SIAM THAI RESTAURANT

Name: SIAM THAI RESTAURANT
Address: 9546 W LINEBAUGH AVE, TAMPA, FL, 33626-1803, US
Rating: 9.2

9546 W LINEBAUGH AVE, TAMPA, FL 33626-1803

License #3916743

🍜 Thai/Vietnamese ℹ️

9.2 Grade F / 100

Failing Health Score

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Latest inspection

September 18, 2026 · 12 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SIAM THAI RESTAURANT in TAMPA currently holds an InspectFL Health Score of 9.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 18, 2026. Across those visits, inspectors documented 75 total violations — 23 critical, 18 major, 34 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 21, 2024

The latest inspection on September 18, 2026 shows 12 observation rows: 5 critical, 4 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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SIAM 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled.
[41-07-4] Container of medicine improperly stored. Multiple employee medicine are stored on top of shelves and on top of a reach in cooler over food/dry foods for customers. Employee removed all medicine at time of inspection.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired for Napaisorn B. on 11/3/2025.
[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 stored in the same container as raw beef, Raw chicken stored over raw pork inside the walk-in freezer. Raw chicken skewers stored over potstickers and egg rolls inside front line reach in cooler. Employee relocated raw chicken to an approve location at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried tofu 49°F at 1:47 PM placed on top of the inside of flip top reach in cooler at 1:20 PM - cooled to 32°F at 2:13 PM. Coconut curry sauce 69°F at 1:57 PM placed in an ice bath on the front line at 11:30 AM - cooled to 43°F at 2:39 PM.
[08B-38-4] Food stored on floor. Multiple frozen food items are stored on the floor inside of the walk-in freezer.
[51-11-4] Carbon dioxide tanks not adequately secured. Six tanks of carbon dioxide not secured, located beneath the three compartment sink.
[12B-02-4] Employee eating in a food preparation or other restricted area. Multiple personal beverages are stored on top of shelves and on top of reach in cooler over food/dry foods for customers. Employee removed all personal beverages at time of inspection.
[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. Dish machine chlorine tested at 0 PPM. Discussed with manager to set up the three compartment sink for sanitizing dishes until dish machine can be repaired. Three compartment sink chlorine sanitizer at 50 PPM. Manager replaced chlorine bucket with new chlorine, retested dish machine, chlorine level to 50 PPM at time of inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Large plastic food container stored on top of a hand washing sink next to three compartment sink. Employee unblocked sink at time of inspection.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer tested at over 200 PPM. Employee readjusted chlorine to 50 PPM at time of inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[08B-38-4] Food stored on floor. Multiple cases of raw chicken and other raw seafood stored on floor I. Walk-in freezer. Food not stored at least 6 inches off of the floor. Bottled waters in wood crates stored on floor under prep table in kitchen.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In ice machine and ice bin at wait station, also in sugar bin and flour bin at dry food storage shelves.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers.
[29-11-4] Water leaking from faucet in handwash sink on cook line.
[41-07-4] Container of medicine improperly stored. 2 bottles of burn gels and other first aid items stored over dry food items on storage shelves.
[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. Ran dish machine multiple times, tested 0ppm. Employee setup three-compartments sink and contacted dish machine service company.
[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. Employee handled soiled dishes, then handled cleaned dishes in dish machine without washing hands first.
[14-31-5] Nonfood-grade bags used in direct contact with food. Grocery bags used to stored cut carrots, cut broccoli and various cut vegetables in walk-in cooler and reach-in coolers in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over peanut paste and other sauces in tall reach-in cooler on cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: raw squid 45 F. It was left on prep table and moved in walk-in cooler at time of arrival. On cook line: 2 containers of rehydrated rice noodle in ice water (48F - Cold Holding). Employee put more ice in containers.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. No running hot and cold water provided in handwash sink at dish machine area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Dozens of lime stored in handwash sink at wait station. Employee removed lime from handwash sink at time of inspection.

Disposition: Warning Issued
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses and sweaters stored with and over dry rice noodles on dry food storage shelves. Employee cellphones and eyeglasses stored on cutting board and prep table at kitchen.
[08B-38-4] Food stored on floor. Multiple cases of plastic bottled waters stored on floor in kitchen. A case of raw chicken and raw shrimp stored on floor in walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris. At wait station.
[51-18-6] No copy of latest inspection report available.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over curry sauces in large reach-in cooler on cook line. Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed vegetables in walk-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 containers of rice noodle in water (50F-54F - Cold Holding) stored on cook line. Employee added more ice in containers at time of inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Food container with water, utensils and ice cubes in handwash sink on cook line. Employee dumped water in handwash sink, then removed all items from handwash sink.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 food employees working at time of inspection.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees training has been expired on March 2023.