THAI STAR SUSHI BAR
15229 Gulf Boulevard
Florida, 33708
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/21/2025
High Priority
1
Intermediate
3
Basic
14
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
- 40-06-5:Basic - 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:Basic - Food stored in undrained ice. Shrimp, bean sprouts held in untrained ice water on cook line Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handles Repeat Violation
- 10-01-5:Basic - 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 Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 94F water
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on cook line equipment Cooler gaskets soiled. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature on cook line
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over produce in walk in cooler
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on stove surface. Can opener blade soiled. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen
- 03F-10-5:Intermediate - 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 Repeat Violation
Food safety inspection conducted on 2/21/2025 revealed 18 total violations (1 high priority, 3 intermediate, 14 basic).
Inspection on 8/6/2024
High Priority
1
Intermediate
2
Basic
23
Total
26
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen Repeat Violation
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Plastic bottles stored on soiled shelf above triple sink
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface.tape used to repair glass drawers on sushi cooler at bar
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverages on prep tables in kitchen
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook line
- 08B-31-4:Basic - Food stored in undrained ice. Multiple items in cooler on cook line in untrained ice
- 08B-38-4:Basic - Food stored on floor. Bags of carrots on floor in walk in cooler
- 33-09-4:Basic - 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 Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice machine
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handle Repeat Violation
- 10-01-5:Basic - 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:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 103F water
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook line soiled
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler Repeat Violation
- 08B-63-4:Basic - 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:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, replaced 100ppm Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (64F - Cold Holding), operator placed in ice bath **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dry storage shelves soiled Can opener blade soiled Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
Food safety inspection conducted on 8/6/2024 revealed 26 total violations (1 high priority, 2 intermediate, 23 basic).
Inspection on 2/13/2024
High Priority
1
Intermediate
3
Basic
17
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cleaned during inspection Corrected On-Site
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 40-06-5:Basic - 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 Corrected On-Site Repeat Violation
- 08B-37-4:Basic - Food stored in a prohibited area. Cases of beverages in hallway leading to restrooms
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Cardboard boxes on ground outside rear door of kitchen
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handle Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Accumulation of grease behind cook line Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Multiple items in reach in and walk in coolers Repeat Violation
- 06-01-5:Basic - 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 Corrected On-Site
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler Repeat Violation
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm Corrected On-Site
- 03A-02-5:High Priority - 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 **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Repeat Violation
- 02C-02-5:Intermediate - 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:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle at front counter
Food safety inspection conducted on 2/13/2024 revealed 21 total violations (1 high priority, 3 intermediate, 17 basic).
Inspection on 9/12/2023
High Priority
3
Intermediate
4
Basic
18
Total
25
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom door
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Sushi bar
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table across from dish machine, removed Corrected On-Site Repeat Violation
- 40-06-5:Basic - 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:Basic - In-use tongs stored on equipment door handle between uses. Oven door handle, removed Corrected On-Site Repeat Violation
- 10-01-5:Basic - 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 Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 123F water, operator increased temperature to above 135F Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar
- 23-03-4:Basic - 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:Basic - Reuse of single-service or single-use articles. Paprika container reused to store MSG, operator placed item in approved container Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Multiple sauces and vegetables in reach in cooler across from grill not covered
- 36-50-4:Basic - 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:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cook line
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Msg container, operator labeled Corrected On-Site
- 08A-17-6:High Priority - 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 Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu for soup(72F - Cold Holding), operator added ice **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket 200ppm, corrected 50ppm Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink in kitchen
- 02C-04-5:Intermediate - 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:Intermediate - 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 Corrected On-Site
Food safety inspection conducted on 9/12/2023 revealed 25 total violations (3 high priority, 4 intermediate, 18 basic).