Siam Bistro
7348 SW 117 Ave, Miami, FL 33183 · Permanent Food Service · License 2318222
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection8 high priority (3 fixed by the Nov 5 follow-up, 3 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 7 basic (3 repeats)-50
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
More time given
Spray hose at dish sink lower than flood rim of sink.
More time given
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
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
- First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed cooked chicken (67°F - Cooling) inside reach in cooler. As per operator, product was cooked at 9AM. Operator discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw pork (48°F - Cold Holding); tofu (43°F - Cold Holding); raw chicken (48°F - Cold Holding) bean sprouts (63°F - Cold Holding) sprouts (72°F - Cold Holding); steam cabbage (59°F - Cold Holding); steamed broccoli (71°F - Cold Holding) in kitchen prep area and inside reach in cooler. As per operator items have been there for about two hours. Operator removed and placed in ice baths or reach in freezer for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed coconut soup (128°F - Hot Holding) at the cook line. Observed cooked shrimp (85°F - Hot Holding) inside reach in cooler.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed cooked chicken (67°F - Cooling) inside reach in cooler. As per operator, product was cooked at 9AM this morning. Operator discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw pork stored above cooked duck inside reach in cooler near back storage area.
Repeat violation
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed spray hose connection missing vacuum breaker near three compartment sink.
Spray hose at dish sink lower than flood rim of sink.
Observed spray hose hanging lower than the flood rim at three compartment sink.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed license expired October 1, 2026. Operator made payment during inspection and posted license on wall.
Fixed on the spot
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 11, Employee health: 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.
Operator printed and signed forms.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed chlorine test kit expired 09/01/2023.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed containers of seasonings and clear squeeze bottle containing sauces with no labels located across the cook line.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed buckets of sauces on floor near dry storage area.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed cardboard inside reach in chest freezer used to line shelves.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth on cutting board not stored in sanitary solution.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwave interior soiled near prep area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filters soiled at the cook line.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed to go containers located across the cook line not inverted.
Repeat violation
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
12 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
More time given
At the first visit
Observed raw chicken stored over rice inside standing reach in cooler.
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.
More time given
At the first visit
Observed raw chicken stored over raw beef and raw fish inside of standing reach in freezer. All products removed from original packaging.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
More time given
At the first visit
Observed spray bottle of stainless steel cleaner stored on prep table with packages of noodles in dish area.
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
More time given
At the first visit
Observed containers of sugar and flour not labeled under shelf across from dish area.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
More time given
At the first visit
Observed raw shrimp thawing in standing water at triple sink.
Code 08, Food protection and cross-contamination: Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
More time given
At the first visit
Observed reach in freezer stored in hallway near men's bathroom.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
More time given
At the first visit
Observed plastic cup with no handle stored inside container of breadcrumbs and flour under shelf across from dish area.
Cardboard used to line food-contact shelves.
More time given
At the first visit
Observed cardboard lining shelves inside reach in freezer in hallway and kitchen areas.
Wood food-contact surface not properly sealed.
More time given
At the first visit
Observed wood used as shelf in dry storage rack in hallway not sealed.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
At the first visitRepeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
More time given
At the first visit
Observed to go bowls stored not inverted on prep shelf at cook line.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
At the first visitRepeat violation
Observed wall dusty at dish area.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- 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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.