CHINA STAR

Name: CHINA STAR
Address: 5728 N ORANGE BLOSSOM TRL, ORLANDO, FL, 32810, US
Rating: 53

5728 N ORANGE BLOSSOM TRL, ORLANDO, FL 32810

License #5804153

🥡 Chinese ℹ️

53 Grade F / 100

Failing Health Score

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Latest inspection

March 13, 2026 · 11 findings · 2 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 ORLANDO 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 7 times from Florida DBPR, with the most recent inspection on March 13, 2026. Across those visits, inspectors documented 88 total violations — 17 critical, 4 major, 67 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on March 13, 2026 shows 11 observation rows: 2 critical, 0 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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
[14-09-4] Cutting board has cut marks and is no longer cleanable to board on line
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of chow mein noodles
[14-38-4] Food storage container/container lid cracked or broken. Plastic lid to container has been cut to be used as shaker, operator discarded
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-20-4] In-use tongs stored on equipment door handle between uses. In use tongs hanging on fire suppression
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled
[32-17-4] Self-closing device on bathroom door disconnected/broken.
[25-06-4] Single-service articles not stored inverted or protected from contamination.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Deep freezer in dining room by front counter has unpackaged food
[41-07-4] Container of medicine improperly stored. Opened bottle of pills on dry storage shelf,
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw poultry stored over soy sauce in walk-in-cooler

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in won tons
[14-09-4] Cutting board has cut marks and is no longer cleanable. Board on line has cut marks
[36-73-4] Floor soiled/has accumulation of debris under cooking equipment
[14-38-4] Food storage container/container lid cracked or broken. Top of container cut out of onions - lid cracked
[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 handles inside dry products
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dry storage Bins soiled Gaskets soiled to deep freezer in kitchen
[25-32-4] Reuse of single-service or single-use articles. Jug cut and used as scoop Corn starch stored in soiled peeled garlic container
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Refrigerator in dining room area next to front counter
[02D-01-5] Working containers of food removed from original container not identified by common name. Corn starch not labeled
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan of prepped raw chicken in walk-in-cooler over washed carrots/peas/ pan of sliced carrots/ cooked general TSO chicken
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking General TSO chicken on counter at 98°; marking on wall has a time of 11am, product is not marked , reviewed time requirements and written procedures, operator marked with time of 11am
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice 112° in rice cooker on line - operator reheated

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. In Sugar and flour containers. Immediately removed
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks on prep table. Operator immediately removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Purse and jacket on box of to go bag container. Operator immediately remove -Fried chicken under tools and miscellaneous personal items on rack. Operator immediately moved chicken
[36-73-4] Floor soiled/has accumulation of debris. Under cooking equipment
[08B-63-4] Food in an unprotected holding unit in a customer/nonsecure area. Chest freezer by front counter and walk way to bathrooms
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. in reach in freezer by walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood vents -Sides of fryer
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt. Operator immediately labeled
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp over cooked beef in prep cooler operator immediately moved. (Corrected on site) -Raw chicken over soy sauce in walk in cooler -Raw chicken and raw shrimp over ready to eat vegetables and other ready to eat foods in walk in cooler.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker on hose spicket next to hand sink at dishwashing area
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Tested 2 probe thermometers in ice in freezer. Both thermometers were range was 15-20F. While inspector thermometer was 1F. Advised to calibrate

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet on shelving with dry goods
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled under dryers
[08B-38-4] Food stored on floor. Cooking oil and sauces on floor in kitchen
[14-69-4] Ice buildup in reach-in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods heavily soiled Table fan on prep table heavily soiled Exterior of dry goods bins soiled Scoops in all flours heavily soiled Exterior of cooler by back door soiled
[35B-03-4] Outer openings not protected with self-closing doors.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Cooler by back door soiled
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[38-04-4] Walk-in-cooler lighting very dim, have to use flash light to see products
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-04-4] towel used under cutting board.
[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. Raw poultry over raw beef in freezer by back door
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs 80°
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 30 shell eggs 80°
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 44/shrimp 44/ pork 44/ poultry 45/ sweet n sour chicken 44
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous pans of prepared foods from previous days not dated in coolers and walk-in-cooler

Disposition: Met Inspection Standards
[14-69-4] Ice buildup in reach-in freezer by walk-in-cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on dry goods bin
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris under fryers
[08B-38-4] Food stored on floor. Bag of onions on floor by back door
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled Exterior of cooler by back door soiled
[35B-03-4] Outer openings not protected with self-closing doors.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Cooler by back door soiled
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[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.
[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. Raw poultry over raw pork in holding unit by back door
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 3/4 of shell eggs in flat cracked
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs 81°
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking