CHINA STAR
7940 GALL BLVD, Zephyrhills FL 33541 · 813.788.3888
Last inspected Jul 23, 2026 · 8 visits since December 2023
JAN 25
FEB 25
OCT 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. 5 ants in dry storage 8 ants in dining area Operator killed cleaned then sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Nonfood-grade bags used in direct contact with food stored in the freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready-to-eat sauce in walk-in cooler and raw chicken and beef stored over ready-to-eat frozen product in reach-in freezer across from fryer. Operator moved and stored correctly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops used to dispense rice in 87F water. Operator removed.
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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, employee switched chicken and shrimp to comply.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on counter on cook line across from woks, employee removed towels from counter.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. Grocery bags used for fish, chicken, and various other foods in stand up freezer by three compartment sink.
Presence of insects, rodents, or other pests. 5 ants in dry storage 8 ants in dining area Operator killed cleaned then sanitized area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over krab Rangoon in stand up freezer behind counter and stand up freezer by three compartment sink. Operator moved raw below ready to eat.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by chemical cart. Operator removed cart from in front of sink in ware washing area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chemical test kit is expired and damaged unable to be used.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw chicken, pork, crab Rangoon, dumplings, bean sprouts, beef, shrimp in walk in cooler for 24 hours not date marked.
Bowl or other container with no handle used to dispense food. Bowl used for scoop in flour container. Operator removed bowl.
Ceiling tile missing. Operator has moved ceiling tile to where a hole is evident in the ceiling. Operator has been instructed to move it back. Operator moved tile back.
Employee personal food not properly identified and segregated from food to be served to the public. Squid in walk in cooler not identified. Operator moved to a separate place away from food for the public.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and cigarettes stored on prep table on cookline.
Food not stored at least 6 inches off of the floor. Shrimp, chicken wings, buckets of soy sauce in walk in cooler.
Reuse of single-service or single-use articles. Chicken and bean sprouts stored in reused single service seasoning containers.
Single-service articles not stored inverted or protected from contamination. Lids and to go containers not inverted on cookline,
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink next to three compartment sink, slow draining. Operator snaked sink. No sink is working properly.
Stored food not covered. Raw shrimp and bean sprouts and chicken not covered in the walk in cooler.
Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer bucket by front counter filled with detergent and sanitizer mixed together. Operator dumped and remade sanitizer bucket correctly.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer measured at 0ppm. Operator refilled bucket, retested at 100 ppm.
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch money from a customer then touch clean utensils and single-serve items. Discussed with operator proper hand-hygiene techniques.
Nonfood-grade bags used in direct contact with raw chicken kabobs in reach-in freezer next to three-compartment sink.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored above fortune cookies in reach-in freezer next to three-compartment sink. Operator placed raw chicken on below fortune cookies.
Cardboard used to line bottom shelf prep table.
Food stored on floor. Five gallon container of raw sprouts and raw onions stored on floor in walk-in cooler. Operator removed items from floor.
Ice buildup in reach-in freezer in warewashing area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching uncooked onions in metal in walk-in cooler.
Reuse of single-service or single-use articles. Five gallon soy sauce containers are reused to sprouts and onions in walk-in cooler.
Stored food not covered. Items not covered in walk-in cooler a. Cooked chicken b. Multiple containers of cut vegetables
Jan 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. To go bags used for egg rolls, pork and chicken
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef above sauces in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (55F - Cold Holding) sitting on cook line
Handwash sink not accessible for employee use at all times. Hand sink on cook line has pot in front of it, pot removed
Cardboard used to line nonfood-contact shelves. Shelf under prep table on cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cell phone, keys and lighter on prep table next to food, packs of cigarettes on shelf about reach in cooler, all items removed
Food stored on floor. Bag of onions and buckets of Brussel sprouts on floor in walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. In white freezer
Stored food not covered. Chicken and pork in freezer not covered
Jan 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority5 Intermediate8 Basic
Show 18 findings ▾
Nonfood-grade bags used in direct contact with food. To go bags used for egg rolls, pork and chicken
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef above sauces in walk in cooler
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. garlic in oil (55F - Cold Holding) sitting on cook line
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. dumplings (109F - Hot Holding) on cook line in hot well, manager put back on stove to reheat
Employee washed hands in a sink other than an approved handwash sink. Employees washed hands in 3 compartment sink, discussed proper hand sink for washing hands
Handwash sink not accessible for employee use at all times. Hand sink on cook line has pot in front of it, pot removed
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink next to 3 compartment sink removed
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or soap at hand sink on cook line, no soap at hand sink by front counter, items have been stocked
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No water at hand sink on cook line, employee turned water on
Cardboard used to line nonfood-contact shelves. Shelf under prep table on cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cell phone, keys and lighter on prep table next to food, packs of cigarettes on shelf about reach in cooler, all items removed
Employee with no hair restraint while engaging in food preparation. Employee put hat on
Food stored in a location that is exposed to splash/dust. Large bowl of rice next to hand sink with no splash guard
Food stored on floor. Bag of onions and buckets of Brussel sprouts on floor in walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. In white freezer
In-use knife/knives stored in cracks between pieces of equipment. Knives in between equipment on cook line, all knives removed
Stored food not covered. Chicken and pork in freezer not covered
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 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. Employee scratched arm and continued to grab pan of shrimp to pick up off the floor and did not wash hands. Coached manager on proper hand washing procedures.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook. Operator replaced towels.
Bowl or other container with no handle used to dispense food. Hoisin can use to scoop rice.
Cardboard used to line nonfood-contact shelves. On bottom of shelf on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys on prep table on cook line.
Employee with no hair restraint while engaging in food preparation. One employee on cook line.
Food stored on floor. Box of oil by back door, bag of cabbage In walk-in cooler and shrimp in pan on floor in ware washing area. Operator moved shrimp to the walk in.
Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water In ware washing area.
Working containers of food removed from original container not identified by common name. Bulk container of rice in dry storage.
Dec 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed cook leave restroom, then walk into kitchen and put apron on, open freezer and did not wash their hands. Manager educated employee and had then wash their hands
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed 101 bleach. Manager went and got approved bleach for food contact surfaces
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and egg rolls in walk in cooler with no date
No copy of latest inspection report available.
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.