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Licensee
Name:
SIAM GARDEN THAI RESTAURANT
License Number:
SEA6209503
Rank:
Seating
License Expiration Date:
02/01/2025
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
08/11/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
1
1
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.
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Double door reach-in coolers of cook line: Tofu 44°F, curry 64°F, coconut milk 64°F, curry 49°F, raw beef 47°F, water chestnuts 44°F, bean sprouts 51°F, raw shell eggs 50°F, baby corn 51°F, raw chicken 51°F. Per operator foods are kept in the walk-in cooler over night. Ambient temperature temperature 52°F. Employees placed ice bags
Sliding door reach-in cooler: Cooked rice 60°F, cream cheese with crab meat 45-46°F, spring roll mix 51°F, cut lettuce 44°F, raw pork 45°F, raw beef 45°F, raw chicken 45°F, pork dumplings 46°F. Some of the foods were thawed out today from freezer. Stop sales issued for rice, crab meat, spring roll mix. Ambient 49°F
Walk-in cooler: Cream cheese with crab meat 45°F, raw beef 48°F, raw shell eggs 48°F, curry 45°F, cooked rice 47°F, cheddar cheese 46°F. Per operator they received delivery today and door was open for almost an hour. Ambient 45-46°F
Sliding door reach-in cooler of front line: Oat milk 51°F, whole milk 51°F, coconut milk 52°F, cooked rice 52°F, homemade custard 50°F. No temperature logs provided. Cooler has not been opened per employee. Ambient temperature 50°F. Stop sale issued. **Corrective Action Taken** - From follow-up inspection 2021-08-03: Double door reach-in coolers of cook line: baby corn 45°F, raw shrimp 45°F, bean sprouts 47°F, raw shell eggs 50°F, raw beef 50°F, tofu 42°F, rice noodles 42-44°F, curry 61°F, cooked rice 52°F. Top lids open. They were in and out of bottom portion during lunch rush.
Siding door reach-in cooler of server's station, dumplings 37°F, cooked rice 24°F, coconut cream 21°F
Sliding door reach-in cooler in screen room: raw chicken 42°F, cut lettuce 42°F, pork dumplings 53°F
Walk-in cooler: cooked corn 43°F, cooked ducked 47°F, raw shell eggs 47°F, raw chicken 45°F, shredded cheddar 46°F, milk 46°F, crab mix 47-52°F **Admin Complaint** - From follow-up inspection 2021-08-06: Walk-in cooler: peanut sauce with coconut milk45-46°F, cooked duck 47°F, shredded lettuce mix 48-49°F, crab meat mix 49°F, raw shell eggs 49°F, cooked corn 47°F, shredded cheddar 49°F, cooked rice 48°F, tofu 49°F. Operator provided temperature logs of walk-in cooler showing foods were between 40 and 41°F around time of open.
Double door reach-in coolers: baby corn 47°F, raw shrimp 52°F, raw beef 49°F, tofu 43°F, peanut sauce with coconut cream, 53°F. Pork dumplings 47°F, tofu 47°F. Per operator foods are kept in walk-in cooler over night and were in temperature this morning. Operator started putting ice bags on foods on cook line and in walk-in cooler **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2021-08-09: Walk-in cooler: batter 43°F, raw chicken 34-44°F, rice noodles 43°F, shredded cheddar 45°F. Ambient 51-53°F. Per operator they received large delivery today.
Double door reach-in cooler of cook line: raw shrimp 41°F, raw beef 41°F, baby corn 34°F
Double door reach-in cooler on co - From follow-up inspection 2021-08-11: Walk-in cooler: Raw chicken 40-46°F, milk 47°F, peanut sauce with coconut cream 45-46°F, cabbage mix 47°F. Ambient temp
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
