CHINA STAR II

Name: CHINA STAR II
Address: 10130 NORTHLAKE BLVD STE 108, WEST PALM BEACH, FL, 33412, US
Rating: 86.9

10130 NORTHLAKE BLVD STE 108, WEST PALM BEACH, FL 33412

License #6019261

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

CHINA STAR II in WEST PALM BEACH currently holds an InspectFL Health Score of 86.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 19, 2026. Across those visits, inspectors documented 17 total violations — 6 critical, 4 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 19, 2026 shows 7 observation rows: 3 critical, 1 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Administrative complaint recommended
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen, employee cell phone stored on prep table where food is being prepared.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw whole muscle beef stored over cooked pork in walk in cooler. Advised operator of proper storage. Operator corrected.
[12A-20-4] Employee washed hands with no soap. Employee washed hands without using soap. Advised operator of proper handwashing. Employee washed hands correctly.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line, raw shell eggs (66F - Cold Holding), operator stated item helps out of temperature approximately 1 hour. Advised operator of proper ambient temperature for raw shell eggs. Operator place eggs into cooler to quick chill.
[08B-12-5] Stored food not covered. At walk in cooler, Stored food uncovered-cooked chicken, cooked pork, cooked shrimp, cut cabbage.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three compartment sink. Advised operator to use designated hand wash sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen prep table, opened employee beverages stored on prep table while food is being prepared.

Disposition: Administrative complaint recommended
[10-01-5] 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 direct contact with corn starch in storage bin.
[16-06-4] No cleaning agent provided in wash compartment of sink. Employee washing pot with only water. Educated operator on proper washing and sanitizing.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on pvc drying rack that is soiled with food debris and dust.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employees observed eating on prep table in kitchen, oil stored on lower shelf of prep table.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed employee washing a pot with plain water and without sanitizing. Educated operator on proper washing and sanitizing.
[08A-17-6] 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 not in commercial packaging over raw shrimp. Raw chicken over raw beef, both products not in commercial packaging at walk in freezer. Operator stored products properly.
[08B-38-4] Food stored on floor. Cooking oil, canned mushrooms stored on floor at cook line area.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (50F - Cold Holding) Observed in upper portion of flip top cooler filled approximately 1" above rim of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 45 minutes. Operator cut portion half and placed in lower portion of cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash sink by prep area.

Community reaction

What do locals think?

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Community pulse