DARRELL'S DINER 14
1031 S PINE AVENUE
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/10/2025
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 08B-12-5:Basic - Food not covered. Coffee filter with coffee not covered above coffee machine. Employee put away prepared coffee filter and coffee. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (strawberries ) stored over ready-to-eat food ( Beef tips and pork chops ) in walk in cooler
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook wearing gloves cracked eggs, touched raw egg in pan, then put raw hash browns on grill, then changed glove but did not wash hands.
Food safety inspection conducted on 2/10/2025 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 7/3/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/3/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/2/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk-in-cooler with rust pitted surface Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the steamtable: Gravy (128F - Hot Holding); grits (118F - Hot Holding); mushroom gravy (121F - Hot Holding); beans (125F - Hot Holding). All the items had been in the steam table for 5 hours.
- 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 the following items and cold holding temperatures in the steamtable: Gravy (128F - Hot Holding); grits (118F - Hot Holding); mushroom gravy (121F - Hot Holding); beans (125F - Hot Holding). All the items had been in the steam table for 5 hours. Warning
Food safety inspection conducted on 7/2/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 6/17/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on stove burner and behind equipment in kitchen Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Observed clean unused coffee filters and coffee filters with coffee in container but no lid or protected
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in-cooler shelves with rust that has pitted surface.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook on cook line wipes his fingers on the bottom of his shirt and then continues cooking and handling cooking utensils without washing his hands. Spoke with Manager and she advised that she reminds him frequently to wash his hands after wiping his fingers on his shirt. **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed rack of eggs on cook line with no time mark. Manager advised that eggs had been out for 30 minutes and that they do keep them on time. Manager marked the time on the board. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.
Food safety inspection conducted on 6/17/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 1/5/2024
High Priority
4
Intermediate
4
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside home fries, manager moved. Corrected On-Site
- 21-05-5:Basic - Cloth used as a food-contact surface. One wet cloth in direct contact with biscuits.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment with build up of grease. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the cook line one wet towel on cutting board.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the server station, container with sugar not labeled, Manger labeled. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, Manager fixed hose, 50-100ppm. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At the cook line, observed male employee touching cooked scrambled eggs with his bare hands, immediately after employee started wearing gloves, Handwash never occurred, Inspector addressed situation. **Corrective Action Taken**
- 09-01-4:High Priority - 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. At the cook line, observed male employee touching cooked scrambled eggs with his bare hands.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the cook line, boiled eggs (in house) date marked 12/28/23.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, manager moved to dish machine and cleaned. Corrected On-Site
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three employees Repeat Violation Admin Complaint
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one employee (prep male employee).
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two photocopies.
Food safety inspection conducted on 1/5/2024 revealed 13 total violations (4 high priority, 4 intermediate, 5 basic).
Inspection on 7/10/2023
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 29-18-4:Basic - Drain cover(s) missing. Near prep sink, manager placed back the cover. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on prep table at the cook line, employee moved. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under cooking equipment, build up of grease.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Reach-in cooler at the cook line, sausage container with old sticker with wrong date marked.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler near fryers.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach-in cooler at the cook line, smoked sausage dated 07/01/2023, per employee item was opened 07/07/23. Employee date mark properly. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Six employees, no manager on site, Managers arrived during inspection. Corrected On-Site
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For eleven employees.
Food safety inspection conducted on 7/10/2023 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).