Thai Star Sushi Bar
Last inspected: Feb 24, 2026
13
Score
Thai Star Sushi Bar has been inspected seven times since 2023. The most recent visit was on Feb 24, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things are looking better lately, with recent visits averaging around 19 violations compared to roughly 21 violations earlier on.
When inspectors have written things up, “interior of oven/microwave has accumulation” has been the most frequent reason, cited four times.
Compared to other Madeira Beach restaurants (averaging 68), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
3
Critical latest
5
Major latest
22
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
3 critical violations. 5 major violations. 22 minor violations.
View 30 violations
High Priority - Container of medicine improperly stored. Pump container of skin cream on counter at sushi bar
41-07-4
High Priority - 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
03F-02-5
High Priority - 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 **Corrective Action Taken**
03B-01-6
Intermediate - 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
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cleaning bucket in hand sink at sushi bar **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - 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
53A-05-6
Intermediate - 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.
53B-13-5
Basic - 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
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 69F water **Repeat Violation**
10-07-4
Basic - 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
35B-02-4
Basic - 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
22-08-4
Basic - 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 **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - 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 **Corrected On-Site**
35A-06-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled **Repeat Violation**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda can on shelf next to cook line **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line
36-73-4
Basic - Food stored on floor. Bag of onions and carrots on floor in walk in cooler **Repeat Violation**
08B-38-4
Basic - 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
33-09-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters removed from cook line
14-42-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door handles
10-20-4
13
Oct 8, 2025
Routine - Food
1 critical violation. 2 major violations. 13 minor violations.
View 16 violations
High Priority - 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 **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by equipment cart
31A-09-4
Intermediate - 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
53B-14-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled **Repeat Violation**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
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.
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on cutting board
12B-07-4
Basic - Food stored in undrained ice. Raw shrimp in undrained ice in walk in cooler **Repeat Violation**
08B-31-4
Basic - Food stored on floor. Bag of onions and carrots on floor in walk in cooler
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 90F water **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled Accumulation of grease behind cook line **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Rear kitchen door
35B-03-4
37
Feb 21, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
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
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
32
Aug 6, 2024
Routine - Food
1 critical violation. 2 major violations. 23 minor violations.
View 26 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (64F - Cold Holding), operator placed in ice bath **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dry storage shelves soiled Can opener blade soiled **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
03F-10-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Repeat Violation**
36-34-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Plastic bottles stored on soiled shelf above triple sink
24-06-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Duct tape used to repair nonfood-contact surface.tape used to repair glass drawers on sushi cooler at bar
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverages on prep tables in kitchen
12B-07-4
Basic - Floor soiled/has accumulation of debris. Under cook line
36-73-4
Basic - Food stored on floor. Bags of carrots on floor in walk in cooler
08B-38-4
Basic - 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 **Repeat Violation**
33-09-4
Basic - Ice scoop handle in contact with ice. Ice machine
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle **Repeat Violation**
10-20-4
Basic - 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
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 103F water
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook line soiled
23-03-4
Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler **Repeat Violation**
36-50-4
Basic - 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
08B-63-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, replaced 100ppm **Corrected On-Site** **Repeat Violation**
21-07-4
Basic - Food stored in undrained ice. Multiple items in cooler on cook line in untrained ice
08B-31-4
22
Feb 13, 2024
Routine - Food
1 critical violation. 3 major violations. 17 minor violations.
View 21 violations
High Priority - 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 **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle at front counter
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Repeat Violation**
22-02-4
Intermediate - 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
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cleaned during inspection **Corrected On-Site**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - 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 **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored in a prohibited area. Cases of beverages in hallway leading to restrooms
08B-37-4
Basic - Garbage on the ground and/or pad around dumpster. Cardboard boxes on ground outside rear door of kitchen
33-19-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Accumulation of grease behind cook line **Repeat Violation**
23-03-4
Basic - Stored food not covered. Multiple items in reach in and walk in coolers **Repeat Violation**
08B-12-5
Basic - 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 **Corrected On-Site**
06-01-5
Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler **Repeat Violation**
36-50-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm **Corrected On-Site**
21-07-4
27
Sep 12, 2023
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
17
Jan 11, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
52
Frequently Asked Questions
When was Thai Star Sushi Bar last inspected?
The most recent health inspection at Thai Star Sushi Bar on file is from Feb 24, 2026. The public record contains seven inspections in total.
What is the most common violation at Thai Star Sushi Bar?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited four times, more than any other issue at Thai Star Sushi Bar.
How does Thai Star Sushi Bar compare to other restaurants in Madeira Beach?
Thai Star Sushi Bar most recently scored 13 out of 100, which is lower than the Madeira Beach average of 68.
Has Thai Star Sushi Bar's inspection record improved over time?
Yes. Recent inspections at Thai Star Sushi Bar have averaged around 19 violations per visit, down from roughly 21 earlier in the record.
What does a high risk rating mean?
A high risk rating at Thai Star Sushi Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Thai Star Sushi Bar inspected?
Based on the inspection history on file, Thai Star Sushi Bar is inspected around two times per year on average.
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