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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
07/13/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
2
5
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.
Basic - Dead roaches on premises.
2 dead roaches on floor cooler storage area. Employee discarded roaches then cleaned and sanitized the area. **Corrected On-Site** **Warning**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone on shelf next to spices on cook line. **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
cooked rice 52 degrees F in walk-in cooler left cooling over night sealed and stacked on each other. See stop sale **Repeat Violation** **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
cooked rice 52 degrees F in walk-in cooler left cooling over night sealed and stacked on each other. **Repeat Violation** **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw shell eggs in walk-in cooler. Discussed proper food storage. Operator rearranged **Corrected On-Site** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
1 rodent dropping near entrance of cook line. Employee discarded droppings then cleaned and sanitized the area. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Double door reach-in cooler by side exit: Rice noodles 52 degrees F, tofu 52 degrees F, coconut curry 61 degrees F, fried tofu 58 degrees F, cooked rice 61 degrees F. Per operator they've been in and out of cooler and top lid is open. Discussed with operator that cooler must still maintain appropriate temperature. Employees placed foods on ice.
Double door reach-in cooler across stove top: baby corn 51 degrees F, raw bean sprouts 55 degrees F, pork dumplings 51 degrees F. Employee placed foods on ice.
Sliding door reach in cooler in storage room: cooked chicken soup 47 degrees F, curry 47 degrees F. Employee placed foods on ice.
Walk-in cooler: Raw chicken 47 degrees F, curry 47 degrees F, raw shell eggs 47 degrees F. Per operator they had a delivery at 12:30. Operator iced foods down. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
On cook line: Red curry 125 degrees F , regular curry 114 degrees F. Employee reheated. Re-temps red curry 168 degrees F, regular curry 170 degrees F **Corrected On-Site** **Warning**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk in tall double door reach-in cooler of server's station **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked rice in tall double door reach-in freezer of dry storage area.
Custard in tall double door reach-in cooler of server's station **Warning**
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.
