Thai Star Sushi Bar
15229 Gulf Blvd, Madeira Beach, FL 33708 · Permanent Food Service · License 6216341
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 intermediate (2 fixed on the spot, 1 repeat), 11 basic (1 repeat)-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Food stored in to-go plastic bags in freezers
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Bottle of Advil on shelf over spices behind sushi bar, removed
Fixed on the spot
Intermediate5
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Written procedures form provided to staff
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink in kitchen, restocked
Fixed on the spot
No soap provided at handwash sink.
Hand sink in kitchen, restocked
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic11
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw shrimp thawing in bowl of standing water, moved to running water
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Bags of onions and carrots on floor in walk in cooler
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of toaster oven soiled at bar
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Mold-like substance on plastic curtains in walk in cooler Wall mounted fan next to rear door in kitchen heavily soiled
Buildup of food debris/soil residue on equipment door handles.
Cooler handles soiled in kitchen
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Hand sink water valve broken in kitchen, parts already ordered
Fixed on the spot
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Rear kitchen door is not self closing
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Kitchen area
Repeat violation
Surfaces soiled/has accumulation of debris.
Heavy accumulation of grease behind cook line Accumulation of dust on ceiling tiles in kitchen
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.