Starlite Diner
Last inspected: Apr 3, 2026
70
Score
The health department has logged 14 inspections at Starlite Diner, the earliest from 2022. The latest inspection on file is from Apr 3, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly 11 violations before.
The most common issue across all inspections has been “operator is not properly tracking/marking the number”, showing up four times.
The city-wide average is 71, putting Starlite Diner squarely in typical territory. The full record sits in fairly typical territory for a working restaurant.
14
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 51F, corned beef hash 54F, raw chicken 51F inside lowboy cooler on cook line across from grill , manager stated lids left open during service. Lids closed and rechecked temperatures 1 hour later at 56F corned beef hash, 50F raw beef**Repeat Violation** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-04-03: -raw chicken 49-50F loaded above fill level in lowboy unit at end of cook line. -coleslaw 47F, loaded from walk in cooler less than 4 hours earlier -sliced tomatoes 41-42, **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -establishment cooling large volume of cooked sauce/chili in deep containers without utilizing adequate ice bath to surround exterior -rate of cooling unable to be achieved for marinara due to shallow containers without utilizing used for ice bath/container left inside cooler without being stirred. **Warning** - From follow-up inspection 2026-04-03: -meatloaf cooled from previous days operation 44F at edge, 48F inside unit middle of loaf. -method involves cooling large full hotel pan in tact with depth of product above recommended level for cooling hot food at an adequate rate. Advised to break down volume to allow air to cool product down within 6 hours from 135F to 41F. **Admin Complaint**
03D-15-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning** - From follow-up inspection 2026-04-03: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door inside kitchen **Warning** - From follow-up inspection 2026-04-03: **Time Extended**
35B-01-4
70
Apr 1, 2026
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Proper Sanitizer Contact Time and Concentration
FL-33
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Cleanable and Properly Maintained
FL-49
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
21
Jul 30, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -large trash can obstructing hand sink - From follow-up inspection 2025-07-30: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch while preparing food on cook line - From follow-up inspection 2025-07-30: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2025-07-30: **Time Extended**
13-04-4
82
Jul 29, 2025
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
26
Jan 23, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Thomas, bella - From follow-up inspection 2025-01-23: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -manager stated seeking repairs/replacement floor coating - From follow-up inspection 2025-01-23: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Water leaking from pipe behind ice machine. -manager stated has new company to handle unit/repairs scheduled in feb for service - From follow-up inspection 2025-01-23: **Time Extended**
29-11-4
82
Jan 21, 2025
Routine - Food
9 critical violations. 2 major violations. 7 minor violations.
View 18 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked raw shell eggs prior to handling cooked food on cook line **Warning**
12A-27-4
High Priority - 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. -cook handled toast with bare hands **Warning**
09-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked rice marked 1/14 inside walk in cooler **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked rice marked 1/14 inside walk in cooler **Warning**
01B-24-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -dishwasher kept soiled gloves on when washing hands **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut tomatoes, corned beef hash, sliced cheeses, coleslaw, milk, cream cheese, sour cream **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -coleslaw, sliced cheeses, corned beef hash 49-52F after 4 hours. See stop sale. -milk 47-52F, cream cheese 52F, sour cream 50F inside glass door sliding cooler behind counter out front. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -employee stated previously sliced tomatoes 51F, prepped into pan 6 hours prior. **Warning**
03D-07-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -backside of building exterior
29-34-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -sliced meats on site Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -hot dogs **Repeat Violation** **Warning**
02C-04-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Thomas, bella
53B-13-5
Basic - Water leaking from pipe behind ice machine. -manager stated has new company to handle unit/repairs scheduled in feb for service
29-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ansul lines above fryers -surface area around fryers
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink near 3 compartment sink
31B-04-4
Basic - Floors not maintained smooth and durable. -manager stated seeking repairs/replacement floor coating
36-11-4
Basic - Floor soiled/has accumulation of debris. -dry storage, under shelving
36-73-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles near entrance to cookline
36-34-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
15
Aug 8, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -outside threaded faucet on building
29-34-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 in dry storage area, must be in compliance upon next unannounced inspection
35A-02-6
High Priority - Dented/rusted can present. See stop sale. - hot fudge
01B-01-4
Intermediate - Food-contact surface soiled with food debris or residue. - can open blade heavily soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -obstruction from garbage can near 3 compartment sink **Corrected On-Site**
31A-09-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-04-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -cook line above spices near microwave
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phon on top of ice cream freezer out front **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. -near back door
36-22-4
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving around equipment on cook line -fan on top shelf on cook line
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Cardboard used to line nonfood-contact shelves. -underneath waffle irons
14-45-4
33
Feb 26, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2024-02-26: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-02-26: **Time Extended**
35B-01-4
86
Feb 23, 2024
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. potato salad (51-55F - Cold Holding); cut tomatoes (51-55F - Cold Holding); sliced cheese (51-55F - Cold Holding); sliced turkey (55F - Cold Holding); sliced ham (55F - Cold Holding); sour krout (55F - Cold Holding); raw beef (55F - Cold Holding); raw burger (55F-58 - Cold Holding); cut lettuce (45F - Cold Holding) . Inside makeline cooler across from grill over 4 hours per operator statements about timing of cooler refill from walk in cooler. Operator discarded, next day callback inspection to verify ongoing cold temperatures at makeline cooler. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw turkey stored above deli meats inside wall in cooler **Warning**
08A-05-6
High Priority - 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. -cheese **Warning**
09-01-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched cell phone prior to donning gloves and engaging in food handling/cooking without first washing hands. **Warning**
12A-29-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -1 lexan of cut tomatoes did nit reach 41F within 4 hours of being cut **Warning**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato salad (51-55F - Cold Holding); cut tomatoes (51-55F - Cold Holding); sliced cheese (51-55F - Cold Holding); sliced turkey (55F - Cold Holding); sliced ham (55F - Cold Holding); sour krout (55F - Cold Holding); raw beef (55F - Cold Holding); raw burger (55F-58 - Cold Holding); cut lettuce (45F - Cold Holding) **Warning**
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
32
Aug 22, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Sanitizer Contact Time and Concentration
FL-33
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
50
Aug 21, 2023
Routine - Food
5 critical violations. 2 major violations. 10 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -threaded faucet behind building by dumpster
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 50F, raw beef (52F - Cold Holding); cooked sausage patties (78F - Cold Holding); commercial processed vegetables (48F - Cold Holding) Inside makeline cooler across from cooking equipment on line, manager stated prepped at 830am, added ice to line and called for service. **Repeat Violation** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above vegetable broth inside walk in cooler
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands.
