SIAM DRAGON RESTAURANT

Name: SIAM DRAGON RESTAURANT
Address: 7748 N KENDALL DR STE E-02, MIAMI, FL, 33156, US
Rating: 0

7748 N KENDALL DR STE E-02, MIAMI, FL 33156

License #2331088

🥡 Chinese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 16, 2026 · 22 findings · 5 critical

Routine - Food

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Quick take

SIAM DRAGON RESTAURANT in MIAMI currently holds an InspectFL Health Score of 0 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 September 16, 2026. Across those visits, inspectors documented 158 total violations — 25 critical, 35 major, 98 minor.

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The latest inspection on September 16, 2026 shows 22 observation rows: 5 critical, 5 major, and 12 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

158

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SIAM DRAGON 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.

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Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-86-1] Observed paper towels used as shelf liner for clean cups in sushi area; FCS face down on towel.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pot stored in kitchen handsink.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee fixing glasses with gloved hands, continuing work instead of removing gloves and washing hands.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs at cook line above 45F; not in use. Employee placed back into cooler for proper storage, less than 4 hours.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave and cooler handles soiled.
[35B-02-4] Insect control device installed over food preparation area. Observed handheld zapper on box of coconut cream.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelves; multiple coolers.
[41-07-4] Container of medicine improperly stored. Observed burn cream above reach in freezer and clean plates across cook line.
[51-18-6] No copy of latest inspection report available. Observed no copy printed.
[12A-20-4] Employee washed hands with no soap. Observed employees rinsing hands in prep sink, not with soap.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in cornstarch container. Cup was removed during inspection.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple freezers.
[14-06-4] Wood food-contact surface not properly sealed. observed in storage area where dry food is held; unsealed wood.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food and dish racks soiled.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in cooler across cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at any handsink in kitchen or sushi area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to several tiles.
[36-22-4] Floor area(s) covered with standing water. Observed water under cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar and flour containers in back kitchen with no label.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employees rinsing hands at prep sink next to dish machine.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at restroom.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed small holes in several tiles.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation in kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license on display at front counter.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup on prep counter in warewash area. Operator removed during inspection.
[14-11-5] Equipment in poor repair.
[36-22-4] Floor area(s) covered with standing water. Observed in warewash area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple freezers.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in across cook line.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets soiled in coolers. Observed exterior of fan heavily soiled. Observed pipes soiled near cook line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in beverage cooler at front counter.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[25-32-4] Reuse of single-service or single-use articles. Observed containers of ginger and soy reused for raw chicken.
[08B-12-5] Stored food not covered. Observed multiple containers in chest freezers of food exposed; no cover.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing ambiently on cook line. Inspector coached employees to place in cooler for ambient thaw, or run under cold water.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in warewash area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[14-06-4] Wood food-contact surface not properly sealed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of flour and starch in dry food closet; no label.
[41-07-4] Container of medicine improperly stored. Observed burn cream stored above cook line. Observed Tylenol stored on prep table across cook line.
[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 cook crack raw egg into wok to cook, no handwashing while continuing process. Inspector spoke to operator and employee about proper handwashing techniques, and provided handout.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee empty and stick gloved hands into trash can, then continue work by washing wok pan. Inspector spoke to employee and operator on proper handwashing techniques, also provided handout.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and chicken stored above cooked chicken.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored on top of raw beef. Operator corrected during inspection.
[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 above edamame in freezer in dry food storage closet. Operator moved to proper area.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice at front counter with no time mark. As per operator; sushi rice was placed at time of opening establishment, less than 2 hours. Inspector explained procedures to operator that all items held on TPHC must be time stamped.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dish racks and dry food racks.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pan in hand sink in kitchen area at time of inspection. Employee removed during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in restroom.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed under prep tables where dry food is stored. Observed on dry racks where food and dishes are held.
[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 multiple prepared foods in freezers with no date mark.

