CHINA STAR
2730 Davie Boulevard
Fort Lauderdale, Florida, 33312
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/27/2025
High Priority
1
Intermediate
3
Basic
8
Total
12
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 corn starch.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler gaskets torn. Walk in freezer used at dry storage. Repeat Violation
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Container lid cracked in reach in cooler across from fryers.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves rusted.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawing in bucket.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bucket of corn starch not labeled.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over spring rolls in chest freezer.
- 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. Pork in walk in cooler not date marked.
- 43-08-4:Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at handwash sink next to fryers temped 70 F, ran approximately 2 minutes.
Food safety inspection conducted on 1/27/2025 revealed 12 total violations (1 high priority, 3 intermediate, 8 basic).
Inspection on 7/25/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on dry storage shelf above flour, operator removed at time of inspection. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler gasket torn on cook line. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice cooker.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain in handwash sink near register.
- 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. Repeat Violation
Food safety inspection conducted on 7/25/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 1/8/2024
High Priority
1
Intermediate
3
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler above sauces.
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler gaskets on cook line torn.
- 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 handles in container of flour and seasonings in dry storage.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in chicken in reach in cooler, operator removed at time of inspection. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor near 3 Compartment Sink.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp next to fries and crab in chest freezer.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
- 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 rolls in reach in cooler not date marked.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at handwash sink temped 68F ran approximately 2 minutes, operator turned on hot water heater temped 109F. Corrected On-Site
Food safety inspection conducted on 1/8/2024 revealed 12 total violations (1 high priority, 3 intermediate, 8 basic).
Inspection on 9/19/2023
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cook line. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of breading not labeled in dry storage. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cut carrots and peas in chest freezer.
- 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 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.
Food safety inspection conducted on 9/19/2023 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).