DARRELL'S DINER 2

Name: DARRELL'S DINER 2
Address: 7578 SE MARICAMP RD #115, OCALA, FL, 34472, US
Rating: 59.4

7578 SE MARICAMP RD #115, OCALA, FL 34472

License #5202817

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

59.4 Grade F / 100

Failing Health Score

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Quick take

DARRELL'S DINER 2 in OCALA currently holds an InspectFL Health Score of 59.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 30 total violations — 9 critical, 8 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Administrative complaint recommended
[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.
[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.
[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.
[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.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the prep area, manager provided.
[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.
[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.
[41-07-4] Container of medicine improperly stored. At the server area, medicine and hand sanitizer stored above clean utensils, Manager moved.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at the prep area used to dumped drink.
[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.

Disposition: Inspection Completed - No Further Action
[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.
[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
[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.
[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
[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
[14-01-5] Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside home fries.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked container next to triple sink.
[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
[08B-38-4] Food stored on floor. In walk-in freezer, Opened case of chicken on floor
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.
[14-38-4] Food storage container/container lid cracked or broken. In use lids and containers with cracks, also missing corners.
[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.
[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
[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.

Community reaction

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Community pulse