CHINA STAR
10105 W OAKLAND PARK BLVD, Sunrise FL 33351 · 954.749.2010
Last inspected Jun 30, 2026 · 9 visits since January 2024
APR 25
OCT 25
NOV 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 3 live flying insects landing on walls throughout kitchen. Advised operator to killed flying insects and sanitized areas of landing.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. Observed employee portioning cooked noodles with bare hands. After brief education, employee then wash his hand and put gloves on.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken hot held at 109F in kitchen. Per operator, chicken cooked 1 hour before the inspection. Operator reheat chicken to 172F.
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on sauce stored in walk in cooler. Per operator sauce made 2 days ago.
Show the remaining 1 finding ▾
Employee eating in a food preparation or other restricted area. Observed employee eating his lunch in kitchen area.
May 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority5 Intermediate9 Basic
Show 19 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his nose and continuing to engage in food preparation. After brief education, employee then wash his hands
Live, small flying insects found. Observed 3 live flying insects landing on walls throughout kitchen. Advised operator to killed flying insects and sanitized areas of landing.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cut lettuce and noodles cold held in kitchen at 45F. Per operator, both items transfer to cook line 40 minutes before the inspection. Operator transfer both items to reach in cooler for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken hot held in kitchen at 123F. Per operator, chicken cooked and placed at cook line 1 hour prior to the operator. Operator reheat chicken to 177F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black substance ps buildup on cutting boards.
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/
No soap provided at handwash sink in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked egg rolls and pork stored in walk in cooler. Per operator, both items cooked on 03/17/2026.
Records/documents for required employee training appear to be falsified. Observed discrepancies with employees training dates. Operator change dates on certificate.
Employee with no hair restraint while engaging in food preparation. Chef
Food stored on floor. Observed container with sauce and cooking oil stored on dry storage floor.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed scoop with handle stored in container with corn starch.
No handwashing sign provided at a hand sink used by food employees. In kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of heavy old food residue buildup on exterior of flour and cornstarch containers.
Reuse of single-service or single-use articles. -Observed single use jug cut and used to dispense cook rice.
Stored food not covered. Observed an uncovered container with rice in dry storage.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Observed corn starch removed from the original container not labeled.
Nov 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Hand wash sink up front is used to store small towel and has other items such as food stored right next to sink. Operator moved. Handwashing in back used to store chemical bottle. Operator moved.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris in kitchen.
Wet mop not stored in a manner to allow the mop to dry. Mop found in mop bucket in the back of establishment.
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of Bamboo Shoots
Nonfood-grade bags used in direct contact with food. Observed ice in direct contact with commercial shopping bag, inside reach in freezer
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. In reach in freezer observed raw chicken over raw beef, all food items not in original packaging. Operator reorganized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; noodles (66F - Cold Holding). As per operator food not portioned or prepared today, in unit less than 4hrs. Observed cooked noodles in its own separate closed lid container, placed above other food items seated in flip top. Operator placed food item in cooler beneath flip top for quick chill
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Next to fryers; fried chicken (96F @ 1345 to 92F @ 1405- Heated Cooling since 1240PM). Observed fried chicken cooling down on prep table next to fryer at room temperature. operator placed inside reach in freezer for quick chill.
Handwash sink used for purposes other than handwashing. HWS used for other purposes. Observed wet wiping cloth stored in hand wash sink. Operator removed.
Food stored in a location that is exposed to splash/dust. No splash guard to protect fried chicken directly adjacent to handwash sink.
In-use wet wiping cloth/towel used under cutting board. Observed wet used rag under white cutting board. Operator removed
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink behind front counter slow to drain
Stored food not covered. Multiple food items stored uncovered in 2 door reach in freezer Open bag of rice stored in dry storage room left uncovered
Wall soiled with accumulated grease, food debris, and/or dust. Observed large cobweb next to door of dry storage room.
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep cart by cookline, fried chicken pieces 83F at 4:30pm (Cooked cooling from 12:00pm); tempura chicken 77F at 4:30pm (Cooked cooling from 11:00am); fried egg rolls 78F at 4:30pm (Cooked cooling from 11:30am). Per employee all items prepared today. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) On prep cart by cookline, fried chicken pieces 83F at 4:30pm (Cooked cooling from 12:00pm); tempura chicken 77F at 4:30pm (Cooked cooling from 11:00am); fried egg rolls 78F at 4:30pm (Cooked cooling from 11:30am). Per employee all items prepared today. 2) On prep cart by cookline, chopped cabbage (84F - Cooling). Per employee prepared at 11:00am opening.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. On prep cart by cookline, chopped cabbage (84F - Cooling). Per employee prepared at 11:00am opening. See stop sale.
Equipment drain line draining into handwash sink. AC drain line empties into front counter hand sink.
Handwash sink used for purposes other than handwashing. Kitchen hand sink used for rinsing utensils evidenced by food debris in bottom of sink.
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled. Spray bottle of soap at kitchen hand sink not labeled. Employee labeled.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at cookline wearing bracelets.
Employee with no hair restraint while engaging in food preparation. Employee in kitchen not wearing hair restraint.
Food stored on floor. Bowl of raw chicken in walk in cooler on floor.
Stored food not covered. Open bag of sugar in dry storage. Employee closed and secured bag.
Working containers of food removed from original container not identified by common name. Container of flouting dry storage not labeled. Employee added label.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 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. In back chest freezer next to triple sink area, raw chicken over raw beef. Explained to operator the proper order of frozen foods
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; bean sprouts (51F - Cold Holding). Per operator foods not portioned or prepared today, in unit less than 3hrs. Observed flip top kept open in front of, in use, stove. Operator placed ice bag on top and closed flip top for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen cart; fried chicken (81F - Hot Holding). Per operator food intended to stay out until needed, out of temperature control for 3 hours. Operator made to reheat to 165F
Handwash sink used for purposes other than handwashing. Handwash sink in kitchen filled with food debris.
Employee with no hair restraint while engaging in food preparation. No hair net of hat for female employee directly involved with food
Food stored on floor. Upon arrival observed raw meat being placed inside 2 blue food containers, in direct contact with floor. Operator removed from floor.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink in kitchen, water draining slowly
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to
Food stored on floor. Onions. zBag with onions. Walk In Cooler
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Employee washed hands in a sink other than an approved handwash sink. Washed hands in 3 Compartment sink
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink used for purposes other than handwashing. Used to store scouring pad
Bowl or other container with no handle used to dispense food.
Objectionable odors in bathroom or other areas of the establishment.
Toilet/urinal not flushing/functioning properly.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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.