Inspection Report

Florida DBPR Inspection Report
Completed

STARLITE DINER

401 N ATLANTIC AVE · DAYTONA BEACH · Volusia County · FL 32118

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Inspection Summary

Inspection dateApril 3, 2026
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionCall Back – Complied
Resultmet_inspection_standards
Inspection number3651959
Visit number2
Inspection Visit ID13664279
DBPR license7405440

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
1 High Priority1 Intermediate2 Basic0 Critical0 Non-Critical4 Total
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All DBPR Inspector Observations

4 full violation description(s) documented by the inspector during this visit.

High Priority 1

#3High Priority03A-02-5

High Priority – – From initial inspection : 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 beef**Repeat Violation** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-04-03: -raw chicken 49-50F loaded above fill level in lowboy unit at end of cook line. -coleslaw 47F, loaded from walk in cooler less than 4 hours earlier -sliced tomatoes 41-42, **Admin Complaint**

Repeat ViolationAdmin Complaint

Intermediate 1

#4Intermediate03D-15-4

Intermediate – – From initial inspection : 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** – From follow-up inspection 2026-04-03: -meatloaf cooled from previous days operation 44F at edge, 48F inside unit middle of loaf. -method involves cooling large full hotel pan in tact with depth of product above recommended level for cooling hot food at an adequate rate. Advised to break down volume to allow air to cool product down within 6 hours from 135F to 41F. **Admin Complaint**

WarningAdmin Complaint

Basic 2

#1Basic13-04-4

Basic – – From initial inspection : Basic – Employee with no beard guard/restraint while engaging in food preparation. **Warning** – From follow-up inspection 2026-04-03: **Time Extended**

Warning
#2Basic35B-01-4

Basic – – From initial inspection : Basic – Exterior door has a gap at the threshold that opens to the outside. -back door inside kitchen **Warning** – From follow-up inspection 2026-04-03: **Time Extended**

Warning

Inspector observations synchronized from DBPR on August 12, 2026 8:35 AM.

Violation category totals
Category 4 · Facilities maintain proper food temperature
2 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
1 observation(s)
Category 36 · Floors, walls, ceilings, attached equipment and ventilation
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.