J&J China Star INC
3251 Hollywood Blvd Ste 452, Hollywood, FL 33021 · Permanent Food Service · License 1622276
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection5 high priority (fixed on the spot, 2 repeats), 4 intermediate (2 fixed on the spot), 6 basic-35
- Administrative complaint on Sep 29Counts in full until a follow-up finds the problems fixed-20
- Safety score45
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 visitSep 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In walk in freezer, bagged raw scallops stored in same container with non commercially wrapped cream cheese mix and non commercially wrapped krab meat. Manager moved scallops to lower shelf with other seafood items to properly separate.
Fixed on the spot
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.
In walk in freezer speed rack, raw prepped chicken above raw prepped beef. Manager rearranged to properly separate.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee working at front counter put on gloves and handled cut vegetables at cook line without first washing hands. Reviewed procedures with employee and employee washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee cleaned around sink area by walk in cooler with gloved hands and went back to cook line without washing hands and changing gloves. Reviewed procedures with employee and employee washed hands and put on new gloves.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
In walk in freezer, prepared rangoons stored in direct contact with cardboard box originally holding raw pork. Manager removed rangoons and placed in plastic buspan.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
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.
Portioned rice and bagged roasted pork in walk in freezer not date marked when prepared.
Code 11, Employee health: 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.
Manager unable to answer questions pertaining to Big 6 symptoms and illnesses. Big 6 bulletin in Chinese and Spanish printed, provided, and posted.
Fixed on the spot
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Two employees hired more than 60 days with no signed reporting agreements. Spanish bulletin printed, provided, and signed by employees during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Two employees with no proof of training.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk sugar and flour containers in kitchen not labeled.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Shrimp thawing in standing water at back triple sink k. Manager turned on cold running water.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
1) Bulk rice container at back of kitchen uncovered. Manager replaced lid on container. 2) In walk in freezer, containers of diced ham and rangoons not covered. Employees covered containers.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle in contact with sugar in bulk container. Manager re over handle from sugar. .
Fixed on the spot
Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
At service station, unwrapped plastic forks not stored with all handles in same direction.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Drain under hand sink by triple sink leaking onto floor.
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.