Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

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 10/03/2018 Met Inspection Standards
During This Visit
More information about inspections.
2 4 4
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
36-73-4    Basic - Floor soiled/has accumulation of debris. Kitchen and dry storage.
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line cooler. **Corrected On-Site** **Repeat Violation**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 130 °F, water replaced with 145°F water. **Corrected On-Site**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Salmon filets, relocated to cooler. **Corrected On-Site**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 59 °F, peanut sauce made onsite 51 °F - far right cook line cooler, operator turned cooler down. Discussed proper cold holding temperatures with operator.
08A-03-5    High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken stored over raw fish.
22-05-4    Intermediate - Cutting board(s) stained. Small cutting board on cook line near stool.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, curry, custard. Items date labeled during inspection. **Corrected On-Site**
53B-10-4    Intermediate - Records/documents for required employee training do not contain all of the required information.
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Degreaser labeled during inspection. **Corrected On-Site**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395