CITY STAR DINER
10332 US HWY 441, Leesburg FL 34788 · 3524604530
Last inspected Mar 19, 2026 · 11 visits since August 2023
MAY 24
SEP 24
OCT 24
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. -1 under reach in freezer on cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Mar 19, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Equipment in poor repair. -Walk in cooler door.
Floors not maintained smooth and durable. -Walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Mar 10, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority1 Intermediate13 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw steak over cooked turkey in walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cook grabbing soiled microwave handles and then grabbing cheese to dress salad.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Pork soup 119f, Chili 121f. Less than 4 hours. Operator turned up heat.
Full text of violation -Soiled knife handles on cook line. -Spoons and forks at wait station.
Buildup of food debris/soil residue on equipment door handles. -Microwave.
Clean utensils or equipment stored in dirty drawer or rack. -Spoons and knives stored in dirty containers. Operator cleaned.
Equipment in poor repair. -Walk in cooler door.
Floor soiled/has accumulation of debris. -Entrance. -Dining room. -Under some equipment on cook line.
Floors not maintained smooth and durable. -Walk in cooler.
Food stored on floor. -Cooking oil in dry storage.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. -Pizza oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under grills. -Shelving on cook line. -Exterior of microwaves.
Old labels stuck to food containers after cleaning.
Storage area not maintained clean and organized. -Rear storage room.
Stored food not covered. -Multiple items in walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust.
Sep 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked sausage (149F - Reheating)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Less than 4 hours cooked sausage (98F - Hot Holding)
Spray bottle containing toxic substance not labeled. -Clear spray bottle in dining room.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware in server area and ladles
Clean utensils or equipment stored in dirty drawer or rack in back prep area
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Equipment in poor repair. Ice buckets cracked and broken Fryer baskets wires I
Floor soiled/has accumulation of debris throughout establishment and walk in cooler
Floor tiles missing and/or in disrepair.
Outer openings not protected with self-closing doors.
Storage area not maintained clean and organized.p throughout establishment
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water draining onto floor surface behind ice machine
Aug 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 8 high priority.
8 High priority6 Intermediate18 Basic
Show 32 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked ribs (43-47F - Cooling) per operator overnight
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw meat over butter
Stop Sale issued due to adulteration of food product. 1 piece salmon
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked ribs (43-47F - Cooling) overnight per operator
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked sausage (149F - Reheating)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Less than 4 hours cooked sausage (98F - Hot Holding)
Toxic substance/chemical improperly stored. Bleach sites next to food under prep table
Establishment advertised crab on menu/menu board but served imitation crab. -Operator unable to produce invoice or container, advertising house made crab cakes.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked ribs (43-47F - Cooling)covered in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Interior fryer vat Grooved grill top Interior all coolers All gaskets on refrigerator Interior of all ovens heavily soiled Sheet pans Utensils racks for dishwasher Multiple small wares equipment food contact soiled in back storage area Ice machine
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.
Spray bottle containing toxic substance not labeled. -Clear spray bottle in dining room.
Torn packages/bags of food exposing the contents to contamination. See stop sale.
Bowl or other container with no handle used to dispense food in salad cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout establishments throughout establishment
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware in server area and ladles
Clean utensils or equipment stored in dirty drawer or rack in back prep area
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Employee personal food not properly identified and segregated from food to be served to the public.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Equipment in poor repair. Ice buckets cracked and broken Fryer baskets wires I
Floor soiled/has accumulation of debris throughout establishment and walk in cooler
Floor tiles missing and/or in disrepair.
Ice buildup walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both toasters server line interior Dry seasoning shakers heavily soiled Kitchen shelves soiled Interior of steam table heavily soiled Bottom interior fryer Exterior all kitchen equipment E terror of food cart Exterior mop buckets Back prep area heavily soiled Oven racks under oven in dishwasher area
Outer openings not protected with self-closing doors.
Single-service articles improperly stored. Take out boxes n the floor in back storage area
Storage area not maintained clean and organized.p throughout establishment
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust throughout establishment
Water draining onto floor surface behind ice machine
Oct 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Sep 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
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.
Equipment in poor repair. -Chest freezer lid.
Equipment or utensils not designed or constructed in a durable manner. -Walk in cooler gaskets torn. -Some gaskets torn on prep coolers.
