China Star
Last inspected: Nov 10, 2025
39
Score
Across the available record, China Star has nine inspections on file, the first dated 2022. The latest inspection on file is from Nov 10, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 13 violations per visit versus roughly eight violations earlier in the record.
Across the inspection history, “ceiling/ceiling tiles/vents and light shields soiled” is the issue that surfaces most often, recorded six times.
By comparison, the average Clermont facility scores 68, putting China Star on the weaker side. The pattern in the record is worth a careful look.
9
Inspections
1
Critical latest
3
Major latest
10
Minor latest
Inspection History
Nov 10, 2025
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over tofu in reach in cooler on cook line. Operator moved eggs to bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -interior of microwave
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink beside triple sink blocked by containers of rice. **Repeat Violation**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -chicken and egg rolls on cook line. Provided form to operator. **Corrective Action Taken**
03F-10-5
Basic - Ceiling/ceiling tiles/vents and light shields soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment. **Repeat Violation**
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -back screen door
35B-01-4
Basic - Food storage container/container lid cracked or broken. -white plastic containers holding egg rolls and chicken have cracked lids.
14-38-4
Basic - Food stored on floor. -containers of ice in walk in freezer
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -wall behind cook line -gaskets on reach in cooler on cook line
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -bottle of water in top of reach in cooler on cook line
12B-13-4
Basic - Stored food not covered. -several items in walk in cooler
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Bowl or other container with no handle used to dispense food. -rice containers, operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves.
14-05-4
39
Jun 24, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder is soiled. White cutting board is stained, - From follow-up inspection 2025-06-24: Ice scoop holder is clean **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2025-06-24: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-06-24: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2025-06-24: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Grease receptacle not on proper pad/nonabsorbent surface.Sitting on the grass. - From follow-up inspection 2025-06-24: **Time Extended**
33-23-4
Basic - - From initial inspection : Basic - Ceiling tiles soiled throughout the establishment. - From follow-up inspection 2025-06-24: **Time Extended**
36-34-5
64
Jun 23, 2025
Routine - Food
5 critical violations. 6 major violations. 9 minor violations.
View 20 violations
High Priority - Cooked chicken stored on egg crates in kitchen. Cooked chicken stored in a box in walk in cooler.
08B-27-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Chicken wings,sweet and sour chicken,noodles.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken,50 f cream cheese,48 f,cooked pork,48 f held less than four hours stated operator. Cooked pork,57 f,raw shrimp,58 f ,raw chicken,57 f held less than four hours stated operator.Technician has been called
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over krab in walk in cooler. Raw chicken stored over sauces in walk in cooler.
08A-05-6
High Priority - Employee began working with food without first washing hands. **Corrected On-Site**
12A-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder is soiled. White cutting board is stained,
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.Blocked by containers at back line area.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Cooks line.
31B-02-4
Intermediate - 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.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls in walk in cooler
02C-02-5
Basic - Bowl or other container with no handle used to dispense food.Chicken. **Repeat Violation**
14-01-5
Basic - Ceiling tiles soiled throughout the establishment.
36-34-5
Basic - Clean utensils not stored inverted or in a protected manner.
24-05-4
Basic - Employee beverage container on a food preparation table.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Food not stored at least 6 inches off of the floor.Raw chicken in walk in cooler.
08B-47-4
Basic - Grease receptacle not on proper pad/nonabsorbent surface.Sitting on the grass.
33-23-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
17
Dec 10, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
64
Apr 17, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
41
Feb 13, 2024
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauces in walk in cooler. Raw chicken over sauces in walk in cooler. Raw scallops over krab Rangoon in white reach in freezer. Open package of Raw chicken over cooked pork in freezer. **Warning** - From follow-up inspection 2024-02-13: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - 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. Provided a copy to operator. **Warning** - From follow-up inspection 2024-02-13: **Time Extended**
11-07-5
Intermediate - - From initial inspection : Intermediate - Employee training does not include food allergen awareness information. **Warning** - From follow-up inspection 2024-02-13: **Time Extended**
53B-17-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line is stained. Interior of rice cooker is soiled. **Warning** - From follow-up inspection 2024-02-13: Cutting board on cooks line is stained. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-02-13: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - 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. Provided a copy to operator. **Warning** - From follow-up inspection 2024-02-13: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-02-13: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in cold holding units. **Warning** - From follow-up inspection 2024-02-13: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. **Warning** - From follow-up inspection 2024-02-13: **Time Extended**
33-20-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling is soiled throughout establishment. Vents are soiled throughout the establishment. **Warning** - From follow-up inspection 2024-02-13: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Multiple use of bowls to dispense food. **Warning** - From follow-up inspection 2024-02-13: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2024-02-13: **Time Extended**
32-04-4
39
Feb 12, 2024
Routine - Food
5 critical violations. 11 major violations. 17 minor violations.
