China Starr
Last inspected: Mar 30, 2026
50
Score
China Starr has been inspected eight times since 2022. The most recent visit was on Mar 30, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about seven violations before that.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded four times.
Compared to other West Palm Beach restaurants (averaging 79), there's room to close the gap. This restaurant has more on its record than most do.
8
Inspections
4
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cleaning/wiping with cloth around prep area/cook line and employee washing soiled dishes both then began handling clean equipment/utensils/food and preparing food for customers without washing hands. Operator discussed with employees who then washed hands. **Corrected On-Site**
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; cut cabbage (68F - Cold Holding). Operator stated not prepared or portioned today, removed from temperature control 1 hour prior, held at room temperature during high volume periods and then returned to refrigeration, moved back to walk-in cooler. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked pork dumplings (122F - Hot Holding). Operator stated item reheated prior to being placed in steam table, held for less than 2 hours, moved to be reheated to at least 165F and held at 135F or above. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At speed rack sheet trays; cooked pasta (79F - Cooling 1:10/78F 1:40). Operator stated cooling for 20 minutes, at this rate will not reach 70F within 2 hours, moved to walk-in/freezer to facilitate faster cooling. **Corrective Action Taken**
03D-15-4
50
Sep 29, 2025
Routine - Food
6 critical violations. 1 major violation.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line; cooked chicken (109F - Cooling 1:15/83F 2:05). Operator stated cooling since 12pm, did not reach 70F within 2 hours, placed in fryer to be reheated 165F to restart cooling process (135F-70F within 2 hours and 135F-70F within a total of 6 hours). **Corrective Action Taken**
03D-01-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp while peeling then handled cooked wontons while putting into storage containers without washing hands. Advised Operator of proper hand washing. **Corrected On-Site**
12A-12-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage containers then placed to dry/store without sanitizing, Triple Sink (Chlorine - Not Set Up). Advised Operator to set up triple sink and properly sanitize dishes.
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped/portioned raw chicken stored over plastic wrapped/portioned ready to eat cream cheese wontons. Operator moved raw chicken to bottom shelf. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler; raw chicken stored over cooked pork egg rolls. At walk-in cooler; raw chicken stored over ready to eat sauces. Operator moved raw items below ready to eat items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw shell eggs. Operator moved raw chicken below raw shell eggs. **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink. Operator provided paper towels. **Corrected On-Site**
31B-02-4
37
Feb 17, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
70
Sep 23, 2024
Routine - Food
5 critical violations. 4 major violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; pork wontons (121F - Hot Holding). Operator stated wontons cooked prior to being placed in steam table, held 1 hour, moved to be reheated to 165F. **Corrective Action Taken**
03B-01-6
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. Employee touched face and hair and then continued handling clean utensils and unwrapped single service items to prepare and package customer food without washing hands. Discussed with employee who then washed hands. **Corrected On-Site**
12A-25-4
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 touched visibly soiled wiping cloth and cellphone and then continued handling clean utensils and unwrapped single service items to package customer order without washing hands. Discussed with employee who then washed hands. **Corrected On-Site**
12A-29-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped/portioned raw chicken stored over ready to eat vegetable spring rolls. Operator moved chicken to lower shelf. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over ready to eat sauces. Operator moved chicken to lower shelf. **Corrected On-Site**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen; cooked chicken (98F - Cooling 12:40/98F - Cooling 1:00); cooked noodles (83F - Cooling 12:45/83F - Cooling 1:05). Operator stated items cooling for 30 minutes, at this rate will not reach 70F within 2 hours, moved to walk-in cooler to facilitate faster cooling. **Corrective Action Taken**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At kitchen hand wash sink; no soap. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
32
Dec 4, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed his eyes then started to prepare food. Explained and he washed hands **Corrected On-Site**
12A-10-4
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. Three compartment sink not setup using chlorine, washcloth bucket chlorine over 200 ppm, manager changed the solution. Chlorine 100 ppm **Corrected On-Site**
41-15-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee came back from break to start work on cook line washed hands in three compartment sink . Explained.
12A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverages stored with and above food in walk in cooler. Explained and manager rearranged. **Corrected On-Site**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Male employee preparing food without any hair restraint for loose head hair.
13-03-4
61
Aug 9, 2023
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Employee washed hands with no soap... washing hands with soap after discussed **Corrected On-Site**
12A-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken wings above sauce in reach in cooler by the fryer . Operator properly stored **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...noodles 79° at kitchen being held less than 4 hours .employee moved to cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times....blocked by garbage at dishwashing area. Employee moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing...stored wet cloth in handwashing sink at front line , stored big plastic gloves stored on the faucet in handwashing sink at dishwashing area. Employee moved **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink...at dishwashing area, bathroom. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink...front line and dishwashing area handwashing sink . Operator provided one handwashing sink.
31B-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
41
Jan 5, 2023
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
45
Aug 24, 2022
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chicken 44°, sauce 44° , pork 44° in walk in cooler being held less than four hours. Door was not closed properly. Operator adjusted thermostat and closed door properly. Took another temperature before closed inspection 1° dropped . **Corrected On-Site**
03A-02-5
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit...cooked to serve chicken 88° by the fryer being held less than four hours per operator. Operator time marked on food. **Corrective Action Taken** **Repeat Violation**
03B-15-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above cooked chicken in reach in cooler . Operator properly stored food. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink by the dishwashing sink. Operator provided **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times...blocked by big garbage can . Operator moved. **Corrected On-Site**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
47
Frequently Asked Questions
When was China Starr last inspected?
The most recent health inspection at China Starr on file is from Mar 30, 2026. The public record contains eight inspections in total.
What is the most common violation at China Starr?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at China Starr.
How does China Starr compare to other restaurants in West Palm Beach?
China Starr most recently scored 50 out of 100, which is lower than the West Palm Beach average of 79.
Has China Starr's inspection record improved over time?
Yes. Recent inspections at China Starr have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at China Starr 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 Starr inspected?
Based on the inspection history on file, China Starr is inspected around two times per year on average.
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