China Star Restaurant
Last inspected: Feb 24, 2026
55
Score
Public records show eight inspections at China Star Restaurant stretching back to 2022. Inspectors last stopped by on Feb 24, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near 11 violations per visit.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited seven times.
The city-wide average sits at 69, which China Star Restaurant's 55 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken 59 F, bean sprouts 69 F left on counter. Manager states it's been there for 45 minutes. Manager placed in walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in coolers not date marked. **Repeat Violation** **Admin Complaint**
02C-02-5
Basic - Food stored on floor. Multiple items on floor in walk in freezer.
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler. **Repeat Violation**
14-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table. Removed at time of inspection. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Reach in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep cooler and reach in cooler.
10-17-4
55
Sep 25, 2025
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 74 F on counter, manager placed in reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Container lid in handwash sink, removed at time of inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked. **Repeat Violation**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Prep cooler door handle.
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice. **Repeat Violation**
14-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table. Operator removed. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic wear not all facing the same direction. **Repeat Violation**
25-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water, operator placed in cooler. **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets.
23-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. **Repeat Violation**
14-69-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in drink cooler.
08B-49-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. **Repeat Violation**
14-09-4
39
Jan 30, 2025
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 63 F on counter, operator placed in walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bucket lid in handwash sink. Employee removed at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and egg rolls in reach in cooler not date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled near register.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on shelf above prep table.
40-06-5
Basic - Food stored on floor. Sauce on floor.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. **Repeat Violation**
14-69-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not handle first.
25-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor.
21-38-4
37
Jul 31, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
47
Jan 12, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 49 F, egg rolls 49 F in reach in cooler across from fryers. Operator moved items to walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket tested 200+ ppm chlorine, operator remade tested 100ppm. **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked. **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink near register temped 72 F ran approximately 2 minutes. Retemp 98 F. **Corrected On-Site**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of flour. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Food stored on floor. Oil and sauce on floor throughout kitchen. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction. **Repeat Violation**
25-02-4
41
Sep 28, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed green onions in walk in cooler. Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in cooler.
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Eggs rolls 103 F on counter, operator began to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 46 F in reach in cooler, operator placed in cooler. **Corrective Action Taken**
03A-02-5
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. Sent to operator at time of inspection. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked, operator date marked at time of inspection. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. **Repeat Violation**
14-09-4
Basic - Food stored on floor. Chicken on floor in walk in freezer.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. **Repeat Violation**
14-69-4
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 flour in dry storage. Operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in in standing water, operator placed in walk in cooler at time of inspection. **Corrected On-Site**
06-01-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks not handle first across from fryers.
25-02-4
33
Feb 14, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. **Repeat Violation**
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken wings in walk in cooler.
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Meat in grocery bags in walk in freezer. **Repeat Violation**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler cooked yesterday not date marked.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of sagar and msg. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated from restaurant food in reach in cooler next to fryers.
08B-49-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. **Repeat Violation**
14-69-4
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 container of sugar in dry storage.
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Container of msg not labeled in dry storage.
02D-01-5
39
Aug 9, 2022
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
29-42-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed beef stored in non food grade plastic bags in walk in cooler. **Repeat Violation**
14-31-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled under 3 Compartment Sink. Operator labeled at time of inspection. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In restroom, operator replaced at time of inspection. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowls with no handle in containers of sugar, flour, and corn starch. Operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Faucet/handle missing at plumbing fixture. Handwash sink near register missing cold water handle.
29-09-4
Basic - Food stored on floor. Soy sauce stored on floor next to hand wash sink near 3 compartment sink. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. **Repeat Violation**
14-69-4
43
Frequently Asked Questions
When was China Star Restaurant last inspected?
The most recent health inspection at China Star Restaurant on file is from Feb 24, 2026. The public record contains eight inspections in total.
What is the most common violation at China Star Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at China Star Restaurant.
How does China Star Restaurant compare to other restaurants in Riverview?
China Star Restaurant most recently scored 55 out of 100, which is lower than the Riverview average of 69.
Has China Star Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at China Star Restaurant have averaged around 11 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at China Star Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is China Star Restaurant inspected?
Based on the inspection history on file, China Star Restaurant is inspected around two times per year on average.
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