Routine
Jul 22, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jul 22, 2026 · Original Source
Marin County, CA
Royal Thai Restaurant
[Object Object]
Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗
Only Minor Violation(s) Found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsFollow-Up
Aug 21, 2024
No Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
In the preparation area, raw shell egg internal temperature readings were between 55F and 52 °F and were observed to be stored at ambient temperature on the counter. In addition, garlic with oil internal temperature readings were at 52F and 50F in the reach-in unit. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F and at or above 135 °F when hot.
Inspector’s notes
No comments from inspector
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 temperatureminorCode CHSC 114002Food temperature
Official wording
In the three door reach-in unit, two containers with curry sauce, the internal temperature readings were measured at 48F, 49F, and 46F. According to the cook, the currry sauce were prepared , cooked, and cooled yesterday, August 18, 2024. [Corrective action] All cooked foods shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
Inspector’s notes
No comments from inspector
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 temperatureOfficial record from Marin County Environmental Health Services, Aug 21, 2024 · Original Source
Routine
Aug 19, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
In the preparation area, raw shell egg internal temperature readings were between 55F and 52 °F and were observed to be stored at ambient temperature on the counter. In addition, garlic with oil internal temperature readings were at 52F and 50F in the reach-in unit. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F and at or above 135 °F when hot.
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.”
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 temperaturecriticalCode CHSC 114002Food temperature
Official wording
In the three door reach-in unit, two containers with curry sauce, the internal temperature readings were measured at 48F, 49F, and 46F. According to the cook, the currry sauce were prepared , cooked, and cooled yesterday, August 18, 2024. [Corrective action] All cooked foods shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
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.”
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 temperatureOfficial record from Marin County Environmental Health Services, Aug 19, 2024 · Original Source
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