STARLITE CAFE
1336 MAIN ST, Dunedin FL 34698 · 727.239.0801
Last inspected Apr 14, 2026 · 9 visits since August 2023
JAN 24
JUL 24
JAN 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Provided operator form HR 5030-104.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained.
Apr 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine not dispensing sanitizer. Measured at 0ppm. Instructed operator to use three compartment sink until fixed.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained.
Buildup of food debris/soil residue on equipment door handles. Doors of reach in coolers soiled with residue.
Standing water in floor drain/floor drain draining very slowly. Floor drain draining very slowly, floods when dish machine is used.
Nov 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook did not wash hands before putting on gloves and cooking food.
Nov 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Measured at 0ppm. Operator placed new sanitizer. Remeasured at 100ppm
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracked eggs. Rinsed glove in water for a second then touched plates for service.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook did not wash hands before putting on gloves and cooking food.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready to eat, Shell eggs over bread in refrigerator in kitchen. Operator moved both.
Toxic substance/chemical improperly stored. Spray paint stored next to canned product in dry storage. Operator removed.
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. Provided operator form HR 5030-104.
Food-contact surface soiled with food debris, mold-like substance or slime. Deli Slicer was soiled, fry baskets soiled, broiler soiled.
Handwash sink used for purposes other than handwashing. Handwash sink used for storage of wiping cloths. Operator removed.
Bathroom facility not clean. Men's room in clean. Area around toilet soiled. Interior of bathroom cabinet soiled.
Dead roaches on premises. 3 dead in storage room 2 under refrigerator in kitchen 1 roach egg sack on tray in storage room. 2 roach egg sacks on plate in storage room 47 egg sacks under shelves in storage room 6 egg sacks on floor between fridge and fryer 4 by chemical cart in back of kitchen
Equipment in poor repair. Deli slicer not able to remain stationary. Rubber spatula is used to hold in place.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of steam table sticky and soiled.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Spray paint and paint tray in dry storage next to food equipment and seasonings. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots stored above bread. In stand up refrigerator
Utensils in poor condition. rubber spatula in disrepair
Wet wiping cloth not stored in sanitizing solution between uses. We wiping cloth stored outside cutting board. Operator moved cloth.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee eating in a food preparation or other restricted area. Operator had breakfast on prep table. Discussed the need to have breakfast outside of food prep and storage areas
Jul 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken Salad (50F - Cold Holding, second temperature 10:59am 45Fcooling); Potato Salad; (49F - Cold Holding, second temperature at 10:59am 46Fcooling) These food items were placed in unit at 7:00am, less than 4 hours. Operator moved food to an alternate unit until is working properly. Repairman has been called per operator. Discussed with operator the need to keep TCS foods out of the unit until it is repaired
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at prep table stained.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Dead roaches on premises. 2 dead roaches observed during inspection. Operator disposed of dead roaches then cleaned and sanitized the area
Soiled dry wiping cloth in use. Soiled dry wiping cloth stored on clean plate. Operator remove the dr, soiled wiping cloth and plate to be washed, rinsed and sanitized.
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched baseball cap on head and then picked up bacon to put on the grill with gloved hands no hand wash. operator cracked fresh raw eggs and touched clean utensils no hand wash. Discussed proper hand washing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes stored on the counter 67F. Operator placed potatoes in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained at prep unit
Toxic substance/chemical on premise that is not required for the operation of establishment. Paint stored on floor in kitchen. Discussed the need to remove paint from kitchen area.
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (78F - held on counter); Raw bacon (80F - held on counter). Operator placed cooked potatoes and bacon in freezer for quick cool. milk (44F - Cold Holding, second temperature at 11:00am 42F cooling); Dairy (43F - Cold Holding). ham (46F - Cold Holding, second temperature 11:05am 43F cooling),
Working containers of food removed from original container not identified by common name. Squeeze bottles and spice shakers containing food that has been removed from its original container not labeled with common name.
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.