CHINA STARR
4085 N HAVERHILL RD #C3, West Palm Beach FL 33417 · 610.888.1288
Last inspected Mar 30, 2026 · 6 visits since August 2023
DEC 23
SEP 24
FEB 25
SEP 25
MAR 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 79° at kitchen being held less than 4 hours.employee moved to cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025082173 | Sep 29, 2025 | Dec 15, 2025 | $400 |
| 2--2025028519 | Feb 17, 2025 | Apr 24, 2025 | $200 |
| 2--2021058434 | Nov 4, 2021 | Feb 4, 2022 | $400 |
| 2--2020011271 | Feb 21, 2020 | Jun 22, 2020 | $200 |
Inspection history
6 visits, newest first
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cleaning/wiping with cloth around prep area/cook line and employee washing soiled dishes both then began handling clean equipment/utensils/food and preparing food for customers without washing hands. Operator discussed with employees who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; cut cabbage (68F - Cold Holding). Operator stated not prepared or portioned today, removed from temperature control 1 hour prior, held at room temperature during high volume periods and then returned to refrigeration, moved back to walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked pork dumplings (122F - Hot Holding). Operator stated item reheated prior to being placed in steam table, held for less than 2 hours, moved to be reheated to at least 165F and held at 135F or above.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 100ppm.
Show the remaining 1 finding ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At speed rack sheet trays; cooked pasta (79F - Cooling 1:10/78F 1:40). Operator stated cooling for 20 minutes, at this rate will not reach 70F within 2 hours, moved to walk-in/freezer to facilitate faster cooling.
Sep 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line; cooked chicken (109F - Cooling 1:15/83F 2:05). Operator stated cooling since 12pm, did not reach 70F within 2 hours, placed in fryer to be reheated 165F to restart cooling process (135F-70F within 2 hours and 135F-70F within a total of 6 hours).
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp while peeling then handled cooked wontons while putting into storage containers without washing hands. Advised Operator of proper hand washing.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage containers then placed to dry/store without sanitizing, Triple Sink (Chlorine - Not Set Up). Advised Operator to set up triple sink and properly sanitize dishes.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped/portioned raw chicken stored over plastic wrapped/portioned ready to eat cream cheese wontons. Operator moved raw chicken to bottom shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler; raw chicken stored over cooked pork egg rolls. At walk-in cooler; raw chicken stored over ready to eat sauces. Operator moved raw items below ready to eat items.
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 shell eggs. Operator moved raw chicken below raw shell eggs.
No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink. Operator provided paper towels.
Feb 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in Cooler;Raw chicken stored above cooked rice Walk-in Cooler; Raw chicken stored above sauce Operator fixed all items
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. Emailed poster
No soap provided at handwash sink. Kitchen Handwashing Sink; No handwash soap Operator provided soap
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate0 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. Employee touched face and hair and then continued handling clean utensils and unwrapped single service items to prepare and package customer food without washing hands. Discussed with employee who then washed hands.
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 touched visibly soiled wiping cloth and cellphone and then continued handling clean utensils and unwrapped single service items to package customer order without washing hands. Discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped/portioned raw chicken stored over ready to eat vegetable spring rolls. Operator moved chicken to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over ready to eat sauces. Operator moved chicken to lower shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; pork wontons (121F - Hot Holding). Operator stated wontons cooked prior to being placed in steam table, held 1 hour, moved to be reheated to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen; cooked chicken (98F - Cooling 12:40/98F - Cooling 1:00); cooked noodles (83F - Cooling 12:45/83F - Cooling 1:05). Operator stated items cooling for 30 minutes, at this rate will not reach 70F within 2 hours, moved to walk-in cooler to facilitate faster cooling.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels.
No soap provided at handwash sink. At kitchen hand wash sink; no soap. Operator provided soap.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 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 rubbed his eyes then started to prepare food. Explained and he washed hands
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. Three compartment sink not setup using chlorine, washcloth bucket chlorine over 200 ppm, manager changed the solution. Chlorine 100 ppm
Employee washed hands in a sink other than an approved handwash sink. Employee came back from break to start work on cook line washed hands in three compartment sink. Explained.
Employee personal food not properly identified and segregated from food to be served to the public. Personal beverages stored with and above food in walk in cooler. Explained and manager rearranged.
Employee with no hair restraint while engaging in food preparation. Male employee preparing food without any hair restraint for loose head hair.
Aug 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Employee washed hands with no soap... washing hands with soap after discussed
Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken wings above sauce in reach in cooler by the fryer. Operator properly stored
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...noodles 79° at kitchen being held less than 4 hours.employee moved to cooler.
Handwash sink not accessible for employee use at all times....blocked by garbage at dishwashing area. Employee moved.
Handwash sink used for purposes other than handwashing...stored wet cloth in handwashing sink at front line, stored big plastic gloves stored on the faucet in handwashing sink at dishwashing area. Employee moved
No paper towels or mechanical hand drying device provided at handwash sink...at dishwashing area, bathroom. Operator provided.
No soap provided at handwash sink...front line and dishwashing area handwashing sink. Operator provided one handwashing 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.