China Star of Fl
Last inspected: Mar 4, 2026
41
Score
China Star of Fl has been inspected nine times since 2022. China Star of Fl was last inspected on Mar 4, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have been trending down, averaging around nine violations across recent inspections versus roughly 12 violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
By comparison, the average Port Orange facility scores 66, putting China Star of Fl on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
41
Sep 22, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
45
May 30, 2025
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -cook touched raw beef with gloved hands prior to touching cut vegetables from bulk container to load onto wok. Advised to use utensils to avoid unnecessary contact with raw foods when also needing to handle cut vegetables or ant other ready to eat food out of bulk containers. **Corrective Action Taken**
12A-12-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched cooked breaded chicken with bare hands during prep
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -soiled knife from prep use rinsed off at 3 compartment sink and placed onto knife storage magnet for clean utensils
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken stored above packaged bean sprouts inside walk in cooler Single-use gloves not changed as needed after changing tasks from handling raw food/soiled gloves. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp 45F inside bottom section of cooler across from cookline
03A-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
53B-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -smoked pork
02C-08-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in back storage area
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Stored food not covered. -smoked pork inside walk in cooler
08B-12-5
Basic - Cardboard used to line for direct food-contact. -cardboard from food boxes used for direct contact with cooked chicken
14-05-4
32
Dec 13, 2024
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. -inside walk in cooler, green bin **Corrected On-Site**
14-15-4
High Priority - Raw animal food stored over ready-to-eat food in a freezer - not all products commercially packaged. -raw beef stored above cooked chicken, packaged on site after prep. **Corrected On-Site**
08A-02-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cookd pork, chicken
02C-04-5
Basic - Objectionable odors areas of the establishment. -main entrance/lobby
36-64-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles, black substance on some in back area
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink next to curry powder/other food product on prep table near food service wrap.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. -cooks
13-03-4
Basic - Floor area(s) covered with standing water in the warewashing area **Corrected On-Site**
36-22-4
Basic - Food not stored at least 6 inches off of the floor. -fryer oil jug, prep area
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of some bulk containers in prep area -gaskets
23-03-4
Basic - Screening is not maintaining 16-mesh to the inch due to disrepair. -back screen door
35B-13-4
Basic - Water leaking from pipe and/or faucet/handle. -hand sink next to 3 compartment sink
29-11-4
43
Apr 18, 2024
Complaint Full
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -frontline reach in cooler Raw beef over cooked chicken **Corrected On-Site**
08A-05-6
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. -walk in freezer beef over pork **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -white sauce (broth and fresh garlic) 57f less than 4 hours -sprouts 45f to 50f less than 4 hours
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. -egg roll made monday
02C-02-5
Basic - Covered waste receptacle not provided in women's bathroom. -employee bathroom
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle water on reach in cooler **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. -shelf rusted under prep table -gasket torn on cookline reach in cooler -some walk in cooler shelves rusted
14-11-5
Basic - Food stored on floor. -bucket of soy sauce stored on floor -soy sauce **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler gasket soiled
23-03-4
Basic - Stored food not covered. -chicken walk in freezer -walk in cooler cut peppers and egg rolls **Corrected On-Site**
08B-12-5
43
Jan 3, 2024
Routine - Food
3 critical violations. 6 major violations. 4 minor violations.
View 13 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. -brute container with direct contact with bulk rice
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw/undercooked poultry stored above sauces inside walk in cooler -raw shrimp stored above boiled chicken inside walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chopped garlic mixed with oil kept at room temperature on cook line 45F. Advised to use commercial produced product or avoid mixing cut garlic with oil prior to cook step using separate containers. Manager moved to cooler **Corrective Action Taken**
03A-02-5
Intermediate - No approved sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. -manager purchased during inspection **Corrected On-Site**
22-38-5
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. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork
02C-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -photocopied safestaff certificates for employees
53B-09-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -partial cook of chicken, no current procedure for partially cooking and identifying raw-undercooked/ready to eat foods for storage. Provided written plan via email. **Corrective Action Taken**
03C-89-4
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. **Corrected On-Site**
11-27-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -packs of cigarettes on top of single service container boxes stacked near back door. **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. -bucket of sauce **Corrected On-Site**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of smoker -area surrounding woks on cook line
23-03-4
29
Aug 4, 2023
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef sticks stored above cooked chicken **Corrected On-Site**
08A-05-6
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -wastewater pipe from beneath 3 compartment sink -Hose attached to faucet at mop sink eliminating required air gap.
29-44-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -smoked pork 95-105F after 2 hours per manager. Cooked Pork is dense and held for cooling inside 1/6 pan not allowing adequate cool air around the pork. Advised to use sheet pans and speed racks with walk in cooler during cooling stage. -manager had employee break down pork on sheet pans **Corrective Action Taken**
03D-01-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee picked up loose garbage on ground prior to moving to line up front handling in use utensils. Manager had employee wash hands **Corrected On-Site**
12A-29-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -current operator and daily manager stated certified food manager certification expired, other CFM certification is present
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. -hand sink with cutting board inside
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked gravy inside walk in, manager added date mark **Corrected On-Site**
02C-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. smoked pork 95-105F after 2 hours per manager. Cooked Pork is dense and held for cooling inside 1/6 pan not allowing adequate cool air around the pork. Advised to use sheet pans and speed racks with walk in cooler during cooling stage. **Corrective Action Taken**
03D-15-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of prep cooler on shelf **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris. -under smoker/cook equipment
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -2 liter sodas up front **Corrected On-Site**
08B-47-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
27
Jan 13, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
41
Aug 12, 2022
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment.
41-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Noodles 43-46F inside cooler across from grill loaded in top side. Manager states brought from walk in prior to inspection less than 1 hour, lid was left open. Manager closed lid Raw beef 46-48F, manager states from prior day. See stop sale
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
31A-11-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
53B-09-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Floor soiled/has accumulation of debris. -back room near rear door under/behind equipment.
36-73-4
47
Frequently Asked Questions
When was China Star of Fl last inspected?
The most recent health inspection at China Star of Fl on file is from Mar 4, 2026. The public record contains nine inspections in total.
What is the most common violation at China Star of Fl?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at China Star of Fl.
How does China Star of Fl compare to other restaurants in Port Orange?
China Star of Fl most recently scored 41 out of 100, which is lower than the Port Orange average of 66.
Has China Star of Fl's inspection record improved over time?
Yes. Recent inspections at China Star of Fl have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at China Star of Fl 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 of Fl inspected?
Based on the inspection history on file, China Star of Fl is inspected around three times per year on average.
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