Fishhawk China Star
16733 Fishhawk Blvd, Lithia, FL 33547 · Permanent Food Service · License 3912936
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 4 intermediate (1 repeat), 3 basic (2 repeats)-29
- Safety score71
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 visitAug 11, 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.
10 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.
Cook line: cooked peas and carrots (44°F - Cold Holding) discussed icing product and maintaining cooler
Code 08, Food protection and cross-contamination: Raw animal food stored over ready-to-eat food.
Observed raw shelled eggs stored over cooked chicken and cooked shrimp in walk in cooler. Manager moved to lower shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed Togo thank you bags holding Cooked meats in reach in freezer.
Repeat violation
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.
Cooked noodles made yesterday not dated
Code 11, Employee health: 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 copy to manager
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Make line cutting board has black staining
Repeat violation
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Missing date of birth on one safe staff card, and Certified Food Manager information
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bin of flour and sugar not labeled in back prep area
Repeat violation
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Operator had chicken wings thawing in standing water in three compartment sink. Manager ran water for quick thaw
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed buckets of sauces stored on floor in back prep area. Manager got off of floor
Fixed on the spotRepeat violation
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.