Sea Siam
12735 S Dixie Hwy, Miami, FL 33156 · Permanent Food Service · License 2319258
What drove the grade
Container of medicine improperly stored.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection3 high priority (2 fixed by the Sep 1 follow-up, 1 repeat), 3 intermediate (2 repeats), 17 basic (6 repeats); basic violations cost 12 at most-37
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
18 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
More time given
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Non-pitting surface rust on food-contact equipment.
More time given
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
More time given
Basic14
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Food stored on floor.
More time given
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
More time given
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Cold holding equipment not maintained in good repair.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Buildup of food debris/soil residue on equipment door handles.
More time given
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
More time given
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at cooler across cook line: mushrooms (50°F - Cold Holding); raw beef (45°F - Cold Holding); cooked potato (70°F - Cold Holding). As per operator, were placed onto line after prepared in morning, less than 3 hours prior to inspection. Inspector went over cold holding procedures with operator, and explained to let items properly cool before placing onto top of lowboy.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in warmer at kitchen counter: fried rice (124°F - Hot Holding).;As per operator, stored for less than 3 hours and discarded after lunch which meets the 4 hour time mark. Inspector coached operator on proper hot holding temperatures, or to add fried rice on TPHC form and operations.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed container with rubbing alcohol and cream above miso soup in kitchen. Operator removed during inspection.
Repeat violation
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soiled dry food and clean dish shelves.
Repeat violation
Non-pitting surface rust on food-contact equipment.
Observed on dry food and dish racks. Observed on knife magnet.
Repeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed no hot water at handsink in restroom.
Basic17
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed multiple containers of food uncovered in freezer.
Food stored on floor.
Observed cases of meat on floor of walk in freezer. Of cases of soy sauce in dry storage room.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed on cook line.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed on table across cook line. Operator had cups removed to bottom shelf properly segregated.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed no hair restraints for multiple employees engaged in food preparation.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed cooler door broken at front counter.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed in cooler and freezers.
Repeat violation
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. Observed 1 cooler at front counter no longer maintaining temp. As per operator, no longer in use. No TCS foods stored inside.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed soiled exterior.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed ice bin with soiled interior.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled gaskets in coolers across cook line.
Buildup of food debris/soil residue on equipment door handles.
Observed microwave handle soiled.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed behind wok line.
Repeat violation
Hole in or other damage to wall.
Observed behind handsink at waiter station.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed throughout kitchen.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Observed both hood systems heavily soiled.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.