet. The prep sink lacks hot water due to broken faucet. Ensure both sinks have functioning cold and hot water before reopening for business.
The department's words
CHSC 114192 The only hand sink in the facility lacks functioning cold water due to broken faucet. The prep sink lacks hot water due to broken faucet. Ensure both sinks have functioning cold and hot water before reopening for business.
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 several live cockroaches in the facility. You are directed to remain closed until the following has been completed: * * Contact your pest control company. Have a clean out service performed. Follow all preparation instructions. * Conduct a thorough cleaning to remove clutter, grease, food debris, and standing water. * Repair leaks identified in #41 * Secure panel above prep sink to eliminate gap. * Pull out ice machine to clean under and behind. * Call when ready for a reinspection to open. Infestation must be abated.
The department's words
CHSC 114259.1 Observed several live cockroaches in the facility. You are directed to remain closed until the following has been completed: * * Contact your pest control company. Have a clean out service performed. Follow all preparation instructions. * Conduct a thorough cleaning to remove clutter, grease, food debris, and standing water. * Repair leaks identified in #41 * Secure panel above prep sink to eliminate gap. * Pull out ice machine to clean under and behind. * Call when ready for a reinspection to open. Infestation must be abated.
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)
All food handler's cards have expired. Have each food handler obtain a valid card within 14 days.
The department's words
CHSC 113948 All food handler's cards have expired. Have each food handler obtain a valid card within 14 days.
Observed several uncovered drinks and personal meals in the kitchen. All personal drinks must be contained using a tight fitting lid. All meals must be consumed outside of the kitchen.
The department's words
CHSC 113977 Observed several uncovered drinks and personal meals in the kitchen. All personal drinks must be contained using a tight fitting lid. All meals must be consumed outside of the kitchen.
Kitchen hand sink lacked accessible paper towels. Towels were plastic wrapped and placed in dispenser. Keep supplies stocked and ready for use at all times.
The department's words
CHSC 113953.2 Kitchen hand sink lacked accessible paper towels. Towels were plastic wrapped and placed in dispenser. Keep supplies stocked and ready for use at all times.
Observed raw pork stored above produce in tall reach in. Store raw meats below produce and ready to eat foods.
The department's words
CHSC 113984 Observed raw pork stored above produce in tall reach in. Store raw meats below produce and ready to eat foods.
Facility is using a non-food grade paint brush to apply marinade to chicken. Replace brush with NSF/ANSI approved equipment.
The department's words
CHSC 114130 Facility is using a non-food grade paint brush to apply marinade to chicken. Replace brush with NSF/ANSI approved equipment.
Show 3 more
Observed multi-use utensils stored in stagnant water at room temperature. Store these utensils in water above 135F or below 41F.
The department's words
CHSC 114119 Observed multi-use utensils stored in stagnant water at room temperature. Store these utensils in water above 135F or below 41F.
Observed leaks at the three compartment sink and a possible leak at the dishwasher. Reapir before re-opening.
The department's words
CHSC 114190 Observed leaks at the three compartment sink and a possible leak at the dishwasher. Reapir before re-opening.
This facility was closed due to a cockroach infestation and inadequate supply of hot and cold water to critical sinks. A re-inspection will be conducted when the violations are corrected.
The department's words
CHSC 114409 This facility was closed due to a cockroach infestation and inadequate supply of hot and cold water to critical sinks. A re-inspection will be conducted when the violations are corrected.
EarlierSep 24, 2015Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Keep copies of food handler card on site for all food handlers.
The department's words
CHSC 113948 Keep copies of food handler card on site for all food handlers.
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Corrected during the inspection
Code CHSC 114020
The department's words
Code CHSC 114020
Corrected during the inspection
Thoroughly clean inside of ice maker.
The department's words
CHSC 114130 Thoroughly clean inside of ice maker.
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
Corrected during the inspection
Show 1 more
Code CHSC 114252.1
The department's words
Code CHSC 114252.1
EarlierOct 28, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Observed fly activity in the kitchen. Take steps to eliminate vermin from the facility.
The department's words
CHSC 114259.5 Observed fly activity in the kitchen. Take steps to eliminate vermin from the facility.
Observed dirt accumulations on kitchen floors and grime at floor/ wall junctures. Take steps to improve the cleaning of floor and remove dirt accumulations.
The department's words
CHSC 114268 Observed dirt accumulations on kitchen floors and grime at floor/ wall junctures. Take steps to improve the cleaning of floor and remove dirt accumulations.
Replace the burnt-out light bulbs for light fixtures underneath the hood canopy.
The department's words
CHSC 114149.2 Replace the burnt-out light bulbs for light fixtures underneath the hood canopy.
EarlierApr 26, 2014Routine inspectionNo Violation(s) Found
No violations listed in the data.
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)
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Ask for the manager. Tha Siam can only fix what it knows about.
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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.
About this record
Search the county's inspection lookup for the name or license number L10397.
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.