SIAM SUSHI AND THAI
7941 Biscayne Boulevard
Miami, Florida, 33138
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/17/2025
High Priority
3
Intermediate
2
Basic
9
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour, fried rice and sushi rice. Manager removed bowls. **Corrected On-Site** **Repeat Violation**
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard used on dry storage shelving. **Repeat Violation**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Four packages of completely thawed individually vacuum wrapped salmon in walk in cooler. **Repeat Violation**
- 36-73-4:Basic - Floor/walls/ceiling/vents soiled/has accumulation of debris. Floor under triple sink and under/around dishwasher is soiled. Wall around dishwasher is soiled. **Repeat Violation**
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Excessive bagged and unbagged trash in dumpster enclosure with shared dumpsters. Excessive grease build up in dumpster enclosure. **Warning**
- 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle. Excessive grease build up observed on and around the grease container. **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at sushi in standing water at 61°F. Operator removed water. **Corrected On-Site**
- 35B-02-4:Basic - Insect control device installed over food preparation area or clean equipment/utensils. Fly light installed over tea bags and clean cups at service station. **Repeat Violation**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution in kitchen and prep stored on the floor.
- 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. Portioned bags of raw chicken stored over portioned bags of raw beef in middle reach in freezer. **Repeat Violation** **Admin Complaint**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Four packages of completely thawed individually vacuum wrapped salmon in walk in cooler. **Repeat Violation** **Admin Complaint**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution in the kitchen tested at 200+ppm chlorine. Operator remade solution to 100ppm chlorine. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep area has soiled blade. Cutting boards on prep and sushi areas have black staining.
- 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not available for Cassie, who began work yesterday(Wednesday). Operator had employee sign form during inspection. **Corrected On-Site**
Food safety inspection conducted on 4/17/2025 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).
Inspection on 11/25/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/15/2024
High Priority
7
Intermediate
7
Basic
9
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold-like substance.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops in bins of sugar and salt next to walk in cooler. Manager removed all bowls. **Corrected On-Site** **Repeat Violation**
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard used as shelf liner on dry storage shelving across from chest freezer. **Repeat Violation**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Thawed salmon in individual sealed packages in kitchen reach in cooler with manufacturer label indicated to remove from packaging before thawing. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Multiple buckets throughout kitchen, walk in cooler and dry storage stored on the floor. Carrots and onions stored on the floor in walk in cooler. Manager moved onions and carrots to shelving. **Corrected On-Site** **Repeat Violation**
- 35B-02-4:Basic - Insect control device installed over food preparation area. Fly light installed above beverage service station with open pitchers of water for customers.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer in dry storage is soiled.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two opened employee bottled waters in far right reach in cooler in kitchen. Manager removed both beverages. Employee beverages and food stored on prep table with employee cutting vegetables. Manager removed beverages and food. **Corrected On-Site**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall under dishmachine is soiled.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. **Repeat Violation** **Admin Complaint**
- 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. Portioned bagged raw chicken stored over portioned bagged raw beef in dry storage room stand up freezer.
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Pre-rinse hose at dishmachine hangs below sink flood rim.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed salmon in individual sealed packages in kitchen reach in cooler with manufacturer label indicated to remove from packaging before thawing.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Garlic, being held on time controls has no time marking. Manager states it was placed out approximately ten minutes prior and labeled with time. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 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 shrimp (78F - Hot Holding) in toaster oven at sushi area with no heat applied. Employee states shrimp made approximately 30 minutes prior and heated shrimp to 167F. **Corrective Action Taken**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution at cart in dining room tested at 200+ppm chlorine. Employee remade solution to 100ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 12A-01-4:Intermediate - Employee applied hand antiseptic in place of washing hands as required. Observed employee place dirty customer dishes in a bus tub, applied hand sanitizer then borough single service take out container to customer without washing hands after handling dirty dishes.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager could not locate test strips for chlorine sanitizing.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink dishmachine. **Repeat Violation**
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training available for Kerratayn J. **Repeat Violation** **Admin Complaint**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwash sink at dishmachine. **Repeat Violation**
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Proof of training for Sarum C was shown via phone, no original at establishment.
- 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Proof of training for Phichaphat W is through efoodcard.com.
Food safety inspection conducted on 11/15/2024 revealed 23 total violations (7 high priority, 7 intermediate, 9 basic).