CAFE DE SIAM
11242 HILLSBOROUGH AVE, Tampa FL 33635 · 8138551108
Last inspected Aug 3, 2026 · 8 visits since August 2023
5 inspections trending up, 13 points better than where it started.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Employee personal food not properly identified and segregated from food to be served to the public. Personal food like sodas, milk, and juices are stored inside server station reach in cooler. Discussed with operator to segregate and identify all personal items.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine tested at 10PPM. Employee readjusted chlorine to 50PPM at time of inspection.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable on prep table.
Nothing was found. The inspector recorded no violations at all.
Violations found and a warning issued, with a return visit required. 2 recorded.
Show 2 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the only employee training being expired.
Cutting board has cut marks and is no longer cleanable on prep table.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Nonfood-grade bags used in direct contact with food. Grocery bags used to stored leafy greens and other plant food in walk-in cooler.
Cutting board has cut marks and is no longer cleanable.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of bean sprouts 58 F stored in walk-in cooler. Operator admits that it was stored on prep table at kitchen for about 45 minutes.
Handwash sink used for purposes other than handwashing. Observed rice debris in hand wash sink at server station.
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. 1 employee has no proof of training.
Equipment in poor repair. Ran high temperature dish machine multiple times, temped 116.8 F, 123.2 F, and 129.5 F. No ware washing at time of inspection. Operator kept running the dish machine, the best maximum temperature 159.3F.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Equipment in poor repair. High temperature dish machine is not reaching 180F during rinse cycle. No ware washing at time of inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water temped 74 F. Operator Discarded water.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Test 10ppm.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pot of chicken broth 130 F stored on stove top at cook line. Operator reheated and temped 197 F at time of inspection.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Cutting board has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.