Siam Garden Thai Restaurant

11903 E Colonial Dr, Orlando, FL 32826 · Permanent Food Service · License 5814479

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Oct 27, 2026 (12 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 22 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 4 intermediate (2 fixed on the spot, 1 repeat), 15 basic (3 repeats); basic violations cost 12 at most
-35
Safety score65

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

Inspection history

1 inspection · 1 visit

Oct272026

Routine inspection

23 violations found

First visitOct 27, 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.
23 violations found:
- 4 High priority
- 4 Intermediate
- 15 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Shell eggs kept in top of make table for 1hr 45 minutes with temperature of 51°F. Sprouts sitting on ice for 1hr 45 minutes with temperatures of 47°F . Operator placed ice under items .
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature .
  Cooked tofu, rice and vegetables kept on time control for two hours with no date marking . Operator labeled. Corrected On-Site Corrected On-Site
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw fish and shrimp stored over rangoons inside reach un freezer. Raw fish fish stored in same freezer next to each other with gyoza. Raw fish and pork stored in same shelve as krab sticks . Operator properly stored .Corrected On-Site Corrected On-Site Repeat Violation
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Employee cracked shell , did not washed hands and continue touching spoons and grabbed a plate to plate food. Inspector asked employee to remove gloves and wash hands, Corrective Action Taken Corrective Action Taken
Intermediate4
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  No time control form provided for rice, cooked vegetables, placed on time. Inspector provided form again. Corrective Action Taken Corrective Action Taken
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Sponge kept inside hand sink located in front counter. Sponge removed
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  No towels on hand sink located at servers station. Employee placed towels.
  Fixed on the spot
Basic15
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Fish sauce, paprika and flakes with no label. Operator labeled.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Oil gallons stored on floor by woks in cook line.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Spoons stored on water with temperature of 76°F . Operator added hot water . Repeat Violation Corrective Action Taken Repeat Violation
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee water bottle stored over restaurant food in reach in cooler.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl use to scoop rice on cook line .Bowl removed Corrected On-Site Corrected On-Site
  Equipment in poor repair.
  Gaskets on white chest freezer located by kitchen entrance are broken. Gaskets on reach in coolers.
  Hood filter missing from automatic fire suppression/exhaust system.
  Gap on hood system , filter broken or missing and filters dirty.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- Code 21, Wiping cloths and linens: Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
  Dirty towels on floor throughout restaurant.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Debris and rust outside of white chest freezer located by kitchen entrance .
  Buildup of food debris/soil residue on equipment door handles.
  Cooler handle in reach in cooler located across from burners.
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up..
  Operator properly stored. Corrected On-Site Corrected On-Site Repeat Violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Debris on ceiling tiles throughout restaurant and a/C vent over cook line .
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Unwashed celery laying in top if employee personal phone in cook line . Phone, keys , glasses stored on shelves over make table in cook line . Items removed.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Tanks located in room by bathrooms not secured. Employee secured .
  Fixed on the spotRepeat violation
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.
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.