THAI STAR SUSHI BAR

Name: THAI STAR SUSHI BAR
Address: 15229 GULF BLVD, MADEIRA BEACH, FL, 33708, US
Rating: 34.4

15229 GULF BLVD, MADEIRA BEACH, FL 33708

License #6216341

🍱 Japanese/Sushi ℹ️

34.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

February 24, 2026 · 30 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THAI STAR SUSHI BAR in MADEIRA BEACH currently holds an InspectFL Health Score of 34.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 136 total violations — 10 critical, 19 major, 107 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

136

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

THAI STAR SUSHI BAR has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

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

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

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[40-06-5] 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
[08B-31-4] Food stored in undrained ice. Shrimp, bean sprouts held in untrained ice water on cook line
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handles
[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
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 94F water
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on cook line equipment Cooler gaskets soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature on cook line
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over produce in walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on stove surface. Can opener blade soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen
[03F-10-5] 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

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Plastic bottles stored on soiled shelf above triple sink
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-71-4] Duct tape used to repair nonfood-contact surface.tape used to repair glass drawers on sushi cooler at bar
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverages on prep tables in kitchen
[36-73-4] Floor soiled/has accumulation of debris. Under cook line
[08B-31-4] Food stored in undrained ice. Multiple items in cooler on cook line in untrained ice
[08B-38-4] Food stored on floor. Bags of carrots on floor in walk in cooler
[33-09-4] 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
[10-08-5] Ice scoop handle in contact with ice. Ice machine
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handle
[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 bin
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 103F water
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook line soiled
[36-50-4] Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler
[08B-63-4] 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
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, replaced 100ppm
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (64F - Cold Holding), operator placed in ice bath
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Dry storage shelves soiled Can opener blade soiled
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cleaned during inspection
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[40-06-5] 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
[08B-37-4] Food stored in a prohibited area. Cases of beverages in hallway leading to restrooms
[33-19-4] Garbage on the ground and/or pad around dumpster. Cardboard boxes on ground outside rear door of kitchen
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handle
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Accumulation of grease behind cook line
[08B-12-5] Stored food not covered. Multiple items in reach in and walk in coolers
[06-01-5] 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
[36-50-4] Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm
[03A-02-5] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
[02C-02-5] 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
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer bottle at front counter

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Womens restroom door
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable. Sushi bar
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table across from dish machine, removed
[40-06-5] 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
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handle, removed
[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, removed
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 123F water, operator increased temperature to above 135F
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of cook line and on gas lines
[25-32-4] Reuse of single-service or single-use articles. Paprika container reused to store MSG, operator placed item in approved container
[08B-12-5] Stored food not covered. Multiple sauces and vegetables in reach in cooler across from grill not covered
[36-50-4] Unclean building components, attachments or fixtures. Fan cover soiled in walk in cooler Knife magnets mounted on wall at sushi bar soiled
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cook line
[02D-01-5] Working containers of food removed from original container not identified by common name. Msg container, operator labeled
[08A-17-6] 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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu for soup(72F - Cold Holding), operator added ice
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket 200ppm, corrected 50ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice in hand sink in kitchen
[02C-04-5] 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
[02C-02-5] 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