SIAM GARDEN THAI RESTAURANT
11903 E COLONIAL DR, Orlando FL 32826 · 407 601 6618
Last inspected Feb 17, 2026 · 8 visits since October 2023
APR 24
JUL 24
JAN 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 small flying insect that landed on broccoli in cook line. 2 small, flying insects on wet towel in cook line Repeat ViolationRepeat Violation**
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022024793 | Mar 9, 2022 | Jun 1, 2022 | $120 |
Inspection history
8 visits, newest first
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Towel covering spring rolls.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored on top of gyoza in reach in freezer. Raw chicken trays stored on top of gyoza on chest freezer by cook line. Properly stored
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked tofu in reach in cooler located by walk in cooler Raw chicken kebab stored over noodles in walk in cooler. Properly stored
Handwash sink used for purposes other than handwashing. Container stored inside hand sink located by walk in cooler. Removed
Show the remaining 8 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located in dish area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Around kitchen
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Debris on floor under fryers
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water with temperature of 98F, manager added hot water.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Dirty towels on floor in cook line
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate13 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice white cooling for two hours with temperature abuse of 102F
Live, small flying insects found 1 small flying insect that landed on broccoli in cook line. 2 small, flying insects on wet towel in cook line Repeat ViolationRepeat Violation**
Raw animal food stored in same container as ready-to-eat food. Raw chicken in the same container as wonton wrappers. Operator moved
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over ice cream in tall silver freezer. Raw salmon over noodles
Stop Sale issued due to food not being in a wholesome, sound condition. Piece of broccoli that fly fell in. Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice kept on cook line for 2 hrs 45 minutes Raw beef stored on reach in cooler by walk in cooler for 3 hrs with temperature abuse of 48F, raw pork stored on reach in cooler for 3 hrs cooler by walk in 51F, sprouts kept in cooler by walk in fir 3 hrs 61F, shell eggs 54F, noodles 58F operator added ice. Rechecked pork 48F, sprouts 62F, beef 48F Corrective Action TakenCorrective Action Taken**
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Coked vegetables kept in cook line for two hours with temperature abuse of of 112F. Operator placed in walk in cooler. Corrective Action TakenCorrective Action Taken**
No proof provided that 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 for new server or dishwasher
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided
Bowl or other container with no handle used to dispense food. Bowl use to scoop white rice
Carbon dioxide/helium tanks not adequately secured. Co 2 tank bot chained in room by bathrooms.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler by walk in with ambient temperature of 62F
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside.
Food not stored at least 6 inches off of the floor. Oils use to hod noodle bucket in cook line
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on chest freezers
In-use knife/knives stored in cracks between pieces of equipment. Knife in between three compartment sink and walk
In-use tongs stored on equipment door handle between uses. Tongs in oven door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 112F operator raise the temperature of pot Corrective Action TakenCorrective Action TakenRepeat Violation**
No Heimlich maneuver/choking sign posted.Inspector provided
Single-service articles improperly stored. Cases of bags use to store food kept on floor on room by bathroom
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect local Ted on prep table by exit door.
Non-food grade paper/paper towel used as liner for food container. Towel covering summer rolls.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat lettuce in reach in cooler located by kitchen entrance.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw squid in reach in cooler located by walk in freezer.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna roll,mad max roll,crispy rice sushi,sexy roll,rainbow roll, sushi deluxe,sashimi,cut knight roll, omg roll, spicy tuna crunchy roll, surf turf roll, spicy tuna crunchy roll, yellow carpaccio,salmon kobachi, sushi entrees. Must identify raw intensity in printed and online menu.
Ice scoop handle in contact with ice. Spoon kept inside brown rice with handle touching rice.
In-use tongs stored on equipment door handle between uses. Tongs kept in cart by kitchen entrance.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils use to serve rice kept in water withb86F
Silverware/utensils stored upright with the food-contact surface up. Silverware kept in table by kitchen entrance facing up
Jul 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
8 High priority2 Intermediate6 Basic
Show 16 findings ▾
Container of medicine improperly stored Men multivitamins stored on prep table with boxes of noodles.
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, 0 ppm. Operator change chemical, rechecked 100 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects on prep table at serving area in cook line 1 small flying insect on metal bar that holds order tickets in cook line Total:3 small flying insects
Non-food grade paper/paper towel used as liner for food container. Towel use to cover cilantro placed in a strainer inside walk in cooler
Nonfood-grade bags used in direct contact with food. Basil leaves kept in shopping bag on top of chest freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat broccoli and onions in reach in cooler located across from woks.
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. Raw duck stored with raw fish in chest freezer located by kitchen entrance.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cooked shrimp kept in reach in cooler across from burners since yesterday with temperature of 57F. Sprouts kept in cook line across from woks. Kept for 30 minutes with temperature of 59F. The shrimp was discarded and Inspector ask to place the sprouts on a smaller pan and place inside ice for rapid cooling.
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof for one employee that started a few weeks ago.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink stored in reach in cooler located across from woks. And opened drink stored on top of chest freezer by kitchen entrance.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris.
Silverware/utensils stored upright with the food-contact surface up. Clean forks kept on table located by kitchen entrance facing up. Clean serving spoons located at sauté station facing up.
Stored food not covered.Krab sticks kept on chest freezer located by sauté station not covered.
Working containers of food removed from original container not identified by common name. Pad Thai seasoning and bulk sugar no label
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate11 Basic
Show 16 findings ▾
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. Raw chicken next to raw pork in chest freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with food debris located in prep table
Handwash sink used for purposes other than handwashing. Hand wash sink located next to server station used as dump sink
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand wash sink next to server station
Spray bottle containing toxic substance not labeled. Chemical bottle with no label
Bowl or other container with no handle used to dispense food. Bowl no handle used to scoop inside of flour container
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee open drink container. NExt to can opener in prep table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Line cook handling food while wearing a watch
Employee with no hair restraint while engaging in food preparation. Line cook with no hair restraint
Floor tiles missing and/or in disrepair. Broken tile on floor by kitchen exit door.
Food stored on floor. Bucket of noodles on floor next to 3 compartment sink
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in all 3 chest freezers
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave with food debris located next to server station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with buildup grease
Single-service articles not stored inverted or protected from contamination. Spoons not inverted in prep table
Working containers of food removed from original container not identified by common name. No label in flour, salt and sugar container next to prep table
Oct 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tile shows damage or is in disrepair.Ceiling tile over bulk sugar is out of place.
Oct 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority0 Intermediate4 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.Employee cracked eggs then grabbed a bowl with cooked rice ad the rice to wok continue cooking. Then grabbed clean plate to serve food. Inspector ask employee to remove glove and wash hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flying insects on cook line 1 small flying insect inside sugar 2 small flying insects under three bay sink Total= 6 small live flying insects
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw duck stored in same basket as cut ginger.
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.Raw duck stored with raw fish on chest freezer.
Stop Sale issued due to food not being in a wholesome, sound condition.Food fly inside bulk bucket of sugar.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Chlorine sanitizer bucket kept on servers station by dinning room with ppm over 200.reched 100
Ceiling/ceiling tile shows damage or is in disrepair.Ceiling tile over bulk sugar is out of place.
Dead roaches on premises. I dead roach under chair by back exit door
Floor soiled/has accumulation of debris.Debris on floor around facility.
Food not stored at least 6 inches off of the floor. Duck stored on walk in cooler floor under rack.
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.