View 33 violations
High Priority - Toxic substance/chemical improperly stored. Grill cleaner stored over meat grinder. **Warning**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Tapioca,91 f held less than four hours.Advised operator to use time as a public health control. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Milk,49 f held more than four hours.Stop Sale. Fried chicken,52 f,egg roll,55 f,cooked chicken,54 f held less than four hours transferred to walk in cooler for a quick chill. Cabbage,62 f,noodles,51 f held less than four hours transferred to walk in cooler for a quick chill. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauces in walk in cooler. Raw chicken over sauces in walk in cooler. Raw scallops over krab Rangoon in white reach in freezer. Open package of Raw chicken over cooked pork in freezer. **Warning**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, egg rolls in walk in cooler. **Warning**
02C-02-5
Intermediate - 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. Provided a copy to operator. **Warning**
11-07-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at boba station. **Warning**
02C-03-5
Intermediate - Employee training does not include food allergen awareness information. **Warning**
53B-17-5
Intermediate - 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. Provided a copy to operator. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line is stained. Interior of rice cooker is soiled. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by equipment near 3 comp sink. **Warning**
31A-09-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - 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. Provided a copy to operator. **Warning**
11-26-1
Intermediate - Nonfood-grade basting brush stored with clean utensils near 3 comp sink. **Warning**
14-14-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched.Front counter area. **Corrected On-Site** **Warning**
25-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooks line. **Corrected On-Site** **Warning**
21-12-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Multiple use of bowls to dispense food. **Warning**
14-01-5
Basic - Cardboard used to line food-contact shelves. Throughout the establishment. **Warning**
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling is soiled throughout establishment. Vents are soiled throughout the establishment. **Warning**
36-34-5
Basic - Egg crates stored over baking soda on food storage shelf. **Warning**
08B-19-4
Basic - Employee beverage container stored over prep table. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone was sitting on prep table. **Corrected On-Site** **Warning**
40-06-5
Basic - Garbage can soiled on cooks line. **Warning**
33-17-4
Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
33-20-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in cold holding units. **Warning**
05-09-4
Basic - No suitable facilities provided to store employee clothing and other possessions. **Warning**
40-01-4
Basic - Oil at cooks line stored on floor. Food stored on floor in walk-in freezer. **Warning**
08B-38-4
7
Jun 7, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
50
Dec 29, 2022
Routine - Food
6 minor violations.
View 6 violations
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout the kitchen. **Corrected On-Site**
21-12-4
Basic - Reach-in cooler interior have accumulation of soil residues at under table preparation .
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets walk-in cooler and walk-in freezer. Soiled gaskets at reach in cooler under preparation table. Soiled filters under hood suppression system at cook line.
23-03-4
Basic - Food stored on floor. Box of chicken on floor at walk-in free. Carton oil on the floor by cook line **Corrected On-Site**
08B-38-4
Basic - Employee beverage next to ingredients in dry storage area. **Corrected On-Site**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen.
36-34-5
74
Frequently Asked Questions
When was China Star last inspected?
The most recent health inspection at China Star on file is from Nov 10, 2025. The public record contains nine inspections in total.
What is the most common violation at China Star?
Across the inspection record, “ceiling/ceiling tiles/vents and light shields soiled” has been cited six times, more than any other issue at China Star.
How does China Star compare to other restaurants in Clermont?
China Star most recently scored 39 out of 100, which is lower than the Clermont average of 68.
Has China Star's inspection record improved over time?
No. Recent inspections at China Star have averaged around 13 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at China Star means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is China Star inspected?
Based on the inspection history on file, China Star is inspected around three times per year on average.
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