Siam House
Last inspected: Feb 18, 2026
52
Score
Public records show seven inspections at Siam House stretching back to 2023. Inspectors last stopped by on Feb 18, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around four violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
That's lower than the typical Fort Lauderdale restaurant, which scores around 80. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
3
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork belly (45-51F - Cooling). Per employee food cooling overnight. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork belly (45-51F - Cooling). Per employee food cooling overnight. See stop sale.
01B-36-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed cellphone, soiled plate and bowl, then came back to cook line , grabbed clean utensil to stir ready to eat food in flip top, without washing hands, After manager instructed, employee washed hands and put in new pair of gloves. **Corrected On-Site**
12A-29-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Service area,employee washed hands in 3 compartment sink. Manager redirected employee to wash hands in a hand wash sink. **Corrected On-Site**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook line- two plastic containers inside sink, manager removed **Corrected On-Site**
31A-11-4
52
Oct 9, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - 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 open chicken over raw beef in walk in freezer. Operator reorganized **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass cooler fried fish (50F - Cold Holding), cooked rice (53F - Cold Holding). Per operator food cold holding in unit over night. Per operator Food not prepared or portioned today. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass cooler fried fish (50F - Cold Holding), cooked rice (53F - Cold Holding). Per operator food cold holding in unit over night. Per operator Food not prepared or portioned today. See stop sale
03A-02-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust in kitchen microwave
22-31-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between flip top coolers
10-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen contains mold like substance. Operator cleaned ice bin **Corrected On-Site**
22-20-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator added solution. Chlorine tested 100ppm **Corrected On-Site**
21-07-4
50
Jan 30, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above shredded cabbage inside reach in cooler at cook line. Operator properly stored. **Corrected On-Site**
08A-05-6
Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking underneath handwashing sink at cook line.
29-11-4
Basic - Dead roaches on premises. Observed one dead roach on floor at server station. Operator removed. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses, on prep table in kitchen.
21-12-4
74
Aug 29, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler next to fryer - shrimp (46F - Cold Holding); raw beef (44F - Cold Holding) as per operator items held out of temperature for approximately less than 15 minutes. Operator placed ice bag to brings down temperature to 41F.
03A-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee walk into kitchen and proceeded to plate food without proper handwashing or gloves.
12A-16-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Observed Crab Rangoon on special menu hung on entrance door. As per operator no real crab used.
52-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed sprayer bottle with no label hanging from equipment handle.
41-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at cook line wearing watch on wrist as he manipulated food. Employee complied and removed jewelry. **Corrected On-Site**
13-07-4
Basic - Dead roaches on premises. Observed 4 dead roaches in storage closet next to male restroom.
35A-03-4
55
Feb 26, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken, not commercially packaged, stored above raw pork, not commercially packaged, inside walk in freezer. Operator properly stored. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed pot lid stored inside hand wash sink at cook line. Operator removed. **Corrected On-Site**
31A-09-4
78
Sep 26, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (50°F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 20 mins. Operator put ice bag on chicken to quick chill. **Corrective Action Taken**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed deli cup stored inside tempura bin in kitchen. Operator removed. **Corrected On-Site**
14-01-5
82
Feb 22, 2023
Food-Licensing Inspection
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at end of cook line reading 200ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, container of raw portioned pork above prepared commercial fish balls. Manager moved pork to opposite shelf for proper separation. **Corrected On-Site**
08A-02-6
Intermediate - 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. Bulletin printed and provided to operator. **Corrected On-Site**
11-26-1
Intermediate - 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. Bulletin provided, printed and posted. **Corrected On-Site**
11-27-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in container of flour. Manager removed. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Small CO2 tank in server station not secured. Manager replaced cord to secure. **Corrected On-Site**
51-11-4
55
Frequently Asked Questions
When was Siam House last inspected?
The most recent health inspection at Siam House on file is from Feb 18, 2026. The public record contains seven inspections in total.
What is the most common violation at Siam House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Siam House.
How does Siam House compare to other restaurants in Fort Lauderdale?
Siam House most recently scored 52 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Siam House's inspection record improved over time?
Results have been roughly steady. Inspections at Siam House have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Siam House means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Siam House inspected?
Based on the inspection history on file, Siam House is inspected around two times per year on average.
Nearby Restaurants