THAI STAR SUSHI BAR

High Priority - Container of medicine improperly stored. Pump container of skin cream on counter at sushi bar

High Priority - 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

High Priority - 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 Corrective Action Taken

Intermediate - 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

Intermediate - Handwash sink not accessible for employee use at all times. Cleaning bucket in hand sink at sushi bar Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - 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

Intermediate - 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.

Basic - 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 Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda can on shelf next to cook line Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line

Basic - Food stored on floor. Bag of onions and carrots on floor in walk in cooler Repeat Violation

Basic - 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

Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters removed from cook line

Basic - Ice scoop handle in contact with ice.

Basic - In-use tongs stored on equipment door handle between uses. Oven door handles

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 69F water Repeat Violation

Basic - 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

Basic - 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

Basic - 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 Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - 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 Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by equipment cart

Intermediate - 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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on cutting board

Basic - Food stored in undrained ice. Raw shrimp in undrained ice in walk in cooler Repeat Violation

Basic - Food stored on floor. Bag of onions and carrots on floor in walk in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 90F water Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled Accumulation of grease behind cook line Repeat Violation

Basic - Outer openings not protected with self-closing doors. Rear kitchen door

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over produce in walk in cooler

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen

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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

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

Basic - Food stored in undrained ice. Shrimp, bean sprouts held in untrained ice water on cook line Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Oven door handles Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 94F water

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar Repeat Violation

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature on cook line

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dry storage shelves soiled Can opener blade soiled Repeat Violation

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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Plastic bottles stored on soiled shelf above triple sink

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface.tape used to repair glass drawers on sushi cooler at bar

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverages on prep tables in kitchen

Basic - Floor soiled/has accumulation of debris. Under cook line

Basic - Food stored in undrained ice. Multiple items in cooler on cook line in untrained ice

Basic - Food stored on floor. Bags of carrots on floor in walk in cooler

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

Basic - Ice scoop handle in contact with ice. Ice machine

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 103F water

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook line soiled

Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler Repeat Violation

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, replaced 100ppm Corrected On-Site Repeat Violation

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle at front counter

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cleaned during inspection Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

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

Basic - Food stored in a prohibited area. Cases of beverages in hallway leading to restrooms

Basic - Garbage on the ground and/or pad around dumpster. Cardboard boxes on ground outside rear door of kitchen

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Accumulation of grease behind cook line Repeat Violation

Basic - Stored food not covered. Multiple items in reach in and walk in coolers Repeat Violation

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

Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm Corrected On-Site

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

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket 200ppm, corrected 50ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink in kitchen

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

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

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom door

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen

Basic - Cutting board has cut marks and is no longer cleanable. Sushi bar

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

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

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle, removed Corrected On-Site Repeat Violation

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

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar

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

Basic - Reuse of single-service or single-use articles. Paprika container reused to store MSG, operator placed item in approved container Corrected On-Site

Basic - Stored food not covered. Multiple sauces and vegetables in reach in cooler across from grill not covered

Basic - Unclean building components, attachments or fixtures. Fan cover soiled in walk in cooler Knife magnets mounted on wall at sushi bar soiled

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cook line

Basic - Working containers of food removed from original container not identified by common name. Msg container, operator labeled Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched raw carrots to add to a salad. Spoke to operator regarding use of gloves. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp stored over unwashed produce. Item moved. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78f, operator will put utensils in heated crock pot. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. -antacid stored above dishes in kitchen

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dishwasher (Chlorine 0ppm)

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over cut carrots in Reach in cooler adjacent of cooks line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs(55F - Cold Holding) -garlic and oil (70F - Cold Holding) -reconstituted noodles (50F - Cold Holding retemp at 40 degrees Fahrenheit ) Item held out for less than 4 hours Operator moved item to reach in cooler during time of inspection. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -sanitizer Spray bottle above plates in kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade in kitchen -sugar and rice stored in soiled containers -metal containers on shelf to the right of cooks line -stained cutting board in kitchen -stove top has accumulation of food residue

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink next to ice machine is blocked by cart Operator moved cart during time of inspection. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine chemical test kit

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Cardboard used to line food-contact shelves. -above can opener in kitchen

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open Gatorade bottle on prep table in kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone on containers in kitchen -handbag on shelf with items served to the public

Basic - Employee with no hair restraint while engaging in food preparation. -employees in kitchen

Basic - Food stored on floor. -bag with rice on floor in kitchen

Basic - In-use tongs stored on equipment door handle between uses. -on stove handle

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -measuring cup handle in rice

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice spoons in water at 78 degrees Fahrenheit

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave adjacent of ice machine and microwave adjacent of cooks line have accumulation of food residue

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -standing fan above ice machine has accumulation of dust -shelf under microwave has accumulation of food residue

Basic - Reuse of single-service or single-use articles. -bottles above three compartment sink

Basic - Water leaking from pipe and/or faucet/handle. -hand sink next ice machine

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at sushi bar

Basic - Working containers of food removed from original container not identified by common name. -colored squeeze bottles at cooks kitchen

High Priority - Raw animal food stored over or with unwashed produce. Raw beef and raw pork stored over unwashed produce in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 47°f, Tofu 55°f,

High Priority - Toxic substance/chemical improperly stored. First aid supplies stored over food items on storage shelf.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by service cart.

Intermediate - No soap provided at handwash sink.

Intermediate - 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.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation