CHINA STAR
668 E HWY 50, Clermont FL 34711 · 3522420878
Last inspected Jun 3, 2026 · 9 visits since February 2024
APR 24
DEC 24
JUN 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate14 Basic
What the inspector wrote — 19 findingsThe state's own report →
Food placed in soiled container/equipment. -cooked chicken was placed back in a box raw chicken arrived in
Stop Sale issued due to food not being in a wholesome, sound condition. -cooked chicken placed back in box raw chicken arrived in
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -interior of microwave
Handwash sink not accessible for employee use at all times. -blocked by rice containers in back kitchen
Show the remaining 15 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator filled out form and time marked cooked chicken, cut cabbage, cooked noodles, egg rolls.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. -various containers in establishment
Cardboard used to line food-contact shelves. -throughout the kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
Food not stored at least 6 inches off of the floor. -buckets of ice and boxes of shrimp in walk in freezer
Grease receptacle not on proper pad/nonabsorbent surface.
Ice buildup in reach-in freezers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -beside rice cooker, water 82F
Insect control device installed over food preparation area. -stored on prep table in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -undersides of lids on reach in freezers -gaskets on walk in cooler/freezer
Stored food not covered. -prepped vegetables in walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed green onions and cabbage over cut cabbage in walk in cooler
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. -salt and sugar containers under prep table, operator labeled
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over tofu in reach in cooler on cook line. Operator moved eggs to bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -interior of microwave
Handwash sink not accessible for employee use at all times. -hand sink beside triple sink blocked by containers of rice.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -chicken and egg rolls on cook line. Provided form to operator.
Bowl or other container with no handle used to dispense food. -rice containers, operator removed.
Cardboard used to line food-contact shelves.
Ceiling/ceiling tiles/vents and light shields soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment.
Exterior door has a gap at the threshold that opens to the outside. -back screen door
Food storage container/container lid cracked or broken. -white plastic containers holding egg rolls and chicken have cracked lids.
Food stored on floor. -containers of ice in walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -wall behind cook line -gaskets on reach in cooler on cook line
Opened employee beverage container in a cold holding unit with food to be served to customers. -bottle of water in top of reach in cooler on cook line
Stored food not covered. -several items in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jun 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder is soiled. White cutting board is stained,
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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.
Ceiling tiles soiled throughout the establishment.
Grease receptacle not on proper pad/nonabsorbent surface.Sitting on the grass.
Walk-in cooler shelves with rust that has pitted the surface.
Jun 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority6 Intermediate9 Basic
Show 20 findings ▾
Cooked chicken stored on egg crates in kitchen. Cooked chicken stored in a box in walk in cooler.
Employee began working with food without first washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over krab in walk in cooler. Raw chicken stored over sauces in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken,50 f cream cheese,48 f,cooked pork,48 f held less than four hours stated operator. Cooked pork,57 f,raw shrimp,58 f,raw chicken,57 f held less than four hours stated operator.Technician has been called
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 Chicken wings,sweet and sour chicken,noodles.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder is soiled. White cutting board is stained,
Handwash sink not accessible for employee use at all times.Blocked by containers at back line area.
No paper towels or mechanical hand drying device provided at handwash sink.Cooks line.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls in walk in cooler
Bowl or other container with no handle used to dispense food.Chicken.
Ceiling tiles soiled throughout the establishment.
Clean utensils not stored inverted or in a protected manner.
Employee beverage container on a food preparation table.
Employee with no hair restraint while engaging in food preparation.
Food not stored at least 6 inches off of the floor.Raw chicken in walk in cooler.
Grease receptacle not on proper pad/nonabsorbent surface.Sitting on the grass.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Walk-in cooler shelves with rust that has pitted the surface.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table soiled.
Bowl or other container with no handle used to dispense food. In rice container. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle on prep table. Operator removed.
Employee with no hair restraint while engaging in food preparation. Male cook on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 72F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Fan guards in walk in cooler soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Apr 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauces in walk in cooler. Raw chicken over sauces in walk in cooler. Raw scallops over krab Rangoon in white reach in freezer. Open package of Raw chicken over cooked pork in freezer.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Multiple use of bowls to dispense food.
Grease on the ground and/or pad around grease receptacle.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over sauces in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw beef over raw shrimp.
Toxic substance/chemical improperly stored. -Raid stored by plastic lids.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. -Flour scoop.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. -Can goods in walk in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -Walk in cooler.
Feb 13, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauces in walk in cooler. Raw chicken over sauces in walk in cooler. Raw scallops over krab Rangoon in white reach in freezer. Open package of Raw chicken over cooked pork in freezer.
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. Provided a copy to operator.
Employee training does not include food allergen awareness information.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line is stained. Interior of rice cooker is soiled.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided a copy to operator.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Multiple use of bowls to dispense food.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling is soiled throughout establishment. Vents are soiled throughout the establishment.
Grease on the ground and/or pad around grease receptacle.
No conspicuously located ambient air temperature thermometer in cold holding units.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 33 recorded, 5 high priority.
5 High priority11 Intermediate17 Basic
Show 33 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauces in walk in cooler. Raw chicken over sauces in walk in cooler. Raw scallops over krab Rangoon in white reach in freezer. Open package of Raw chicken over cooked pork in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Milk,49 f held more than four hours.Stop Sale. Fried chicken,52 f,egg roll,55 f,cooked chicken,54 f held less than four hours transferred to walk in cooler for a quick chill. Cabbage,62 f,noodles,51 f held less than four hours transferred to walk in cooler for a quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Tapioca,91 f held less than four hours.Advised operator to use time as a public health control.
Toxic substance/chemical improperly stored. Grill cleaner stored over meat grinder.
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. Provided a copy to operator.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at boba station.
Employee training does not include food allergen awareness information.
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. Provided a copy to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line is stained. Interior of rice cooker is soiled.
Handwash sink not accessible for employee use at all times. Blocked by equipment near 3 comp sink.
No certified food manager for establishment. 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 proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided a copy to operator.
Nonfood-grade basting brush stored with clean utensils near 3 comp sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, egg rolls in walk in cooler.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Multiple use of bowls to dispense food.
Cardboard used to line food-contact shelves. Throughout the establishment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling is soiled throughout establishment. Vents are soiled throughout the establishment.
Egg crates stored over baking soda on food storage shelf.
Employee beverage container stored over prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone was sitting on prep table.
Garbage can soiled on cooks line.
Grease on the ground and/or pad around grease receptacle.
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No conspicuously located ambient air temperature thermometer in cold holding units.
No suitable facilities provided to store employee clothing and other possessions.
Oil at cooks line stored on floor. Food stored on floor in walk-in freezer.
Unwrapped single-service utensils not presented so that only the handles are touched.Front counter area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. On cooks line.
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.