DirtyFLRestaurant Inspection Data

SIAM BISTRO

Based on 6 health inspections, SIAM BISTRO in MIAMI has earned a 2.2/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

7348 SW 117 AVE

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

1/28/2026· 1mo ago

Visit ID: 13487324

Follow-up Inspection Required

3 high, 2 int, 9 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of breadcrumbs and flour under shelf across from dish area.
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelves inside reach in freezer in hallway and kitchen areas.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed to go bowls stored not inverted on prep shelf at cook line.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water at triple sink.
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed reach in freezer stored in hallway near men's bathroom.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall dusty at dish area. Repeat Violation
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed wood used as shelf in dry storage rack in hallway not sealed.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed containers of sugar and flour not labeled under shelf across from dish area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over rice inside standing reach in cooler.
  • 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. Observed raw chicken stored over raw beef and raw fish inside of standing reach in freezer. All products removed from original packaging.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of stainless steel cleaner stored on prep table with packages of noodles in dish area.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed manager certificate expired for both managers. Samai M and Warunee M.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for some employees.

8/8/2025· 7mo ago

Visit ID: 10901205

Met Inspection Standards

2 high, 1 int, 6 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Scoop ice stored in a soiled basket.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen some cutting boards grooved that need to be replaced.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed evidence of employee drinking in a prep area by coffee-tea station.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Basket for utensils soiled.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at dishwashing area. Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed at kitchen/cooling units raw shell eggs next to cantaloupe fruit. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at kitchen some food containers soiled.

4/4/2025· 11mo ago

Visit ID: 10757682

Met Inspection Standards

1 high, 4 basic

  • 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 cellphone stored on shelf above prep area on cook line
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach in coolers at cook line Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan stored above standing reach in cooler and hood filters heavily soiled Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at dish area
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over curry soup in reach in cooler at cook line. Operator relocated products Corrected On-Site

1/10/2025· 1y 2mo ago

5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl stored in container of rice near dish area. Owner removed item. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between coolers at cook line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink at kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan on reach in freezer and reach in cooler soiled at kitchen.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at dish area.

5/1/2024· 1y 10mo ago

Visit ID: 8606692

Met Inspection Standards

1 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in the corners of interior ice chute.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee had multiple bags of personal food stored in upright Freezer. Employee removed bags from freezer. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. External upright cooler thermometer reading 60F actual ambient temperature 41F.
  • 08B-12-5:Basic - Stored food not covered. raw shrimp 40F, raw beef 40F, cooked chicken 41F stored in reach in cooler on cook line uncovered. Dumpling stored in upright freezer uncovered. Raw chicken, raw beef and raw shrimp stored in reach in cooler uncovered.
  • 29-03-4:Basic - Water draining from equipment into a bucket stored on food contact table.
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Upright glass cooler thermometer reading 55 F actual temperature 40F.

2/6/2024· 2y 1mo ago

Visit ID: 8346650

Met Inspection Standards

3 high, 2 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled, located at cook line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink next to the three compartment sink.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Manager paid license during the inspection. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing her hands at hand sink with the gloves on. Coached employee about how to properly wash hands. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beans sprouts (60 F - Cold Holding); cooked chicken (50 F - Cold Holding), stored in a container with ice, as per employee for less than 4 hours, employee added ice to the rim of the holding container to rapidly cool down. **Corrective Action Taken**

Additional Information

Contact Information

Google Rating

★★★★½ (4.6/5)
(389 reviews)

Price Level

$$

Opening Hours

Monday:Closed
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 – 10:00 PM
Saturday:12:00 – 10:00 PM
Sunday:12:00 – 10:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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