SIAM GARDEN THAI RESTAURANT

Name: SIAM GARDEN THAI RESTAURANT
Address: 3125 N 9 ST, ST PETERSBURG, FL, 337042036, US
Rating: 43.5

3125 N 9 ST, ST PETERSBURG, FL 337042036

License #6209503

🍜 Thai/Vietnamese ℹ️

43.5 Grade F / 100

Failing Health Score

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Latest inspection

January 20, 2026 · 10 findings · 1 critical

Routine - Food

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Minor

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Quick take

SIAM GARDEN THAI RESTAURANT in ST PETERSBURG currently holds an InspectFL Health Score of 43.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 83 total violations — 23 critical, 15 major, 45 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 18, 2023

The latest inspection on January 20, 2026 shows 10 observation rows: 1 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

89%

Inspector notes

Coverage note

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SIAM GARDEN THAI RESTAURANT 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.

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in rear prep room and dish machine storage not smooth and easily cleanable. Ceiling is porous with manufactured holes.
[36-73-4] Floor/Wall soiled/has accumulation of debris. Floor soiled under three compartment sink at cook line and along perimeter of kitchen. Wall behind dish machine with accumulation of dust/debris.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach-in freezer located at server station.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on furthest North oven door handle. Tongs were removed and relocated.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven used as storage for utensils, however food debris is present. Ovens are located on the cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on standing reach-in cooler located in rear prep area.
[33-16-4] Open dumpster lid. Discussed with manager to have dumpster lid closed. Manager instructed employees to close dumpster lid during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready-to eat noodles in standing reach-in cooler in rear prep area. Discussed proper storage with employees who relocated items for safe storage.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked brown rice, cooked white rice, cooked curry prepared on-site not date marked. Discussed with employees to date mark items.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees observed expired.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with black mold like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic food bucket used as scoop for panko in dry storage room.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Door handles to reach-in coolers across from cookline with thick build up of debris.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard on floor in kitchen kitchen underneath black floor mats.
[35A-03-4] Dead roaches on premises. (1) dead roach in dry storage room Manager cleaned and sanitized area.
[08B-38-4] Food stored on floor. Cooking oil stored on floor in dry storage room
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop used for rice bin, across from dish machine, without handle above the top of food. Manager corrected.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand-wash sink observed in mens restroom. Inspector will provide signage for manager.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of shelves at cookline used to hold oils and garlic heavily soiled with food debris and grease. Build up of grease on hood filters above cook-line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers across from cook-line soiled with food debris.
[25-32-4] Reuse of single-service or single-use articles. Plastic candy bucket used to store cooked vegetables in front reach-in cooler.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside walk-in cooler: Cooked noodles - 48F Cooked white rice - 47F Inside front reach-in cooler: Cooked vegetables - 49F Items were cooked the previous evening per manager. Failed to reach 41F within 6 hours.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Initial test was 0PPM. Manager primed unit and reached 50PPM.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees observed changing gloves without handwashing. Discussed with manager proper handwashing techniques.
[35A-02-7] Live, small flying insects found (1) live fly in kitchen next exterior door. Not observed landing on food contact surfaces.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Nonfood-grade plastic storage containers used to store cooked rice in walk-in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked noodles - 48F Cooked white rice - 47F Cooked vegetables - 48F Items never properly cooled, per manager were prepared the previous evening.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front prep reach-in coolers, taken at 11:35 AM, across the cook-line: cut tomato (49F - Cold Holding) tofu (49F - Cold Holding) sprouts (50F - Cold Holding) Manager placed items on ice. Retemps taken at 12:40 PM Tofu - 37F Sprouts - 43F Tomatos were voluntarily discarded.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kits on site, however not used to test dish machine.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager advised fresh cut garlic is held on time. No written plan located on site. Inspector will provide time as a public health control written procedures and guidelines.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked noodles frozen on site not properly date marked.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining top shelf of prep table on cooks line. Multiple pans of sauces are stored on top.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee bottled water is stored on top of reach-in cooler on cooks line. Operator removed item. Cleaned and sanitized the area.
[14-11-5] Equipment in poor repair. Bottom shelf of prep table on cooks line is rusted. Torn gasket on reach-in cooler right door on cooks line.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-73-4] No container installed for catching grease from hood drip tray.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled with grease.
[14-33-4] Reach-in cooler on cooks line shelves with rust that has pitted the surface.
[22-16-4] Reach-in coolers on cooks line interior/shelves have accumulation of soil residues.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Operator discarded solution and replaced with chlorine sanitizer solution.
[41-07-4] Container of medicine improperly stored. Multiple containers of medication stored on top of reach-in cooler on cooks line. Operator removed medication.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3lbs of shredded chicken cooked at 9:00pm on 08-26-2024 (47F - Cooling) did not reach 41f. Located in reach-in cooler on cooks line. Will email DBPR Form 5030-070. Cooling Chart.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Reading 25ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator setup three-compartment sink. Chlorine sanitizer reading 50ppm.
[12A-20-4] Employee washed hands with no soap. Observed employees washing hands without soap. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method.
[08A-17-6] 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. Raw ground meat stored above raw salmon in reach-in freezer in prep area. Will email DBPR Form 5030-098. Safe Refrigerator Storage.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3lbs of shredded chicken cooked at 9:00pm on 08-26-2024 (47F - Cooling) did not reach 41f. Located in reach-in cooler on cooks line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 11:10am. Operator placed items in ice bath. Re temped at 11:50am a. rehydrated pasta (47F - Cold Holding) 39f b. sprouts (47F - Cold Holding); 41f c. raw shrimp (47F - Cold Holding) 38f Will email DBPR Form 5030-106. Cold Holding.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employees washing hands in three-compartment. Discussed with the operator hand wash sinks are designated for had washing.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered 3lbs of shredded chicken cooked at 9:00pm (47F - Cooling) did not reach 41f. Located in reach-in cooler on cooks line.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired on 05-03-2024.