Siam Thai Restaurant
9546 W Linebaugh Ave, Tampa, FL 33626 · Permanent Food Service · License 3916743
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection5 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 3 basic (1 repeat)-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 18, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Fried tofu 49°F at 1:47 PM placed on top of the inside of flip top reach in cooler at 1:20 PM - cooled to 32°F at 2:13 PM. Coconut curry sauce 69°F at 1:57 PM placed in an ice bath on the front line at 11:30 AM - cooled to 43°F at 2:39 PM.
Fixed on the spot
Code 08, Food protection and cross-contamination: 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 in the same container as raw beef, Raw chicken stored over raw pork inside the walk-in freezer. Raw chicken skewers stored over potstickers and egg rolls inside front line reach in cooler. Employee relocated raw chicken to an approve location at time of inspection.
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. Dish machine chlorine tested at 0 PPM. Discussed with manager to set up the three compartment sink for sanitizing dishes until dish machine can be repaired. Three compartment sink chlorine sanitizer at 50 PPM. Manager replaced chlorine bucket with new chlorine, retested dish machine, chlorine level to 50 PPM at time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Multiple employee medicine are stored on top of shelves and on top of a reach in cooler over food/dry foods for customers. Employee removed all medicine at time of inspection.
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Chlorine sanitizer tested at over 200 PPM. Employee readjusted chlorine to 50 PPM at time of inspection.
Fixed on the spot
Intermediate4
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple cutting boards inside establishment are soiled.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Large plastic food container stored on top of a hand washing sink next to three compartment sink. Employee unblocked sink at time of inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Expired for Napaisorn B. on 11/3/2025.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Multiple frozen food items are stored on the floor inside of the walk-in freezer.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Multiple personal beverages are stored on top of shelves and on top of reach in cooler over food/dry foods for customers. Employee removed all personal beverages at time of inspection.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide tanks not adequately secured.
Six tanks of carbon dioxide not secured, located beneath the three compartment sink.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.