CITY STAR DINER

Name: CITY STAR DINER
Address: 10332 US HWY 441, LEESBURG, FL, 34788, US
Rating: 0

10332 US HWY 441, LEESBURG, FL 34788

License #4508857

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 1, 2026 · 16 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CITY STAR DINER in LEESBURG currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 1, 2026. Across those visits, inspectors documented 142 total violations — 23 critical, 22 major, 97 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 16, 2026

The latest inspection on October 1, 2026 shows 16 observation rows: 1 critical, 2 major, and 13 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

92%

Inspector notes

142

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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CITY STAR DINER has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable. -White cutting boards under rear prep table in ware wash.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. -0 ppm. Operator added bleach, rechecked 100 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Griddle grill. -Cutting board on prep cooler.
[36-73-4] Floor soiled/has accumulation of debris. -Under all cook line equipment. -Walk in cooler.
[36-17-5] Floor tiles missing and/or in disrepair. -In kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -In kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. -Oven in rear prep area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in freezer. -Reach in cooler shelves.
[08B-12-5] Stored food not covered. -Burritos in walk in freezer.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -Handsink handles.
[36-11-4] Floors not maintained smooth and durable. -Walk in cooler.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gaskets torn across from flat grill.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets. -Under grill. -Shelving under prep tables. -Cooler gaskets.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. -Walk in cooler.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw Philly meat over fries. -Raw chicken over corn in walk in freezer.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked meatloaf.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -Microwave.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -Spoons and knives stored in dirty containers. Operator cleaned.
[14-11-5] Equipment in poor repair. -Walk in cooler door.
[36-73-4] Floor soiled/has accumulation of debris. -Entrance. -Dining room. -Under some equipment on cook line.
[36-11-4] Floors not maintained smooth and durable. -Walk in cooler.
[08B-38-4] Food stored on floor. -Cooking oil in dry storage.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. -Pizza oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under grills. -Shelving on cook line. -Exterior of microwaves.
[16-46-4] Old labels stuck to food containers after cleaning.
[33-34-4] Storage area not maintained clean and organized. -Rear storage room.
[08B-12-5] Stored food not covered. -Multiple items in walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw steak over cooked turkey in walk in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cook grabbing soiled microwave handles and then grabbing cheese to dress salad.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Pork soup 119f, Chili 121f. Less than 4 hours. Operator turned up heat.
[22-02-4] Full text of violation -Soiled knife handles on cook line. -Spoons and forks at wait station.

Disposition: Warning Issued
[14-69-4] Ice buildup walk-in freezer.
[14-01-5] Bowl or other container with no handle used to dispense food in salad cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout establishments throughout establishment
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware in server area and ladles
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack in back prep area
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[14-11-5] Equipment in poor repair. Ice buckets cracked and broken Fryer baskets wires I
[36-73-4] Floor soiled/has accumulation of debris throughout establishment and walk in cooler
[36-17-5] Floor tiles missing and/or in disrepair.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both toasters server line interior Dry seasoning shakers heavily soiled Kitchen shelves soiled Interior of steam table heavily soiled Bottom interior fryer Exterior all kitchen equipment E terror of food cart Exterior mop buckets Back prep area heavily soiled Oven racks under oven in dishwasher area
[35B-03-4] Outer openings not protected with self-closing doors.
[25-05-4] Single-service articles improperly stored. Take out boxes n the floor in back storage area
[33-34-4] Storage area not maintained clean and organized.p throughout establishment
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust throughout establishment
[29-03-4] Water draining onto floor surface behind ice machine
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked ribs (43-47F - Cooling) per operator overnight
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw meat over butter
[01B-03-5] Stop Sale issued due to adulteration of food product. 1 piece salmon
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked ribs (43-47F - Cooling) overnight per operator
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked sausage (149F - Reheating)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Less than 4 hours cooked sausage (98F - Hot Holding)
[41-10-4] Toxic substance/chemical improperly stored. Bleach sites next to food under prep table
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. -Operator unable to produce invoice or container, advertising house made crab cakes.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked ribs (43-47F - Cooling)covered in walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior fryer vat Grooved grill top Interior all coolers All gaskets on refrigerator Interior of all ovens heavily soiled Sheet pans Utensils racks for dishwasher Multiple small wares equipment food contact soiled in back storage area Ice machine
[53B-13-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. -Clear spray bottle in dining room.
[01B-16-5] Torn packages/bags of food exposing the contents to contamination. See stop sale.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -Employee water bottle in wait station cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. -Chest freezer lid.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Walk in cooler gaskets torn. -Some gaskets torn on prep coolers.
[36-73-4] Floor soiled/has accumulation of debris. -On cook line. -Under fryers.
[36-11-4] Floors not maintained smooth and durable. -Walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -Chest freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. -Pizza oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer cart. -Under flat grill. -Stove top. -Exterior of lowboy cooler. -Interior of fryer cabinets.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Chest freezer.
[06-08-5] Time/temperature control for safety food thawed under water that was barely running/dripping. -Fish.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. -Walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -On cook line.
[09-01-4] 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 cutting lettuce with bare hands. Operator coached employee and put on gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw pork over cooked ribs.
[35A-05-4] Roach activity present as evidenced by live roaches found. -1 under reach in freezer on cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken salad 57f, Tuna 48f. Less than 4 hours. Operator placed in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Breading pans on cook line heavily soiled with old food.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -In warewash.
[31B-03-4] No soap provided at handwash sink. -In warewash.
[53B-14-5] 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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Around wait station ice bin. -Main ice machine.
[36-73-4] Floor soiled/has accumulation of debris. -Sticky floors in dining room. -Floor drain on cookline. -In kitchen.
[36-11-4] Floors not maintained smooth and durable. -Walk in cooler.
[08B-38-4] Food stored on floor. -Bag of flour.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Small oven. -Microwave.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Napkin holders dusty. -Exterior of fryers. -Shelving on cookline. -Chest freezer cart on cookline. -Under griddle grill.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Prep cooler. -Standing water in prep cooler.
[25-05-4] Single-service articles improperly stored. -To go containers.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -By steam tables.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[35A-05-4] Roach activity present as evidenced by live roaches found. -1 on cookline. Operator killed immediately.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Home fries 77f, less than 4 hours. Advised to reheat.
[41-10-4] Toxic substance/chemical improperly stored. -Joint gel on prep area.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Deli meats.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on prep cooler. -Sauce bottles. -Can opener blade.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -In warewash.