China Star II
Last inspected: Mar 19, 2026
50
Score
Public records show nine inspections at China Star II stretching back to 2022. The newest entry in the record is dated Mar 19, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly two violations earlier in the record.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited five times.
China Star II's latest score of 50 falls below the West Palm Beach average of 79. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Employee washed hands with no soap. Employee washed hands without using soap. Advised operator of proper handwashing. Employee washed hands correctly. **Corrected On-Site**
12A-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw whole muscle beef stored over cooked pork in walk in cooler. Advised operator of proper storage. Operator corrected. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line, raw shell eggs (66F - Cold Holding), operator stated item helps out of temperature approximately 1 hour. Advised operator of proper ambient temperature for raw shell eggs. Operator place eggs into cooler to quick chill. **Repeat Violation** **Admin Complaint**
03A-03-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three compartment sink. Advised operator to use designated hand wash sink.
12A-03-4
Basic - Stored food not covered. At walk in cooler, Stored food uncovered-cooked chicken, cooked pork, cooked shrimp, cut cabbage.
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen prep table, opened employee beverages stored on prep table while food is being prepared.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen, employee cell phone stored on prep table where food is being prepared.
40-06-5
50
Nov 13, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed employee washing a pot with plain water and without sanitizing. Educated operator on proper washing and sanitizing.
22-42-4
High Priority - 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. Observed Raw chicken not in commercial packaging over raw shrimp. Raw chicken over raw beef, both products not in commercial packaging at walk in freezer. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (50F - Cold Holding) Observed in upper portion of flip top cooler filled approximately 1" above rim of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 45 minutes. Operator cut portion half and placed in lower portion of cooler. **Corrective Action Taken**
03A-03-5
Intermediate - No cleaning agent provided in wash compartment of sink. Employee washing pot with only water. Educated operator on proper washing and sanitizing.
16-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom. **Corrected On-Site**
31B-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash sink by prep area. **Corrected On-Site**
31B-06-4
Basic - Food stored on floor. Cooking oil, canned mushrooms stored on floor at cook line area. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - 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 direct contact with corn starch in storage bin. **Corrected On-Site**
10-01-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on pvc drying rack that is soiled with food debris and dust.
24-06-4
Basic - Employee eating in a food preparation or other restricted area. Employees observed eating on prep table in kitchen, oil stored on lower shelf of prep table.
12B-02-4
39
Feb 12, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
67
Oct 1, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over box of noodles - operator removed and stored properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline prep counter- Cut cabbage 68F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator discarded. **Corrected On-Site**
03A-02-5
74
Mar 19, 2024
Routine - Food
No violations found.
100
Mar 18, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over cut carrots- operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At reach in cooler by cookline- raw shell eggs 49-54F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed in walk in freezer to quick chill. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at cookline- Cooked pork 50-54F- cold holding, cooked beef 49-53F- cold holding, raw bean sprouts 47-50F- cold holding, cooked corn 48-51F- cold holding, cooked chicken 49-53F- cold holding,raw bean sprouts 49-53F- cold holding, cooked noodles 47-49F- cold holding- food not prepared or portioned today -food out of temperature for 3.5 hours- operator placed in walk in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. **Warning**
23-03-4
61
Oct 17, 2023
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Container of cream/ balm stored over container of sugar at speed rack near cookline.
41-10-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline- employee touched face then proceeded to complete food order- educated operator- employee washed hands.
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw shell eggs stored over cooked chicken - operator moved to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee washed dirty dish then grabbed clean spatula and reheated chicken for order- educated operator employee washed hands.
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Raw shell eggs 74-78F - cold holding, cut cabbage 53F - cold holding- food not prepared or portioned today- food out of temperature for 45 minutes- operator moved to reach in cooler to quick chill.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of chicken cooked Sunday- no date marked- operator date marked. **Corrected On-Site**
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.
11-07-5
Basic - Food stored on floor. Container of oil stored on floor by cookline.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled.
23-03-4
35
Feb 8, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked pork stored in direct contact with cardboard lid. Operator removed **Corrected On-Site**
14-15-4
High Priority - 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. Raw chicken stored above raw pork in walk in freezer. No items in original packaging. Operator reorganized **Corrected On-Site**
08A-17-6
Intermediate - No soap provided at handwash sink. Observed at hand wash sink on cook line. Operator provided **Corrected On-Site**
31B-03-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Cut off handled container used as rice scoop. Operator discarded. Discussed proper utensils with operator **Corrected On-Site**
14-10-4
64
Aug 26, 2022
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked chicken in 1 door low top at front counter. Operator reorganized. Raw chicken stored above ready to eat sauces in walk in cooler. Operator reorganized**Corrected On-Site** **Corrected On-Site**
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple sink discussed with operator
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled
22-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
64
Frequently Asked Questions
When was China Star II last inspected?
The most recent health inspection at China Star II on file is from Mar 19, 2026. The public record contains nine inspections in total.
What is the most common violation at China Star II?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at China Star II.
How does China Star II compare to other restaurants in West Palm Beach?
China Star II most recently scored 50 out of 100, which is lower than the West Palm Beach average of 79.
Has China Star II's inspection record improved over time?
No. Recent inspections at China Star II have averaged around six violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at China Star II 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 II inspected?
Based on the inspection history on file, China Star II is inspected around three times per year on average.
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