SEA SIAM

Name: SEA SIAM
Address: 12735 S DIXIE HWY, MIAMI, FL, 331565944, US
Rating: 53

12735 S DIXIE HWY, MIAMI, FL 331565944

License #2319258

🍽️ Thai/Vietnamese ℹ️

53 Grade F / 100

Failing Health Score

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Latest inspection

September 1, 2026 · 18 findings · 1 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SEA SIAM in MIAMI currently holds an InspectFL Health Score of 53 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 1, 2026. Across those visits, inspectors documented 41 total violations — 4 critical, 6 major, 31 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on September 1, 2026 shows 18 observation rows: 1 critical, 3 major, and 14 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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SEA SIAM has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[14-74-7] 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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed no hair restraints for multiple employees engaged in food preparation.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. Observed on knife magnet.
[08B-12-5] Stored food not covered. Observed multiple containers of food uncovered in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food and clean dish shelves.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in cooler and freezers.
[41-07-4] Container of medicine improperly stored. Observed container with rubbing alcohol and cream above miso soup in kitchen. Operator removed during inspection.
[36-24-5] Hole in or other damage to wall. Observed behind handsink at waiter station.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed both hood systems heavily soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[08B-38-4] Food stored on floor. Observed cases of meat on floor of walk in freezer. Of cases of soy sauce in dry storage room.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at handsink in restroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers across cook line.
[14-11-5] Equipment in poor repair. Observed cooler door broken at front counter.
[12B-07-4] 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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed soiled exterior.

Official DBPR inspection report ↗

Disposition: Warning Issued
[36-22-4] Floor area(s) covered with standing water. Observed behind wok line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin with soiled interior.
[08B-12-5] Stored food not covered. Observed multiple containers of food uncovered in freezer.
[14-74-7] 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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in cooler and freezers.
[36-24-5] Hole in or other damage to wall. Observed behind handsink at waiter station.
[41-07-4] Container of medicine improperly stored. Observed container with rubbing alcohol and cream above miso soup in kitchen. Operator removed during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooler across cook line: mushrooms (50F - Cold Holding); raw beef (45F - Cold Holding); cooked potato (70F - 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.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. Observed on knife magnet.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in warmer at kitchen counter: fried rice (124F - 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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed no hair restraints for multiple employees engaged in food preparation.
[14-11-5] Equipment in poor repair. Observed cooler door broken at front counter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food and clean dish shelves.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers across cook line.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at handsink in restroom.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed both hood systems heavily soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed soiled exterior.
[12B-07-4] 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.
[08B-38-4] Food stored on floor. Observed cases of meat on floor of walk in freezer. Of cases of soy sauce in dry storage room.