China Star
1430 Coral Ridge Dr, Coral Springs, FL 33071 · Permanent Food Service · License 1620665
What drove the grade
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 and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Oct 14 complaint inspection4 high priority (2 fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 8 basic (3 repeats)-38
- Administrative complaint on Oct 14Counts in full until a follow-up finds the problems fixed-20
- Safety score42
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked chicken hot held in kitchen at 92f. Per operator, chicken cooked 1 hour prior to the inspection. Operator reheat chicken to 178°F.
Fixed on the spot
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 and the time removed from temperature control cannot be determined.
Observed at 1:05 p.m., no time marked on cooked chicken wings held using time as a public health control. Per operator, chicken cooked at 12:00 p.m. Operation correctly time marked.
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee using his cellular phone and then engaged in food preparation before washing his hands. After brief education, employee then wash his hands.
Fixed on the spotRepeat violationAdministrative complaint
Employee washed hands with no soap.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: 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 wonton and pork stored in walk in cooler. Per operator, both items cooked on 10/12/2026. Operator correctly date marked.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee wash his hands in 3 compartment sink and then engaged in food preparation.
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
-Observed an uncovered container with cooked rice stored in walk in cooler .
Repeat violationAdministrative complaint
Uncovered food stored near sink exposed to splash.
-Observed 2 uncovered containers with cooked chicken stored underneath hand wash sink. Operator removed and stored properly.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
-Observed accumulation of rust buildup on walk in cooler shelves.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed accumulation of soiled residue buildup on floor, corn starch and rice containers.
Buildup of food debris/soil residue on equipment door handles.
-Observed accumulation of old food residue buildup on walk in cooler door.
Code 25, Single-service items: Single-service articles improperly stored.
Observed takeout containers stored on dining room floor.
Repeat violationAdministrative complaint
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violationAdministrative complaint
Earlier inspections 1
F53Routine inspection10 violations, 3 high priority Administrative complaint
- First visitJul 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Observed raw shell eggs not vertical separated from cooked chicken in flip top cooler. Operator relocate shell eggs.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
-Observed employee used restroom and then engaged in food preparation before washing his hands. After brief education, employee then wash his hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed cooked chicken wings stored in non food grade cardboard boxes . Operator removed and stored properly.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: 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, chicken wings and eggs rolls stored in refrigerator. Per operator, items cooked more than 24 hours.
Repeat violationAdministrative complaint
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Observed expiration dates on all employees training certification are incorrect.
Repeat violationAdministrative complaint
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed an uncovered container with cooked egg rolls stored in walk in cooler. Operator covered.
Fixed on the spot
Unwashed fruits/vegetables stored with ready-to-eat food.
Observed unwashed boxes with vegetables stored over containers with sauces in walk in cooler.
Food stored on floor.
-Observed containers with cooking oil stored on kitchen floor. Operator removed and stored properly. Observed containers with chicken and sauce stored on walk in cooler floor.
Fixed on the spotRepeat violationAdministrative complaint
Code 25, Single-service items: Single-service articles improperly stored.
Observed takeout containers stored on floor in dining rooms areas. Operator removed
Fixed on the spotRepeat violationAdministrative complaint
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violationAdministrative complaint
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.