SUSHI SIAM
630 630-32 CRANDON BLVD, Key Biscayne FL 33149 · 3617768
Last inspected Jun 8, 2026 · 7 visits since December 2023
APR 24
JUL 24
FEB 25
DEC 25
JUN 26
▼ IMPROVING
5 inspections trending up, 20 points better than where it started.
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. Observed employee bagging cooked rice noodles with bare hands.
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Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate11 Basic
What the inspector wrote — 16 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled near back prep station.
Handwash sink used for purposes other than handwashing. Observed dishes inside hand wash sink next to three compartment sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test strips for three compartment sink expired.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to cook line.
Show the remaining 12 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provide form to operator.
Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle used to scoop rice in dry storage area. Operator removed.
Cloth used as a food-contact surface. Observed cloth used to cover vegetables inside reach in cooler. Operator removed.
Food storage container/container lid cracked or broken. Observed brown plastic container cracked near three compartment sink. Operator discarded.
Food stored on floor. Observed frozen raw chicken on floor near back. Operator removed from floor.
In-use tongs stored on equipment door handle between uses. Observed a set of tongs stored on top of fire suppression system at the cook line.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under green cutting board near cook line area. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in employee restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.
Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken being thawed at room temperature near three con sink. Operator placed product under running cold water.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.
Working containers of food removed from original container not identified by common name. Observed squeeze bottles containing oil and sauces located across the cook line with no label.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
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. Observed sanitizer bucket at sushi station 200plus ppm. Operator diluted solution with a final reading of 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed large metal pot at cook line soiled with heavy grease buildup. Observed shelves at walk in cooler soiled with mold like substance. Observed can opener blade at prep table soiled with food debris. Operator waded blade.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine by sushi bar soiled with mildew like substance.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at warewashing area wet nesting.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at men's and women's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dish racks used to wash dishes and utensils at warewashing area soiled with mold like substance.
Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler and shelves soiled at cook line by wok station.
Screen in door torn/in poor repair. Observed screen door at rear exit torn with large holes.
Stored food not covered. Observed raw chicken and cooked shrimp at walk in cooler not covered.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (127F - Hot Holding), as per operator for approximately 1 hour prior, advised operator to put the temperature higher.
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. Provided to operator via email.
Handwash sink used for purposes other than handwashing. Observed metal bowl inside hand washing sink by dishwasher.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed white rice utilized as time as a public health control with time marked but no written procedures. Provided to operator via email.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by dishwasher area.
Equipment in poor repair. Observed gasket in disrepair at reach in cooler at cook line.
Food stored on floor. Observed container of raw chicken on floor inside walk in cooler.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line hand washing sink.
Jul 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed wiping cloth lining on mixed vegetables, cut tomatoes and beans sprouts at reach in cooler, operator removed wiping cloths.
Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag inside walk in cooler.
Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed produce at walk in cooler, operator rearranged products.
No soap provided at handwash sink. Observed no soap at kitchen entrance hand washing sink, operator replaced product.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed cup inside seasoning container, operator removed.
Cutting board has cut marks and is no longer cleanable. Observed throughout kitchen area.
Equipment in poor repair. Observed gaskets in disrepair inside reach in cooler at cook line.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between wall and dump sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand washing sink slow draining at kitchen entrance.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate13 Basic
Show 19 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed non food grade wiping cloth lining with pasta and cut tomatoes inside reach in cooler at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil (56F - Cold Holding) at room temperature at cook line. As per operator for less than 4 hours. Operator placed inside reach in cooler with ice for rapid cooling.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 400ppm) at sushi bar area. Operator diluted with water, final reading 50ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Handwash sink not accessible for employee use at all times. Observed bowl inside hand sink by back exit door.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink at kitchen entrance.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm). Operator contacted provider to come service dishwasher machine. Advised operator to use 3 compartment sink until dishwasher is repaired.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drink inside reach in cooler. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phones on top of preparation table across from dishwasher machine.
Food storage container/container lid cracked or broken. Observed containers cracked at shelf by dishwasher machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 58F across cook line.
Light shield damaged/in disrepair. Observed light shield missing by back exit door.
No handwashing sign provided at a hand sink used by food employees. Observed at hand sink at kitchen entrance.
Old labels stuck to food containers after cleaning. Observed old labels on clean containers at shelf by dishwasher machine.
Screen in door torn/in poor repair. Observed back door screen with holes.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws at bar area not individually wrapped.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with grease by handwashing sink by kitchen entrance.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of preparation table at kitchen.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell egg with gloved hand and then handled clean plate with same gloves hand. Discussed with cook. Cooked washed hands and obtained new dish.
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. Observed employee bagging cooked rice noodles with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in walk-in cooler. Raw pork over rehydrated rice noodles in cook line reach in. Raw pork moved to bottom.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs, and raw shrimp in walk-in cooler. Raw chicken moved to bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 62F, in caddy over cook line make table. Per cook less than 1 hour, tomatoes placed in cold hold unit during inspection.
Handwash sink not accessible for employee use at all times. Dishes stored in cook line hand wash sink and dish pit hand wash sink. Items removed at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar hand wash sink and at cook line hand wash sink. Restocked at time of inspection.
No soap provided at handwash sink. At sushi bar hand wash sink. Restocked at time of inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice held under time. No written plan. Provided template to establishment at time of inspection.
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler and walk-in freezer door handles soiled. Dirty water inside ice scoop holder.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal Cell phone roll of paper towels, and personal tablet leaned up against plastic containers. Personal tablet removed from area during inspection.
In-use ice scoop stored in pan with dirty water. Items sent to dish pit for washing.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in crack on side of cook line make table. Knives removed at time of inspection.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unfinished doorway over wine reach I. Cooler.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. At the time of the inspection operator paid license.
Handwash sink not accessible for employee use at all times.Observed container lids stored in kitchen hand sink. Operator removed.
Buildup of food debris/soil residue on equipment door handles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe walk-in cooler fan cover soiled.
Wet wiping cloth not stored in sanitizing solution between uses.
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.