CHINA STAR RESTAURANT
1501 Southeast Federal Highway
Florida, 34994
Martin County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
High Priority
1
Intermediate
4
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
- 40-06-5: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.
- 08B-38-4:Basic - Food stored on floor. Sauce on floor.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. Repeat Violation
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not handle first.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor.
- 03A-02-5: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
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. Repeat Violation
- 31A-09-4: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
- 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. Chicken and egg rolls in reach in cooler not date marked.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled near register.
Food safety inspection conducted on 1/30/2025 revealed 14 total violations (1 high priority, 4 intermediate, 9 basic).
Inspection on 7/31/2024
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5: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
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Operator removed at time of inspection. Corrected On-Site
- 10-01-5: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, operator removed at time of inspection. Corrected On-Site
- 25-02-4: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
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked chicken in walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45 F in reach in cooler, operator placed in freezer at time of inspection. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. Repeat Violation
Food safety inspection conducted on 7/31/2024 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 1/12/2024
High Priority
2
Intermediate
3
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of flour. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Oil and sauce on floor throughout kitchen. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 25-02-4: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
- 03A-02-5: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
- 41-15-5: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
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Repeat Violation
- 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. Chicken in reach in cooler not date marked. Repeat Violation
- 27-16-4: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
Food safety inspection conducted on 1/12/2024 revealed 11 total violations (2 high priority, 3 intermediate, 6 basic).
Inspection on 9/28/2023
High Priority
3
Intermediate
3
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5: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
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Chicken on floor in walk in freezer.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. Repeat Violation
- 10-01-5: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
- 06-01-5: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
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks not handle first across from fryers.
- 08A-04-5: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.
- 03A-02-5: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**
- 03B-01-6: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**
- 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. Sent to operator at time of inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Repeat Violation
- 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. Chicken in reach in cooler not date marked, operator date marked at time of inspection. Corrected On-Site Repeat Violation
Food safety inspection conducted on 9/28/2023 revealed 13 total violations (3 high priority, 3 intermediate, 7 basic).