CHINA STAR II
10130 NORTHLAKE BLVD STE 108, West Palm Beach FL 33412 · 561.776.1784
Last inspected Aug 18, 2026 · 8 visits since October 2023
OCT 24
FEB 25
NOV 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw eggs- operator removed and stored properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026036765 | Mar 19, 2026 | Jun 17, 2026 | $200 |
Inspection history
8 visits, newest first
Aug 18, 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
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cooked pork (45F - Cold Holding); cooked chicken (45F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Advised operator of cold holding parameters. Operator placed items into cooler to quick chill.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At kitchen, Sanitizer Bucket (Chlorine 200+ppm), exceeding the maximum amount allowed. Operator diluted solution to 100ppm.
Food stored on floor. At kitchen, opened bucket of sauce stored on floor. Operator moved to shelf.
Mar 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee washed hands with no soap. Employee washed hands without using soap. Advised operator of proper handwashing. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw whole muscle beef stored over cooked pork in walk in cooler. Advised operator of proper storage. Operator corrected.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line, raw shell eggs (66F - Cold Holding), operator stated item helps out of temperature approximately 1 hour. Advised operator of proper ambient temperature for raw shell eggs. Operator place eggs into cooler to quick chill.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three compartment sink. Advised operator to use designated hand wash sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen prep table, opened employee beverages stored on prep table while food is being prepared.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen, employee cell phone stored on prep table where food is being prepared.
Stored food not covered. At walk in cooler, Stored food uncovered-cooked chicken, cooked pork, cooked shrimp, cut cabbage.
Nov 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed employee washing a pot with plain water and without sanitizing. Educated operator on proper washing and sanitizing.
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 not in commercial packaging over raw shrimp. Raw chicken over raw beef, both products not in commercial packaging at walk in freezer. Operator stored products properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (50F - Cold Holding) Observed in upper portion of flip top cooler filled approximately 1" above rim of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 45 minutes. Operator cut portion half and placed in lower portion of cooler.
No cleaning agent provided in wash compartment of sink. Employee washing pot with only water. Educated operator on proper washing and sanitizing.
No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash sink by prep area.
Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on pvc drying rack that is soiled with food debris and dust.
Employee eating in a food preparation or other restricted area. Employees observed eating on prep table in kitchen, oil stored on lower shelf of prep table.
Food stored on floor. Cooking oil, canned mushrooms stored on floor at cook line 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 in direct contact with corn starch in storage bin.
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. At prep area- non food grade card board containers used to store chicken - educated operator- employee removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw eggs- operator removed and stored properly.
Bowl or other container with no handle used to dispense food. Small cup in container rod cooked rice - operator removed.
Food stored on floor. At prep area bag of onions stored on the floor- operator moved of the floor.
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over box of noodles - operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline prep counter- Cut cabbage 68F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator discarded.
Mar 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over cut carrots- operator removed.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At reach in cooler by cookline- raw shell eggs 49-54F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed in walk in freezer to quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at cookline- Cooked pork 50-54F- cold holding, cooked beef 49-53F- cold holding, raw bean sprouts 47-50F- cold holding, cooked corn 48-51F- cold holding, cooked chicken 49-53F- cold holding,raw bean sprouts 49-53F- cold holding, cooked noodles 47-49F- cold holding- food not prepared or portioned today -food out of temperature for 3.5 hours- operator placed in walk in freezer to quick chill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled.
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline- employee touched face then proceeded to complete food order- educated operator- employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw shell eggs stored over cooked chicken - operator moved to lower shelf.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee washed dirty dish then grabbed clean spatula and reheated chicken for order- educated operator employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Raw shell eggs 74-78F - cold holding, cut cabbage 53F - cold holding- food not prepared or portioned today- food out of temperature for 45 minutes- operator moved to reach in cooler to quick chill.
Toxic substance/chemical improperly stored. Container of cream/ balm stored over container of sugar at speed rack near cookline.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of chicken cooked Sunday- no date marked- operator date marked.
Food stored on floor. Container of oil stored on floor by cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled.
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.