CHINA STAR

Name: CHINA STAR
Address: 6158 N US HWY 41, APOLLO BEACH, FL, 33572, US
Rating: 53

6158 N US HWY 41, APOLLO BEACH, FL 33572

License #3916215

🥡 Chinese ℹ️

53 Grade F / 100

Failing Health Score

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Latest inspection

January 6, 2026 · 7 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA STAR in APOLLO BEACH currently holds an InspectFL Health Score of 53 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on January 6, 2026. Across those visits, inspectors documented 73 total violations — 20 critical, 14 major, 39 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on January 6, 2026 shows 7 observation rows: 1 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

CHINA STAR has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[43-01-4] Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Room with bed across from dry storage does not have a door. A self closing door would need to be added.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Manager placed raw chicken down below.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled. Manager labeled at time of inspection.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee prepping food with no hair restraint.
[08B-38-4] Food stored on floor. Oil on floor, operator removed at time of inspection.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table throughout kitchen.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment does not have approved sanitizer, employee at got approved sanitizer at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above wontons in reach in cooler, operator removed at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 67 F, cut lettuce 68 F on counter, operator placed in reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 123 F- retemp 165 F in rice cooker. Operator reheated at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards through kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times. Ladder blocking handwash sink, operator removed at time of inspection.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 10 ppm, operator remade tested 50 ppm chlorine.
[01B-01-4] Dented/rusted cans present. See stop sale. Dented cans of soy sauce and hoisin sauce in dry storage.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in walk in cooler. Operator removed at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 73 F, noodles 66 F, beef 44 F- retemp 41 F, chicken 47 F- retemp 41 F, pork 45 F- retemp 40 F in reach in cooler on cook line, operator placed in reach in cooler and reach in freezer.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 82 F on counter.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Spoon in handwash sink, operator removed at time of inspection.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in corn starch in dry storage. Operator removed at time of inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf in dry storage.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.
[41-07-4] Container of medicine improperly stored. Employee medicine in reach in cooler next to fryers.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken over fries in reach in freezer. Operator removed fries at time of inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 72 F, cut lettuce 76 F, on counter. Operator placed in walk in cooler at time of inspection.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink blocked with ladder, operator moved at time of inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle under 3 Compartment Sink.