SIAM RICE THAI & SUSHI RESTAURANT

Name: SIAM RICE THAI & SUSHI RESTAURANT
Address: 7941 BISCAYNE BLVD, MIAMI, FL, 33138, US
Rating: 69

7941 BISCAYNE BLVD, MIAMI, FL 33138

License #2328893

🍱 Japanese/Sushi ℹ️

69 Grade F / 100

Failing Health Score

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Latest inspection

February 5, 2026 · 22 findings · 4 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

SIAM RICE THAI & SUSHI RESTAURANT in MIAMI currently holds an InspectFL Health Score of 69 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 5, 2026. Across those visits, inspectors documented 60 total violations — 9 critical, 2 major, 49 minor.

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The latest inspection on February 5, 2026 shows 22 observation rows: 4 critical, 1 major, and 17 minor.

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Inspector notes

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SIAM RICE THAI & SUSHI 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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard soiled at floor by cook line.
[14-05-4] Cardboard used to line food-contact shelves. Observed by cook line.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed by storage area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by ware washing area and kitchen.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn front counter. Observed door handle broken of reach in cooler front counter.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on walk in cooler floor.
[36-17-5] Floor tiles missing and/or in disrepair. Observed by walk in cooler.
[08B-38-4] Food stored on floor. Observed cooking oil stored on floor by cook line. Manager stored properly.
[36-24-5] Hole in or other damage to wall. Observed hole in wall by bathroom and wall by ware washing area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[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. Observed reach in cooler gaskets soiled front counter. Observed reach in cooler soiled by sushi station. Observed hood soiled by cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen raw salmon thawing at room temperature by prep table sushi station. Manager stored inside reach in cooler for thawed properly.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with accumulated grease behind cook line and by dishwasher machine area.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee grab something from floor and proceeded to prepared food, Coached employee to wash hands properly before engage with food.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands less than 6 seconds, coached employee to wash hands properly.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel used as a liner with vegetables at front counter reach in cooler.
[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. Observed raw conch bags stored with cooked octopus inside same container at white chest freezer front counter.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cook salmon not dated by sushi station reach in cooler. As per manager cooked yesterday. Manager dated.

Disposition: Met Inspection Standards
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed one knife between wall and three compartment sink.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and vents soiled through the kitchen and ware washing area.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor by storage and walk in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Observed walk in freezer heavily soiled with food debris.
[08B-38-4] Food stored on floor. Observed raw chicken stored on walk in freezer floor.
[14-69-4] Ice buildup in reach-in freezer sushi area. And walk in freezer.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed two blue towels under cutting boards at kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris stored near walk in cooler.
[14-33-4] Reach in cooler and Storage shelves with rust that has pitted the surface.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled through the kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed rice container not labeled at sushi station by hand sink.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed eggplant stored in thank you bags at walk in cooler.
[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. Observed raw chicken stored over raw beef at walk in freezer.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine. Dish machine in dish area.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard underneath microwaves on shelf across from back door.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from cook line oven. Manager discarded bottle of water.
[14-11-5] Equipment in poor repair. Sushi bar cooler repaired with duct tape.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in sushi bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine in dish area.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. Shelves of sushi bar reach-in freezer.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers on shelf across from back door. Manager turned containers over.
[08B-12-5] Stored food not covered. Shrimp in reach-in freezer across from back door. Beef and flour mixture in walk-in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers on cart in prep area.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels lining shrimp container in sushi bar area. Manager replaced paper towels with deli paper.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line oven: shrimp (51F - Cold Holding). Manager stated shrimp was placed in cooler at 11:00 am. Manager added ice on top of shrimp to reduce temperature to 41F.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Krab stored in reach-in cooler next to back door. Manager stated item prepared and frozen. Manager stated item was moved to reach-in cooler the previous day.