Sushi Siam
Last inspected: Dec 1, 2025
55
Score
Across the available record, Sushi Siam has nine inspections on file, the first dated 2022. The latest inspection on file is from Dec 1, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around eight violations compared to roughly 13 violations earlier on.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited four times.
Among Key Biscayne restaurants, this is a fairly standard result. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket at sushi station 200plus ppm. Operator diluted solution with a final reading of 100ppm. **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed large metal pot at cook line soiled with heavy grease buildup. Observed shelves at walk in cooler soiled with mold like substance. Observed can opener blade at prep table soiled with food debris. Operator waded blade. **Corrective Action Taken**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine by sushi bar soiled with mildew like substance.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at warewashing area wet nesting.
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at men's and women's bathroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dish racks used to wash dishes and utensils at warewashing area soiled with mold like substance.
23-03-4
Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler and shelves soiled at cook line by wok station.
22-16-4
Basic - Screen in door torn/in poor repair. Observed screen door at rear exit torn with large holes.
35B-09-4
Basic - Stored food not covered. Observed raw chicken and cooked shrimp at walk in cooler not covered.
08B-12-5
55
Feb 6, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
47
Jul 3, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
37
Apr 15, 2024
Complaint Full
3 critical violations. 3 major violations. 13 minor violations.
View 19 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade wiping cloth lining with pasta and cut tomatoes inside reach in cooler at cook line.
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil (56F - Cold Holding) at room temperature at cook line. As per operator for less than 4 hours. Operator placed inside reach in cooler with ice for rapid cooling. **Repeat Violation**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 400ppm) at sushi bar area. Operator diluted with water, final reading 50ppm. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed bowl inside hand sink by back exit door. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink at kitchen entrance. **Repeat Violation**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
22-20-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm). Operator contacted provider to come service dishwasher machine. Advised operator to use 3 compartment sink until dishwasher is repaired.
16-55-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phones on top of preparation table across from dishwasher machine.
40-06-5
Basic - Food storage container/container lid cracked or broken. Observed containers cracked at shelf by dishwasher machine.
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 58F across cook line.
10-07-4
Basic - Light shield damaged/in disrepair. Observed light shield missing by back exit door.
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink at kitchen entrance.
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at shelf by dishwasher machine.
16-46-4
Basic - Screen in door torn/in poor repair. Observed back door screen with holes.
35B-09-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws at bar area not individually wrapped.
25-27-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with grease by handwashing sink by kitchen entrance. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of preparation table at kitchen. **Repeat Violation**
21-12-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drink inside reach in cooler. Employee removed. **Corrected On-Site**
08B-49-4
25
Feb 26, 2024
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee bagging cooked rice noodles with bare hands.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in walk-in cooler. Raw pork over rehydrated rice noodles in cook line reach in. Raw pork moved to bottom. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs, and raw shrimp in walk-in cooler. Raw chicken moved to bottom. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 62F, in caddy over cook line make table. Per cook less than 1 hour, tomatoes placed in cold hold unit during inspection. **Corrective Action Taken**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell egg with gloved hand and then handled clean plate with same gloves hand. Discussed with cook. Cooked washed hands and obtained new dish. **Corrected On-Site**
12A-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Dishes stored in cook line hand wash sink and dish pit hand wash sink. Items removed at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar hand wash sink and at cook line hand wash sink. Restocked at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At sushi bar hand wash sink. Restocked at time of inspection. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice held under time. No written plan. Provided template to establishment at time of inspection.
03F-10-5
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler and walk-in freezer door handles soiled. Dirty water inside ice scoop holder.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal Cell phone roll of paper towels, and personal tablet leaned up against plastic containers. Personal tablet removed from area during inspection. **Corrected On-Site**
40-06-5
Basic - In-use ice scoop stored in pan with dirty water. Items sent to dish pit for washing. **Corrected On-Site**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in crack on side of cook line make table. Knives removed at time of inspection. **Corrected On-Site**
10-17-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unfinished doorway over wine reach I. Cooler.
36-30-4
25
Dec 13, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. At the time of the inspection operator paid license. **Corrected On-Site**
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times.Observed container lids stored in kitchen hand sink. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe walk-in cooler fan cover soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
67
Jan 3, 2023
Complaint Full
2 critical violations. 4 major violations. 12 minor violations.
View 18 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
19
Nov 3, 2022
Complaint Full
2 major violations. 10 minor violations.
View 12 violations
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Intermediate - No soap provided at handwash sink. At hand sink in kitchen.
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at cook line reach in cooler.
23-24-4
Basic - Food stored on floor. Observed case of salmon stored on floor in walk in cooler.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled in kitchen area. Observed fan cover soiled in walk in cooler.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen area.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet in hand sink in ware washing area.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed bottles containing different sauces missing labels.
02D-01-5
50
Oct 18, 2022
Routine - Food
6 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
67
Frequently Asked Questions
When was Sushi Siam last inspected?
The most recent health inspection at Sushi Siam on file is from Dec 1, 2025. The public record contains nine inspections in total.
What is the most common violation at Sushi Siam?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Sushi Siam.
How does Sushi Siam compare to other restaurants in Key Biscayne?
Sushi Siam most recently scored 55 out of 100, which is about the same as the Key Biscayne average of 57.
Has Sushi Siam's inspection record improved over time?
Yes. Recent inspections at Sushi Siam have averaged around eight violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sushi Siam means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sushi Siam inspected?
Based on the inspection history on file, Sushi Siam is inspected around three times per year on average.
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