CHINA STAR OF FL INC
3831 S NOVA RD, Port Orange FL 32127 · 386 788 8698
Last inspected Aug 19, 2026 · 8 visits since August 2023
DEC 24
MAY 25
SEP 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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. -employee touched cooked breaded chicken with bare hands during prep
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Nonfood-grade containers used for food storage - direct contact with food. -bulk rice making direct contact with commercial bin, advised to store bags of rice directly inside bin
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pan of broth at cook-line 73-75F, manager stated less than 1 hour. Advised to maintain on a 4 hour time control for safety and discard after 4 hours.
Floor soiled/has accumulation of debris. -floor area near water heater
Open dumpster lid.
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -smoked pork 44-45F, precooked chicken 43-45F inside lowboy at entrance to kick line with a door that is not in a state of good repair. Advised to monitor cooler/keep door secured shut/repair as soon as possible to help equipment maintain cold air inside the unit.
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. -broth, raw shell eggs at cookline station held on 4 hour time control. Manager stated placed out 3 hours prior to inspection.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -soup container used for dispensing sesame seeds has a broken lid to allow for pouring, advised to purchase containers with adequate lids for intended purpose of shaking/dispensing. -lexan food container with damaged/broken top corner section
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -numerous precooked items inside walk in cooler
Spray bottle containing toxic substance not labeled. -yellow chemical near 3 compartment sink
Door of refrigerator in disrepair. -lowboy at entrance to cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -section of ceiling tiles in prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee beverage on top of prep table in back next to seasonings on same table
Floor soiled/has accumulation of debris. -under table in back next to mop sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled hand sink basin -walk in cooler door gaskets
Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet
Sep 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
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. -employee cutting onions without gloves on, advised operator that produce is ready to eat after cutting
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp 42F at bottom, 46F at top portion due to overfilling past recommended fill level from equipment manufacturer. Manager states recently loaded from other cooler ready for rush. Advised to keep backup stock down below. -Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored at room temperature, advised to use 4 hour time as public health control
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork inside walk in cooler door
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -soiled ceiling tiles in prep area in back
Dumpster overflowing garbage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of multi use prep table inside kitchen
Grease on the ground and/or pad around grease receptacle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler door gaskets
Screening is not maintaining 16-mesh to the inch.
May 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. -cook touched raw beef with gloved hands prior to touching cut vegetables from bulk container to load onto wok. Advised to use utensils to avoid unnecessary contact with raw foods when also needing to handle cut vegetables or ant other ready to eat food out of bulk containers.
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. -employee touched cooked breaded chicken with bare hands during prep
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -soiled knife from prep use rinsed off at 3 compartment sink and placed onto knife storage magnet for clean utensils
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken stored above packaged bean sprouts inside walk in cooler Single-use gloves not changed as needed after changing tasks from handling raw food/soiled gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp 45F inside bottom section of cooler across from cookline
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -smoked pork
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Cardboard used to line for direct food-contact. -cardboard from food boxes used for direct contact with cooked chicken
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in back storage area
Employee with no hair restraint while engaging in food preparation.
Stored food not covered. -smoked pork inside walk in cooler
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. -inside walk in cooler, green bin
Raw animal food stored over ready-to-eat food in a freezer - not all products commercially packaged. -raw beef stored above cooked chicken, packaged on site after prep.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cookd pork, chicken
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles, black substance on some in back area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink next to curry powder/other food product on prep table near food service wrap.
Employee with no hair restraint while engaging in food preparation. -cooks
Floor area(s) covered with standing water in the warewashing area
Food not stored at least 6 inches off of the floor. -fryer oil jug, prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of some bulk containers in prep area -gaskets
Objectionable odors areas of the establishment. -main entrance/lobby
Screening is not maintaining 16-mesh to the inch due to disrepair. -back screen door
Water leaking from pipe and/or faucet/handle. -hand sink next to 3 compartment sink
Apr 18, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -frontline reach in cooler Raw beef over cooked chicken
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. -walk in freezer beef over pork
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -white sauce (broth and fresh garlic) 57f less than 4 hours -sprouts 45f to 50f less than 4 hours
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg roll made monday
Covered waste receptacle not provided in women's bathroom. -employee bathroom
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle water on reach in cooler
Equipment in poor repair. -shelf rusted under prep table -gasket torn on cookline reach in cooler -some walk in cooler shelves rusted
Food stored on floor. -bucket of soy sauce stored on floor -soy sauce
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler gasket soiled
Stored food not covered. -chicken walk in freezer -walk in cooler cut peppers and egg rolls
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate4 Basic
Show 13 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. -brute container with direct contact with bulk rice
Raw animal food stored over/not properly separated from ready-to-eat food. -raw/undercooked poultry stored above sauces inside walk in cooler -raw shrimp stored above boiled chicken inside walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chopped garlic mixed with oil kept at room temperature on cook line 45F. Advised to use commercial produced product or avoid mixing cut garlic with oil prior to cook step using separate containers. Manager moved to cooler
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -partial cook of chicken, no current procedure for partially cooking and identifying raw-undercooked/ready to eat foods for storage. Provided written plan via email.
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.
No approved sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. -manager purchased during inspection
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -photocopied safestaff certificates for employees
Covered waste receptacle not provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -packs of cigarettes on top of single service container boxes stacked near back door.
Food not stored at least 6 inches off of the floor. -bucket of sauce
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of smoker -area surrounding woks on cook line
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -wastewater pipe from beneath 3 compartment sink -Hose attached to faucet at mop sink eliminating required air gap.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -smoked pork 95-105F after 2 hours per manager. Cooked Pork is dense and held for cooling inside 1/6 pan not allowing adequate cool air around the pork. Advised to use sheet pans and speed racks with walk in cooler during cooling stage. -manager had employee break down pork on sheet pans
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee picked up loose garbage on ground prior to moving to line up front handling in use utensils. Manager had employee wash hands
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef sticks stored above cooked chicken
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. smoked pork 95-105F after 2 hours per manager. Cooked Pork is dense and held for cooling inside 1/6 pan not allowing adequate cool air around the pork. Advised to use sheet pans and speed racks with walk in cooler during cooling stage.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -current operator and daily manager stated certified food manager certification expired, other CFM certification is present
Handwash sink used for purposes other than handwashing. -hand sink with cutting board inside
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked gravy inside walk in, manager added date mark
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of prep cooler on shelf
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. -under smoker/cook equipment
Food not stored at least 6 inches off of the floor. -2 liter sodas up front
Open dumpster lid.
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.