SIAM THAI & SUSHI
5460 EAST BAY DR SUITE 100, Clearwater FL 33764 · 727-221-0808
Last inspected Jul 30, 2026 · 8 visits since October 2023
MAR 24
SEP 24
FEB 25
DEC 25
MAY 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in dry storage area not landing on food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019053407 | Sep 4, 2019 | Nov 15, 2019 | $360 |
Inspection history
8 visits, newest first
Jul 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
What the inspector wrote — 6 findingsThe state's own report →
2 Carbon dioxide tanks not adequately secured next to soda box area.
No conspicuously located ambient air temperature thermometer in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at front sushi bar reach in cooler on left side.
Old labels stuck to food containers after cleaning on shelf with dry storage items.
Show the remaining 2 findings ▾
Reach-in cooler shelves with rust that has pitted the surface in tall stainless steel cooler next to cook line.
Reuse of single-service or single-use articles. Roe container reused to store wontons in reach in cooler.
May 1, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 1 high priority.
1 High priority3 Intermediate14 Basic
Show 18 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands at hand sink next to dishwashing machine and then dried paper towel, but rubbed hands on pants afterward.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has black substance at top.
Handwash sink not accessible for employee use at all times. Scrubbing pad in hand sink next to refrigerator on cook line. Operator removed from sink.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
2 Carbon dioxide tanks not adequately secured next to soda box area.
Cloth used as a food-contact surface. Cloth used as a cover in reach in cooler over cut onions.
Evidence of employee smoking in food preparation, food storage or warewashing area. Employee bowl of food on prep table with spoon. Explained to operator to eat in designated area away from kitchen. Employee removed food from table.
Food stored on floor in walk in freezer. Discussed with operator.
No conspicuously located ambient air temperature thermometer in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at front sushi bar reach in cooler on left side.
Old labels stuck to food containers after cleaning on shelf with dry storage items.
Open dumpster lid on shared dumpster.
Reach-in cooler shelves with rust that has pitted the surface in tall stainless steel cooler next to cook line.
Reuse of single-service or single-use articles. Roe container reused to store wontons in reach in cooler.
Stored food not covered. Containers of sauces in tall stainless steel reach in cooler next to cook line not covered.
Time/temperature control for safety food thawed in an improper manner. Fish thawing in bowl of water. Explained proper thawing to operator. Operator placed fish in cooler.
Wet wiping cloth not stored in sanitizing solution between uses at counter a cross from kitchen entrance door. Operator placed cloth in sanitizer bucket.
Working containers of food removed from original container not identified by common name. Squeeze bottles at front sushi counter not labeled.
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch ear piece while donning gloves then wrap sushi without first washing hands. Discussed with operator proper hand hygiene techniques. Voluntarily discard of sushi roll. Stop sale not warranted.
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. Cooked rice at sushi bar no time mark. Rice 82f. Employee discarded rice. Time marked new rice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice at sushi bar 82f. Employee discarded rice.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Some expired 07-20-2025.
Accumulation of debris on exterior of warewashing machine.
Cloth used to cover cut onions in container on shelf in walk-in cooler.
Employee at sushi bar with no hair restraint while engaging in food preparation.
Food stored on floor. Container of raw shrimp stored on floor near three-compartment sink. Operator removed shrimp from floor.
Ice scoop handle in contact with ice at soda machine ice bin in kitchen. Operator removed scoop from ice.
Old labels stuck to food containers after cleaning. Located on shelf in warewashing area.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority7 Intermediate8 Basic
Show 19 findings ▾
Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket testing at 10 PPM. Employee added chlorine to bucket and chemical is now testing at 100 PPM.
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. Observed employee wearing single service gloves store dirty dishes at dish machine drain board and touch clean dishes from inside the dish machine to plate food on the cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. Deli containers of raw ahi tuna and packages of raw fish stored above uncovered containers of cut broccoli, cut green onions, and cut cabbage. Employee moved raw fish items to bottom shelf with other raw animal products inside walk in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer spray bottle testing at 500+ PPM. Inspector helped assist employee to dilute quaternary sanitizer with new water and chemical is now testing at 200 PPM.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No quaternary test kit.
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. Could not verify written procedures. Emailed establishment DBPR Clean-Up of Vomiting andDiarrheal EventS form. Inspector verified the establishment has chlorine chemical associated with the written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach in deli coolers. Can opener soiled with food debris build up.
Handwash sink not accessible for employee use at all times. Dish scrubbers stored inside hand sink on cook line. Employee moved items.
No soap provided at handwash sink. Missing at hand sink on cook line. Employee stocked dispenser with soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of Krab ragoons, pork and shrimp dumplings, containers of chili sauce prepared on site not date marked inside reach in deli cooler on cook line.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle observed in dinning room area. Employee labeled as sanitizer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up of black mold like substance observed inside interior of ice machine.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water stored on prep table next to rice cooker on cook line. Employee moved item.
