DARRELL'S DINER
3375 E SILVER SPRINGS BLVD STE 103, Ocala FL 34470 · 352.351.5632
Last inspected Dec 29, 2025 · 7 visits since September 2023
FEB 24
SEP 24
MAR 25
SEP 25
DEC 25
— STEADY
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : gravy in the hot hold, 130°.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2020053911 | Jul 13, 2020 | Dec 23, 2020 | $800 |
Inspection history
7 visits, newest first
Dec 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
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. Observed : the dish wash machine at 0 ppm. The almost empty jug was tilted and the machine was primed. Achieved 100 ppm at 100°.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : gravy in the hot hold, 130°.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the cut board by the window is stained. ALSO, the can opener blade had dried food debris on it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed : lack of a test kit for the Sysco RTU sanitizer. Dodecylbenzenesulfonic acid is the main ingredient, along with lactic acid.
Show the remaining 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed : a container of batter with yesterdays date but made today according to the cook line staff.
No Heimlich maneuver/choking sign posted. Observed : lack of a choking poster.
Sanitizer bucket/spray stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed : on the front line, Sysco RTU sanitizer stored on the front counter with the tea urns and coffee cups. ALSO, at the wait station Sysco spray stored with table napkins. Both were moved into the cleaning cabinet.
Sep 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, hot dogs date marked 09/06/25.
Handwash sink not accessible for employee use at all times. Handwash sink at the cook line, blocked by garbage can, Employee moved.
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/ At arriving time, four food employees, no manager on site, Manager 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 one male cook.
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 two onsite employees, both employees signed the agreement.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to container of raisins, employee moved drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Container stored above cooler at the cook line with multiple employee personal items, employee moved.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw bacon stored above ham, manager moved.
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, portion bags of ham date marked 2/17/25.
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. One male employee at the cook line.
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 male employee at the cook line, employee signed.
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 end of the cook line, all items without date mark, per manager items were prep 03/01-03/2025 (slaw, chicken salad, tuna salad, corned beef hash, cut fruits, cut tomatoes).
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on prep table next to stove, also drink on make table at the end of the cook line.
Floor soiled/has accumulation of debris. Under equipment at the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in cooler and freezer, also shelf under flat top grill and side of the fryer.
Old labels stuck to food containers after cleaning. In use containers with double stickers.
Working containers of food removed from original container not identified by common name. At the front counter area, bulk container not labeled, employee labeled sugar.
Sep 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in kitchen reach-in cooler next to window: pasta salad (49F - Cold Holding); hamburger (48F - Cold Holding); sausage (47F - Cold Holding); cottage cheese (48F - Cold Holding); potato salad (49F - Cold Holding). Manager stated cooler was holding items at proper temperature at 8 am. Manager moved items to reach-in freezer to reduce temperature to 41F.
Toxic substance/chemical improperly stored. Spray bottle of WD 40 stored next to container of salt on shelf in kitchen. Manager moved WD 40 to mop sink room.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on kitchen steam table. Blade of can opener on kitchen prep table.
Spray bottle containing toxic substance not labeled. Spray bottle hanging from mop sink in mop sink room.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Wash cycle for kitchen dish machine 103F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees backpack stored on soda boxes across from dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill.
Single-service articles improperly stored. Coffee filters stored in front counter wait station not covered.
Time/temperature control for safety food thawed in an improper manner. Steak thawing in standing water in kitchen prep sink. Manager placed steak underneath running water.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on kitchen reach-in cooler next to window.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee cracked raw shell eggs and handles raw bacon, placed them on flat top grill and immediately after touched handles and grabbed a cleaned plate, inspector addressed situation, employee washed his hands.
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 dish machine area, placed dirty plates on trays and after sanitization occurred touched and handled cleaned equipment, Inspector instructed to washed his hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, potato soup 112F, manager placed soup around 7:30-7:45 am on steam table after reheating it to 165F, manager moved to stove to reheated to 165F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
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. At the cook line, ham date marked 2/15/24, per manager item was pulled out of freezer 02/26/24.
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, egg salad no date marked, Manager dated.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above tables no lid no straw, Manager moved all.
Working containers of food removed from original container not identified by common name. At the server station, bulk container of sugar not labeled.
Sep 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority3 Intermediate4 Basic
Show 13 findings ▾
Container of medicine improperly stored. At the cook line, medicine and supplement stored above reach-in cooler, Manager moved.
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. Male employee touched cut peppers with bare hands after touching his face, Manager discarded the peppers.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw burgers stored above jalapeños and cooked sausage, Manager moved and stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Cut peppers touched with bare hands after employee touched his face.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line, links 48F, ham 48F,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, links 48F, ham 48F, corned beef hash 44F, raw beef 45F, per manager around 5:00-5:30am temperature of the cooler was adjusted to a higher temperature. Links and ham stop sale, other items moved to freezer.
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 new male employee
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, boiled eggs (no shell) no date marked, Manager discarded.
Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottle with blue liquid not labeled, Manager labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with some mold like substance
Equipment and utensils not properly air-dried - wet nesting. Clean Cups and plates stacked
No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line
Single-service articles not stored inverted or protected from contamination. To go containers at the front counter area not inverted, Employee inverted.
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.