CAFE DE SIAM

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on prep table. Repeat Violation - From follow-up inspection 2026-05-20: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used to stored leafy greens and other plant food in walk-in cooler.

Basic - Cutting board has cut marks and is no longer cleanable.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of bean sprouts 58 F stored in walk-in cooler. Operator admits that it was stored on prep table at kitchen for about 45 minutes.

Intermediate - Handwash sink used for purposes other than handwashing. Observed rice debris in hand wash sink at server station.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee has no proof of training.

Basic - Equipment in poor repair. Ran high temperature dish machine multiple times, temped 116.8 F, 123.2 F, and 129.5 F. No ware washing at time of inspection. Operator kept running the dish machine, the best maximum temperature 159.3F. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. High temperature dish machine is not reaching 180F during rinse cycle. No ware washing at time of inspection.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water temped 74 F. Operator Discarded water. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Test 10ppm.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pot of chicken broth 130 F stored on stove top at cook line. Operator reheated and temped 197 F at time of inspection. Corrected On-Site

Intermediate - 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.

Intermediate - 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 by email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided by email.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles. Repeat Violation

Basic - Food stored on floor. Cooking oil on floor. Operator moved to shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef and seafood in walk-in freezer. Discussed proper refrigeration storage with operator.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested 200+ppm. Operator remade to 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over bean sprouts, whole cauliflowers and various vegetables in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a bucket of rice noodle in water (78F - Cold Holding) stored in three compartment sink at kitchen. Operator moved to walk-in cooler. Corrective Action Taken Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a small container of frozen chicken thawing in three compartment sink with no running water.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles in water. Temped at 84 °F. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Damaged tiles replaced with non acoustic. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped at 82 °F. Discussed proper temperature with operator. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Reuse of single-service or single-use articles. Re using sriracha bottles.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws are unwrapped almost all the way, before being given to customers. Discussed with operator that they must leave the original wrapper on the straws.

Basic - Wiping cloth sanitizing solution stored on the floor.