SEA SIAM
12735 S DIXIE HWY · MIAMI · Dade County · FL 331565944
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
30 full violation description(s) documented by the inspector during this visit.
High Priority 4
01B-01-4High Priority – Dented/rusted cans present. See stop sale. Observed two cans of straw mushrooms dented.
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed vegetable spring roll from previous day made at 5:00pm (65°F – Cold Holding); vegetable mix from previous day made at 11:30 (49°F – Cold Holding) in walk in cooler. As per operator these items were made in the previous day. Observed snapper (48°F – Cold); eel (57°F – Cold Holding)stored in reach in cooler overnight in sushi prep area. Observed Salmon (58°F – Cold Holding); Salmon eggs (49°F – Cold Holding); Imitation crab (49°F – Cold Holding); held over night in sushi prep area.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Observed one live roach in soda station, three lives in sushi bar,one in the dining area.
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed vegetable spring roll from previous day made at 5:00pm (65°F – Cold Holding); vegetable mix from previous day made at 11:30 (49°F – Cold Holding) in walk in cooler. As per operator these items were made in the previous day. Observed snapper (48°F – Cold); eel (57°F – Cold Holding)stored in reach in cooler overnight in sushi prep area. Observed Salmon (58°F – Cold Holding); Salmon eggs (49°F – Cold Holding); Imitation crab (49°F – Cold Holding); held over night in sushi prep area.
Intermediate 4
22-21-4Intermediate – Accumulation of black/green mold-like substance inside the ice bin. In prep station in lobby hallway.
22-24-4Intermediate – Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In lobby hallway prep area.
11-07-4Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
02C-02-4Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed the following items not date marked held more than 24 hours prepared on site spring rolls, salmon, dumplings, and breaded chicken.
Basic 22
16-03-4Basic – Accumulation of debris inside warewashing machine.
23-16-4Basic – Accumulation of food debris/soil residue on paper towel and/or soap dispenser. Located in the kitchen.
14-01-4Basic – Bowl or other container with no handle used to dispense food. Used too scoop noodles.
35A-03-4Basic – Dead roaches on premises. Observed approximately 3 dead roaches between reach in cooler in bar area and 2 dead in between shelving where stereo is held in bar area. 1 dead in runner station. 8 dead in employee restroom area. 1 under prep counter in front of cook line. 15 dead in sushi bar.
40-06-4Basic – Employee personal items stored in or above a food preparation area. Cellphone.
14-11-4Basic – Equipment in poor repair reach in cooler. Observed reach in cooler in sushi bar running at 55° F.
08B-38-4Basic – Food stored on floor. Container with noodles in kitchen area.
36-24-5Basic – Hole in or other damage to wall. By dish washing machine.
10-14-4Basic – Ice bucket/shovel stored on floor between uses.
10-08-4Basic – Ice scoop handle in contact with ice. In bar area ice bin.
10-12-4Basic – In-use ice scoop stored on soiled surface between uses. Observed Ice scoop stored In soiled container .
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.observed water at 118°F.
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board.
22-08-4Basic – Interior of oven has heavy accumulation of black substance/grease/food debris. Sushi bar
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit.
14-31-4Basic – Nonfood-grade bags used in direct contact with food.
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employees beverage stored with restaurant food in reach in freezer.
23-09-4Basic – Soiled reach-in cooler gaskets. In bar area.
14-55-4Basic – Uncleanable knife block in use to store knives. Observed knives stored inside of knife block, knife block soiled in kitchen area.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. In warewashing area.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. In kitchen area.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Observed bottles in prep area.
Inspector observations synchronized from DBPR on August 11, 2026 2:01 AM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.