DARRELL'S DINER #17
3117 SW 34 ST STE 1
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/3/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed: the walk-in freezer floor has chunks of ice under the shelves. There is an ice sculpture growing on the shelf below the fans.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the back side of the slicer blade and frame have debris. ALSO, the can opener blade has dried food debris on it. This item **Repeat Violation**
Food safety inspection conducted on 1/3/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 9/13/2024
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a back pack behind the secondary counter, stored with guest food. The back pack was moved to the floor. **Corrected On-Site**
- 22-39-4:High Priority - Chlorine sanitizer in spray bottle/bucket not at proper minimum strength. Observed: the sanitizer bucket on the front line, per staff was chlorine. This tested to 0 ppm for chlorine. Chlorine was added to 100 ppm **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: shell eggs in the cook line flip top reach-in cooler, in a carton above the cold level of the unit, 54°. These were placed in the walk-in freezer for 11 minutes to quick chill and then were placed below in the cold hold unit. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes in the hot hold unit on the front line, 89°. According to staff, this was an overage from a recent order. These were placed in a steaming hot well to be brought back to 165°. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with an accumulation of dried food debris.
Food safety inspection conducted on 9/13/2024 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).