DirtyFLRestaurant Inspection Data

SIAM RICE THAI & SUSHI RESTAURANT

SIAM RICE THAI & SUSHI RESTAURANT has 5 health inspections on file for its MIAMI location, with an overall rating of 2.0/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 5 reports on file

7941 Biscayne Boulevard
Miami, Florida, 33138
Miami-Dade County County

Overall Food Safety Rating

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

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 13516935

Met Inspection Standards

4 high, 1 int, 17 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard soiled at floor by cook line.
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed by cook line.
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Observed by storage area.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by ware washing area and kitchen. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn front counter. Observed door handle broken of reach in cooler front counter.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on walk in cooler floor. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed by walk in cooler.
  • 08B-38-4:Basic - Food stored on floor. Observed cooking oil stored on floor by cook line. Manager stored properly. Corrected On-Site Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Observed hole in wall by bathroom and wall by ware washing area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled front counter. Observed reach in cooler soiled by sushi station. Observed hood soiled by cook line.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw salmon thawing at room temperature by prep table sushi station. Manager stored inside reach in cooler for thawed properly. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with accumulated grease behind cook line and by dishwasher machine area. Repeat Violation
  • 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 grab something from floor and proceeded to prepared food, Coached employee to wash hands properly before engage with food.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands less than 6 seconds, coached employee to wash hands properly.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel used as a liner with vegetables at front counter 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 conch bags stored with cooked octopus inside same container at white chest freezer front counter. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cook salmon not dated by sushi station reach in cooler. As per manager cooked yesterday. Manager dated. Corrected On-Site

9/8/2025· 6mo ago

Visit ID: 10898747

Met Inspection Standards

2 high, 14 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and vents soiled through the kitchen and ware washing area.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor by storage and walk in cooler.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed walk in freezer heavily soiled with food debris.
  • 08B-38-4:Basic - Food stored on floor. Observed raw chicken stored on walk in freezer floor.
  • 14-69-4:Basic - Ice buildup in reach-in freezer sushi area. And walk in freezer. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed one knife between wall and three compartment sink.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed two blue towels under cutting boards at kitchen.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris stored near walk in cooler.
  • 14-33-4:Basic - Reach in cooler and Storage shelves with rust that has pitted the surface. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled through the kitchen. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed rice container not labeled at sushi station by hand sink.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed eggplant stored in thank you bags at walk 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 at walk in freezer.

3/17/2025· 12mo ago

3 basic

  • 14-33-4:Basic - Dry storage shelves with rust that has pitted the surface. Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Shelves and by the door.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk in cooler.

11/7/2024· 1y 4mo ago

1 high, 5 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not properly segregated inside reach in cooler next to back door exit. Employee removed the food. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at sushi station. Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside salt container with handle in contact with product. Employee placed the handle upwards. Corrected On-Site
  • 14-33-4:Basic - Shelves with rust that has pitted the surface. Observed shelves at dry storage.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed MSG inside plastic container without label at dry storage. Employee labeled product. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (50F - Cold Holding); raw pork (53F - Cold Holding) inside reach in cooler across cook line. As per employee for less than 4 hrs. Employee added ice for rapid cooling. **Corrective Action Taken** Repeat Violation

1/29/2024· 2y 1mo ago

Visit ID: 8363800

Met Inspection Standards

2 high, 1 int, 10 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard underneath microwaves on shelf across from back door.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from cook line oven. Manager discarded bottle of water. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Sushi bar cooler repaired with duct tape. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in sushi bar area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine in dish area. Repeat Violation
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Shelves of sushi bar reach-in freezer.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf across from back door. Manager turned containers over. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Shrimp in reach-in freezer across from back door. Beef and flour mixture in walk-in cooler.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers on cart in prep area.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining shrimp container in sushi bar area. Manager replaced paper towels with deli paper. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line oven: shrimp (51F - Cold Holding). Manager stated shrimp was placed in cooler at 11:00 am. Manager added ice on top of shrimp to reduce temperature to 41F. **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Krab stored in reach-in cooler next to back door. Manager stated item prepared and frozen. Manager stated item was moved to reach-in cooler the previous day.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.3/5)
(610 reviews)

Price Level

$$

Opening Hours

Monday:11:30 AM – 3:00 PM, 4:00 – 9:30 PM
Tuesday:Closed
Wednesday:11:30 AM – 3:00 PM, 4:00 – 9:30 PM
Thursday:11:30 AM – 3:00 PM, 4:00 – 9:30 PM
Friday:11:00 AM – 3:00 PM, 4:00 – 9:30 PM
Saturday:12:30 – 9:30 PM
Sunday:12:30 – 9:30 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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