SIAM GARDEN THAI RESTAURANT

Name: SIAM GARDEN THAI RESTAURANT
Address: 11903 E COLONIAL DR, ORLANDO, FL, 32826, US
Rating: 0

11903 E COLONIAL DR, ORLANDO, FL 32826

License #5814479

🍜 Thai/Vietnamese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 27, 2026 · 23 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SIAM GARDEN THAI RESTAURANT in ORLANDO 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 October 27, 2026. Across those visits, inspectors documented 109 total violations — 33 critical, 15 major, 61 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 31, 2025

The latest inspection on October 27, 2026 shows 23 observation rows: 4 critical, 4 major, and 15 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

109

Coverage note

Inspector notes linked where available

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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: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs kept in top of make table for 1hr 45 minutes with temperature of 51F. Sprouts sitting on ice for 1hr 45 minutes with temperatures of 47 F . Operator placed ice under items .
[05-08-4] No probe thermometer provided to measure temperature of food products.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons stored on water with temperature of 76F . Operator added hot water .
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl use to scoop rice on cook line .Bowl removed
[14-11-5] Equipment in poor repair. Gaskets on white chest freezer located by kitchen entrance are broken. Gaskets on reach in coolers.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Gap on hood system , filter broken or missing and filters dirty.
[21-14-4] Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Dirty towels on floor throughout restaurant.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handle in reach in cooler located across from burners.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up.. Operator properly stored.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sponge kept inside hand sink located in front counter. Sponge removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No towels on hand sink located at servers station. Employee placed towels.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Debris on ceiling tiles throughout restaurant and a/C vent over cook line .
[16-46-4] Old labels stuck to food containers after cleaning.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tanks located in room by bathrooms not secured. Employee secured .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris and rust outside of white chest freezer located by kitchen entrance .
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored over restaurant food in reach in cooler.
[08B-47-4] Food not stored at least 6 inches off of the floor. Oil gallons stored on floor by woks in cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Unwashed celery laying in top if employee personal phone in cook line . Phone, keys , glasses stored on shelves over make table in cook line . Items removed.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish and shrimp stored over rangoons inside reach un freezer. Raw fish fish stored in same freezer next to each other with gyoza. Raw fish and pork stored in same shelve as krab sticks . Operator properly stored .
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No time control form provided for rice, cooked vegetables, placed on time. Inspector provided form again.
[02D-01-5] Working containers of food removed from original container not identified by common name. Fish sauce, paprika and flakes with no label. Operator labeled.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell , did not washed hands and continue touching spoons and grabbed a plate to plate food. Inspector asked employee to remove gloves and wash hands,
[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 . Cooked tofu, rice and vegetables kept on time control for two hours with no date marking . Operator labeled.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl use to scoop white rice
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Co 2 tank bot chained in room by bathrooms.
[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. Reach in cooler by walk in with ambient temperature of 62F
[50-09-4] Current Hotel and Restaurant license not displayed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-47-4] Food not stored at least 6 inches off of the floor. Oils use to hod noodle bucket in cook line
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on chest freezers
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between three compartment sink and walk
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs in oven door
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 112F operator raise the temperature of pot
[51-13-4] No Heimlich maneuver/choking sign posted.Inspector provided
[25-05-4] Single-service articles improperly stored. Cases of bags use to store food kept on floor on room by bathroom
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice white cooling for two hours with temperature abuse of 102F
[35A-02-7] Live, small flying insects found 1 small flying insect that landed on broccoli in cook line. 2 small, flying insects on wet towel in cook line
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Raw chicken in the same container as wonton wrappers . Operator moved
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over ice cream in tall silver freezer. Raw salmon over noodles
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Piece of broccoli that fly fell in . Operator discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice kept on cook line for 2 hrs 45 minutes Raw beef stored on reach in cooler by walk in cooler for 3 hrs with temperature abuse of 48F, raw pork stored on reach in cooler for 3 hrs cooler by walk in 51F , sprouts kept in cooler by walk in fir 3 hrs 61F, shell eggs 54F, noodles 58F operator added ice . Rechecked pork 48F, sprouts 62F, beef 48F
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Coked vegetables kept in cook line for two hours with temperature abuse of of 112F . Operator placed in walk in cooler.
[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. Not for new server or dishwasher
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink stored in reach in cooler located across from woks. And opened drink stored on top of chest freezer by kitchen entrance.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Clean forks kept on table located by kitchen entrance facing up. Clean serving spoons located at sauté station facing up.
[08B-12-5] Stored food not covered.Krab sticks kept on chest freezer located by sauté station not covered.
[02D-01-5] Working containers of food removed from original container not identified by common name. Pad Thai seasoning and bulk sugar no label
[41-07-4] Container of medicine improperly stored Men multivitamins stored on prep table with boxes of noodles.
[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, 0 ppm. Operator change chemical , rechecked 100 ppm.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects on prep table at serving area in cook line 1 small flying insect on metal bar that holds order tickets in cook line Total:3 small flying insects
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Towel use to cover cilantro placed in a strainer inside walk in cooler
[14-31-5] Nonfood-grade bags used in direct contact with food. Basil leaves kept in shopping bag on top of chest freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat broccoli and onions in reach in cooler located across from woks .
[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 duck stored with raw fish in chest freezer located by kitchen entrance.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cooked shrimp kept in reach in cooler across from burners since yesterday with temperature of 57F. Sprouts kept in cook line across from woks. Kept for 30 minutes with temperature of 59F. The shrimp was discarded and Inspector ask to place the sprouts on a smaller pan and place inside ice for rapid cooling.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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. No proof for one employee that started a few weeks ago.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle used to scoop inside of flour container
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee open drink container. NExt to can opener in prep table
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Line cook handling food while wearing a watch
[13-03-4] Employee with no hair restraint while engaging in food preparation. Line cook with no hair restraint
[36-17-5] Floor tiles missing and/or in disrepair. Broken tile on floor by kitchen exit door.
[08B-38-4] Food stored on floor. Bucket of noodles on floor next to 3 compartment sink
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in all 3 chest freezers
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave with food debris located next to server station
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with buildup grease
[25-06-4] Single-service articles not stored inverted or protected from contamination. Spoons not inverted in prep table
[02D-01-5] Working containers of food removed from original container not identified by common name. No label in flour, salt and sugar container next to prep table
[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 chicken next to raw pork in chest freezer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with food debris located in prep table
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink located next to server station used as dump sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand wash sink next to server station
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical bottle with no label