TIP THAI CUISINE

Name: TIP THAI CUISINE
Address: 127 E CALL ST, STARKE, FL, 32091, US
Rating: 70.8

127 E CALL ST, STARKE, FL 32091

License #1400027

🍜 Thai/Vietnamese ℹ️

70.8 Grade C / 100

Mixed Health Record

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Latest inspection

May 29, 2026 · 10 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TIP THAI CUISINE in STARKE currently holds an InspectFL Health Score of 70.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on May 29, 2026. Across those visits, inspectors documented 52 total violations — 8 critical, 8 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 29, 2026

The latest inspection on May 29, 2026 shows 10 observation rows: 3 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

Coverage note

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DBPR

Community reaction

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Community pulse

Would you eat here?

TIP THAI CUISINE has some meaningful issues on record. Would you still eat here?

C record

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*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: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed sanitizer solution=ed container of utensils not inverted or protected on clean storage shelf.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk-in-cooler unable to maintain temperature of 41F and below. Ambient temperature 45F-46F. Observed coils in back of fan area heavily soiled with dust.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on walk-in-cooler soiled.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer solution stored next to container of cumin and bottles of oil at expo window area. Operator removed bucket of sanitizer to properly store.
[33-31-5] Unnecessary items/unused equipment on the premises. Observed discarded equipment stored outside back door under partially closed patio area/ roof overhang.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel used to line lemons and herb in bar and on cook line. Operator removed,paper towels from both foods. Also, Observed cardboard in container of rice on cook line used,to separate rices.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken, raw beef, half and half, cut cabbage (44F-45F - Cold Holding) in walk-in-cooler. Operator stated they have been in and out of the walk-in-cooler a lot this morning. Operator stated she will keep the door closed to chill foods.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +200ppm) on cook line. Operator added more water to dilute solution.Retested at 100ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of lid in large ice machine at bar area soiled. Operator cleaned interior door during this inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed two unlabeled Spray bottle containing toxic substance stored in bar area. Operator labeled both spray bottles of cleaners.

Disposition: Met Inspection Standards
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf to the side of the three compartment sink, clean containers stacked while wet.
[08B-38-4] Food stored on floor. Container of sliced carrots stored on floor of prep area and jug of fryer oil stored on floor of dry storage. Operator relocated both to correct storage location.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease trap stored in grass behind building not on nonaboarbent pad.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash signage at hand wash sink by three compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build at bottom of cook line hood filters. Per operator has scheduled for cleaning.
[14-20-4] Ripped/worn tin foil used as shelf cover. On shelf of at end of cook line, ripped tin foil lining shelf to store clean plates.
[33-31-5] Unnecessary items/unused equipment on the premises. Discarded equipment under overhang behind establishment.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on flip top reach in cooler cutting board. Operator relocated.
[14-31-5] Nonfood-grade bags used in direct contact with food. Plastic grocery bags used in direct contact with storing cut cabbage in cook like reach in cooler.
[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. Cut cabbage held on time as public health control missing product time marking, operator removed to discard as time ends in 5 minutes from discussion.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sinks on either side of the kitchen prep area have plastic bags over the faucets. Operator removed the plastic bags.
[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. Cooked chicken previously frozen and placed back in refrigeration the previous day with no date marking for when thawed.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. In bulk sugar container, plastic portion cup used as a scoop. Operator removed the scoop.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee meal on table in kitchen by walk in cooler.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, bin labeled as employee personal food over food for customers.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer next to cook line with ice buildup up beginning to meet where lid seals.
[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. In bulk sugar containers, scoops with handles in the product. Operator relocated the handles.
[25-05-4] Single-service articles improperly stored. Single service carry out containers stored in the ground of the prep area.
[08B-12-5] Stored food not covered. In walk in cooler, containers of cut produce not covered.
[33-31-5] Unnecessary items/unused equipment on the premises. Discarded equipment in covered area through rear exterior door.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table at the end of the cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. In the walk in cooler portioned containers of plum sauce in plastic portion cups inside container labeled bleach. Operator removed the label for bleach.
[41-07-4] Container of medicine improperly stored. On shelf between dry storage and walk in cooler, employee medicine containers on shelves over seasonings and canned goods for customers.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on table with debris on the blade. Cutting board in use on prep table with black staining on the side.

Disposition: Warning Issued
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used to hold handle of the reach in chest freezer.
[08B-49-4] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the shelf over the prep sink, clean containers stacked while wet.
[10-07-4] 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.
[16-46-4] Old labels stuck to food containers after cleaning. On the shelf over the pre sink, clean containers with old labels attached.
[14-20-4] 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.
[21-44-1] 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.
[33-31-5] Unnecessary items/unused equipment on the premises. Multiple discarded pieces of equipment in back storage area.
[03A-02-5] 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.
[22-02-4] 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.
[31A-09-4] 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.