DARRELLS DINER #16
State Highway 500
Ocala, Florida, 37775
Marion County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/14/2025
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains. **Repeat Violation**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( onion bag ) stored over ready-to-eat food ( corn bread ) in walk in cooler
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher scrubbed dirty dishes then put them in dishmachine, then removed cleaned dishes. And stacked them. Did not wash hands before handling clean dishes. Cook wearing gloves cracked raw shelled eggs, stirred them then put them on grill to cook and handle cooking equipment, then changed gloves but did not wash hands before putting on gloves. Manager discussed with employee
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shepard pie in walk-in-cooler prepared yesterday with no date mark.
Food safety inspection conducted on 3/14/2025 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 7/22/2024
High Priority
3
Intermediate
1
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Hand wash sink located next to clean ware rack, clean dishes exposed to splash from hand wash sink. **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like stains in grooves in kitchen. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of flip-top make table cooler on cookline.
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Employees on cookline preparing food not wearing hair net.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer soiled
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware stored with food contact surface up
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored on floor.
- 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. Employee on cook line not wearing gloves touched the top of an omelette with his bare hands
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs in flip-top make table cooler at 56F for 30 minutes. Manager recorded time and placed raw shelled eggs in walk-in-cooler **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. Raw shelled eggs in flip-top make table cooler at 56F for 30 minutes. Manager recorded time and placed raw shelled eggs in walk-in-cooler
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like stains in grooves in kitchen.
Food safety inspection conducted on 7/22/2024 revealed 11 total violations (3 high priority, 1 intermediate, 7 basic).