SIAM SUSHI
1700 West Tharpe Street
Tallahassee, Florida, 32303
Leon County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/17/2025
High Priority
3
Intermediate
2
Basic
8
Total
13
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. **Repeat Violation**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowls stored in rice.
- 21-05-5:Basic - Cloth used as a food-contact surface under sauce bottles on cook line at wok station.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored on shelf with food.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Mushrooms stored on floor in walk in cooler.
- 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. Scoop handle stored in rice.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Chicken and beef not labeled and stored in upright freezer.
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat oysters, raw chicken over ready to eat meat balls in upright freezers.
- 41-28-4:High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Dish machine chlorine sanitizer 0 PPM. Do not use until corrected. Establishment set up 3 compartment sink and called technician.
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine chlorine sanitizer 0ppm. Employee notified technician, Triple sink set up.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by dishes in warehouse wash area.
Food safety inspection conducted on 3/17/2025 revealed 13 total violations (3 high priority, 2 intermediate, 8 basic).
Inspection on 8/30/2024
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 8/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/29/2024
High Priority
6
Intermediate
1
Basic
2
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-14-5:Basic - Ice bucket stored on floor not inverted between uses.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometers in sushi line display make tables. Operator stored ambient thermometers during inspection. **Corrected On-Site**
- 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. Observed dish machine chlorine 0ppm. Three compartment sink: chlorine 50ppm. **Warning**
- 28-14-5:High Priority - Evidence of mop/cleaning wastewater dumped onto ground outside back kitchen door. Per employee mop water is dumped into parking lot. Observed mop sink blocked with accumulation of equipment.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above shelled eggs in walk in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Krab mix, salmon, tuna, escolar.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F in the following locations at 2:00: Cook Line Make Table: cooked chicken 49F, raw beef 48F, and mussels 50F Front Line Sushi Display Make Table 1/2: escolar 49F, salmon 48F, yellowtail tuna 50F, tuna 48F Make Table 2/2: cream cheese 44F, krab 45F, escolar 46F, Per employee all food items held since 10:30. New temperatures at 3:00: Cook Line Make Table: cooked chicken 41F and mussels 38F. Employee voluntarily discarded raw beef. Front Line Sushi Display Make Table 1/2: salmon 47F, tuna 46F, see stop sale. Escolar 43F and yellowtail tuna 40F. Make Table 2/2: escolar 46F, see stop sale. Cream cheese 43F and krab 42F. **Warning**
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed krab mix 45F in walk in cooler. Per employee been ambient cooling since yesterday, 08-28-24. See stop sale.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled in kitchen area.
Food safety inspection conducted on 8/29/2024 revealed 9 total violations (6 high priority, 1 intermediate, 2 basic).