China Star
10105 W Oakland Park Blvd, Sunrise, FL 33351 · Permanent Food Service · License 1616540
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 4 intermediate (1 repeat), 4 basic-34
- Administrative complaint on Nov 3Counts in full until a follow-up finds the problems fixed-20
- Safety score46
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 visitNov 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed precooked pork and chicken cold held in flip top cooler at 45°F. Per operator, both items placed in unit less than 2 hours prior to the inspection. Operator placed ice packs on both items for quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked chicken wings hot held at 101°F in kitchen. Per operator, chicken cooked 1 hour before the inspection. Advise operator to reheat chicken to 165°F.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
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.
Observed o date marked on cooked chicken stored in walk in cooler. Per operator, chicken cooked more than 24 hours.
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 prep sink and then engaged in food preparation.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed accumulation of black substances buildup on cutting board at cookline.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed an unlabeled spray bottle with cleaning chemical in kitchen.
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed shrimp thawing at room temperature.
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed an uncovered container with raw rice in dry storage area. Operator covered.
Fixed on the spot
Food stored on floor.
-Observed various food items stored on walk in cooler and kitchen floor.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.