THAI STAR SUSHI BAR
15229 GULF BLVD, Madeira Beach FL 33708 · 727.258.4862
Last inspected Feb 24, 2026 · 6 visits since September 2023
FEB 24
AUG 24
FEB 25
OCT 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 12 dead roaches in sticky traps near dry storage, staff discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 30 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate22 Basic
What the inspector wrote — 30 findingsThe state's own report →
Container of medicine improperly stored. Pump container of skin cream on counter at sushi bar
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice at bar with no time mark
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Crock pot - soup (100F - Hot Holding), staff increased temp
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Stained cutting boards on cook line Sauce containers next to wok solid Stove surface with accumulation of grease
Show the remaining 26 findings ▾
Handwash sink not accessible for employee use at all times. Cleaning bucket in hand sink at sushi bar
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present with no CFM
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 12 dead roaches in sticky traps near dry storage, staff discarded
Accumulation of debris inside warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda can on shelf next to cook line
Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Food stored on floor. Bag of onions and carrots on floor in walk in cooler
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Accumulation of empty boxes and discarded equipment on ground outside rear kitchen door
Hood filter missing from automatic fire suppression/exhaust system. Hood filters removed from cook line
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses. Oven door handles
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bins
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 69F water
Insect control device installed over food preparation area. Metal cage (empty) used to trap vermin on dry storage shelf Fly glue trap on top of glass mirror (above cutting boards) at sushi bar
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled on cook line Interior of toast oven soiled at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Metal rolling cart on cook line soiled Exterior of sugar and rice bins soiled Cooler gaskets soiled on cook line
Reach-in cooler interior/shelves have accumulation of soil residues.
Oct 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate13 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table shell eggs (69F - Cold Holding), bean sprouts (62F - Cold Holding), held less than 4 hours, moved to cooler
Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by equipment cart
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple certificates expired May 2025
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
Cutting board has cut marks and is no longer cleanable.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on cutting board
Food stored in undrained ice. Raw shrimp in undrained ice in walk in cooler
Food stored on floor. Bag of onions and carrots on floor in walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 90F water
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled Accumulation of grease behind cook line
Outer openings not protected with self-closing doors. Rear kitchen door
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate14 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over produce in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on stove surface. Can opener blade soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided to operator
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and sweater on dry storage shelves
Food stored in undrained ice. Shrimp, bean sprouts held in untrained ice water on cook line
In-use tongs stored on equipment door handle between uses. Oven door handles
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bins
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 94F water
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on cook line equipment Cooler gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues.
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature on cook line
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Aug 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate23 Basic
Show 26 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (64F - Cold Holding), operator placed in ice bath
Food-contact surface soiled with food debris, mold-like substance or slime. Dry storage shelves soiled Can opener blade soiled
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Clean utensils or equipment stored in dirty drawer or rack. Plastic bottles stored on soiled shelf above triple sink
Cutting board has cut marks and is no longer cleanable.
Duct tape used to repair nonfood-contact surface.tape used to repair glass drawers on sushi cooler at bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverages on prep tables in kitchen
Floor soiled/has accumulation of debris. Under cook line
Food stored in undrained ice. Multiple items in cooler on cook line in untrained ice
Food stored on floor. Bags of carrots on floor in walk in cooler
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Discarded cardboard boxes on ground outside rear door
Ice scoop handle in contact with ice. Ice machine
In-use tongs stored on equipment door handle between uses. Oven door handle
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 103F water
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook line soiled
Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor Walk in cooler at rear of restaurant not secured when not in use
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, replaced 100ppm
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate17 Basic
Show 21 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (60F - Cold Holding) in cooler on cook line, ice bath added
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup in walk-in cooler prepared on 2/11/24
Spray bottle containing toxic substance not labeled. Sanitizer bottle at front counter
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cleaned during inspection
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board at sushi bar, removed
Food stored in a prohibited area. Cases of beverages in hallway leading to restrooms
Garbage on the ground and/or pad around dumpster. Cardboard boxes on ground outside rear door of kitchen
In-use tongs stored on equipment door handle between uses. Oven door handle
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Accumulation of grease behind cook line
Stored food not covered. Multiple items in reach in and walk in coolers
Time/temperature control for safety food thawed in an improper manner. Raw shrimp and chicken thawing at room temperature on storage shelf, moved to cooler
Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm
Sep 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate18 Basic
Show 25 findings ▾
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 pork with raw salmon in reach in freezer, operator rearranged during inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu for soup(72F - Cold Holding), operator added ice
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket 200ppm, corrected 50ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
Handwash sink used for purposes other than handwashing. Ice in hand sink in kitchen
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items in reach in freezer not dated, discussed procedures with operator
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. homemade ginger dressing, date added
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom door
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
Cutting board has cut marks and is no longer cleanable. Sushi bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table across from dish machine, removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on drys storage shelf with food
In-use tongs stored on equipment door handle between uses. Oven door handle, removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bins, removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 123F water, operator increased temperature to above 135F
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of cook line and on gas lines
Reuse of single-service or single-use articles. Paprika container reused to store MSG, operator placed item in approved container
Stored food not covered. Multiple sauces and vegetables in reach in cooler across from grill not covered
Unclean building components, attachments or fixtures. Fan cover soiled in walk in cooler Knife magnets mounted on wall at sushi bar soiled
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cook line
Working containers of food removed from original container not identified by common name. Msg container, operator labeled
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.