LA ESTRELLA CHINA RESTAURANT
10920 W FLAGLER ST STE 210, Miami FL 33174 · 305-764-9933
Last inspected Jul 29, 2026 · 8 visits since February 2024
AUG 24
FEB 25
SEP 25
MAR 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. Provided form during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2017025515 | May 22, 2017 | Jun 28, 2017 | $400 |
Inspection history
8 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Observed dented can with Oyster Sauce.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed inside walk in cooler shell eggs over ready to eat food. Operator stored shell eggs away from ready to eat foods.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed inside sugar container and corn starch containers. Operator stored scoops with handle upwards.
No handwashing sign provided at a hand sink used by food employees. Observed no sign on hand sink at kitchen.
Show the remaining 4 findings ▾
Reach-in freezer interior/shelves have accumulation of soil residues. Observed soiled interior on reach in freezer vertical white.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths on top of prep tables at kitchen.
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen area.
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Brown rice (122F - Cooling) on cart next to kitchen entrance. As per operator for more than 2 hrs. Observed inside reach in cooler at storage area Honey chicken; (89F - Cooling). As per operator for ore than 2 hrs.
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 stored over raw pork inside reach in freezer. Operator started to rearranged.
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. Observed inside cooler drawers scrambled eggs (60F - Cold Holding) for more than 4 hrs. Observed on prep table across cook line mushrooms (65F - Cold Holding); shredded cabbage (54F - Cold Holding); scrambled eggs (60F - Cold Holding). As per operator for more than 4 hrs. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Brown rice (122F - Cooling) on cart next to kitchen entrance. As per operator for more than 2 hrs. Observed inside reach in cooler at storage area Honey chicken; (89F - Cooling). As per operator for ore than 2 hrs. Observed at storage area honey chicken (56F - Cold Holding) as per operator for more than 4 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (61F - Cold Holding); honey chicken (56F - Cold Holding) inside glass door cooler next to fryers. As per operator for less than 4 hrs. Observed inside cooler drawers shredded cabbage (48F - Cold Holding). As per operator for less than 4 hrs. Observed inside cooler drawers scrambled eggs (60F - Cold Holding) for more than 4 hrs. Observed on prep table across cook line mushrooms (65F - Cold Holding); shredded cabbage (54F - Cold Holding); scrambled eggs (60F - Cold Holding). As per operator for more than 4 hrs. Observed at storage area honey chicken (56F - Cold Holding) as per operator for more than 4 hrs.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork inside walk side walk in cooler without date marked. As per operator for more than a day.
Bowl or other container with no handle used to dispense food. Observed inside rice bag at storage. Operator removed the bowl.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen area.
Water draining onto floor surface. Observed ice machine draining inside metal container on floor at storage area.
Sep 8, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over onions inside walk in cooler. Operator removed the shrimp.
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 stored over raw beef inside reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Mushrooms; (51F - Cold Holding) on prep table across cook line. As per operator for approximately 2 hrs. Operator added ice for rapid cooling.
Bowl or other container with no handle used to dispense food. Observed bowl inside sugar container at prep area. Operator removed the bowl.
Food stored on floor. Observed 2 cooking oil gallons stored in floor at dry storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water next to rice cooker across triple sink. Operator discarded the water, cleaned utensils.
In-use wet wiping cloth/towel used under cutting board. Observed on prep table across triple sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooler drawers gaskets soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed inside reach in cooler at dry storage. Operator removed.
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw duck stored over pork dumplings inside reach in freezer. Operator properly rearranged by cooking temperatures.
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 inside walk in cooler.operator properly arranged by cooking temperatures.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs stored at ambient temperature across cook line. As per operator for approximately an hour. Employee placed eggs inside walk in cooler for rapid cooling.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bok Choi (62F - Cold Holding); mushroom (63F - Cold Holding) on prep table across cook line. As per operator for approximately 2 hrs. Operator made ice bath for rapid cooling.
Spray bottle containing toxic substance not labeled. Observed spray bottle with bleach not labeled at washing area.
Bowl or other container with no handle used to dispense food. Observed bowl inside sugar container at kitchen. Employee removed the bowl.
In-use wet wiping cloth/towel used under cutting board. Observed across cook line.
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken inside reach in cooler. Employee placed raw chicken at the bottom part of cooler.
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 over raw beef inside reach in freezer. Employee properly arranged products by cooking tempetures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed honey chicken (50-53F - Cold Holding) inside reach in cooler next to cook line. As per employee for more than 24 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed honey chicken (50-53F - Cold Holding) inside reach in cooler next to cook line. As per employee for more than 24 hrs.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser without label under triple sink.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cleaned vegetables inside walk in cooler. Employee started to rearranged products.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs stored at ambient temperature on table across cook line. As per employee for an hour. Employee placed inside walk in cooler for rapid cooling.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw beef (47F - Cold Holding); raw pork (64F - Cold Holding) inside cold holding drawers. As per employee for 2 hours. Employee employee placed inside walk in cooler for rapid cooling.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands inside triple sink. Coached employee on properly hand washing procedures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed roasted pork ribs stored inside walk in cooler without date mark. As per manager for more than 24 hrs. Employee properly date marked product.
Records/documents for required employee training do not contain all of the required information. Observed training date and date of birth missing on the certificates. Manager filled missing information during inspection.
Bowl or other container with no handle used to dispense food. Observed bowl inside flour bag on shelve under preparation table. Employee removed the bowl.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in disrepair throughout kitchen area.
In-use wet wiping cloth/towel used under cutting board. Observed under white cutting board on table across cook line. Employee removed the towel.
Working containers of food removed from original container not identified by common name. Observed corn starch inside plastic container without label at kitchen. Employee properly labeled product.
Feb 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Food preparation sink has soil/old food residue. Employee clean it during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (48F - Cold Holding at cook line, as per employee less than 2 hours, employee moved container to walk in cooler.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
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. Provided form during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork,chicken and shrimp not date marked inside walk in cooler, as per employee over 24 hours, employee dated during inspection.
Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified, in kitchen area.
Ceiling/ceiling tile shows damage or is in disrepair. Observed at cook line, also at women bathroom.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler.
In-use wet wiping cloth/towel used under cutting board.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
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.