DirtyFLRestaurant Inspection Data

SIAM HOUSE

SIAM HOUSE maintains a 2.0/5 food safety rating based on 6 health department inspections in FORT LAUDERDALE. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 6 reports on file

1392 SE 17 ST

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13545038

Met Inspection Standards

3 high, 2 int

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork belly (45-51F - Cooling). Per employee food cooling overnight. See stop sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork belly (45-51F - Cooling). Per employee food cooling overnight. See stop sale.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed cellphone, soiled plate and bowl, then came back to cook line , grabbed clean utensil to stir ready to eat food in flip top, without washing hands, After manager instructed, employee washed hands and put in new pair of gloves. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Service area,employee washed hands in 3 compartment sink. Manager redirected employee to wash hands in a hand wash sink. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook line- two plastic containers inside sink, manager removed Corrected On-Site

10/9/2025· 5mo ago

Visit ID: 10937912

Met Inspection Standards

3 high, 1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen contains mold like substance. Operator cleaned ice bin Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between flip top coolers
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator added solution. Chlorine tested 100ppm Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw open chicken over raw beef in walk in freezer. Operator reorganized Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass cooler fried fish (50F - Cold Holding), cooked rice (53F - Cold Holding). Per operator food cold holding in unit over night. Per operator Food not prepared or portioned today. See stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass cooler fried fish (50F - Cold Holding), cooked rice (53F - Cold Holding). Per operator food cold holding in unit over night. Per operator Food not prepared or portioned today. See stop sale
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust in kitchen microwave

1/30/2025· 1y 1mo ago

1 high, 3 basic

  • 35A-03-4:Basic - Dead roaches on premises. Observed one dead roach on floor at server station. Operator removed. Corrected On-Site Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking underneath handwashing sink at cook line.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses, on prep table in kitchen.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above shredded cabbage inside reach in cooler at cook line. Operator properly stored. Corrected On-Site

8/29/2024· 1y 6mo ago

2 high, 2 int, 2 basic

  • 35A-03-4:Basic - Dead roaches on premises. Observed 4 dead roaches in storage closet next to male restroom.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at cook line wearing watch on wrist as he manipulated food. Employee complied and removed jewelry. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee walk into kitchen and proceeded to plate food without proper handwashing or gloves.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler next to fryer - shrimp (46F - Cold Holding); raw beef (44F - Cold Holding) as per operator items held out of temperature for approximately less than 15 minutes. Operator placed ice bag to brings down temperature to 41F.
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Observed Crab Rangoon on special menu hung on entrance door. As per operator no real crab used.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed sprayer bottle with no label hanging from equipment handle.

2/26/2024· 2y ago

Visit ID: 8509721

Met Inspection Standards

1 high, 1 int

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken, not commercially packaged, stored above raw pork, not commercially packaged, inside walk in freezer. Operator properly stored. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed pot lid stored inside hand wash sink at cook line. Operator removed. Corrected On-Site

9/26/2023· 2y 5mo ago

Visit ID: 8380899

Met Inspection Standards

1 high, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed deli cup stored inside tempura bin in kitchen. Operator removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (50°F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 20 mins. Operator put ice bag on chicken to quick chill. **Corrective Action Taken**