SIAM GARDEN THAI RESTAURANT
3125 N 9 ST, Saint Petersburg FL 33704 · 727-822-0613
Last inspected Jan 20, 2026 · 11 visits since August 2023
JAN 24
AUG 24
JAN 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found (1) live fly in kitchen next exterior door. Not observed landing on food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
13 cases · $5,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023069250 | Oct 18, 2023 | Apr 29, 2024 | $800 |
| 3--2023057290 | Aug 15, 2023 | Dec 6, 2023 | $800 |
| 3--2023034864 | Jun 6, 2023 | Aug 23, 2023 | — |
| 3--2022012178 | Mar 7, 2022 | Apr 20, 2022 | — |
| 3--2021043135 | Aug 3, 2021 | Nov 8, 2021 | — |
| 3--2021029579 | May 26, 2021 | Sep 28, 2021 | — |
| 3--2021016780 | Mar 25, 2021 | Sep 27, 2021 | — |
| 3--2021007784 | Jan 20, 2021 | May 19, 2021 | $800 |
| 3--2019049244 | Sep 3, 2019 | Nov 12, 2019 | — |
| 3--2019016620 | Mar 28, 2019 | May 2, 2019 | $800 |
| 3--2017049409 | Oct 9, 2017 | Nov 29, 2017 | $1,600 |
| 3--2017038827 | Apr 13, 2017 | Aug 29, 2017 | $400 |
| 3--2017009470 | Feb 8, 2017 | Mar 14, 2017 | $400 |
Inspection history
11 visits, newest first
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready-to eat noodles in standing reach-in cooler in rear prep area. Discussed proper storage with employees who relocated items for safe storage.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked brown rice, cooked white rice, cooked curry prepared on-site not date marked. Discussed with employees to date mark items.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees observed expired.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in rear prep room and dish machine storage not smooth and easily cleanable. Ceiling is porous with manufactured holes.
Show the remaining 6 findings ▾
Floor/Wall soiled/has accumulation of debris. Floor soiled under three compartment sink at cook line and along perimeter of kitchen. Wall behind dish machine with accumulation of dust/debris.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach-in freezer located at server station.
In-use tongs stored on equipment door handle between uses. Tongs stored on furthest North oven door handle. Tongs were removed and relocated.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven used as storage for utensils, however food debris is present. Ovens are located on the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on standing reach-in cooler located in rear prep area.
Open dumpster lid. Discussed with manager to have dumpster lid closed. Manager instructed employees to close dumpster lid during inspection.
Aug 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside walk-in cooler: Cooked noodles - 48F Cooked white rice - 47F Inside front reach-in cooler: Cooked vegetables - 49F Items were cooked the previous evening per manager. Failed to reach 41F within 6 hours.
Buildup of food debris/soil residue on equipment door handles. Door handles to reach-in coolers across from cookline with thick build up of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of shelves at cookline used to hold oils and garlic heavily soiled with food debris and grease. Build up of grease on hood filters above cook-line.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers across from cook-line soiled with food debris.
Jul 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 7 high priority.
7 High priority3 Intermediate11 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside walk-in cooler: Cooked noodles - 48F Cooked white rice - 47F Inside front reach-in cooler: Cooked vegetables - 49F Items were cooked the previous evening per manager. Failed to reach 41F within 6 hours.
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. Initial test was 0PPM. Manager primed unit and reached 50PPM.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees observed changing gloves without handwashing. Discussed with manager proper handwashing techniques.
Live, small flying insects found (1) live fly in kitchen next exterior door. Not observed landing on food contact surfaces.
Nonfood-grade containers used for food storage - direct contact with food. Nonfood-grade plastic storage containers used to store cooked rice in walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked noodles - 48F Cooked white rice - 47F Cooked vegetables - 48F Items never properly cooled, per manager were prepared the previous evening.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front prep reach-in coolers, taken at 11:35 AM, across the cook-line: cut tomato (49F - Cold Holding) tofu (49F - Cold Holding) sprouts (50F - Cold Holding) Manager placed items on ice. Retemps taken at 12:40 PM Tofu - 37F Sprouts - 43F Tomato's were voluntarily discarded.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kits on site, however not used to test dish machine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager advised fresh cut garlic is held on time. No written plan located on site. Inspector will provide time as a public health control written procedures and guidelines.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked noodles frozen on site not properly date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with black mold like substance.
Bowl or other container with no handle used to dispense food. Plastic food bucket used as scoop for panko in dry storage room.
Buildup of food debris/soil residue on equipment door handles. Door handles to reach-in coolers across from cookline with thick build up of debris.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard on floor in kitchen kitchen underneath black floor mats.
Dead roaches on premises. (1) dead roach in dry storage room Manager cleaned and sanitized area.
Food stored on floor. Cooking oil stored on floor in dry storage room
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop used for rice bin, across from dish machine, without handle above the top of food. Manager corrected.
No handwashing sign provided at a hand sink used by food employees. No hand-wash sink observed in men's restroom. Inspector will provide signage for manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of shelves at cookline used to hold oils and garlic heavily soiled with food debris and grease. Build up of grease on hood filters above cook-line.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers across from cook-line soiled with food debris.
