STARLITE DINER

High Priority - 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. Warning

High Priority - 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 Repeat Violation Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - 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 Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - 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 Corrected On-Site Warning

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 beefRepeat Violation Repeat Violation Admin Complaint

High Priority - 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 Corrected On-Site Repeat Violation Admin Complaint

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door inside kitchen Warning

Basic - Floor area(s) covered with standing water. -near ice machine Warning

Basic - Garbage on the ground and/or pad around dumpster. Warning

Basic - Open dumpster lid. Warning

Flammables stored near a source of ignition. For reporting purposes only. -air filter placed next to vent stack Corrected On-Site

High Priority - 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. Repeat Violation Warning

High Priority - 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. Warning

High Priority - 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 Warning

High Priority - 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 Warning

High Priority - 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 Repeat Violation Warning

High Priority - 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 Warning

Intermediate - Handwash sink not accessible for employee use at all times. -large trash can obstructing hand sink

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -dining area

Basic - 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

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food not stored at least 6 inches off of the floor. -pickle buckets

Basic - Grease receptacle lid open, broken, or missing.

Basic - 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

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

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

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

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

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

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

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

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -backside of building exterior

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

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

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles near entrance to cookline

Basic - Floor soiled/has accumulation of debris. -dry storage, under shelving

Basic - Floors not maintained smooth and durable. -manager stated seeking repairs/replacement floor coating

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink near 3 compartment sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ansul lines above fryers -surface area around fryers

Basic - 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

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

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

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

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

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

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

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

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

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

High Priority - Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands.

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

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -threaded faucet behind building by dumpster

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by large trash can near dish machine

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.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Covered waste receptacle not provided in womens restroom stall

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Garbage on the ground and/or pad around receptacle

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Corrected On-Site

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -batter station at end of line

Basic - Single-service articles improperly stored. -coffee filters not inverted Corrected On-Site

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

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

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

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

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

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

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.

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.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -breading/seasoning/flour container at end of cook lime

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in reach-in freezer. -stand up freezer at end of cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area of stand up refrigerator on cook line, far end

Basic - Working containers of food removed from original container not identified by common name. -flour/breading/seasoning inside bus tub with no kabek

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

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

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

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

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

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -sugar bulk container, numerous ridges

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

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Warning

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.

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

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

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.

Intermediate - Spray bottle containing toxic substance not labeled. -water heater/mop sink room

Basic - Dry goods shelves with rust that has pitted the surface.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris. -under cook line

Basic - Floors not maintained smooth and durable.

Basic - Food stored on floor.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Open dumpster lid.

Basic - Plates in poor condition. -broken porcelain plates in dish rack

Basic - Time/temperature control for safety food thawed in an improper manner.

Flammables stored near a source of ignition. For reporting purposes only. -wood trap next to vent stack flame source at water heater

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cut produce on cook line Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee picked up soiled item before handling equipment without changing gloves Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poached eggs Warning

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site Warning

Basic - Clean equipment stored on dirty rack. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top plate on cook line Corrected On-Site Warning

Basic - Equipment in poor repair. -soap dispenser Warning

Basic - Floor soiled/has accumulation of debris. -dry storage Warning

Basic - Food stored on floor. -pickle bucket Warning

Basic - Grease on the ground and/or pad around grease receptacle. Warning

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Slicer blade guard -rack/shelf for dry goods/spices near slicer -fire extinguisher -exterior of white bins in dry storage room Warning

Basic - Open dumpster lid. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

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. Employee handled lettuce with barehands Warning

High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. Bacon partially cooked and left at room temperature. Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Case of raw shell eggs on prep table. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Partially cooke bacon Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (room temp°F - Cold Holding); partially cooked bacon (room temperature under grill°F); french toast batter (50°F - Cold Holding) See stop sale for bacon. Warning

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. Reconstituted batters, french toast mix, cole slaw, hollandaise Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork sausage 115F, less than 1 hour Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Warning

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink on cookline used as dump sink Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch while preparing food Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Floor soiled/has accumulation of debris. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour container Warning

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fire extinguishers, exterior surfaces of steam wells Surface of sry goods containers near sida bib rack on cookline Warning

Basic - Open dumpster lid. Warning

Basic - Working containers of food removed from original container not identified by common name. Flour Warning