DirtyFLRestaurant Inspection Data

DARRELLS DINER # 11

Health inspection records show DARRELLS DINER # 11 in SILVER SPRINGS has 6 inspections with a food safety rating of 1.5/5. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 6 reports on file

5131 East Silver Springs Boulevard
Florida, 34488
Marion County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 6 health inspection reports

All Inspection Reports

3/31/2026· 2w ago

Visit ID: 13579735

Met Inspection Standards

2 high, 4 int, 8 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic Ceiling tiles throughout the kitchen area. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers and cups stored wet.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Container of margarine stored next to handwash sink, manager discarded the margarine.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around walk-in freezer door. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the kitchen area, shelves under cooking equipment and prep tables soiled with food residue and grease build up. Walk-in cooler shelves soiled with food residue. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, soiled with food residue.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen area soiled with food debris and grease build up, also floors under cooking equipment heavily soiled with food debris and grease build up. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 45F, ham 48F hash 58F raw shell eggs 50F, egg batter 48F, manager added ice bags on top of all items, temperatures dropped to 42F. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. WD40 stored above bag of crackers, Manager moved. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line used to stored containers of hash browns, Manager moved the food. 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 one onsite female employee
  • 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 onsite female employee
  • 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. Reach-in cooler at the cook line, pasta salad no date ,raked, per manager salad prep on 03/28/26.

11/19/2025· 4mo ago

Visit ID: 10914650

Met Inspection Standards

1 high, 2 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in home fries. Removed during this inspection. Corrected On-Site
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard partially wrapped in aluminum foil on toaster rack. Removed. Corrected On-Site
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen and prep area acoustic tiles. Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint and/or beard guard while engaging in food preparation. One cook with no hair restraint. One cook with no beard guard. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Bottom of walk in freezer door.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior legs of dish machine soiled with black substance. Shelves under cooking equipment soiled with food debris. Shelf under prep table soiled with food debris.
  • 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Opening under exterior door in warewash area.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind make table on cookline next to cooking equipment soiled with grease. Wall behind dish machine soiled with dirt and mold like substance.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cookline: pan of uncooked beef fritters on shelf over bag of onion rings. Manager removed. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with grease.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink in ware wash area. Water reaching 76F.

5/6/2025· 11mo ago

Visit ID: 10729916

Met Inspection Standards

3 high, 2 int, 6 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At the kitchen area. Repeat Violation
  • 21-16-4:Basic - Clean linens stored in improper location. Underneath chemicals, Manager moved and stored properly. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. For one male employee at the cook line.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer floor and around door.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves. Repeat Violation
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At the cook line, Manager discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, waffle batter 45F manager moved to freezer. **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. For raw shell eggs, employee time marked. 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/ Four food employees no manager on site, Manager arrived during inspection. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three employee training certification expired.

11/25/2024· 1y 4mo ago

Visit ID: 8771040

Met Inspection Standards

1 int, 8 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured behind establishment
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles over cook line ceiling
  • 14-11-5:Basic - Equipment in poor repair. Walk-in-freezer door missing handle
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing at entrance to kitchen and in front of flip-top make table cooler
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on outside of walk-in-freezer door
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Exterior door next to dishmachine missing self closing mechanism.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelves rust and pitted Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of food removed (sugar ) from original container not labelled with name of contents. Manager placed a label on container Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. Repeat Violation

4/16/2024· 2y ago

Visit ID: 8571492

Met Inspection Standards

1 high, 1 int, 5 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Condiment shelf in wait station. Manager had employee remove cardboard. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor beneath cook line reach-in cooler and grill.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture at end of cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around hot water nozzle of wait station coffee machine. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on shelf next to rolled silverware in wait station. Employee removed bottle of sanitizer. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head for mixer on cook line. Cutting board on reach-in cooler on cook line.

12/11/2023· 2y 4mo ago

Visit ID: 8371327

Met Inspection Standards

2 high, 1 int, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink no lid on top of microwave, Manager moved. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked cups at the server station. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
  • 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. Male employee at the cook line working with food, stopped and started sweeping floors and immediately after plate sandwich on a to go container, no hand washed occurred, Inspector instructed to washed his hands. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, meatloaf placed on top of main container of meat at 120F, manager moved to reheated. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the server station, spoon inside sink, Employee removed. Corrected On-Site Repeat Violation