DirtyFLRestaurant Inspection Data

DARRELLS DINER #16

Health inspection records show DARRELLS DINER #16 in OCALA has 6 inspections with a food safety rating of 2.5/5. Recent inspections show improving food safety practices.

State Highway 500
Ocala, Florida, 37775
Marion County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/10/2025

Inspection #: Visit ID: 13514431

  • N/A:No Violations Were Observed

Inspection Date: 9/8/2025

Inspection #: Visit ID: 10926726

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at end of cook line, 63F.
  • 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 phone on prep table near kitchen entrance. Employee removed phone during inspection. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gasket for walk-in cooler.
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood above cook line.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink closet.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of sugar underneath kitchen prep table. Manager placed label on container. 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. Kitchen dish machine,0 ppm. Manager primed machine, 50 ppm. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler at end of cook line: cheese (51F,50F - Cold Holding); tomatoes (52F - Cold Holding); ham (50F - Cold Holding); corned beef (57F - Cold Holding). Employee stated items stored in cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler at end of cook line: cheese (51F,50F - Cold Holding); tomatoes (52F - Cold Holding); ham (50F - Cold Holding); corned beef (57F - Cold Holding). Employee stated items stored in cooler overnight. Warning
  • 03E-06-5:High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Employee reheating ground beef in cook line microwave without a lid.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in steam table across from cook line: gravy (111F - Hot Holding); soup (118F - Hot Holding). Manager reheated items in microwave. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line.

Inspection Date: 3/14/2025

Inspection #: Visit ID: 8836212

  • 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.

Inspection Date: 7/22/2024

Inspection #: Visit ID: 8734984

  • 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.

Inspection Date: 11/20/2023

Inspection #: Visit ID: 8443279

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean equipment on middle shelf on clean ware rack in kitchen getting splattered with water from hand wash sink located next to shelf
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at flip-top make table cooler on cookline with grooves and mold like substance beginning to develop in grooves
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee drinks on prep tables in kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on cook line microwave handle soiled with flour.
  • 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 eggs in reach in cooler not time marked, eggs hade been in reach in cooler for one hour.

Inspection Date: 7/12/2023

Inspection #: Visit ID: 8356772

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sink sign at hand wash sink at front see ver area. Inspector provided hand wash sink sign Repeat Violation
  • 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. Observed dishwasher wash and load dirty dishes and then remove clean dishes from tray without washing hands in between. Advised manager and manager instructed new employee to wash hands after touching dirty dishes and touching clean dishes. **Corrective Action Taken** Repeat Violation Admin Complaint