Georgia › Clarke County › Athens
Siri Thai Cuisine
1040 GAINES SCHOOL RD STE 211 , ATHENS, GA 30605 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on May 12, 2026, scoring 62/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 77. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (May 21, 2026): Inspectors recorded 4 violations, 1 of them critical, involving temperature control and handwashing & hygiene.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
C77May 21, 20264 violations
Inspectors recorded 4 violations, 1 of them critical, involving temperature control and handwashing & hygiene.
Establishment is using non-continuous cooking on chicken & beef with no written procedures available, or prior approval of Health Department.
−9 points · Cited as “511-6-1.04(5)(d) - non-continuous cooking of raw animal foods (p, pf)”Observed food worker hold a spring roll with bare hands & place on plate to go out for service. Corrective action (CA): There should be no bare hand contact with non-heat treated ready-to-eat (RTE) foods. Person in charge (PIC) discarded spring roll & food worker washed hands and put on gloves.
−9 points · Cited as “511-6-1.04(4)(a)1,2,3,4(i) - preventing contamination from hands (p), (pf), (c)”Raw fish observed thawing submerged in stagnant water in meat prep sink. PIC moved fish to WIC after draining water to continue thawing.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Scoop handle touching food & single-use bowls used as scoops in both bulk sugar and rice containers. PIC removed bowls & scoop handles from food.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”U62May 12, 20269 violations
Inspectors recorded 9 violations, 7 of them critical, involving food storage, temperature control and handwashing & hygiene.
Chicken stored on top of ground pork, & in-tact beef, beside raw shrimp, & in-tact pork roast stored over raw shrimp in walk-in cooler (WIC).
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Bean sprouts being cold held in ice bath in front of stove held at a temperature over 41F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Spring rolls observed being hot held in fryer basket at a temperature less than 135F; Chicken with noodles & vegetables dish observed being hot held on stove a temperature less than 135F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Employee drink in reusable tumbler with no lid, stored on shelf with clean bowls & sprices next to stove. Corrective action (CA): All employee drinks must be in a disposable cup with lid & straw, stored below and separate from food & food contact surfaces. Person in charge (PIC) removed drink.
−4 points · Cited as “511-6-1.04(4)(b) - preventing contamination when tasting (p)”Dishwashing machine observed to have a chlorine sanitizer concentration of 0ppm.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Cooked chicken and tofu held over 24 hours (since 5/10) with no 7-day discard date in WIC.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Food worker observed prepping food with artificial nail with length greater than fingertips & no gloves. Food worker put on gloves.
−3 points · Cited as “511-6-1.03(5)(f) - fingernails (pf)”Shrimp and chicken observed thawing submerged in stagnant water in metal bins on floor. PIC moved shrimp to WIC and drained water; PIC moved chicken to metal prep sink to continue thawing under running water.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Metal bins with raw shrimp & raw chicken stored on floor in kitchen; plastic bin with soy sauce stored on floor next to stove. PIC moved shrimp & chicken to WIC shelves and moved soy sauce to dry storage shelf.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”B88October 29, 20253 violations
Inspectors recorded 3 violations, 2 of them critical, involving food storage and menu & labeling.
Observed raw ground pork stored on shelf in 2-door Reach-in cooler over ready-to-eat (RTE) sliced vegetables.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Expired milk (10/28/2025) on shelf in WIC, open and in use. Milk discarded - COS.
−3 points · Cited as “511-6-1.04(8)(b) - expired foods (p)”Bulk sugar container not labeled to identify contents. Label added - COS.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”A93May 6, 20253 violations
Inspectors recorded 3 violations, 2 of them critical, involving handwashing & hygiene.
Observed employee use meat sink to wash hands. Corrective action (CA): Employees must only wash hands in designated hand sinks, using proper procedure. Hands rewashed.
−4 points · Cited as “511-6-1-.03(5)(d) - where to wash (pf)”Observed strainer stored in side hand sink in main kitchen.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Scoops in peanut and chicken base bulk containers with handle touching product. Cup used as scoop in brown rice, with no handle.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”A95November 5, 20244 violations
Inspectors recorded 4 violations, 2 of them critical, involving handwashing & hygiene and facility upkeep.
No hand sink operating at bar (not in order/use).
−4 points · Cited as “511-6-1.06(2)(g) - handwashing sinks, nos/capacities (pf)”Platter stored in kitchen hand sink.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Employee drink in reusable bottle stored on work table next to vegetable prep sink. Corrective action (CA): Employee drinks in kitchen must be in a disposable cup with a lid and straw, stored below and separate from food prep and storage areas. Drink relocated.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Employee food in designated bins (2) stored on shelf in bar cooler over customer tea and drinks.
−1 point · Cited as “511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)”A94March 21, 20242 violations
Inspectors recorded 2 violations, 1 of them critical, involving chemical safety and cleaning & sanitizing.
Observed medicine bottle stored on prep table in kitchen. Corrective action (CA): Medicine must be stored separate from food, utensils, equipment, linens, and single-use/single-service (FUELS) items. Medicine bottle removed from kitchen during inspection.
−4 points · Cited as “511-6-1.07(6)(o) - medicines, restriction & storage (p, pf)”Utensils stored in water less than 135F. Utensils removed, washed, rinsed and sanitized during inspection.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit 295359.. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.