DirtyFLRestaurant Inspection Data

CHINA STAR OF FL INC

3831 South Nova Road
Florida, 32127
Volusia County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/30/2025

Inspection #: Visit ID: 10742960

  • 14-05-4:Basic - Cardboard used to line for direct food-contact. -cardboard from food boxes used for direct contact with cooked chicken
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in back storage area
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 08B-12-5:Basic - Stored food not covered. -smoked pork inside walk in cooler
  • 12A-12-4: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**
  • 09-01-4: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
  • 22-45-4: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
  • 08A-02-6: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
  • 03A-02-5: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
  • 02C-08-5: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
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Inspection Date: 12/13/2024

Inspection #: Visit ID: 8721600

  • 36-34-5: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
  • 12B-07-4: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.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -cooks
  • 36-22-4:Basic - Floor area(s) covered with standing water in the warewashing area Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -fryer oil jug, prep area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of some bulk containers in prep area -gaskets
  • 36-64-5:Basic - Objectionable odors areas of the establishment. -main entrance/lobby
  • 35B-13-4:Basic - Screening is not maintaining 16-mesh to the inch due to disrepair. -back screen door
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -hand sink next to 3 compartment sink
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. -inside walk in cooler, green bin Corrected On-Site
  • 08A-02-6: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
  • 02C-04-5: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

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8655430

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. -employee bathroom
  • 12B-07-4: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
  • 14-11-5:Basic - Equipment in poor repair. -shelf rusted under prep table -gasket torn on cookline reach in cooler -some walk in cooler shelves rusted
  • 08B-38-4:Basic - Food stored on floor. -bucket of soy sauce stored on floor -soy sauce Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler gasket soiled
  • 08B-12-5:Basic - Stored food not covered. -chicken walk in freezer -walk in cooler cut peppers and egg rolls Corrected On-Site
  • 08A-05-6: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-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. -walk in freezer beef over pork Corrected On-Site
  • 03A-02-5: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
  • 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. -egg roll made monday

Inspection Date: 1/3/2024

Inspection #: Visit ID: 8464218

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 40-06-5: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
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -bucket of sauce Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of smoker -area surrounding woks on cook line
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. -brute container with direct contact with bulk rice
  • 08A-05-6: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
  • 03A-02-5: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**
  • 03C-89-4: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**
  • 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. Corrected On-Site
  • 22-38-5: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
  • 11-26-1: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
  • 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. -cooked pork
  • 53B-09-4: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

Inspection Date: 8/4/2023

Inspection #: Visit ID: 8343720

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 40-06-5: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
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under smoker/cook equipment
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -2 liter sodas up front Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site
  • 29-44-4: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.
  • 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. -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**
  • 12A-29-4: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 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
  • 08A-05-6: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
  • 03D-15-4: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**
  • 53A-03-7: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
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -hand sink with cutting board inside
  • 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. -cooked gravy inside walk in, manager added date mark Corrected On-Site