CHINA STAR

Name: CHINA STAR
Address: 10105 W OAKLAND PARK BLVD, SUNRISE, FL, 33351, US
Rating: 48.7

10105 W OAKLAND PARK BLVD, SUNRISE, FL 33351

License #1616540

🥡 Chinese ℹ️

48.7 Grade F / 100

Failing Health Score

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Latest inspection

June 30, 2026 · 5 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 SUNRISE currently holds an InspectFL Health Score of 48.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on June 30, 2026. Across those visits, inspectors documented 68 total violations — 18 critical, 19 major, 31 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 26, 2026

The latest inspection on June 30, 2026 shows 5 observation rows: 2 critical, 2 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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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
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating his lunch in kitchen area.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee portioning cooked noodles with bare hands. After brief education, employee then wash his hand and put gloves on.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken hot held at 109F in kitchen. Per operator, chicken cooked 1 hour before the inspection. Operator reheat chicken to 172F.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on sauce stored in walk in cooler. Per operator sauce made 2 days ago.

Disposition: Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation. Chef
[08B-38-4] Food stored on floor. Observed container with sauce and cooking oil stored on dry storage floor.
[10-04-5] In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed scoop with handle stored in container with corn starch.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of heavy old food residue buildup on exterior of flour and cornstarch containers.
[25-32-4] Reuse of single-service or single-use articles. -Observed single use jug cut and used to dispense cook rice.
[08B-12-5] Stored food not covered. Observed an uncovered container with rice in dry storage.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed corn starch removed from the original container not labeled.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his nose and continuing to engage in food preparation. After brief education, employee then wash his hands
[35A-02-7] Live, small flying insects found . Observed 3 live flying insects landing on walls throughout kitchen. Advised operator to killed flying insects and sanitized areas of landing.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cut lettuce and noodles cold held in kitchen at 45F. Per operator, both items transfer to cook line 40 minutes before the inspection. Operator transfer both items to reach in cooler for quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken hot held in kitchen at 123F. Per operator, chicken cooked and placed at cook line 1 hour prior to the operator. Operator reheat chicken to 177F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black substance ps buildup on cutting boards.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-03-4] No soap provided at handwash sink in kitchen.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked egg rolls and pork stored in walk in cooler. Per operator, both items cooked on 03/17/2026.
[53B-11-4] Records/documents for required employee training appear to be falsified. Observed discrepancies with employees training dates. Operator change dates on certificate.

Disposition: Met Inspection Standards
[08B-36-4] Food stored in a location that is exposed to splash/dust. No splash guard to protect fried chicken directly adjacent to handwash sink.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet used rag under white cutting board. Operator removed
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink behind front counter slow to drain
[08B-12-5] Stored food not covered. Multiple food items stored uncovered in 2 door reach in freezer Open bag of rice stored in dry storage room left uncovered
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed large cobweb next to door of dry storage room.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 dented can of Bamboo Shoots
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed ice in direct contact with commercial shopping bag, inside reach in freezer
[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. In reach in freezer observed raw chicken over raw beef, all food items not in original packaging. Operator reorganized
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; noodles (66F - Cold Holding). As per operator food not portioned or prepared today, in unit less than 4hrs. Observed cooked noodles in its own separate closed lid container, placed above other food items seated in flip top. Operator placed food item in cooler beneath flip top for quick chill
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Next to fryers; fried chicken (96F @ 1345 to 92F @ 1405- Heated Cooling since 1240PM). Observed fried chicken cooling down on prep table next to fryer at room temperature. operator placed inside reach in freezer for quick chill.
[31A-11-4] Handwash sink used for purposes other than handwashing. HWS used for other purposes. Observed wet wiping cloth stored in hand wash sink. Operator removed.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at cookline wearing bracelets.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee in kitchen not wearing hair restraint.
[08B-38-4] Food stored on floor. Bowl of raw chicken in walk in cooler on floor.
[08B-12-5] Stored food not covered. Open bag of sugar in dry storage. Employee closed and secured bag.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flouting dry storage not labeled. Employee added label.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep cart by cookline, fried chicken pieces 83F at 4:30pm (Cooked cooling from 12:00pm); tempura chicken 77F at 4:30pm (Cooked cooling from 11:00am); fried egg rolls 78F at 4:30pm (Cooked cooling from 11:30am). Per employee all items prepared today. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) On prep cart by cookline, fried chicken pieces 83F at 4:30pm (Cooked cooling from 12:00pm); tempura chicken 77F at 4:30pm (Cooked cooling from 11:00am); fried egg rolls 78F at 4:30pm (Cooked cooling from 11:30am). Per employee all items prepared today. 2) On prep cart by cookline, chopped cabbage (84F - Cooling). Per employee prepared at 11:00am opening.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. On prep cart by cookline, chopped cabbage (84F - Cooling). Per employee prepared at 11:00am opening. See stop sale.
[31A-10-4] Equipment drain line draining into handwash sink. AC drain line empties into front counter hand sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Kitchen hand sink used for rinsing utensils evidenced by food debris in bottom of sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of soap at kitchen hand sink not labeled. Employee labeled.