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THAI SIAM

8305 15TH AVE NW, Seattle, WA 98117 · Restaurant (Seating 51-150)

Inspection summary

THAI SIAM has been inspected 54 times by Public Health – Seattle & King County since April 11, 2006. The most recent inspection, on February 17, 2026, recorded 2 infractions.

22 of 54 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 34 times across 22 separate inspections, most recently on June 17, 2025. For example: 2900 - Adequate equipment for temperature control

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 17 times across 13 separate inspections, most recently on February 14, 2024. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 16 times across 14 separate inspections, most recently on February 17, 2026. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 7 times across 5 separate inspections, most recently on February 17, 2026. For example: 0600 - Adequate handwashing facilities

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on December 18, 2019. For example: 3200 - Insects, rodents, animals not present; entrance controlled.

About this data

These results come from Public Health – Seattle & King County, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

54 inspections

  1. Routine Inspection/Field Review

    2 infractions

    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  2. Return Inspection

    0 infractions

  3. Routine Inspection/Field Review

    4 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 1800 - Proper cooking time and temperature; proper use of noncontinuous cooking
      • RED
  4. Routine Inspection/Field Review

    1 infraction

    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED
  7. Return Inspection

    0 infractions

  8. Routine Inspection/Field Review

    2 infractions

    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  9. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  10. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
  11. Routine Inspection/Field Review

    2 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
  12. Consultation/Education - Field

    0 infractions

  13. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0900 - Proper washing of fruits and vegetables
      • RED
  14. Consultation/Education - Field

    0 infractions

  15. Routine Inspection/Field Review

    5 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  16. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
  17. Routine Inspection/Field Review

    0 infractions

  18. Consultation/Education - Field

    0 infractions

  19. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  20. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  21. Routine Inspection/Field Review

    2 infractions

    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  22. Consultation/Education - Field

    0 infractions

  23. Return Inspection

    0 infractions

  24. Routine Inspection/Field Review

    2 infractions

    • 1400 - Raw meats below and away from RTE food
      • RED
    • 1600 - Proper cooling procedure
      • RED
  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4700 - Garbage, refuse properly disposed; facilities...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
  27. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4700 - Garbage, refuse properly disposed; facilities...
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
  28. Return Inspection

    0 infractions

  29. Routine Inspection/Field Review

    5 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  32. Routine Inspection/Field Review

    2 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
  35. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
  36. Consultation/Education - Field

    0 infractions

  37. Return Inspection

    0 infractions

  38. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 1200 - Proper shellfish identification; proper parasit...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1600 - Proper cooling procedure
      • RED
  39. Routine Inspection/Field Review

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
  40. Consultation/Education - Field

    0 infractions

  41. Consultation/Education - Field

    0 infractions

  42. Routine Inspection/Field Review

    8 infractions

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Insects, rodents, animals not present; entrance...
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper cooling procedure
      • RED
    • No room temperature storage; proper use of time...
      • RED
  43. Consultation/Education - Field

    0 infractions

  44. Routine Inspection/Field Review

    7 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Garbage, refuse properly disposed; facilities...
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • No room temperature storage; proper use of time...
      • RED
    • Proper hot holding temperatures (less than 130° F )
      • RED
  45. Return Inspection

    0 infractions

  46. Return Inspection

    0 infractions

  47. Return Inspection

    1 infraction

    • Proper cold holding temperatures (greater than 45° F)
      • RED
  48. Routine Inspection/Field Review

    9 infractions

    • Physical facilities properly installed,...
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Garbage, refuse properly disposed; facilities...
      • BLUE
    • Warewashing facilities properly installed,...
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Hands washed as required
      • RED
    • No room temperature storage; proper use of time...
      • RED
    • Adequate handwashing facilities
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  49. Consultation/Education - Field

    0 infractions

  50. Return Inspection

    1 infraction

    • Raw meats below and away from RTE food
      • RED
  51. Routine Inspection/Field Review

    5 infractions

    • Adequate equipment for temperature control
      • BLUE
    • Proper labeling, signage
      • BLUE
    • Raw meats below and away from RTE food
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper cooling procedure
      • RED
  52. Routine Inspection/Field Review

    3 infractions

    • Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • Adequate handwashing facilities
      • RED
    • No room temperature storage; proper use of time...
      • RED
  53. Consultation/Education - Field

    0 infractions

  54. Routine Inspection/Field Review

    1 infraction

    • Food in good condition, safe and unadulterat...
      • RED

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