Disposition: Warning Issued
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Observed mens held open with trash can.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed mens restroom not tight closing.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cups used as sugar and flour scoops.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on top of cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of multiple pieces of equipment soiled. Observed fan soiled. Observed paper towels and soap dispensers soiled. Observed gaskets in reach in coolers soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[25-05-4] Single-service articles improperly stored. Observed outside of restrooms; box of sushi containers on floor.
[08B-12-5] Stored food not covered. Observed egg rolls in chest freezer across cook line with no cover.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed in dry storage sugar and flour containers; no label.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee cleaning out wok with soap and water, then frying rice and not changing gloves and washing hands. Inspection went over handwashing operations with operator during inspection.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs at cook line; not in use. Operator placed into cooler for rapid chill and storage.
[41-10-4] Toxic substance/chemical improperly stored. Observed Lysol wipes stored above cooler across cook line. Observed febreze on same shelf as water and soda.
[31A-10-4] Equipment drain line draining into handwash sink. Observed sushi drain line inside hand sink at front counter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pot in hand sink in kitchen. Pot was removed during inspection.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed multiple raw sushi rolls, and dishes with a masa go not identified.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in kitchen.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment. Observed kitchen fan cover soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed iPad on top of the prep table.
[08B-38-4] Food stored on floor. Observed cases of clear fry oil stored on the sushi area floor l
[36-24-5] Hole in or other damage to wall. Observed wall in disrepair next to the ice machine.
[10-08-5] Ice scoop handle in contact with ice. Inside of ice machine.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled.
[08B-12-5] Stored food not covered. Observed wonton, dumplings not covered. Employee covered the wonton, dumplings.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in kitchen area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen area, three compartments area, back area soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed rices containers not labeled.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form to operator.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe pot and pans not stored inverted at shelf preparation table dishwasher area.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-01-4] Floor not cleaned when the least amount of food is exposed under equipments kitchen area.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease dripping from hood.
[14-69-4] Ice buildup in white chest reach-in freezer and white standing reach in freezer, and one located at cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed a ton stored on oven door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gasket soiled at sushi station.
[08B-12-5] Stored food not covered. Observed dumplings and crab Rangoon not covered at reach in freezer cook line. Operator covered the products.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with accumulation of mold like substance under hand wash sink and dishwasher area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels at preparation table kitchen area.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over cooked duck at reach in cooler storage area. Operator relocated the products.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored behind pork at reach in cooler preparation area. Operator relocated the products.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Tofu (50 F - Cold Holding) at preparation table. As per operator for less than 30 minutes. Operator put the product under ice bath for rapid cooling.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed the hand wash sink blocked by reach in freezer at 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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle inside of rice and vinegar. Operator removed the plastic containers.
[36-22-4] Floor area(s) covered with standing water under the dishwasher machine and hand wash sink preparation area.
[36-01-4] Floor not cleaned when the least amount of food is exposed under and behind fryers and stove.
[36-24-5] Hole in or other damage to wall. Observed wall in disrepair next to standing reach in cooler preparation area. And hole in wall above three compartment sink.
[14-69-4] Ice buildup in reach-in freezer located at sushi station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease and food debris between stove and fryers.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored upright at preparation area. Operator inverted the spoons.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind the stove.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water leaking from hand wash sink faucet at preparation area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet towels on cutting boards at preparation area.
[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. Observed Dishwasher (Chlorine 0 ppm).
[50-17-3] Operating with an expired Division of Hotels and Restaurants license on October 1, 2023. License was renewed during the inspection.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over raw shrimp at reach in freezer stored area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over raw chicken at reach in cooler cook line. Operator relocated the products.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef and raw shrimp at reach in cooler. Operator started to relocate the products.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (50 F - Cold Holding) at reach in cooler cook line. Operator moved the product to the bottom part for rapid cooling.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed the hand wash sink blocked by reach in freezer at preparation area. Ad the hand sink at sushi station blocked by a rack with sushi rice. Operator moved the rack.
[27-06-4] No hot running water at three-compartment sink. Observed the water heater is broken, the water at three compartment at 78°F.
[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. Food employees reporting agreement was provided.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. The establishment used time for the sushi rice, no written procedures available. The written procedures was provided.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Filters for ice machine does not have the record when were changing.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at hand wash sinks at 78°F, the water heater is broken.