DirtyFLRestaurant Inspection Data

LA ESTRELLA CHINA RESTAURANT

LA ESTRELLA CHINA RESTAURANT located in MIAMI has undergone 7 health department inspections, achieving a 1.5/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

10920 W FLAGLER ST STE 210

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 7 health inspection reports

All Inspection Reports

3/11/2026· 1mo ago

Visit ID: 13648995

Met Inspection Standards

1 basic

  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen area. Warning - From follow-up inspection 2026-03-11: **Time Extended**

3/10/2026· 1mo ago

Visit ID: 13517300

Follow-up Inspection Required

4 high, 1 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed inside rice bag at storage. Operator removed the bowl. Corrected On-Site Warning
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen area. Warning
  • 29-03-4:Basic - Water draining onto floor surface. Observed ice machine draining inside metal container on floor at storage area. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Brown rice (122F - Cooling) on cart next to kitchen entrance. As per operator for more than 2 hrs. Observed inside reach in cooler at storage area Honey chicken; (89F - Cooling). As per operator for ore than 2 hrs. Warning
  • 08A-17-6: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. Observed raw chicken stored over raw pork inside reach in freezer. Operator started to rearranged. **Corrective Action Taken** Repeat Violation Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside cooler drawers scrambled eggs (60F - Cold Holding) for more than 4 hrs. Observed on prep table across cook line mushrooms (65F - Cold Holding); shredded cabbage (54F - Cold Holding); scrambled eggs (60F - Cold Holding). As per operator for more than 4 hrs. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Brown rice (122F - Cooling) on cart next to kitchen entrance. As per operator for more than 2 hrs. Observed inside reach in cooler at storage area Honey chicken; (89F - Cooling). As per operator for ore than 2 hrs. Observed at storage area honey chicken (56F - Cold Holding) as per operator for more than 4 hrs. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (61F - Cold Holding); honey chicken (56F - Cold Holding) inside glass door cooler next to fryers. As per operator for less than 4 hrs. Observed inside cooler drawers shredded cabbage (48F - Cold Holding). As per operator for less than 4 hrs. Observed inside cooler drawers scrambled eggs (60F - Cold Holding) for more than 4 hrs. Observed on prep table across cook line mushrooms (65F - Cold Holding); shredded cabbage (54F - Cold Holding); scrambled eggs (60F - Cold Holding). As per operator for more than 4 hrs. Observed at storage area honey chicken (56F - Cold Holding) as per operator for more than 4 hrs. Repeat Violation Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork inside walk side walk in cooler without date marked. As per operator for more than a day. Warning

9/8/2025· 7mo ago

Visit ID: 10887961

Met Inspection Standards

3 high, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside sugar container at prep area. Operator removed the bowl. Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed 2 cooking oil gallons stored in floor at dry storage.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water next to rice cooker across triple sink. Operator discarded the water, cleaned utensils. **Corrective Action Taken**
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed on prep table across triple sink. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooler drawers gaskets soiled.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed inside reach in cooler at dry storage. Operator removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over onions inside walk in cooler. Operator removed the shrimp. Corrected On-Site Repeat Violation
  • 08A-17-6: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. Observed raw chicken stored over raw beef inside reach in freezer.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Mushrooms; (51F - Cold Holding) on prep table across cook line. As per operator for approximately 2 hrs. Operator added ice for rapid cooling. **Corrective Action Taken**

2/12/2025· 1y 2mo ago

4 high, 1 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside sugar container at kitchen. Employee removed the bowl. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed across cook line. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw duck stored over pork dumplings inside reach in freezer. Operator properly rearranged by cooking temperatures. Corrected On-Site Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp inside walk in cooler.operator properly arranged by cooking temperatures. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs stored at ambient temperature across cook line. As per operator for approximately an hour. Employee placed eggs inside walk in cooler for rapid cooling. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bok Choi (62F - Cold Holding); mushroom (63F - Cold Holding) on prep table across cook line. As per operator for approximately 2 hrs. Operator made ice bath for rapid cooling. **Corrective Action Taken** Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with bleach not labeled at washing area. Repeat Violation

8/14/2024· 1y 8mo ago

4 high, 1 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken inside reach in cooler. Employee placed raw chicken at the bottom part of cooler. Corrected On-Site Repeat Violation
  • 08A-17-6: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. Observed raw chicken over raw beef inside reach in freezer. Employee properly arranged products by cooking tempetures. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed honey chicken (50-53F - Cold Holding) inside reach in cooler next to cook line. As per employee for more than 24 hrs.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed honey chicken (50-53F - Cold Holding) inside reach in cooler next to cook line. As per employee for more than 24 hrs. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser without label under triple sink.

5/1/2024· 1y 11mo ago

Visit ID: 8613981

Met Inspection Standards

3 high, 3 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside flour bag on shelve under preparation table. Employee removed the bowl. Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in disrepair throughout kitchen area. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed under white cutting board on table across cook line. Employee removed the towel. Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed corn starch inside plastic container without label at kitchen. Employee properly labeled product. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cleaned vegetables inside walk in cooler. Employee started to rearranged products. **Corrective Action Taken**
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs stored at ambient temperature on table across cook line. As per employee for an hour. Employee placed inside walk in cooler for rapid cooling. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw beef (47F - Cold Holding); raw pork (64F - Cold Holding) inside cold holding drawers. As per employee for 2 hours. Employee employee placed inside walk in cooler for rapid cooling. **Corrective Action Taken**
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands inside triple sink. Coached employee on properly hand washing procedures.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed roasted pork ribs stored inside walk in cooler without date mark. As per manager for more than 24 hrs. Employee properly date marked product. Corrected On-Site Repeat Violation
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed training date and date of birth missing on the certificates. Manager filled missing information during inspection. Corrected On-Site

2/16/2024· 2y 2mo ago

Visit ID: 8383546

Met Inspection Standards

2 high, 4 int, 5 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at cook line, also at women bathroom.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area. Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
  • 22-35-5:High Priority - Food preparation sink has soil/old food residue. Employee clean it during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (48F - Cold Holding at cook line, as per employee less than 2 hours, employee moved container to walk in cooler. **Corrective Action Taken**
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
  • 11-27-4: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. Provided form during inspection.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork,chicken and shrimp not date marked inside walk in cooler, as per employee over 24 hours, employee dated during inspection. Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified, in kitchen area.

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