SIAM RICE THAI TAPAS RESTAURANT
5071 SHERIDAN ST, Hollywood FL 33021
Last inspected Mar 31, 2025 · 4 visits since April 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
APR 24
JUN 24
DEC 24
MAR 25
≈ ERRATIC
4 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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. Bulletin printed and provided to be posted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025037328 | Mar 31, 2025 | Jun 2, 2025 | $200 |
Inspection history
4 visits, newest first
Mar 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority0 Intermediate3 Basic
What the inspector wrote — 9 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.; Cooked Tofu (69-71F - Cooling). Per chef food item in unit overnight. Item not prepared or portioned today. See Stop Sale
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee begins work started cleaning dishes and removed clean dishes from the dishwashing machine without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal phone and proceeded to grab a clean plate to serve cooked food to guest without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) Container of raw chicken stored above containers of sauces in Atosa Lowboy reach in cooler. Employee inverted. 2) Container of raw shell eggs stored above container of ginger in double door reach in cooler across from fryer. Manager removed eggs.
Show the remaining 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.; Cooked Tofu (69-71F - Cooling). Per Manager foos item in unit overnight. Item not prepared or portioned today. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep Table-; Raw Shell eggs (69F - Cold Holding) Per cook food item in unit less than 4 hours. Item not prepared or portioned today. Observed item left on prep table and held at room temperature. Cook stored in reach in cooler to quick chill.
Cases of oils stored on floor next to the walk in cooler.
Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.
Walk-in cooler shelves with rust that has pitted the surface.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked pork (80F - Cooling). Operator states pork was finished cooking 2.75 hours ago and is held at room temperature to dry skin. Item do not reach 70F within 2 hours. See Stop Sale
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored above sprouts in cook line cooler. Operator reorganized
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked pork (80F - Cooling). Operator states pork was finished cooking 2.75 hours ago and is held at room temperature to dry skin. Item do not reach 70F within 2 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crispy tofu (62F - Cold Holding) being held at room temperature for 2 hours. Operator moved to reach in cooler
Buildup of food debris/soil residue on equipment door handles. Observed at front cook line
Food stored on floor. Case of raw pork stored on floor in walk in cooler. Operator moved to shelf. Bin of food items stored on floor on cook line. Operator moved to table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled
Jun 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Bag of raw chicken stored above bag of raw shrimps in double doors reach in freezer. Manager inverted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top-; Raw Chicken (40-46F - Cold Holding). Per Manager food item in unit less than 4 hours. Item not prepared or portioned today. Observed pan overfilled. Manager moved top part to lower reach in cooler to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 225 PPM. Manager remade at 100 PPM
Spray bottle containing substance not labeled. Manager labeled spray water bottle during inspection.
Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven doors in cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Manager stored in sanitizer bucket.
Apr 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In left fliptop lower cooler, flat of raw shell eggs above containers of bean sprouts and cooked chicken. Employee of rearranged cooler for proper separation.
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. In reach in freezer in back hallway, non-commercially bagged raw chicken above non-commercially bagged raw beef. Employee rearranged for proper separation.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, containers of masaman curry sauce and brown sauce dated marked 3-21 and 3-28. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, containers of masaman curry sauce and brown sauce dated marked 3-21 and 3-28.
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. Bulletin printed and provided to be posted.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, 4 containers of assorted curry sauces not date marked. Per employee, prepared on 4-3.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by hostess stand. Employee labeled as water.
Bowl or other container with no handle used to dispense food. Plastic cups in bulk containers of rice, cashews, and peanuts. Employee removed all cups.
Employee eating in a food preparation or other restricted area. Employee bowl of soup on cutting board at end of cook line closest to front door. Employee discarded soup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cutting board at end of cook line closest to front door. Employee removed phone.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle at cook line.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons in bin on shelf at service station on cook line not stored with all handles properly presented.
Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at cook line not labeled.
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.