CHINA STAR

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom. Warning - From follow-up inspection 2026-04-08: Observed same. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2026-04-08: Observed same. Time Extended

High Priority - Container of medicine improperly stored. Observed employee prescribed tablets stored on dry storage ingredients rack amongst cooking ingredients. Operator removed and stored away from food. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed in walk in cooler , ready to eat cut scallions stored in printed to go bags. Operator placed in food grade bag during the inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored in same container as ready-to-eat food. In bottom of flip top at cook line, Container with raw scallops stored in same container as krab meat . Operator removed during the inspection storing separately. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in flip top opposite cook line , raw beef stored behind cooked chicken. Educated operator on proper separation. Operator reorganized and placed cooked chicken to the front of flip top. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at front counter blocked by bucket . Operator removed during the inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed at cook line bowl with no handle used to dispense sugar and corn starch. Operator discarded during the inspection Corrected On-Site Repeat Violation

Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Observed single serve utensils, box of rice sticks in boxes stored in bathroom in kitchen. Operator removed boxes from bathroom during the inspection. Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. One female employee frying wings at cook line not wearing a hair restraint. Manager provided employee with visor during the inspection. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Observed at cook line in containers, flour sugar , corn starch not labeled. Operator labeled all containers during the inspection. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. At dry storage, #10 cans of water chestnuts dented. Operator discarded. Corrected On-Site Warning

High Priority - Nonfood-grade bags used in direct contact with food. At walk in freezer, raw chicken stored in direct contact with non food grade bags. Advised operator of proper storage. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw ground meat stored over cooked noodles Raw chicken stored over cooked shrimp. Advised operator of proper storage. Operator corrected. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, shell eggs (65F - Cold Holding); cut cabbage (72F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour. Advised operator of cold holding parameters. Operator placed its pms into walk in to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several foods, per operator prepared onsite and held over 24 hours with no date marking. Advised operator of proper date marking. Warning

Basic - Bowl or other container with no handle used to dispense food. At kitchen, bowls used to scoop flour, soy sauce. Repeat Violation Warning

Basic - Cardboard used to line food-contact shelves. At cook line above steam table, cardboard used to line shelf. Repeat Violation Warning

Basic - Clean utensils or equipment stored in dirty bucket or rack. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Dead roaches on premises. At rear of kitchen, one dead roach inside of mixer used to mix/season raw chicken. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. At rear exit door, large gap at threshold. Warning

Basic - Food stored on floor. At kitchen prep area, Buckets of rice on floor. Repeat Violation Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored in between equipment. Operator removed. Corrected On-Site Warning

Basic - Stored food not covered. At walk in cooler, Cooked food stored uncovered-egg drop soup, cooked noodles, cooked broccoli, sauces. Advised operator of proper storage. Repeat Violation Warning

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter, chlorine wiping cloth sanitizer 0ppm. Operator corrected to 100 ppm. Warning

Basic - Working containers of food removed from original container not identified by common name. At rear of kitchen, working bins with sugar, salt with no labels. Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed raw clams stored over a watermelon in walk-in cooler. Operator stored correctly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cut mushroom and zucchini in walk-in cooler. Observed raw ground pork stored over cooked lomein noodles in walk-in cooler overnight. Operator stored correctly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw chicken wings (51F - Cold Holding) in plastic bucket out at room temperature. Per operator held out of temperature less than 1 hour. Operator placed in walk in cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the restroom.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to dispense corn starch and salt Observed can with no handle used to dispense uncooked rice

Basic - Cardboard used to line food-contact shelves. By steam table

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open can of coke on prep table.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from an open can of coke on

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from an open can of coke in food preparation area

Basic - Floor not cleaned when the least amount of food is exposed. Observed food debris on the floor in prep area. Employee swept and cleaned floor. Corrected On-Site

Basic - Food stored on floor. Observed bag of carrots stored on the floor in walk-in cooler.

Basic - Single-service articles improperly stored. Observed box of paper pails and single serve containers stored on the floor in storage closet

Basic - Stored food not covered. Observed multiple containers of cut mushroom and zucchini,zucchini,onions peppers not covered in walk-in cooler

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On expo line, employee coffee cup and food stored on table where food is being packaged. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, knife stored between equipment. Operator removed knife to ware washing area. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On cook line, tong handle laying in raw beef. Operator removed tongs to ware washing area. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. On cook line on shelf, to go metal containers not stored inverted to protect from contamination

Basic - Time/temperature control for safety food thawed in an improper manner. In three compartment sink, shrimp in standing water. Operator turned on running water. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over raw chicken not all commercially packaged in walk-in freezer. Operator inverted. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell 67F eggs sitting next to make table at room temperature. Per operator less than two hours. Operator placed eggs in lower make table. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41. Observed beans spout (71F - Cold Holding) sitting in a container of water on stove at room temperature. Per operator less than four hours. Operator moved to cooler Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom. Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic degreaser substance not labeled located by mop sin

Basic - Bowl or other container with no handle used to dispense food. Observed can being used as a scoop in panko bread crumbs

Basic - Current Hotel and Restaurant license not displayed. Expired December 1 2023

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open can of coke sitting on make table shelf.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets and Fanny pack stored on dry storage shelf next to spices and bottled of hot sauce

Basic - Ripped/worn tin foil used as shelf cover. Observed shelf under rice cooker on cook line Repeat Violation

Basic - Single-service articles improperly stored. Observed to go cartons stored on store room floor.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp in standing water at the three compartment sink. Employee turned on water. Corrected On-Site

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket.

Basic - Wiping cloth sanitizing solution stored on the floor under three compartment sink.

Basic - Working containers of food removed from original container sugar not identified by common name.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee working on cook line cracked eggs to make fry rice, then grab a clean container to place customer's order, with same gloves. After manager ins, employee discarded gloves, washed Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top-cooked noodles (42/48F - Cold Holding), observed food stored above the rim line of container, per employee food held for two hours, employee removed food out of temperature and placed on WIC for a quick chill Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Can of prime painting next to boxes seasoning soybean sauce, in employee's bathroom. Operator removed boxes of seasoning Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.poster provided Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Cook line station , cutting board

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Charger on shelf, above cook line flip top. Employee removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -cook line under flip top and cooking equipment

Basic - Food stored in a prohibited area. -3 Boxes of soybean seasoning, -1 box of rice inside Employees bathroom, operator removed all boxes. Corrected On-Site

Basic - Food stored on floor. -Box of cream cheese in rear kitchen -two boxes of sucre maltose Employee placed on shelves 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. Two handle scoops touching flour inside closed container, Employee removed to be wash. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Left side filters in cook line. -lower shelf of rice table, with substantial amount of food debris and grease -under chest freezer, inside dry goods storage area

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water inside WIC, employee removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Cook line flip top, interior with build up of food debris and mold like substance

Basic - Stored food not covered. -Bowl of sugar under steam table. -3 containers of seasoning by entrance of dry storage room. Employee covered all containers Corrected On-Site Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Beef cutlets left on tray to defrost in baking sheet cart, Employee removed and placed under running water Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Cook line, bottle of pink solution, Employee labeled as mixed wine with water. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/01/2021. Admin Complaint

Basic - Employee eating in a food preparation or other restricted area. Main kitchen cook line- observed employee eating rice and shrimp while cutting celery.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen cook line- observed employee cellphone on prep table. Employee removed cellphone. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line- observed containers of flour and salt with no labeling.