STARLITE DINER
401 N ATLANTIC AVE, Daytona Beach FL 32118 · 386-255-9555
Last inspected Jul 24, 2026 · 12 visits since August 2023
AUG 24
JAN 25
JUL 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026028723 | Apr 1, 2026 | Jun 10, 2026 | $400 |
Inspection history
12 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chili, 47F edge-58F in middle of deep container, cooled from overnight, manager discarded. Advised to ice bath chili at end of shift prior ti placing into walk in cooler
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 handling raw beef, cell phone, picked up clean lexan without washingnhands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chili -corned beef hash -milk, cheese, diced tomatoes
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced tomatoes, milk 46-48F
Show the remaining 6 findings ▾
Time/temperature control for safety food prepared at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -corned beef hash, 52F. Advised to cool hash prior to placing on the cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -cookline
Employee with no beard guard/restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving/wire racks
Reach-in freezer interior/shelves have accumulation of soil residues.
Apr 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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
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.
Employee with no beard guard/restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside. -back door inside kitchen
Apr 1, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 8 high priority.
8 High priority1 Intermediate5 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked marinara 80-90F after 2 hours, product placed aside due to needing to focus on chili, per manager. Advised to use deep sink or shallow containers for cooling.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee cracked raw shell eggs to mix in bowl prior to handling ready to eat/cooked food/plating at cook line
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -cook scratched face while handling food on cook line/plating/microwaving food for service
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. -pan of raw steak stored above pan of au jus inside walk in cooler
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
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage gravy 120-145F -employee reheated on stove for maintaining hot holding above 135F
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.
Employee with no beard guard/restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside. -back door inside kitchen
Floor area(s) covered with standing water. -near ice machine
Garbage on the ground and/or pad around dumpster.
Open dumpster lid.
Flammables stored near a source of ignition. For reporting purposes only. -air filter placed next to vent stack
Jul 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. -large trash can obstructing hand sink
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch while preparing food on cook line
Employee with no beard guard/restraint while engaging in food preparation.
Jul 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority1 Intermediate7 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food. -cracked raw shell eggs on cook line prior to handling cooked bacon at cooler station without washing hands between tasks.
Employee handled soiled equipment or utensils and then engaged handled clean equipment or utensils without washing hands. -dishwasher at prewash station handled soiled utensils/dishes prior to sorting clean/sanitized utensils without washing hands.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -hot dogs, 7-17-25
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -hot dogs marked 7-17
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheeses 43-45F in top level of walk in cooler storage, ill advised located next to/behind air compressor. Manager stated removing and placing in better location. -makeline cooler on cook line- shredded lettuce 51F, raw beef 60F. Product loaded above recommended fill line. Sliced cheese 50F stack loaded above fill line. -callback inspection shall occur next day
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage crumbles 115-125 elevated above hot holding. Manager sent to be reheated to 165
Handwash sink not accessible for employee use at all times. -large trash can obstructing hand sink
Ceiling/ceiling tile shows damage or is in disrepair. -dining area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack next to canned food/box of coffee in dry storage
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch while preparing food on cook line
Employee with no beard guard/restraint while engaging in food preparation.
Food not stored at least 6 inches off of the floor. -pickle buckets
Grease receptacle lid open, broken, or missing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan on cookline
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -flat top grill used at end of cook line not under fire suppression. Grill used for cooking house made french toast
Jan 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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
Floors not maintained smooth and durable. -manager stated seeking repairs/replacement floor coating
Water leaking from pipe behind ice machine. -manager stated has new company to handle unit/repairs scheduled in feb for service
Jan 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 9 high priority.
9 High priority2 Intermediate7 Basic
Show 19 findings ▾
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
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
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
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
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -dishwasher kept soiled gloves on when washing hands
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
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.
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.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -backside of building exterior
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
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
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles near entrance to cookline
Floor soiled/has accumulation of debris. -dry storage, under shelving
Floors not maintained smooth and durable. -manager stated seeking repairs/replacement floor coating
No handwashing sign provided at a hand sink used by food employees. -hand sink near 3 compartment sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ansul lines above fryers -surface area around fryers
Water leaking from pipe behind ice machine. -manager stated has new company to handle unit/repairs scheduled in feb for service
Marked exit/path to marked exit blocked. For reporting purposes only. -fire exit door obstructed by table with plant-employee shoes
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate7 Basic
Show 15 findings ▾
Dented/rusted can present. See stop sale. - hot fudge
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
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -outside threaded faucet on building
Food-contact surface soiled with food debris or residue. - can open blade heavily soiled
Handwash sink not accessible for employee use at all times. -obstruction from garbage can near 3 compartment sink
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.
Cardboard used to line nonfood-contact shelves. -underneath waffle irons
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -cook line above spices near microwave
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
Floor area(s) covered with standing water. -near back door
Floors not maintained smooth and durable.
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
Open dumpster lid.
Flammables stored near a source of ignition. For reporting purposes only. -glue trap from pest control on top of water heater underneath vent
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed overhead. Notified Fire AHJ. For reporting purposes only. -Flat top grill on cookline at end, opposite side of line from installed hood.
Feb 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Exterior door has a gap at the threshold that opens to the outside.
Feb 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
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.
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
Raw animal food stored over/not properly separated from ready-to-eat food. -raw turkey stored above deli meats inside wall in cooler
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.
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)
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
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.
Accumulation of lime scale on the inside of the dishmachine.
Employee with no beard guard/restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Aug 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
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.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -threaded faucet behind building by dumpster
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.
Covered waste receptacle not provided in womens restroom stall
Employee with no beard guard/restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Garbage on the ground and/or pad around receptacle
Grease on the ground and/or pad around grease receptacle.
Reach-in cooler interior/shelves have accumulation of soil residues. -batter station at end of line
Aug 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority2 Intermediate10 Basic
Show 17 findings ▾
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.
Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above vegetable broth inside walk in cooler
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.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -threaded faucet behind building by dumpster
Handwash sink not accessible for employee use at all times. -blocked by large trash can near dish machine
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.
Accumulation of debris on exterior of warewashing machine.
Covered waste receptacle not provided in womens restroom stall
Employee with no beard guard/restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Garbage on the ground and/or pad around receptacle
Grease on the ground and/or pad around grease receptacle.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. -batter station at end of line
Single-service articles improperly stored. -coffee filters not inverted
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.