Tip Thai Cuisine
Last inspected: Oct 30, 2025
41
Score
Going back to 2022, Tip Thai Cuisine has 10 inspections in the public record. Inspectors last stopped by on Oct 30, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited two times.
Restaurants in Starke average 69, so Tip Thai Cuisine trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Oct 30, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
41
Mar 6, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
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
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
47
Nov 20, 2024
Complaint Partial
No violations found.
100
Oct 23, 2024
Complaint Partial
1 minor violation.
View 1 violation
Basic - Grease on the ground and/or pad around grease receptacle. At time of inspection operator collecting used cooking grease in emptied oil jugs and storing them on the ground around the grease receptacle that per operator is not currently being picked up by the city. Discussed with operator getting back on a pick up schedule for used cooking grease. **Warning**
33-20-4
95
Aug 2, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs on cook line at ambient air temperature, per operator just left out. Relocated the reach in cooler. **Corrective Action Taken**
03A-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table with rust and food debris. Per operator only use handheld can opener. **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler correctly labeled stored on shelf over food for customers. **Repeat Violation**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf next to three compartments sink and hand wash sink clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Unnecessary items/unused equipment on the premises. Discarded equipment and utensils under over hang behind the establishment. **Repeat Violation**
33-31-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket on cook line at 0ppm. Operator adjusted sanitizer levels. **Corrected On-Site**
21-07-4
64
Dec 13, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the waitstation ice bath, condensed milk (49F - Cold Holding) per operator just placed out, operator added more ice to the ice bath. Discussed with switching condensed milk to existing time as public health control procedures. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener attached to the prep table has food debris on the blade. Per operator use handheld can opener only. Operator cleaned the table mounted can opener. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line covered by plastic. Operator made the hand wash sink accessible. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to hold handle of the reach in chest freezer.
14-71-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, labeled employee food over unwashed produce for customers.
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the prep sink, clean containers stacked while wet.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop utensils in standing water of 121F. Operator adjusted the heat setting on the pot to raise the temperature. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Old labels stuck to food containers after cleaning. On the shelf over the pre sink, clean containers with old labels attached.
16-46-4
Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line chef next to the cook line for clean plates and utensils.
14-20-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution stored on in use prep table at 0ppm chlorine. Operator relocated the sanitizer solution and added chlorine bleach. **Corrected On-Site**
21-44-1
Basic - Unnecessary items/unused equipment on the premises. Multiple discarded pieces of equipment in back storage area.
33-31-5
47
Jul 27, 2023
Routine - Food
No violations found.
100
Jul 19, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream in white reach in cooler in bar area at 50F. Person in charge states has been in and out of unit, held in cooler door. Moved to interior of cooler holding at 41F. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at bar area at hose bibb.
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen not accessible due to no water to sink. **Warning**
31A-09-4
Intermediate - Identity of food or food product misrepresented. Establishment has "crab cream cheese" under appetizer. When asked what product is used, person in charge indicated no crab or imitation crab product is utilized. Person in charge removed crab from menu during inspection. Take out menus were correct during inspection. **Corrective Action Taken** **Admin Complaint**
52-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water less than 135F. Person in charge removed. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk in cooler with mold like substance, rust.
23-03-4
Basic - Reuse of single-service or single-use articles. Narrow neck vinegar bottles reused to hold sauces.
25-32-4
Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Single service items stored in employee personal area.
25-18-4
50
Dec 8, 2022
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over cases of squash in walk in cooler. Person in charge moved to appropriate location. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in hand wash sink in kitchen. Items were removed. **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide during inspection. **Repeat Violation**
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge states hold eggs, cabbage on time, time paperwork not filled out. Person in charge filled out during inspection. **Corrected On-Site**
03F-10-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under front door.
35B-01-4
Basic - Food stored on floor. Food stored on floor in storage area. Person in charge began raising. **Corrective Action Taken**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons on cookline in water at 74F.
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cookline not inverted. Person in charge inverted. **Corrected On-Site**
25-06-4
52
Oct 5, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Tip Thai Cuisine last inspected?
The most recent health inspection at Tip Thai Cuisine on file is from Oct 30, 2025. The public record contains 10 inspections in total.
What is the most common violation at Tip Thai Cuisine?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Tip Thai Cuisine.
How does Tip Thai Cuisine compare to other restaurants in Starke?
Tip Thai Cuisine most recently scored 41 out of 100, which is lower than the Starke average of 69.
Has Tip Thai Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Tip Thai Cuisine have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Tip Thai Cuisine 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 Tip Thai Cuisine inspected?
Based on the inspection history on file, Tip Thai Cuisine is inspected around three times per year on average.
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