Floors not maintained smooth and durable. -Walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. -Chest freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer cart. -Under flat grill. -Stove top. -Exterior of lowboy cooler. -Interior of fryer cabinets.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -Walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. -On cook line.
Sep 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 4 high priority.
4 High priority4 Intermediate14 Basic
Show 22 findings ▾
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. -Employee cutting lettuce with bare hands. Operator coached employee and put on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw pork over cooked ribs.
Roach activity present as evidenced by live roaches found. -1 under reach in freezer on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken salad 57f, Tuna 48f. Less than 4 hours. Operator placed in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. -Breading pans on cook line heavily soiled with old food.
No paper towels or mechanical hand drying device provided at handwash sink. -In warewash.
No soap provided at handwash sink. -In warewash.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal food not properly identified and segregated from food to be served to the public. -Employee water bottle in wait station cooler.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. -Chest freezer lid.
Equipment or utensils not designed or constructed in a durable manner. -Walk in cooler gaskets torn. -Some gaskets torn on prep coolers.
Floor soiled/has accumulation of debris. -On cook line. -Under fryers.
Floors not maintained smooth and durable. -Walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. -Chest freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. -Pizza oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer cart. -Under flat grill. -Stove top. -Exterior of lowboy cooler. -Interior of fryer cabinets.
Reach-in cooler interior/shelves have accumulation of soil residues. -Chest freezer.
Time/temperature control for safety food thawed under water that was barely running/dripping. -Fish.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -Walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. -On cook line.
May 9, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor soiled/has accumulation of debris. -Sticky floors in dining room. -Floor drain on cookline. -In kitchen.
Floors not maintained smooth and durable. -Walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. -Prep cooler. -Standing water in prep cooler.
May 8, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Roach activity present as evidenced by live roaches found. -1 on cookline. Operator killed immediately.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Home fries 77f, less than 4 hours. Advised to reheat.
Toxic substance/chemical improperly stored. -Joint gel on prep area.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Deli meats.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on prep cooler. -Sauce bottles. -Can opener blade.
No paper towels or mechanical hand drying device provided at handwash sink. -In warewash.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Around wait station ice bin. -Main ice machine.
Floor soiled/has accumulation of debris. -Sticky floors in dining room. -Floor drain on cookline. -In kitchen.
Floors not maintained smooth and durable. -Walk in cooler.
Food stored on floor. -Bag of flour.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Small oven. -Microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Napkin holders dusty. -Exterior of fryers. -Shelving on cookline. -Chest freezer cart on cookline. -Under griddle grill.
Reach-in cooler interior/shelves have accumulation of soil residues. -Prep cooler. -Standing water in prep cooler.
Single-service articles improperly stored. -To go containers.
Wall soiled with accumulated grease, food debris, and/or dust. -By steam tables.
Jan 10, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham 46f. Less than 4 hours. Advised to rapid chill.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on prep cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf.
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.
Spray bottle containing toxic substance not labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Light fixtures by warewash.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Still partially frozen. Manager corrected.
Floors not maintained smooth and durable. Walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Small toaster oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of prep coolers. -Around chest freezer.
Wall soiled with accumulated grease, food debris, and/or dust.
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate10 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Food placed in soiled container/equipment. -Pork steak stored directly in reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cooked ribs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatloaf 50f, Noodles 49f, Beef 49f, Ribs 47f, Lasagna 48f. Less than 4 hours. Manager states large delivery was just put away and walk in cooler doors were open. Other product in center of cooler were at temp. Manager placed items in walk in freezer to rapid chill. Rechecked Ambient temperature 38f. Rechecked product Ribs 38f, Noodles 37f, Meatloaf 42f, Beef 38f.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hashbrowns 87f, Potatoes 73f, less than 4 hours. Advised to hot hold or cold hold. Also to put on time plan. Provided form.
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. -Slicer blade guard. -Prep cooler cutting board. -Plastic salt shaker.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. -Seasoning scoops.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee jacket stored with clean pans.
Exterior door has a gap at the threshold that opens to the outside. Rear exit door.
Floor soiled/has accumulation of debris. -Under some cookline equipment.
Floors not maintained smooth and durable. Walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of fryers. -Under cookline equipment.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. -Behind steam wells.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.