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Restaurant
Health Inspections.org

Marin County, CA

Bay Thai Cuisine

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Last inspected May 27, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

2 inspections

Routine

May 27, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113967Contamination

Official wording

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.

Inspector’s notes

Green Placard Other minor violations were also found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the food facility for the inspection report.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from Marin County Environmental Health Services, May 27, 2026 · Original Source

Routine

Mar 12, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114016Food temperature

Official wording

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.

Inspector’s notes

Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report. Or ask the food facility for the inspection report. A green placard was issued.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Mar 12, 2025 · Original Source

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