DARRELL'S DINER 14
1031 S PINE AVENUE, Ocala FL 34471 · 352-732-4497
Last inspected Dec 2, 2025 · 9 visits since July 2023
JUN 24
JUL 24
FEB 25
JUL 25
DEC 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings on floor near back door. Pulled insulation on floor under shelves near back door. Employee began cleaning.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023003704 | Oct 28, 2022 | Feb 3, 2023 | $400 |
| 5--2019001193 | Dec 19, 2018 | Jan 29, 2019 | $400 |
| 5--2018016434 | Mar 22, 2018 | Apr 9, 2018 | $200 |
Inspection history
9 visits, newest first
Dec 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority5 Intermediate9 Basic
What the inspector wrote — 16 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, put on gloves and began handling food on cook line without washing hands. Manager had employee wash hands and change gloves.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair, put on gloves and proceeded to handle hash browns without washing hands. Employee washed hands and changed gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. Blade of can opener on kitchen prep table.
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/. No certified food manager present with five employees working. Certified food manager arrived during inspection.
Show the remaining 12 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in dish area. Employee provided hand towels at hand washing sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training certificates for four employees, manager stated there are six employees employed at this location.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked turkey stored in walk-in cooler. Manager stated turkey prepared on 11/27.
Accumulation of debris inside warewashing machine. Dish machine in dish area. Employee cleaned dish machine during inspection.
Cardboard used to line food-contact shelves. Dry storage shelves in back of kitchen next to back door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from walk-in cooler. Manager removed drink during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes and phone on shelf above reach-in cooler across from cook line. Employee removed items during inspection.
Employee with no hair restraint while engaging in food preparation. Male employee on preparing food on cook line without hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station next to soda machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill.
Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored in back storage area. Employee turned pans over during inspection.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Jul 15, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee ouched glasses then picked up margarine without washing hands.
Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings on floor near back door. Pulled insulation on floor under shelves near back door. Employee began cleaning.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled with food debris.
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. Missing for one employee.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Ham in reach in cooler with a date mark of 7/7. Employee stated ham was removed from freezer today. No second date mark.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photo copy provided for one employee.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 1.) Glasses on front counter. Manager washed rinsed sanitized and air dried glasses.
Dishes dried on a towel/cloth. Glasses at front counter on wiping cloth. Manager removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to toaster.
Employee with no hair restraint while engaging in food preparation. Male employee in kitchen with no hair restraint.
Equipment in poor repair. 1.) Interior microwave has rust pits. 2.) Dish Sink drain board connected with duct tape. 3.) Walkin cooler shelving has rust buildup.
Food storage container/container lid cracked or broken. Several chipped plates on cookline. Manager removed broken plates.
Hole in or other damage to wall. Two holes in wall at dry storage room. Large hole near reach in freezer. Small hole near electric outlet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have heavy grease buildup. Above flat grill and fryers. Top of reach in freezer near hand sink soiled with grease.
Sanitizer spray stored with food, equipment, utensils, linens, single-service, or single-use articles. On counter next to stack of clean glasses. Moved during this inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on reach in cooler cutting board.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
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 not covered. Coffee filter with coffee not covered above coffee machine. Employee put away prepared coffee filter and coffee.
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
Jul 3, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 2, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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.
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.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk-in-cooler with rust pitted surface
Jun 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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.
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.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on stove burner and behind equipment in kitchen
Single-service articles improperly stored. Observed clean unused coffee filters and coffee filters with coffee in container but no lid or protected
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in-cooler shelves with rust that has pitted surface.
Jan 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
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.
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, manager moved to dish machine and cleaned.
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
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).
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two photocopies.
Bowl or other container with no handle used to dispense food. Bowl no handle inside home fries, manager moved.
Cloth used as a food-contact surface. One wet cloth in direct contact with biscuits.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment with build up of grease.
Wet wiping cloth not stored in sanitizing solution between uses. At the cook line one wet towel on cutting board.
Working containers of food removed from original container not identified by common name. At the server station, container with sugar not labeled, Manger labeled.
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
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.
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.
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.
Drain cover(s) missing. Near prep sink, manager placed back the cover.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under cooking equipment, build up of grease.
Old labels stuck to food containers after cleaning. Reach-in cooler at the cook line, sausage container with old sticker with wrong date marked.
Standing water in bottom of reach-in-cooler. Reach-in cooler near fryers.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.