STAR RIVER RESTAURANT
5774 OKEECHOBEE BLVD, West Palm Beach FL 33417 · 561.684.0482
Last inspected Apr 2, 2026 · 6 visits since July 2023
FEB 24
NOV 24
FEB 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Emailed one.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025026037 | Feb 6, 2025 | Apr 17, 2025 | $400 |
| 2--2020005013 | Jan 28, 2020 | Feb 20, 2020 | $800 |
| 2--2018028003 | May 3, 2018 | Jun 20, 2018 | $200 |
Inspection history
6 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Cutting board has cut marks and is no longer cleanable. At cook line flip top cooler, Cutting board with deep grooves. No longer cleanable.
Duct tape used to repair nonfood-contact surface. Glass door reach in cooler, glass is broken and held together with duct tape.
Food stored on floor. Oil stored on floor. Operator moved to shelf. At walk in cooler, Pans of raw chicken stored on floor. Operator moved items to shelf.
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle soiled wet wiping cloth and then immediately handle packaged customer food order without first washing hands. Reviewed handwashing requirements with operator. Employee washed hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (50F - Ambient Cooling at 12:25 for 2 hours, 50F at 1:00) in deeply filled covered container in walk in cooler. Per operator, employee removed cooked rice from walk in cooler to mix and placed back into walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Knife sharpener at back door heavily soiled with dirt/food debris build up.
Soiled wet wiping cloth not stored in sanitizing solution between uses across kitchen area.
Feb 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Kitchen; Employee entered kitchen from outside and begin handling items in coolers without washing hands first. Advised employee who washed hands
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cookline: Employee cracked raw shell eggs then continued to handle clean utensils to add other items to complete preparation of meal. Advised operator, employee washed hands.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Reach-in Cooler; Raw beef stored above prepped vegetables (broccoli) Advised over who moved broccoli
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach-in Freezer; Raw shrimp stored above cooked pork and vegetable dumplings Advised operator who fixed
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. Reach-in Freezer; Container with raw chicken stored above raw shrimp Advised operator who fixed
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate0 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands. Discussed with operator who spoke to employee Employee 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; Raw portioned chicken above vegetables rolls Operator fixed
Raw animal food stored over or with unwashed produce. At Reach-in Cooler; Raw portioned beef over chopped oinions Operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cookline; cooked rice (70F - Cold Holding) Per Operator not prepared or portioned today Per operator was held for an hour on counter Operator moved to cooler
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
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. Emailed poster
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen; Cutting board heavily soiled with mold like substance.
Handwash sink used for purposes other than handwashing. In Kitchen; Handwashing sink used to store utensils Operator removed
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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. Emailed one.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.
Duct tape used to repair nonfood-contact surface. Cooler glass door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler.
Reuse of single-service or single-use articles. Cutout of gallon container used as scoop. Explained.
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container in egg rolls, chicken. Employee moved paper towel.
Raw animal food stored over or with unwashed produce. Raw chicken, raw beef above broccoli at walk in cooler. Operator properly stored food.
Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above sauce at walk in cooler. Operator properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.pork 46°, shrimp 45° in flip top reach in cooler at kitchen being held less than 4 hours. Operator cover food with ice.
Handwash sink not accessible for employee use at all times...stored containers in handwashing sink, stored big bucket, shelf front of handwashing sink at dishwashing area. Employee moved.
No paper towels or mechanical hand drying device provided at handwash sink. Employee provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...not properly date marked at Chicken, dumplings, egg rolls, pork at reach in cooler, walk in cooler,food was cooked 2 days, 3 days ago. Employee properly date marked
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.