STARR RESTAURANT BANQUET
With 4 inspections documented, STARR RESTAURANT BANQUET maintains a 3.6/5 food safety rating in FORT LAUDERDALE. Recent inspections show improving food safety practices.
401 N FORT LAUDERDALE BEACH BLVD
Overall Food Safety Rating
★★★½☆ (3.6/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 10/2/2025
Inspection #: Visit ID: 13529490
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned during inspection. Corrected On-Site Warning - From follow-up inspection 2025-10-02: Observed same. **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-10-02: Observed same. **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer - on floor. Warning - From follow-up inspection 2025-10-02: Observed same. **Time Extended**
Inspection Date: 9/24/2025
Inspection #: Visit ID: 10894557
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned during inspection. Corrected On-Site Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 14-69-4:Basic - Ice buildup in walk-in freezer - on floor. Warning
- 12A-02-4:High Priority - Dish employee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Warning
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - Main (Temperature 154F); Dishwasher - bar (Temperature 155F). Advised operator to set up triple sink for sanitizing until units are properly sanitizing. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry - Delfield unit - raw fish (45-46F); goat cheese (46-47F). Per operator items placed in unit less than an hour ago. No items prepped or portioned today. Observed water accumulated in bottom of unit. Operator moved all items back to walk in to quick chill. **Corrective Action Taken** Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By triple sink. Operator replaced. Corrected On-Site Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. By triple sink. Operator replaced. Corrected On-Site Warning
Inspection Date: 4/2/2025
Inspection #: Visit ID: 10724578
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on dry storage shelf with food items.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cookline butter. Provided operator Time as a Public Health Control Form and reviewed.