Reuse of single-service or single-use articles. Plastic candy bucket used to store cooked vegetables in front reach-in cooler.
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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. Changed bucket of sanitizer solution to get proper reading on dish machine
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Foods in storage area reach in freezers require date marking.
Sep 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
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.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired on 05-03-2024.
Cardboard used to line food-contact shelves. Cardboard lining top shelf of prep table on cooks line. Multiple pans of sauces are stored on top.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Equipment in poor repair. Bottom shelf of prep table on cooks line is rusted. Torn gasket on reach-in cooler right door on cooks line.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
No container installed for catching grease from hood drip tray.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled with grease.
Reach-in cooler on cooks line shelves with rust that has pitted the surface.
Reach-in coolers on cooks line interior/shelves have accumulation of soil residues.
Aug 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 7 high priority.
7 High priority4 Intermediate10 Basic
Show 21 findings ▾
Container of medicine improperly stored. Multiple containers of medication stored on top of reach-in cooler on cooks line. Operator removed medication.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3lbs of shredded chicken cooked at 9:00pm on 08-26-2024 (47F - Cooling) did not reach 41f. Located in reach-in cooler on cooks line. Will email DBPR Form 5030-070. Cooling Chart.
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 25ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator setup three-compartment sink. Chlorine sanitizer reading 50ppm.
Employee washed hands with no soap. Observed employees washing hands without soap. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method.
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 ground meat stored above raw salmon in reach-in freezer in prep area. Will email DBPR Form 5030-098. Safe Refrigerator Storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3lbs of shredded chicken cooked at 9:00pm on 08-26-2024 (47F - Cooling) did not reach 41f. Located in reach-in cooler on cooks line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 11:10am. Operator placed items in ice bath. Re temped at 11:50am a. rehydrated pasta (47F - Cold Holding) 39f b. sprouts (47F - Cold Holding); 41f c. raw shrimp (47F - Cold Holding) 38f Will email DBPR Form 5030-106. Cold Holding.
Employee washed hands in a sink other than an approved handwash sink. Observed employees washing hands in three-compartment. Discussed with the operator hand wash sinks are designated for had washing.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered 3lbs of shredded chicken cooked at 9:00pm (47F - Cooling) did not reach 41f. Located in reach-in cooler on cooks line.
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.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired on 05-03-2024.
Cardboard used to line food-contact shelves. Cardboard lining top shelf of prep table on cooks line. Multiple pans of sauces are stored on top.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee bottled water is stored on top of reach-in cooler on cooks line. Operator removed item. Cleaned and sanitized the area.
Equipment in poor repair. Bottom shelf of prep table on cooks line is rusted. Torn gasket on reach-in cooler right door on cooks line.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
No container installed for catching grease from hood drip tray.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled with grease.
Reach-in cooler on cooks line shelves with rust that has pitted the surface.
Reach-in coolers on cooks line interior/shelves have accumulation of soil residues.
Wet wiping cloths stored in detergent and sanitizer mixed together. Operator discarded solution and replaced with chlorine sanitizer solution.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. One #10 can bamboo shoots dented on shelf with undamaged food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47f in prep cooler. Manager placed bag of ice on product
Handwash sink used for purposes other than handwashing. Servers filling water pitchers in hand wash sink in server area
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Re wrapped meats in dry storage freezers need date marking
Damaged/spoiled/recalled food not properly segregated. One #10 can bamboo shoots dented on shelf with undamaged food
In-use tongs stored on equipment door handle between uses. Oven handle.
Oct 18, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 18, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Operator moved ready to eat noodles out from under raw shell eggs in walk in cooler
Rodent activity present as evidenced by rodent droppings found. 5 droppings behind reach in cooler in dry storage room. 6 rodent droppings under dry storage shelf in dry storage room. 6 rodent droppings under window sill at end of dry storage shelving in dry storage room. All dropping removed by operator
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 80# cooked rice from previous night in covered containers (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 80# cooked rice from previous night in covered containers (48F - Cold Holding)
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice from previous day no date marking
Bowl or other container with no handle used to dispense food. Portion cup used as a scoop in sugar. Operator removed
Dead roaches on premises. 1 dead roach under shelf in dry storage area. Operator removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf above open sandwich prep table
In-use tongs stored on equipment door handle between uses. Tongs on cooks line oven
Aug 15, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use tongs stored on equipment door handle between uses. Tongs on oven
Aug 15, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 5 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Rodent activity present as evidenced by rodent droppings found. 9 droppings along east wall of food dry storage room 8 droppings at end of shelf under equipment in same storage room. 3 droppings behind reach in cooler in food dry storage room. All droppings removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (55F - Cold Holding); Poultry (55F - Cold Holding); Plant Foods (55F - Cold Holding); sliced tomatoes (55F - Cold Holding)
Dead roaches on premises. 1 dead roach near back door of food dry storage room. 1 dead roach at doorway of cooks line Staff removed
Food stored outside. Spring roll filling stored outside at time of inspection
In-use tongs stored on equipment door handle between uses. Tongs on oven
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.