CHINA STARR

Name: CHINA STARR
Address: 4085 N HAVERHILL RD #C3, WEST PALM BEACH, FL, 33417, US
Rating: 78.2

4085 N HAVERHILL RD #C3, WEST PALM BEACH, FL 33417

License #6019213

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

78.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CHINA STARR in WEST PALM BEACH currently holds an InspectFL Health Score of 78.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 12 total violations — 10 critical, 2 major.

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.

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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 30, 2026 shows 5 observation rows: 4 critical, 1 major, and 0 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: Inspection Completed - No Further Action
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cleaning/wiping with cloth around prep area/cook line and employee washing soiled dishes both then began handling clean equipment/utensils/food and preparing food for customers without washing hands. Operator discussed with employees who then washed hands.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 100ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; cut cabbage (68F - Cold Holding). Operator stated not prepared or portioned today, removed from temperature control 1 hour prior, held at room temperature during high volume periods and then returned to refrigeration, moved back to walk-in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked pork dumplings (122F - Hot Holding). Operator stated item reheated prior to being placed in steam table, held for less than 2 hours, moved to be reheated to at least 165F and held at 135F or above.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At speed rack sheet trays; cooked pasta (79F - Cooling 1:10/78F 1:40). Operator stated cooling for 20 minutes, at this rate will not reach 70F within 2 hours, moved to walk-in/freezer to facilitate faster cooling.

Disposition: Administrative complaint recommended
[31B-02-4] No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink. Operator provided paper towels.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw shell eggs. Operator moved raw chicken below raw shell eggs.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage containers then placed to dry/store without sanitizing, Triple Sink (Chlorine - Not Set Up). Advised Operator to set up triple sink and properly sanitize dishes.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp while peeling then handled cooked wontons while putting into storage containers without washing hands. Advised Operator of proper hand washing.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler; raw chicken stored over cooked pork egg rolls. At walk-in cooler; raw chicken stored over ready to eat sauces. Operator moved raw items below ready to eat items.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line; cooked chicken (109F - Cooling 1:15/83F 2:05). Operator stated cooling since 12pm, did not reach 70F within 2 hours, placed in fryer to be reheated 165F to restart cooling process (135F-70F within 2 hours and 135F-70F within a total of 6 hours).
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped/portioned raw chicken stored over plastic wrapped/portioned ready to eat cream cheese wontons. Operator moved raw chicken to bottom shelf.

Community reaction

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Community pulse