DARRELL'S DINER 3
8441 SW HWY 200 #105-107, Ocala FL 34481 · 352.671.9888
Last inspected Jan 28, 2026 · 10 visits since August 2023
DEC 23
AUG 24
DEC 24
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink at front server area. Employee turned on hot water valve under sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jan 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority5 Intermediate4 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and proceeded to handle clean plate without washing hands and changing gloves. Manager had employee wash hands and change gloves.
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. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler next to kitchen hand washing sink: cottage cheese (47F - Cold Holding); ham (46F - Cold Holding); turkey (46F - Cold Holding); chicken salad (47F - Cold Holding); tuna salad (46F - Cold Holding); potato salad (46F - Cold Holding); cheese (47F - Cold Holding); tomatoes (46F - Cold Holding). Manager stated items stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to kitchen hand washing sink: cottage cheese (47F - Cold Holding); ham (46F - Cold Holding); turkey (46F - Cold Holding); chicken salad (47F - Cold Holding); tuna salad (46F - Cold Holding); potato salad (46F - Cold Holding); cheese (47F - Cold Holding); tomatoes (46F - Cold Holding). Manager stated items stored in cooler overnight.
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. Eggs and cooked potatoes stored on cook line. Manager stated eggs placed on cook line thirty minutes earlier and potatoes placed out one hour earlier. Manager placed proper times on items.
Toxic substance/chemical improperly stored. Bottle of hand sanitizer stored on shelf with coffee filters in wait station. Manager removed hand sanitizer during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on kitchen reach-in coolers stained. Ice bin for kitchen ice machine stained.
Handwash sink used for purposes other than handwashing. Employee dumped ice in cook line hand washing sink.
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/. Five employees working with no certified food manager present. Manager arrived during inspection.
Spray bottle containing toxic substance not labeled. Spray bottle of window cleaner hanging above mop sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand washing sink, 71F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from steam table. Manager removed drink during inspection.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
In-use tongs stored on equipment door handle between uses. Tongs hanging on fryer handle. Manager placed tongs on grill.
Single-service articles not stored inverted or protected from contamination. Coffee filters stored on shelf in wait station.
Aug 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority4 Intermediate9 Basic
Show 17 findings ▾
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. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: bacon (45F - Cold Holding); cheese (51F - Cold Holding); ham (44F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
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. Eggs stored on cook line. Manager Stated eggs placed on cook line twenty minutes prior. Manager placed proper time on eggs.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stored on prep table in front of kitchen ice machine. Bin for kitchen ice machine. Water nozzle for wait station tea machine.
Handwash sink used for purposes other than handwashing. Wiping cloth in hand washing sink across from cook line. Manager removed wiping cloth during inspection.
No probe thermometer provided to measure temperature of food products. No probe thermometer available for measuring cold items.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink across from cook line, 81F.
Ceiling tile missing. Ceiling tile missing on cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles throughout the kitchen.
Food stored on floor. Box of soda stored on floor next to soda boxes outside stand.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Top and exterior of doors on dish machine. Outside of door for kitchen ice machine.
Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler at end of cook line.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Light bulbs stored over powdered sugar in dry storage room. Manager moved light bulbs to area next to ice machine.
Time/temperature control for safety food thawed in an improper manner. Ham thawing at room temperature on prep table in front of kitchen ice machine. Manager placed ham underneath running water.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on reach-in cooler next to kitchen entrance. Employee removed wet cloth during inspection.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher next to back door.
Feb 5, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 27, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 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. Dishmachine at 0ppm CL
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (sugar).
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vents in dining area soiled with mold like substance
Food stored on floor. Bag of sugar on floor in dry goods storage area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for dishmachine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on top of the flip-top make table cooler in the kitchen and one employee drink above clean coffee cups at serving station.
Employee with no hair restraint while engaging in food preparation. Male cook on cook line with no hair guard
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
Mar 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Observed employee wash probe thermometer in hand wash sink on cook line.
Manager or person in charge lacking proof of food manager certification. Observed person in charge was not able to provide any proof of food manager certification for any staff.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed person in charge was not able to provide any proof of food handler certification for any staff.
Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Observed employee cologne and hand cream stored over tea bags in server area. Person in charge removed items from above tea bags.
Current Hotel and Restaurant license not displayed. Observed person in charge was not able to produce a copy of the current license
No copy of latest inspection report available. Observed person in charge not able to produce last inspection.
Single-service articles not stored inverted or protected from contamination. Observed coffee filters not inverted or protected at server station. Manager inverted coffee filters
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored on floor behind establishment. Person in charge inverted mop to allow to dry.
Aug 21, 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 ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop dirty dishes to dishmachine, then touch her glasses, then take prepared food plates to customer without washing her hands. Observed dishwasher use wiping cloth to clean dishwash area, load dirty dishes and then put away clean dishes without washing hands before touching clean dishes. Advised Manager of both incidents and Manager discussed with employees.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at front server station. Manager restocked dispenser.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink at front server area. Employee turned on hot water valve under sink.
Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food sugar in dry goods storage area
Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
Single-service articles improperly stored. Observed box of single serve napkins and cups stored on floor in dry goods storage area and kirchen
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (onions ) stored over ready-to-eat food (soft drink syrup ) in kitchen
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.