SIAM BAYSHORE REST

Name: SIAM BAYSHORE REST
Address: 1524 79 CSWY, N BAY VILLAGE, FL, 33141, US
Rating: 61.7

1524 79 CSWY, N BAY VILLAGE, FL 33141

License #2320589

🍜 Thai/Vietnamese ℹ️

61.7 Grade F / 100

Failing Health Score

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Latest inspection

April 23, 2026 · 15 findings · 2 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

SIAM BAYSHORE REST in N BAY VILLAGE currently holds an InspectFL Health Score of 61.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 23, 2026. Across those visits, inspectors documented 67 total violations — 17 critical, 6 major, 44 minor.

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The latest inspection on April 23, 2026 shows 15 observation rows: 2 critical, 2 major, and 11 minor.

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Inspector notes

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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
[16-03-4] Accumulation of debris inside warewashing machine. Observed interior of dish machine soiled.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed pots behind white reach in freezer stored on floor.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots behind white reach in freezer stored on floor not inverted.
[08B-38-4] Food stored on floor. Observe pot of cooked food stored on floor in walk in freezer. Operator placed on shelf.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Operator removed tongs from door handle.
[33-11-4] Missing drain plug at dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk in cooler with rust.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under hand wash sink beside cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shell eggs stored bread crumbs on reach in cooler at cook line. Operator placed items in correct storage order.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibbs at mop sink area missing backflow preventers.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink beside cook line. Operator provided paper towels.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink beside cook line. Operator provided soap.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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 2 reach in coolers at cook line not maintained in good repair. Observed ambient thermometers at 50 F.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed 4 grooved cutting boards with cut marks that is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top of food containers at cook line. Employee removed beverage from food containers.
[12B-01-4] Employee eating while preparing food. Observed employee eating at cook line and proceed to prep food while eating.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored above prep table near sauces at cook line. Observed employee personal phone stored on meat slicer near walk in freezer. Employees removed personal phones and stored away in a correct location.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor at mop sink area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer and in both reach in freezer inside kitchen.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives in between 3 compartment sink and wall. Employee removed knives from in between equipment.
[10-04-5] In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed 2 tongs stored hanging on garbage bin at cook line employee removed tongs and placed at 3 compartment sink to clean.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth used under cutting board at prep table near walk in freezer. Employee removed cloth from under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guard and fan unit inside walk in cooler soiled with accumulated black mold-like substance. Observed hood filters soiled with accumulated grease at cook line.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled with black mold-like substance.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked duck (51 F - Cooling). As per employee, item was prepared previous day.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eat personal food with gloves on at the cook line and proceed to engage in food preparation while eating. Employee was coached on proper glove change and hand washing procedures.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over sauces inside of walk in cooler. Employee arranged raw shell eggs in correct order.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee eat personal food with gloves on at the cook line and proceed to engage in food preparation while eating. Employee was coached on proper glove change and hand washing procedures.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shrimp (52 F - Cold Holding); raw pork (54 F - Cold Holding); egg noodles (52 F - Cold Holding); raw ground pork (52 F - Cold Holding); raw chicken (56 F - Cold Holding); diced tofu (51 F - Cold Holding); butter (56 F - Cold Holding); krab (51 F - Cold Holding); raw scallops (54 F - Cold Holding); raw calamari (55 F - Cold Holding). As per employee, items were prepared previous day. Observed cooked duck (51 F - Cooling). As per employee, item was prepared previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (52 F - Cold Holding); raw pork (54 F - Cold Holding); egg noodles (52 F - Cold Holding); raw ground pork (52 F - Cold Holding); raw chicken (56 F - Cold Holding); diced tofu (51 F - Cold Holding); butter (56 F - Cold Holding); krab (51 F - Cold Holding); raw scallops (54 F - Cold Holding); raw calamari (55 F - Cold Holding). As per employee, items were prepared previous day.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing backflow preventer at mop sink.
[31B-03-4] No soap provided at handwash sink. Observed no soap in hand wash sink at cook line. Employee provided soap.
[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 items in double sliding door cooler at cook line not labeled. As per employee, items were prepared previous day.

Disposition: Met Inspection Standards
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restrain when prepping food.
[08B-38-4] Food stored on floor. Observed food stored on walk in freezer floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed a leak underneath the 3 compartment sink at the sushi bar.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked shell eggs and continue working plating food. Employee was coached about the correct procedure. Employee washed hands .
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment open and serving food at the time of the inspection with an expired license from DBPR. Please, Submit the payment to renew the license by mail to the Division of Hotels and Restaurants, DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783, online at the website www.myfloridalicense.com or by phone calling at 850.4871395. Please, refer the license number. Establishment open to the public at the time of the inspection.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs at ambient temperature of 70 F , left outside the cooler for approximately 40 minutes as per employee. Employee placed the eggs inside ice bath.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed vegetable soup at 98 F ,according to the cook line for 30 minutes. Soup was reheated to 202 F.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed one of the hand sink used to hold dirty container. Employee moved it out immediately

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