STARLIGHT LOUNGE & RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Reach in cooler; raw shell eggs over pot of cooked chicken. Operator began proper storage. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. 1. Prep area handwashing sink used to store pitcher of water, operator removed. 2. Cookline hand washing sink used to store 3 forks, 1 knife and a spoon in sink. Corrected On-Site Repeat Violation

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1. Cookline vent by service window soiled with dust. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable in establishment.

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - Old labels stuck to food containers after cleaning by triple sink area. Repeat Violation

Basic - Wall soiled with accumulated grease in kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 1. License expired 12-01-25 Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Prep reach in cooler raw fish over ready to each cheese and tortillas. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1. Reach in cooler raw chicken over raw fish. Warning

Intermediate - Handwash sink used for purposes other than handwashing. 1. Prep area hand washing sink used to store container of wiping cloths in a solution. Warning

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1. Kitchen hand washing sink paper towel dispenser. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1.) M.Cadet no food handlers certification Warning

Basic - Ceiling tiles/vents soiled with accumulated grease or dust. 1. In kitchen by countertop fryer. Warning

Basic - Ice buildup in reach-in freezers. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. 1. Prep area 2. Kitchen Warning

Basic - Old labels stuck to food containers after cleaning. 1. Prep area; containers stored on top of reach in cooler. Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. 1. Cooked chicken wings thawing on counter of prep table, Under no temperature control. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. 1. Prep area by reach in freezer. 2. Kitchen area by spice wall. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired dec 1 2023. Operator payed for renewal day of inspection confirmation number 247746005 Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat bread.operator inverted Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stand up stainless cheese (51F - Cold Holding). Per operator food in unit overnight. Food not prepared or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stand up stainless cheese (51F - Cold Holding). Per operator food in unit overnight. Food not prepared or portioned today. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper at kitchen hand sink. Operator provided paper towels. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. No soap provided at kitchen hand sink. Operator provided soap Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding in kitchen broken

Basic - Old labels stuck to food containers after cleaning. Observed at dish area. Operator pulled off label Corrected On-Site

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. A poster has been given to the operator. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No soap provided at handwash sink. -Observed no soap at handwash sink in bar area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed at hand between prep and 3 compartment sinks.

Basic - Food stored on floor. -Observed cases with drinks stored on floor in bar area.

Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no handwash signs at hand sinks at restroom, kitchen and bar area. -Observed no paper towels at hand wash sinks throughout establishment. Repeat Violation

Basic - Self-closing device on bathroom door disconnected/broken. -Observed device on restroom door disconnect.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Bathroom facility not located on the same floor as the food establishment.

Basic - Self-closing device on bathroom door disconnected/broken. Main restroom

Intermediate - Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit. maintenance person turned on hot water heater and hot water reached over 100° Corrected On-Site

Intermediate - No hot running water at three-compartment sink. maintenance person turned on hot water heater and hot water reached over 100° Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. maintenance person turned on hot water heater and hot water reached over 100° Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees.