Starlite Diner

401 N Atlantic Ave, Daytona Beach, FL 32118 · Permanent Food Service · License 7405440

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Jul 24, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 24 complaint inspection
5 high priority (no follow-up needed, 2 repeats), 5 basic
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul242026

Complaint inspection

10 violations found

First visitJul 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
- 5 High priority
- 5 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  -chili -corned beef hash -milk, cheese, diced tomatoes
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -diced tomatoes, milk 46-48°F
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  -chili, 47°F edge-58°F 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
  Repeat violation
  Time/temperature control for safety food prepared at ambient temperature not cooled to 41°F within 4 hours.
  -corned beef hash, 52°F. Advised to cool hash prior to placing on the cook line
- Code 12, Handwashing and hygienic practices: 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
Basic5
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -shelving/wire racks
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  -cookline
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.