Food stored on floor. Box of oil on floor across from dry storage rack next to walk in cooler door. Containers of rice noodles, raw chicken, and raw beef stored on the floor inside walk in cooler. Multiple boxes and buss tubs of frozen raw and cooked animal food items wrapped in plastic or stored in bags inside walk in freezer.
Stored food not covered. Uncovered containers of soup stored inside reach in triple door cooler across from cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Stored on table next to soda dispenser in server station at kitchen entrance.
Wiping cloth sanitizing solution stored on the floor. Next to three compartment sink.
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate13 Basic
Show 20 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. 1 lbs of shredded lettuce for spring roll observed employee cutting cut leafy greens with bar hands. Employee discarded cut leafy greens.
Nonfood-grade containers used for food storage - direct contact with food. Togo bacgs used in walk in fridge for cut cabbage ready to eat.
Stop Sale issued due to food not being in a wholesome, sound condition. 1 lbs of shredded lettuce for spring roll observed employee cutting cut leafy greens with bar hands. Employee discarded cut leafy greens.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Silver container above line. cut tomatoes (50F - Cold Holding) Employee discarded Deli cooler above fill line cut cabbage (57F - Cold Holding) Employee moved to under reach in fridge
Food-contact surface soiled with food debris, mold-like substance or slime. Lime squeezer soiled Can opener soiled
Handwash sink not accessible for employee use at all times. Tampaua bowl in hand wash sink near dishwasher employee moved
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Green curry in reach in fridge no date. 9-1 Employee put date on during inspection
Bowl or other container with no handle used to dispense food. Bowl in rice employee moved
Carbon dioxide/helium tanks not adequately secured. Employee secured during inspection
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to deli cooler
Employee with no hair restraint while engaging in food preparation. Expo line attendant no hair restraint
Floor soiled/has accumulation of debris.
Food stored on floor. Box of fish stored on floor of walk in freezer. Employee moved
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored in flour. Employee moved
Interior of microwave has accumulation of black substance/grease/food debris.
No suitable facilities provided to store employee clothing and other possessions. Cell phone storage on top of single serve gloves. Employee moved
Stored food not covered. Soup in reach in cooler not covered employee covered during inspection
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth sanitizing solution stored on the floor.
Mar 5, 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 ▾
Dented/rusted cans present. See stop sale. 10 can of tomatoes sauce on dry storage rack cook discarded
Raw animal food stored over/not properly separated from ready-to-eat food. Raw celery over ready to eat onions. Raw asparagus over ready to eat broccoli. Cook moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at cook line. cut tomatoes (47F - Cooling); cook moved to bottom
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. Ready to eat salad no time stamp. Made at 11am manger put time stamp on.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cut on prep table next to deli cooler. Manager moved.
Food stored on floor.bag of cabbage stored on floor beside back door prep table. Cook moved
Stored food not covered. Small salad next to reach In cooler. Not covered. Manager put Sanitizer wrap around.
Oct 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine. Outside dishwasher soiled
Cleaned and sanitized equipment or utensils not properly stored. Large pots used for cooking under dry storage rack on floor. Employee moved
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table
Ice scoop handle in contact with ice. Manger moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind soda nozzle soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Yellow wet wiping cloth near front hand washing sink not stored in sanitizer.
Oct 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
6 High priority4 Intermediate14 Basic
Show 24 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in dry storage area not landing on food.
Nonfood-grade bags used in direct contact with food. Multiple bags of stored food in to go bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked sticky rice in white reach in cooler. Manger moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (54F - Cold Holding); reach in cooler opposite of cook line soup (50F - Cold Holding); in reach in fridge near hand wash sink. cury sauce (50F - Cold Holding) under prep table
Toxic substance/chemical improperly stored. Quaternary storage on dry storage rack for clean dishes.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Bleach in wiping 50 ppm manger added water.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Conch and surf clam not identified on sushi menu as raw ingredients. Manger marked all menu ps on site.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark at facility.
Spray bottle containing toxic substance not labeled. Pink liquid in spray bottle. Manger labeled
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine. Outside dishwasher soiled
Bowl or other container with no handle used to dispense food. Bowl used for scooping rice
Cleaned and sanitized equipment or utensils not properly stored. Large pots used for cooking under dry storage rack on floor. Employee moved
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table
Food stored in undrained ice. Rice noodles stored in undrained ice at cook line.
Food stored on floor. Food on floor of freezer Picked Ginger on floor of dry storage employee moved.
Food stored under dripping water line. Food in freezer frozen in walk in freezer
Ice scoop handle in contact with ice. Manger moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind soda nozzle soiled.
Single-service articles improperly stored. To go container on floor dry storage employee moved
Stored food not covered soup, sauce in reach in fridge not covered made yesterday.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mango over ready to eat rice. Unwashed cabbage over ready to eat lettuce.
Wet wiping cloth not stored in sanitizing solution between uses. Yellow wet wiping cloth near front hand washing sink not stored in sanitizer.
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.