China Star
2730 W Davie Blvd, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1622747
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 3 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: 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.
1. Raw frozen chicken on sheet pan stored over raw frozen beef, operator stored properly.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
1. Cook line handwashing sink used as storage for pans, operator removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink at cook line, operator provided.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
1. Walk in cooler; container of raw shrimp stored on floor, operator stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board, operator removed.
Fixed on the spot
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.