J&J CHINA STAR INC
3251 HOLLYWOOD BLVD STE 452, Hollywood FL 33021
Last inspected Jan 26, 2026 · 10 visits since April 2024
JAN 25
JUL 25
JUL 25
OCT 25
JAN 26
— STEADY
5 inspections within 4 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings hot held at 101F at cookline. Per operator, chicken cooked 1 hour prior to the inspection. Operator reheat chicken to 177F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jan 26, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves and begin handling containers of food without first washing hands. Discussed with operator operator instructed employee to remove gloves and wash hands
Nonfood-grade containers used for food storage - direct contact with food. Observed cut cabbage stored in direct contact in cardboard box in walk in cooler. Operator moved to food grade container
Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelves above cook line. Discussed with operator
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area stained/soiled, vents above front counter soiled with dust
Show the remaining 5 findings ▾
Equipment in poor repair. Gaskets in poor repair at left side cook line flip top cooler
Food stored on floor. Bucket of sprouts stored on floor in walk in cooler. Operator moved to shelf
Food-contact surface not smooth and easily cleanable. Cut off container used as rice scoop. Operator discarded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave on. Pork line soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at left side cook line flip top
Oct 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Employee used the bathroom and then handled clean equipment or utensils without washing hands upon returning to employee area. Observed employee exit restroom then proceed to handle clean equipment without double washing hands when returning to kitchen area. Discussed with operator and employee. Operator moved utensils to ware washing area, employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored above ready to eat mushrooms in right side cook line flip top cooler. Operator reorganized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left side flip top: cooked pork (56F - Cold Holding) being held in bag on top of pan of pork above fill line for approximately 1 hour, operator moved to reach in cooler section of flip top retook temperature at end of inspection at 43F/item served
Food stored on floor. Cases of food stored on floor in walk in freezer. Operator moved to shelf
Ripped/worn tin foil used as shelf cover. Observed on shelf under steam table. Operator removed and replaced
Time/temperature control for safety food thawed in an improper manner. Krab thawing at room temperature on speed rack in kitchen. Operator moved to walk in cooler
Jul 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Fried wontons stored in direct contact in plastic handle thank you bag in walk in freezer. Operator moved to food grade bag
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (86F - Hot Holding) being held at room temperature for approximately 1 hour, operator moved to reach in cooler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice cooling for 10 minutes at (2:05) (131F - Cooling); rice (2:45) (118F - Cooling). Rice being cooled at room temperature. Operator moved to walk in freezer to quick chill, discussed proper cooling with operator
Handwash sink used for purposes other than handwashing. Hand wash sink used to rinse wiping cloth. Discussed with operator
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Interior of microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled, sides of fryer reach in cooler soiled. Service scheduled for full hood cleaning
Jul 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Cooked chicken wings stored in direct contact with cardboard box. Cut cabbage stored in direct contact with cardboard box. Operator moved to food grade containers
Raw animal food stored over or with unwashed produce. Raw beef stored above unwashed carrots in walk in cooler. Operator reorganized
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 provided
Nonfood-contact surface soiled with grease, food debris. Hood filters soiled
Operator does not permit customers to use bathroom. Sign in door stating temporarily unavailable. Operator removed sign.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Container of medicine improperly stored. Container or prescription medication stored on top of cook line flip top. Operator removed and discarded
Non-food grade paper/paper towel used as liner for food container. Printed menu used as liner for egg rolls. Operator removed
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.
Buildup of food debris/soil residue on equipment door handles. Observed at cook line flip tops
Food-contact surface not smooth and easily cleanable. Cut off container used as rice scoop. Operator discarded
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top
Aug 16, 2024Assigned to InspectorComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 16, 2024Assigned to InspectorComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 1, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed flats raw shell eggs above container of cut onions in walk-in cooler. Manager placed in appropriate location.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 cracked raw shell egg in left flip top cooler. Manager discarded egg and washed the rest.
Handwash sink used for purposes other than handwashing. Observed food residue in sinks between cooler and freezer. Operator cleaned sinks.
Bowl or other container with no handle used to dispense food. Observed metal can in rice in dry storage area and metal bowl in cut onion container in walk in cooler. Manager removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of reach in cooler. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under prep table in back of kitchen soiled with food debris.
Unwrapped single-service utensils not presented so that only the handles are touched. Observed container of single service forks and spoons under front counter and forks by cook line not stored with handles all facing the same direction.
Working containers of food removed from original container not identified by common name. Bulk flour container not properly labeled.
Apr 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut onions and cabbage in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef (44F - Cold Holding); chicken (44F - Cold Holding); shrimp (45F - Cold Holding). Per operator, all items placed in unit 3.5 hours prior to the inspection. Operator place ice pack on items for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings hot held at 101F at cookline. Per operator, chicken cooked 1 hour prior to the inspection. Operator reheat chicken to 177F
No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked pork stored in walk in cooler. Per operator, pork cooked yesterday morning.
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinks stored in reach in cooler not identified or segregated from restaurant foods.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellular phones stored in box with restaurant food items. Operator relocate cellular phones.
Equipment in poor repair. Observed flip top cooler at cookline ambient temperature at 45F.
Floor not cleaned when the least amount of food is exposed. Observed accumulation of old food residue buildup on walk in freezer floor.
Food stored on floor. -Observed various food items stored on kitchen floor. -Observed container with food items stored on walk in cooler floor.
Reuse of single-service or single-use articles. Observed soy sauce can use to dispense raw rice.
Stored food not covered. Observed several uncovered containers with various TCS foods stored in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several in-use wet wiping cloth throughout kitchen not stored in sanitizer solution between uses.
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.