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Licensee
Name: CHINA STAR License Number: SEA6113154
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 7812 LAND O'LAKES BLVD
LAND O' LAKES, FL 34638

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/02/2014 Met Inspection Standards
During This Visit
More information about inspections.
5 7 18
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Front reach in cooler **Repeat Violation**
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of food containers
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Oil, across from walk in cooler
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sauce in wlk in cooler
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On cutting board, cookline
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board, cookline
40-06-4    Basic - Employee personal items stored in or above a food preparation area. On prep table, keys
08B-12-4    Basic - Food stored in holding unit not covered. Egg rolls in walk in freezer
08B-38-4    Basic - Food stored on floor. **Repeat Violation**
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Rice bin
25-43-4    Basic - Plastic jug cut in half and reused as scoop.
25-32-4    Basic - Reuse of single-service articles.
25-52-4    Basic - Reuse of single-use number 10 cans.
23-09-4    Basic - Soiled reach-in cooler gaskets. Cookline
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table **Repeat Violation**
21-38-4    Basic - Wiping cloth sanitizing solution stored on the floor. In front of three compartment sink
02D-01-4    Basic - Working containers of food removed from original container not identified by common name. Sugar, salt, etc. back dry storage shelf
41-07-4    High Priority - Container of medicine improperly stored. On prep area
12A-19-4    High Priority - Employee washed hands with cold water.
14-15-4    High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sugar, salt bins in dry storage area
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over cut vegetables
03A-03-4    High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 50F, cookline, chill to 43F **Corrected On-Site**
11-03-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
11-07-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Storing utensils,s, back sink
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various food in walk in cooler
53B-05-4    Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.