DARRELL'S DINER 2

Name: DARRELL'S DINER 2
Address: 7578 SE MARICAMP RD #115, OCALA, FL, 34472, US
Rating: 54.4

7578 SE MARICAMP RD #115, OCALA, FL 34472

License #5202817

☕ Café/Breakfast ℹ️

54.4 Grade F / 100

Failing Health Score

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Latest inspection

April 7, 2026 · 14 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DARRELL'S DINER 2 in OCALA currently holds an InspectFL Health Score of 54.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 63 total violations — 16 critical, 14 major, 33 minor.

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Record snapshot

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The latest inspection on April 7, 2026 shows 14 observation rows: 5 critical, 4 major, and 5 minor.

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Inspector notes

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DARRELL'S DINER 2 has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside home fries, Manager removed bowl and placed spoon.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station opened can of energy drink on top of clean utensils, Manager moved.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the server area, employee jacket stored on top of sugar bin, manager moved.
[13-03-4] Employee with no hair restraint while engaging in food preparation. One male employee at the cook line.
[14-38-4] Food storage container/container lid cracked or broken. In use containers with cracks, chipped and melted.
[41-07-4] Container of medicine improperly stored. At the server area, medicine and hand sanitizer stored above clean utensils, Manager moved.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the cook line started wearing gloves, o Handwash occurred, Inspector instructed to wash hands.
[09-01-4] 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, male employee touching with bare hand toasted bread.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer, portioned raw meat stored above opened bread box, Manager moved.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the sever area, milk date marked 3/29/26.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the cook line, tuna salad, chicken salad and cut ham, no date marked.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at the prep area used to dumped drink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the prep area, manager provided.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside home fries.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table, also above paper dispenser at the cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Two male employees at the cook line, also no bear guard for one employee
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked container next to triple sink.
[14-38-4] Food storage container/container lid cracked or broken. In use lids and containers with cracks, also missing corners.
[08B-38-4] Food stored on floor. In walk-in freezer, Opened case of chicken on floor
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At the cook line four knives stored between reach-in cooler and prep table
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line, cracked raw shell eggs and continue working with hash brown, inspector addressed situation, employee washed his hands.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the cook line, started wearing gloves, no hand washed, employee came from back of the kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored above cooked prime rib.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, Meat loaf date marked 10/12/25.
[53B-02-5] 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 two female servers
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, grilled onions no date ,raked, employee voluntarily discarded
[53B-14-5] 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. For one female server.
[41-17-4] Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottle with blue liquid not labeled, also at the server area, spray bottle with green liquid not labeled

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. At the cook line bowl no handle inside home fries container.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to slider.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes near prep table at the prep area, employee moved.
[36-73-4] Floor soiled/has accumulation of debris. Kitchen Floor (under equipment).
[14-38-4] Food storage container/container lid cracked or broken. In use containers and lids with cracks.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in cooler at the cook line (top).
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At the cook line knives stored between reach-in cooler and prep table, employee moved.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipments soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Cleaned stacked containers above dish machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves with food debris.
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer solution at the cook line heavily soiled and cloudy.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee came from outside and started moving pots, plates and cooking equipment and single use gloves, no hand washed occurred.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line cracked raw shell eggs and immediately after handle plates and cooked food.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shrimps stored on top of cooked sweet potatoes, employee moved.
[11-26-1] 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 r the cook line.
[02C-02-5] 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, grilled peppers no date marked, manager discarded.