SUSHI SIAM

Name: SUSHI SIAM
Address: 630 630-32 CRANDON BLVD, KEY BISCAYNE, FL, 33149, US
Rating: 39.1

630 630-32 CRANDON BLVD, KEY BISCAYNE, FL 33149

License #2328180

🍱 Japanese/Sushi ℹ️

39.1 Grade F / 100

Failing Health Score

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Latest inspection

June 8, 2026 · 16 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

SUSHI SIAM in KEY BISCAYNE currently holds an InspectFL Health Score of 39.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on June 8, 2026. Across those visits, inspectors documented 86 total violations — 14 critical, 18 major, 54 minor.

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Record snapshot

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Inspections on file

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The latest inspection on June 8, 2026 shows 16 observation rows: no critical rows, 5 major, and 11 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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SUSHI 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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle used to scoop rice in dry storage area. Operator removed.
[21-05-5] Cloth used as a food-contact surface. Observed cloth used to cover vegetables inside reach in cooler. Operator removed.
[14-38-4] Food storage container/container lid cracked or broken. Observed brown plastic container cracked near three compartment sink. Operator discarded.
[08B-38-4] Food stored on floor. Observed frozen raw chicken on floor near back . Operator removed from floor.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed a set of tongs stored on top of fire suppression system at the cook line.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under green cutting board near cook line area. Operator removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in employee restroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken being thawed at room temperature near three con sink. Operator placed product under running cold water.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottles containing oil and sauces located across the cook line with no label.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled near back prep station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed dishes inside hand wash sink next to three compartment sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test strips for three compartment sink expired.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to cook line.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provide form to operator.

Disposition: Met Inspection Standards
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed bowl inside hand sink by back exit door.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm). Operator contacted provider to come service dishwasher machine. Advised operator to use 3 compartment sink until dishwasher is repaired.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drink inside reach in cooler. Employee removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phones on top of preparation table across from dishwasher machine.
[14-38-4] Food storage container/container lid cracked or broken. Observed containers cracked at shelf by dishwasher machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 58F across cook line.
[38-01-4] Light shield damaged/in disrepair. Observed light shield missing by back exit door.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at hand sink at kitchen entrance.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on clean containers at shelf by dishwasher machine.
[35B-09-4] Screen in door torn/in poor repair. Observed back door screen with holes.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws at bar area not individually wrapped.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with grease by handwashing sink by kitchen entrance.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of preparation table at kitchen.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade wiping cloth lining with pasta and cut tomatoes inside reach in cooler at cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil (56F - Cold Holding) at room temperature at cook line. As per operator for less than 4 hours. Operator placed inside reach in cooler with ice for rapid cooling.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 400ppm) at sushi bar area. Operator diluted with water, final reading 50ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink at kitchen entrance.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Walk-in cooler and walk-in freezer door handles soiled. Dirty water inside ice scoop holder.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal Cell phone roll of paper towels, and personal tablet leaned up against plastic containers. Personal tablet removed from area during inspection.
[10-12-5] In-use ice scoop stored in pan with dirty water. Items sent to dish pit for washing.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored in crack on side of cook line make table. Knives removed at time of inspection.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unfinished doorway over wine reach I. Cooler.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell egg with gloved hand and then handled clean plate with same gloves hand. Discussed with cook. Cooked washed hands and obtained new dish.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee bagging cooked rice noodles with bare hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in walk-in cooler. Raw pork over rehydrated rice noodles in cook line reach in. Raw pork moved to bottom.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs, and raw shrimp in walk-in cooler. Raw chicken moved to bottom.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 62F, in caddy over cook line make table. Per cook less than 1 hour, tomatoes placed in cold hold unit during inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Dishes stored in cook line hand wash sink and dish pit hand wash sink. Items removed at time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar hand wash sink and at cook line hand wash sink. Restocked at time of inspection.
[31B-03-4] No soap provided at handwash sink. At sushi bar hand wash sink. Restocked at time of inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice held under time. No written plan. Provided template to establishment at time of inspection.