China Star Restaurant
5485 NW St James Drive, Port St Lucie, FL 34983 · Permanent Food Service · License 6602687
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Aug 31 complaint inspection2 high priority (1 fixed by the Sep 8 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 7 basic (2 repeats)-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Noodles 70f cold holding, cabbage cut 73f cold holding , egg rolls 70f cold holding all items transferred to time, made a time plan and labeled items.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
In freezer
Repeat violation
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Needs quaternary test strips
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Items stored in sink
Fixed on the spotRepeat violation
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
In walk in cooler several items employee started to cover items
Fixed on the spot
Food stored on floor.
Case chicken, bulk sauces, bulk oil, manager started to move things off floor
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
On cooks table
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Males have no hair restraint.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
On cooks line
Repeat violation
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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.