SIAM GARDEN THAI RESTAURANT

Name: SIAM GARDEN THAI RESTAURANT
Address: 11903 E COLONIAL DR, ORLANDO, FL, 32826, US
Rating: 78.5

11903 E COLONIAL DR, ORLANDO, FL 32826

License #5814479

🍽️ Thai/Vietnamese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

78.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SIAM GARDEN THAI RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 78.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 17, 2026. Across those visits, inspectors documented 34 total violations — 10 critical, 4 major, 20 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 17, 2026 shows 12 observation rows: 3 critical, 2 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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.

Disposition: Inspection Completed - No Further Action
[50-09-4] Current Hotel and Restaurant license not displayed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located in dish area
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Towel covering spring rolls.
[36-73-4] Floor soiled/has accumulation of debris. Debris on floor under fryers
[31A-11-4] Handwash sink used for purposes other than handwashing. Container stored inside hand sink located by walk in cooler . Removed
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water with temperature of 98F , manager added hot water .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored on top of gyoza in reach in freezer. Raw chicken trays stored on top of gyoza on chest freezer by cook line . Properly stored
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Around kitchen
[21-14-4] Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Dirty towels on floor in cook line
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked tofu in reach in cooler located by walk in cooler Raw chicken kebab stored over noodles in walk in cooler. Properly stored

Disposition: Inspection Completed - No Further Action
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Piece of broccoli that fly fell in . Operator discarded
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice white cooling for two hours with temperature abuse of 102F
[11-26-1] 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. Not for new server or dishwasher
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over ice cream in tall silver freezer. Raw salmon over noodles
[50-09-4] Current Hotel and Restaurant license not displayed.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs in oven door
[35A-02-7] Live, small flying insects found 1 small flying insect that landed on broccoli in cook line. 2 small, flying insects on wet towel in cook line
[25-05-4] Single-service articles improperly stored. Cases of bags use to store food kept on floor on room by bathroom
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[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. Reach in cooler by walk in with ambient temperature of 62F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice kept on cook line for 2 hrs 45 minutes Raw beef stored on reach in cooler by walk in cooler for 3 hrs with temperature abuse of 48F, raw pork stored on reach in cooler for 3 hrs cooler by walk in 51F , sprouts kept in cooler by walk in fir 3 hrs 61F, shell eggs 54F, noodles 58F operator added ice . Rechecked pork 48F, sprouts 62F, beef 48F
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl use to scoop white rice
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Coked vegetables kept in cook line for two hours with temperature abuse of of 112F . Operator placed in walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on chest freezers
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Co 2 tank bot chained in room by bathrooms.
[51-13-4] No Heimlich maneuver/choking sign posted.Inspector provided
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Raw chicken in the same container as wonton wrappers . Operator moved
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between three compartment sink and walk
[08B-47-4] Food not stored at least 6 inches off of the floor. Oils use to hod noodle bucket in cook line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 112F operator raise the temperature of pot

Community reaction

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Community pulse