12A-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -marinara 79-94F in middle. Employees using ice wands to cool down, advised to use prep sink during that process to allow for large pot of marinara to chill faster. **Warning**
03D-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by large trash can near dish machine
31A-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Garbage on the ground and/or pad around receptacle
33-19-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
10-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -batter station at end of line
22-16-4
Basic - Single-service articles improperly stored. -coffee filters not inverted **Corrected On-Site**
25-05-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Covered waste receptacle not provided in womens restroom stall
32-12-5
23
Feb 8, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sausage crumbles, cooked 3 hours prior 78-92F in middle. Manager stated being used for multiple. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
03D-01-5
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrective Action Taken** - From follow-up inspection 2023-02-08: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. - From follow-up inspection 2023-02-08: **Time Extended**
02C-04-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-02-08: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-02-08: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -breading/seasoning/flour container at end of cook lime - From follow-up inspection 2023-02-08: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-02-08: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. -stand up freezer at end of cook line - From follow-up inspection 2023-02-08: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area of stand up refrigerator on cook line, far end - From follow-up inspection 2023-02-08: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -flour/breading/seasoning inside bus tub with no kabek - From follow-up inspection 2023-02-08: **Time Extended**
02D-01-5
47
Feb 7, 2023
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheeses, potato salad, shredded cheese, coleslaw all 49-51F inside makeline cooler across from grills, placed on line 4-5 hours ago per employees/manager. See stop sale **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced cheeses, shredded cheese, coleslaw, potato salad, sour krout **Repeat Violation** **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork over deli meats inside walk in cooler, manager corrected **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sausage crumbles, cooked 3 hours prior 78-92F in middle. Manager stated being used for multiple. **Warning**
03D-01-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrective Action Taken**
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-04-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Working containers of food removed from original container not identified by common name. -flour/breading/seasoning inside bus tub with no kabek
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area of stand up refrigerator on cook line, far end
23-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -breading/seasoning/flour container at end of cook lime
14-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ice buildup in reach-in freezer. -stand up freezer at end of cook line
14-69-4
26
Aug 30, 2022
Routine - Food
13 critical violations. 3 major violations. 13 minor violations.
View 29 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sausage gravy 102-115F (cooling 1 hour at 8:30am, 62-90F at 9:30am). Person in charge added ice
03D-01-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee on line cracking shell eggs and handling cooked eggs, stirring grits without washing hands and changing gloves **Warning**
12A-27-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher, used sprayer and handled clean pan at same time. **Warning**
12A-13-4
High Priority - Employee touched cell phone/tablet and then engaged handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
12A-25-4
High Priority - 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. -Cook handled biscuits with bare hands -Cook handled cooked sausage during plating with barehands **Warning**
09-01-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. -sugar bulk container, numerous ridges
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon stored over containers of marinara inside walk in cooler
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
01B-14-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -multiple cases of shell eggs placed on line at room temperature. Manager stated placed on line 1 hour prior at 730am. Advised to use time as a public health control. Manager wrote in time for 2 flats of eggs used on line, remainder placed inside walk in cooler **Corrective Action Taken**
03A-03-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -precooked potatoes 45-50F sitting at room temperature , manager stated 2 hours. Moved into cooler.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -grits 110F at edge, 120F in middle inside steam well up front. Employee reheated on grill to 165F. **Corrected On-Site**
03B-01-6
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. **Corrected On-Site**
11-07-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. -water heater/mop sink room
41-17-4
Basic - Floor soiled/has accumulation of debris. -under cook line
36-73-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Open dumpster lid.
33-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table in back
40-06-5
Basic - Dry goods shelves with rust that has pitted the surface.
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner.
06-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
33-23-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
06-06-5
Basic - Food stored on floor.
08B-38-4
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - Plates in poor condition. -broken porcelain plates in dish rack
14-12-4
6
Frequently Asked Questions
When was Starlite Diner last inspected?
The most recent health inspection at Starlite Diner on file is from Apr 3, 2026. The public record contains 14 inspections in total.
What is the most common violation at Starlite Diner?
Across the inspection record, “operator is not properly tracking/marking the number” has been cited four times, more than any other issue at Starlite Diner.
How does Starlite Diner compare to other restaurants in Daytona Beach?
Starlite Diner most recently scored 70 out of 100, which is about the same as the Daytona Beach average of 71.
Has Starlite Diner's inspection record improved over time?
Yes. Recent inspections at Starlite Diner have averaged around five violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Starlite Diner means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Starlite Diner inspected?
Based on the inspection history on file, Starlite Diner is inspected around four times per year on average.
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