CHINA STAR
2120 SW 13 ST, Gainesville FL 32608 · 352-338-8282
Last inspected Apr 27, 2026 · 9 visits since July 2023
OCT 24
JAN 25
OCT 25
MAR 26
APR 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: batter fried chicken on the speed rack by the back door, 68°. These were then panned and moved to the walk-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Observed : raw chicken over unwashed beans in the walk-in cooler. The beans were moved to the vegetable side of the walk-in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : back pack on the speed rack, by the back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the fan on a pole by the cook line, the back guard is dusty.
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed : used apron on top of the oven.
Show the remaining 1 finding ▾
Soiled dry wiping cloth in use. Observed : the drapes from the kitchen to the front line are soiled.
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed : front line staff do cash transactions and then pick up a to go container and a serving spoon, no hand wash.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed : a raw pork food pan stored over ready to eat vegetables in the cook line make table. The pan was moved to the raw pork food pan.
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. Observed : lack of time marks on cabbage and chicken on the cook line. Adjusted time marks were added.
Buildup of food debris/soil residue on equipment door handles. Observed : the cook line make table flip top handle had dried food debris. ALSO, the walk-in cooler shelves dried food spills on them.
Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Observed : mouthwash stored on the rice warmer table across from the cook line. The mouthwash was moved to the office.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : employee drinks stored next to the soup warmer on the front line.
Stored food not covered. Observed : cooked pork in the walk-in cooler, cold holding, not covered. The manager covers the food.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed : after the 4 hour rule had elapsed, owner said the rest of the food at the buffet was to be discarded. It was observed a customer was served from the food about to be discarded. The rest of the food was removed from the serving line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : an employee water bottle stored on the rice maker table. This was moved to the bottom shelf.
In-use knife/knives stored in cracks between pieces of equipment. Observed : a short cleaver stored between cook line equipment. The cleaver was removed.
Time/temperature control for safety food thawed in an improper manner. Observed : 3 blocks of shrimp in a five gallon bucket in the kitchen, partially frozen. These were moved back to refrigeration.
Marked exit/path to marked exit blocked. For reporting purposes only. Observed : the back door with an accumulation of empty boxes on the outside step. The boxes were moved away.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed: in the cook line make table, raw chicken stored behind raw beef, and Raw beef stored behind prepped peppers in the cook line make table. All items were then put in proper cook temperature order.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: in the dining area soda machine, the coke nozzle has an accumulation of build up.
No soap provided at handwash sink. Observed lack of soap at the kitchen hand wash sink. Soap was added from the front line hand wash sink.
Employee personal food not properly identified and segregated from food to be served to the public. Observed: employee food from lunch on a kitchen prep table.
Food stored on floor. Observed: bulk soy sauce on the floor by the walk-in cooler.
Oct 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: batter fried chicken on the speed rack by the back door, 68°. These were then panned and moved to the walk-in cooler.
Cardboard used to line food-contact shelves. Observed: batter fried chicken placed on cardboard during the cooling period on the speed rack by the back door. The chicken was panned into food safe containers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employee drinks in the kitchen stored next to or over food. Both were moved below.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back packs stored on a shelf over green peppers being prepped.
Food stored on floor. Observed: bulk oil stored on the floor under the kitchen hand wash sink. This was moved to a shelf.
Uncovered food stored near sink exposed to splash. Observed: a bulk oil container stored under the kitchen hand wash sink, the cap was off. The cap was replaced and the oil was moved to a shelf.
Jul 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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. Observed: raw chicken stored over raw beef in the reach-in freezer by the walk-in cooler. The beef was moved to the top.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed: cook line staff cook pasta, pan pasta, carry pan to the front line, swap pans and head straight back to the cook line, no handwashing, to repeat the process for other foods.
Bowl or other container with no handle used to dispense food. Observed: a bowl in the prepped onions in the walk-in cooler, no handle. This was removed.
Buildup of food debris/soil residue on equipment door handles. Observed the walk-in cooler door handle with an accumulation of dried debris.
Nov 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
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. Observed: raw chicken over raw prepped raw pork in the kitchen 2 door reach-in freezer. The items were switched.
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. Observed: the chinese cabbage lacked a time mark. An adjusted time mark was added.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the cutting boards on the cook line have deep dark cuts.
No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the kitchen hand wash sink. A roll was added by the hand wash sink.
Carbon dioxide/helium tanks not adequately secured. Observed: the 3 co2s in the office were not secured. The chain was added.
Jul 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the cook line make table: chicken 49, shrimp 47, chicken 44, beef 44, pork 45F, ice will be employed to cool. ALSO, egg rolls in the walk-in cooler 49F.
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. Observed 1 expired card.
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 items prepped today, not yet at 41F, in the walk-in cooler. Egg roll reading 49F. Cooler was running "colder" this morning, no written documentation. Thermometer at the exit of the cold air reads 42F, probe thermometer reads 49F. Technician called. Items prepped this morning were in the walk-in cooler, were placed on the cook line this morning. Items in the make table there from yesterday pork 38F, chicken 39F. Items from the walk-in cooler shrimp 47, chicken 49, beef 44F,
In-use knife/knives stored in cracks between pieces of equipment. Observed a cleaver stored between cook line equipment.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed the fire extinguisher by the front door indicates a recharge is necessary.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.