SUSHI SIAM
Crandon Boulevard
Florida, 33149
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/6/2025
High Priority
1
Intermediate
3
Basic
6
Total
10
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by dishwasher area.
- 14-11-5:Basic - Equipment in poor repair. Observed gasket in disrepair at reach in cooler at cook line.
- 08B-38-4:Basic - Food stored on floor. Observed container of raw chicken on floor inside walk in cooler.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line hand washing sink. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (127F - Hot Holding), as per operator for approximately 1 hour prior, advised operator to put the temperature higher.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator via email.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed metal bowl inside hand washing sink by dishwasher.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed white rice utilized as time as a public health control with time marked but no written procedures. Provided to operator via email.
Food safety inspection conducted on 2/6/2025 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 7/3/2024
High Priority
3
Intermediate
1
Basic
9
Total
13
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cup inside seasoning container, operator removed. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout kitchen area.
- 14-11-5:Basic - Equipment in poor repair. Observed gaskets in disrepair inside reach in cooler at cook line.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between wall and dump sink.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand washing sink slow draining at kitchen entrance.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed wiping cloth lining on mixed vegetables, cut tomatoes and beans sprouts at reach in cooler, operator removed wiping cloths. Corrected On-Site Repeat Violation
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag inside walk in cooler.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed produce at walk in cooler, operator rearranged products. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at kitchen entrance hand washing sink, operator replaced product. Corrected On-Site
Food safety inspection conducted on 7/3/2024 revealed 13 total violations (3 high priority, 1 intermediate, 9 basic).
Inspection on 4/15/2024
High Priority
3
Intermediate
3
Basic
13
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm). Operator contacted provider to come service dishwasher machine. Advised operator to use 3 compartment sink until dishwasher is repaired.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drink inside reach in cooler. Employee removed. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phones on top of preparation table across from dishwasher machine.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed containers cracked at shelf by dishwasher machine.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 58F across cook line.
- 38-01-4:Basic - Light shield damaged/in disrepair. Observed light shield missing by back exit door.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink at kitchen entrance.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at shelf by dishwasher machine.
- 35B-09-4:Basic - Screen in door torn/in poor repair. Observed back door screen with holes.
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws at bar area not individually wrapped.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with grease by handwashing sink by kitchen entrance. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of preparation table at kitchen. Repeat Violation
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade wiping cloth lining with pasta and cut tomatoes inside reach in cooler at cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil (56F - Cold Holding) at room temperature at cook line. As per operator for less than 4 hours. Operator placed inside reach in cooler with ice for rapid cooling. Repeat Violation
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 400ppm) at sushi bar area. Operator diluted with water, final reading 50ppm. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed bowl inside hand sink by back exit door. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink at kitchen entrance. Repeat Violation
Food safety inspection conducted on 4/15/2024 revealed 19 total violations (3 high priority, 3 intermediate, 13 basic).
Inspection on 2/26/2024
High Priority
5
Intermediate
4
Basic
5
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler and walk-in freezer door handles soiled. Dirty water inside ice scoop holder.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal Cell phone roll of paper towels, and personal tablet leaned up against plastic containers. Personal tablet removed from area during inspection. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored in pan with dirty water. Items sent to dish pit for washing. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in crack on side of cook line make table. Knives removed at time of inspection. Corrected On-Site
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unfinished doorway over wine reach I. Cooler.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell egg with gloved hand and then handled clean plate with same gloves hand. Discussed with cook. Cooked washed hands and obtained new dish. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee bagging cooked rice noodles with bare hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in walk-in cooler. Raw pork over rehydrated rice noodles in cook line reach in. Raw pork moved to bottom. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs, and raw shrimp in walk-in cooler. Raw chicken moved to bottom. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 62F, in caddy over cook line make table. Per cook less than 1 hour, tomatoes placed in cold hold unit during inspection. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dishes stored in cook line hand wash sink and dish pit hand wash sink. Items removed at time of inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar hand wash sink and at cook line hand wash sink. Restocked at time of inspection. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. At sushi bar hand wash sink. Restocked at time of inspection. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice held under time. No written plan. Provided template to establishment at time of inspection.
Food safety inspection conducted on 2/26/2024 revealed 14 total violations (5 high priority, 4 intermediate, 5 basic).
Inspection on 12/13/2023
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe walk-in cooler fan cover soiled.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. At the time of the inspection operator paid license. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.Observed container lids stored in kitchen hand sink. Operator removed. Corrected On-Site
Food safety inspection conducted on 12/13/2023 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Additional Information
Contact Information
Phone: (305) 361-7768
Google Rating
★★★½☆ (3.5/5)
(349 reviews)Price Level
$$
Opening Hours
Monday:11:30 AM – 10:00 PM
Tuesday:11:30 AM – 10:00 PM
Wednesday:11:30 AM – 10:00 PM
Thursday:11:30 AM – 10:00 PM
Friday:11:30 AM – 11:00 PM
Saturday:11:30 AM – 11:00 PM
Sunday:12:00 – 10:00 PM
✓ Currently Open
Features
✓ Restaurant
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Wheelchair Accessible
Last Enriched At: 5/14/2025