CHINA STAR
5430 MILITARY TRL STE 78, Jupiter FL 33458
Last inspected Jun 23, 2026 · 8 visits since July 2023
JUL 24
OCT 24
SEP 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 52F cooked yesterday and removed from walk in cooler 1 hour ago, on prep table at cook line. Cook placed noodles in cold holding unit.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $640
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025079125 | Sep 22, 2025 | Nov 20, 2025 | $640 |
Inspection history
8 visits, newest first
Jun 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 52F cooked yesterday and removed from walk in cooler 1 hour ago, on prep table at cook line. Cook placed noodles in cold holding unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wontons (119F-Hot Holding); clear soup (107F - Hot Holding); Hot and sour soup (117F - Hot Holding) Steam table not turned on high, water temperature in steam table 110F. Cook stated foods were cooked appropriately 1.5 hours ago. Operator reheated all items above 165F and turned steam table on high. Verified Water temperature in steam table at the end of inspection 154F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Dumplings 12:20 cooked 11:30 (97F-103 - Cooling); dumplings 12:45 (85F-92F) cooling at room temperature in the back of kitchen. At this rate dumplings will not reach 70F within 2 hours. Operator placed dumplings in walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls and cooked chicken cooked 2 days ago not date marked. Operator date marked.
1 box of chicken stored on floor in walk in freezer.
Cook with no hair restraint while engaging in food preparation. Cook put a hat on.
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Cook segregated and marked.
Interior of duck oven has accumulation of black substance/grease/food debris.
Oct 20, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed Paper towel stored and in direct contact with spring rolls at reach in freezer on cook line. Operator removed paper towel.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over fully cooked chicken at flip top cooler on cook line. Operator stored products properly.
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 pork at walk in freezer. Both products not in commercial packaging. Operator stored products properly.
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 Sliced cabbage and cooked noodles with no time mark at cook line. Per operator, out of temperature for approximately 1 hour. Operator placed time mark for remaining 3 hours.
Handwash sink used for purposes other than handwashing. Food storage containers in hand sink by cook line.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
No soap provided at handwash sink. By entrance to kitchen. Operator provided soap.
Floor not cleaned when the least amount of food is exposed. Under cook line soiled with food debris and oil residue.
Food stored on floor. 5 gallon bucket of Soy sauce stored on floor in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under steam table littered with food debris.
Sep 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator handled raw shell eggs with bare hands, then picked up bag with bare hands and placed ready to eat chicken wings into bag using tongs with no hand wash. Educated operator on proper hand washing procedures. Operator washed hands.
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 shrimp at reach in freezer on cook line. Raw chicken over raw beef at walk in freezer. All products not in commercial packaging. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: general tso's chicken (56F - Cold Holding); cooked noodles (61F - Cold Holding) Observed being held outside of cooler for lunch service. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Time control procedure emailed to operator. Operator placed time mark for remaining 3.5 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Over cook line: fried rice (96F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Operator placed time mark for remaining 3 hours.
Handwash sink used for purposes other than handwashing. Scouring pad and wash cloth in hand wash sink by entrance to kitchen.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
Bowl or other container with no handle used to dispense food. Empty can as scoop In container of rice.
Cardboard used to line nonfood-contact shelves. Shelf By triple sink where corn starch and flour is stored.
Food stored on floor. Cooking oil stored on floor by back door.
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over French fries at tall reach in freezer. Both products not in commercial packaging. Raw ground pork over cooked chicken at walk in cooler. Operator stored all products properly. Emailed safe storage chart to operator.
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 pork at walk in freezer Both products not in commercial packaging. Operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings (82F - Cooling) at 2:03; cooling since 1:48 - 80F at 2:31. Observed sitting on counter in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Operator placed in reach in cooler.
Handwash sink used for purposes other than handwashing. Observed Bucket with utensils in hand wash sink in kitchen area. Operator removed bucket and utensils.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
Food stored on floor. Buckets of sauce stored on floor at cook line, rice on floor at dry storage.
In-use knife/knives stored in cracks between pieces of equipment. Observed knifed stored between cooler and table.
Jul 23, 2024Inspection 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 ▾
Chlorine sanitizer not at proper strength for manual warewashing. Do not use equipment/utensils not properly sanitized 200ppm + Operator set up fresh solution at 75ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets on cook line soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in cooler cooked 2 days ago has no date mark. Operator date marked.
Rice in walk in cooler not covered. Operator covered.
Soy sauce stored on floor in walk in cooler and in kitchen. Chicken stored on floor in walk in freezer.
Nov 27, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher not sanitizing any dishes,sanitizer not set up. Dish washer set up triple sink with chlorine sanitizer 75ppm and rehashed all dishes.
Handwash sink not accessible for employee use at all times dishes stored in sink.o Operator removed.
No chemical test kit provided when using chlorine sanitizer at three-compartment sink or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen and at triple sink. Operator provided.
Bowl or other container with no handle used to dispense cooked rice. Operator removed.
Cook eating while preparing food at cook line. Cook stopped eating and discarded his food.
Employee personal food not properly identified and segregated from food to be served to the public soup in walk in cooler. Operator labled and segregated.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of reach in freezer and microwave.
Jul 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. egg rolls (73-83F - Cooling)at 12:17 since 9:00; in cooler next to fryers; food never reached 70 F within 2 hours; operator placed Eggrolls back in the fryer to reheat to 165 F and start the cooling process again
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. Cook was portioning cooked noodles and touching food with bare hands; food moved to walk-in cooler to be used at a later time; manager educated cook; Cook washed hands before returning to cook line;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried chicken (77F - Cold Holding) by fryers; as per operator food outside for approximately 2 hours; food not prepared today; reviewed TPHC and reminded operator that firm was printed out at previously; operator decided to discard food;
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink at cook line closer to register Operator provided
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- open can of ice tea and bottle of water on prep table next to cut vegetables at cook line Operator removed
Employee with no hair restraint while engaging in food preparation.
Food stored on floor- buckets of chicken in walk-in cooler and freezer Operator stored propane
Uncovered food stored near sink exposed to splash. Fried rice stored next to handwash sink;
Walk-in cooler shelves with rust that has pitted the surface.
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.