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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: SIAM GARDEN THAI RESTAURANT License Number: SEA6209503
Rank: Seating License Expiration Date: 02/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 3125 N 9 ST
ST PETERSBURG, FL 33704-2036

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 10/09/2017 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
9 4 16
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
24-05-4    Basic - Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice scoop stored in hanging bucket by back door. **Warning** Priority: Basic
24-06-4    Basic - Observed: Clean utensils or equipment stored on soiled concrete wall near mop sink. **Repeat Violation** **Warning** Priority: Basic
03D-02-4    High Priority - Observed: Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice from 10-7-17 49,49,48,46,47,47 °F. Peanut sauce from 10-7-17 46 °F. **Warning** Priority: High Priority
14-09-4    Basic - Observed: Cutting board has cut marks and is no longer cleanable. **Warning** Priority: Basic
22-05-4    Intermediate - Observed: Cutting board(s) stained/soiled. **Warning**Priority: Intermediate
12A-13-4    High Priority - Observed: 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. Dish washer handled soiled dishes than adjusted frozen water bottles in food on cook line no glove change or hand wash step. **Warning** Priority: High Priority
12A-10-4    High Priority - Observed: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Scratched back and neck with gloved hands then touched frozen water bottles in food in reach in cooler. **Warning** Priority: High Priority
13-03-4    Basic - Observed: Employee with no hair restraint while engaging in food preparation. Observed employee scoop rice with no hair net. **Warning** Priority: Basic
36-12-4    Basic - Observed: Floors not constructed to be easily cleanable. Kitchen and dish area. **Warning** Priority: Basic
31A-11-4    Intermediate - Observed: Handwash sink used for purposes other than handwashing. Observed employee rinse a dish in hand wash sink. **Warning** Priority: Intermediate
10-07-4    Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. 111 °F, **Repeat Violation** **Warning** Priority: Basic
41-19-4    High Priority - Observed: Insecticide/rodenticide use not in compliance with regulations. Instructions say for outdoor use only by licensed professional. Stored and used inside kitchen. Also instructions noted only for termites. **Warning** Priority: High Priority
38-01-4    Basic - Observed: Light shield damaged/in disrepair. In kitchen above cook line **Warning** Priority: Basic
38-07-4    Basic - Observed: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler. **Warning** Priority: Basic
35B-04-4    Basic - Observed: Outer openings of establishment cannot be properly sealed when not in operation. Back prep area open to the elements, cannot be sealed properly with doors or windows. **Warning** Priority: Basic
03A-02-4    High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. October 9 2017 observed tofu 47 °F, garlic in oil 84 °F, raw beef 44 °F, raw chicken 45 °F, baby corn 46 °F, bamboo 45 °F all at front cook line cooler. Immediate AC issued for non-complied post final order callback, case 2017038827 from initial case 2017009470. Raw pork in walk in cooler 46 °F. Front reach in cooler Wild rice 51 °F, custard 50 °F, sticky rice 49 °F. **Repeat Violation** **Admin Complaint** Priority: High Priority
08A-27-4    Basic - Observed: Raw animal food not properly separated from unwashed produce. Raw shell eggs next to unwashed produce in walk in cooler. **Warning** Priority: Basic
08A-02-5    High Priority - Observed: Raw animal food stored over or with ready-to-eat food in walk-in freezer - not all products commercially packaged. Observed raw chicken stored with raw beef. **Repeat Violation** **Admin Complaint** Priority: High Priority
02C-02-4    Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice and peanut sauce, custard, wild rice. **Warning** Priority: Intermediate
25-35-4    Basic - Observed: Reuse of single-use articles. Plastic water bottles reused as ice packs in reach in cooler. **Warning** Priority: Basic
35A-05-4    High Priority - Observed: Roach activity present as evidenced by live roaches found. Observed 4 live roaches under dish sink. **Warning** Priority: High Priority
35A-04-4    High Priority - Observed: Rodent activity present as evidenced by rodent droppings found. Observed 5 rodent droppings under dish machine. Approximately 50 rodent droppings under dish sink. Couldn't reach any to touch. **Repeat Violation** **Warning** Priority: High Priority
41-17-4    Intermediate - Observed: Spray bottle containing toxic substance not labeled. Red liquid in bottle not labeled. **Corrected On-Site** **Warning** Priority: Intermediate
Observed: Stop Sale issued on potentiall    Observed: Stop Sale issued due to food not being in a wholesome, sound condition. 5 moldy papaya. **Warning** Priority: High Priority
01B-02-4    High Priority - Observed: Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice from 10-7-17 49,49,48,46,47,47 °F. Peanut sauce from 10-7-17 46 °F. **Warning** Priority: High Priority
38-04-4    Basic - Observed: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning** Priority: Basic
33-31-5    Basic - Observed: Unnecessary items/unused equipment on the premises. Back storage area full of old equipment. **Warning** Priority: Basic
23-10-4    Basic - Observed: Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. **Warning** Priority: Basic
23-12-4    Basic - Observed: Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Warning** Priority: Basic
14-41-4    Basic - Observed: Walk-in cooler gasket torn/in disrepair. **Repeat Violation** **Warning** Priority: Basic
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395