Siam House

1392 SE 17 St, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1609960

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
3 high priority (1 fixed by the Sep 11 follow-up, 2 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic
-14
Safety score86

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep22026

Routine inspection

7 violations found · Inspector came back once

Follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 3 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food not prepared or portioned today. Walk in Cooler-raw pork (49°F - Cold Holding); tofu (47°F - Cold Holding), per employee food held less than 4 hours, employee moved food to walk in freezer for a quick chill.
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  1) flip top-raw shell eggs (48°F - Cold Holding), per employee eggs held less than 4 hours, observed raw shell eggs stored above the rim line, employee removed eggs out of temperature and stored on lower cooler for a quick chill.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm), after 3rd. Attempt.
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Cook line two empty gallons in front, employee removed.
  Fixed on the spot
Basic3
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Kitchen- Two containers of cooking oil, employee removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not keeping time to control food to 41°F and below.
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Several soiled clots on prep tables in kitchen, employee removed.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.