SIAM ORCHID
75 E NASA BLVD, Melbourne FL 32901 · 321.729.6383
Last inspected Jul 27, 2026 · 7 visits since November 2023
SEP 24
MAR 25
OCT 25
FEB 26
JUL 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
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. Sent operator copy
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef. Walk in cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken walk in cooler
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. Nopporn
Employee personal food not properly identified and segregated from food to be served to the public. Walk in freezer
Show the remaining 1 finding ▾
Ice scoop handle in contact with ice. sushi ice machine
Feb 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Handwash sink used for purposes other than handwashing. Water pitcher and ice in sink. Educated
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
No handwashing sign provided at a hand sink used by food employees. Sink in server area. Sent copy
Single-service articles improperly stored. Disposable cups and lids on floor
Stored food not covered. Ready to eat carrots walk in cooler Krab Rangoon walk in freezer
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Spoon in sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
Accumulation of debris on exterior of warewashing machine.
Ice scoop handle in contact with ice.
Old labels stuck to food containers after cleaning.
Stored food not covered. Krab Rangoon walk in freezer
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
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 and the time removed from temperature control cannot be determined. Sushi rice. Just made 30 minutes ago
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk, half and half opened yesterday. Educated. Corrected On-SiteCorrected On-Site**
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. Sent operator copy
Handwash sink used for purposes other than handwashing. Dump sink. Ice in sink. Educated operator
Bowl or other container with no handle used to dispense food. Cup used to scoop Salt. Bread crumbs
Employee personal food not properly identified and segregated from food to be served to the public. Employee food with restaurant food walk in cooler
Equipment in poor repair. Gasket make table #1
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. Sink cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood fan
Old labels stuck to food containers after cleaning.
Opened employee beverage container in a cold holding unit with food to be served to customers. Sushi bar cooler
Sep 30, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Carbon dioxide/helium tanks not adequately secured.
Employee personal food not properly identified and segregated from food to be served to the public. Glass tech in cooler
Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen
Food stored on floor. Bottle of oil
No handwashing sign provided at a hand sink used by food employees. Multiple sinks. Provided signs to operator
Working containers of food removed from original container not identified by common name. Blended rice
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half
No paper towels or mechanical hand drying device provided at handwash sink. Sink by dishwasher
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Food stored on floor. Chicken walk in freezer
Hole in or other damage to wall. Holes in wall dry storage
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate3 Basic
Show 11 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. Actively using dish machine to wash lunch dishes tested after running at Dishwasher (Chlorine 00ppm); showed operator how to prime to get air bubbles out retested Dishwasher (Chlorine 100ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat foods walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon second cookline unit
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 and the time removed from temperature control cannot be determined. See stop sale. On rice on cookline, discussed with operator on putting time mark on items
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (114F - Hot Holding) on counter next to hot holding units, operator stated using to refill soup, had operator place back on stove to rapid reheat. Retemped at 176F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened half n half undated in glass reach in
No paper towels or mechanical hand drying device provided at handwash sink. At sink end of cookline
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. In soy sauce container, using bowl no handle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets walk in cooler and freezer
Wet wiping cloth not stored in sanitizing solution between uses. On cookline
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.