THAI STAR SUSHI BAR

Name: THAI STAR SUSHI BAR
Address: 15229 GULF BLVD, MADEIRA BEACH, FL, 33708, US
Rating: 70.4

15229 GULF BLVD, MADEIRA BEACH, FL 33708

License #6216341

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THAI STAR SUSHI BAR in MADEIRA BEACH currently holds an InspectFL Health Score of 70.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 46 total violations — 4 critical, 7 major, 35 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 24, 2026 shows 30 observation rows: 3 critical, 5 major, and 22 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 69F water
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Cleaning bucket in hand sink at sushi bar
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[41-07-4] Container of medicine improperly stored. Pump container of skin cream on counter at sushi bar
[16-03-4] Accumulation of debris inside warewashing machine.
[35A-06-4] 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
[53A-05-6] 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
[33-09-4] 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
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[03F-02-5] 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
[10-01-5] 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
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
[08B-38-4] Food stored on floor. Bag of onions and carrots on floor in walk in cooler
[22-02-4] 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
[23-03-4] 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
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Hood filters removed from cook line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda can on shelf next to cook line
[35B-02-4] 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
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of grease under cook line
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[10-08-5] Ice scoop handle in contact with ice.
[03B-01-6] 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
[22-08-4] 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
[53B-13-5] 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.
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handles

Disposition: Inspection Completed - No Further Action
[03A-02-5] 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
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 90F water
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by equipment cart
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
[53B-14-5] 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
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on cutting board
[16-03-4] Accumulation of debris inside warewashing machine.
[08B-31-4] Food stored in undrained ice. Raw shrimp in undrained ice in walk in cooler
[35B-03-4] Outer openings not protected with self-closing doors. Rear kitchen door
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled Accumulation of grease behind cook line
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
[08B-38-4] Food stored on floor. Bag of onions and carrots on floor in walk in cooler

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse