DARRELL'S DINER 6

Name: DARRELL'S DINER 6
Address: 17350 SE 109 TERR RD #1, SUMMERFIELD, FL, 34491, US
Rating: 49.3

17350 SE 109 TERR RD #1, SUMMERFIELD, FL 34491

License #5202882

☕ Café/Breakfast ℹ️

49.3 Grade F / 100

Failing Health Score

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Latest inspection

April 17, 2026 · 12 findings · 0 critical

Routine - Food

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Quick take

DARRELL'S DINER 6 in SUMMERFIELD currently holds an InspectFL Health Score of 49.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 17, 2026. Across those visits, inspectors documented 81 total violations — 13 critical, 23 major, 45 minor.

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The latest inspection on April 17, 2026 shows 12 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

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Inspector notes

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DARRELL'S DINER 6 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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside home fries, manager removed the bowl.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the dining area, ceiling tiles with dust and water marks.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. For one male employee at the cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked cups an containers above triple sink.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking Equipment with grease build up, also sides of coolers and oven.
[16-46-4] Old labels stuck to food containers after cleaning. Cleaned in use container (ground beef) with old sticker residue.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drink in cooler, manager moved and place drink in a cup with lid and straw.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the storage room, shelves soiled with mold like substance.
[08B-12-5] Stored food not covered. At the front server area, coffee filters already prepared and portioned not covered, Manager covered.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At the cook line on make table, white wet cloth, manager moved to sanitizer bucket.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee moved.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At the cook line, two knives stored between reach-in cooler and freezer, employee moved.
[51-18-6] No copy of latest inspection report available. Last inspection not available
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line, sign fade.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves soiled, also interior of cooler.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw pork 46F, cut tomatoes 56F pasta salad 49F, Manager moved all items to freezer, pork dropped to 43.
[41-10-4] Toxic substance/chemical improperly stored. Cleaning products stored above clean wiping cloth, Manager stored properly
[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. No procedures available, inspector provide a digital copy.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, metal sponge store inside sink, employee moved.
[53A-05-6] 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 inspection time, four food handlers employees, o manager on sit, Manager arrived during inspection.
[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 three on site employees
[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 female new employee
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Procedures not available. Inspector provided a digital copy.
[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, links, cut tomatoes and corned beef hash no date marked, per employee items were prepared/ opened 04/07/25, employee date marked.

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles with water marks at the dining area, also ceiling tiles at the cook line with debris
[36-73-4] Floor soiled/has accumulation of debris. At the cook line, floor soiled under equipment and dish machine.
[51-18-6] No copy of latest inspection report available. No documents available
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line, sign completely fade and unable to read.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach-in cooler at the end of the cook line, employee cleaned
[01B-24-5] 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, corned beef date marked 9/12/2024.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, home fries 47F and 44F, raw burgers 47F, raw chicken 48F Employee moved to freezer. Also at the server area, milk 47F, milk moved to freezer. After 15 minutes food temperatures dropped to 41-43F.
[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. No training certificates for two male employees
[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 two male employees
[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, links no date marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle under prep sink with blue liquid not labeled, employee labeled.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in sugar at front counter.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Large tank behind building not secured. Chain present, not attached to anything.
[21-05-5] Cloth used as a food-contact surface. Two white wiping clothes lining biscuits in pan on cookline
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on cutting board on cookline. Moved.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Party tray on shelf over buttered in reach in cooler in back room.
[13-01-4] Employee with soiled clothing. Male employee cooking has a heavily soiled apron.
[14-11-5] Equipment in poor repair. Gaskets of upright cooler are broken. Interior of microwave has burn marks and is not smooth and easily cleanable. Container broken with chicken salad inside.
[36-73-4] Floor soiled/has accumulation of debris. Floor in kitchen soiled with food debris, grease, and standing water.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle in grass behind building.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives between prep table and make table and knives between prep table and steam table.
[51-18-6] No copy of latest inspection report available. Inspection provided from 3/2023
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled with grease. Gaskets of reach in upright cooler in kitchen soiled with food debris. Top of dish machine soiled with grey film.
[25-32-4] Reuse of single-service or single-use articles. Shell egg holders being used to cover shelf over stove for pan and equipment storage.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Utensils at kitchen entrance.
[33-30-4] Unnecessary items stored in garbage enclosure. Debris on ground around dumpster and mattress in enclosure.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. One bucket on cookline.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee placed raw beef on grill with gloved hands then continued to stick hand in pan of raw onions without washing hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee adjusted pants with gloved hands then continued to pick up pans of food without washing hands. Male employee touched dirty dishes then continued to remove clean dishes without washing 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. Male employee slicing tomatoes with bare hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in make table near freezer on cookline: tuna (47F - Cold Holding); ham (48F - Cold Holding); slaw (45F - Cold Holding); raw beef (44F - Cold Holding); shredded cheese (48F - Cold Holding); sausage links (47F - Cold Holding); melon (47F - Cold Holding). Butter packets 70F on front counter.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table near freezer on cookline: tuna (47F - Cold Holding); ham (48F - Cold Holding); slaw (45F - Cold Holding); raw beef (44F - Cold Holding); shredded cheese (48F - Cold Holding); sausage links (47F - Cold Holding); melon (47F - Cold Holding). All items in unit overnight, raw beef moved to different unit and stop sale issued on all other items. On front counter: Butter blend packets (70F - Cold Holding). Employee stated butter has been out more than four hours. Stop sale issued.
[01B-17-5] Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Open pack of Swiss cheese with no date mark.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cookline: broccoli (109F - Hot Holding); chili (118F - Hot Holding); sausage soup(124F - Hot Holding); sausage gravy (119F - Hot Holding). Employee began reheating.
[41-10-4] Toxic substance/chemical improperly stored. Dish soap and sanitizer hanging on prep sink. Two bottles of sanitizer next to clean towels. All were moved.
[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. Swiss cheese opened at an unknown date in reach in make table. Employee discarded due to being unable to determine date opened.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler maintaining a temperature of 44F ambient two bins of potatoes cooling that were cooked this morning with product in buckets more than four inches and closed lids. Potatoes were moved to different reach in cooler then to the freezer. Potatoes (45-47F - Cooling at 10:40 then 45-46F at 11:20.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris. Ice chute in dining room soiled with mold like substance. Interior of ovens have grease buildup.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No kit available for chlorine dish machine or quaternary ammonium spray bottles.
[53A-05-6] 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 currently working with no CFM.
[53A-11-4] No person in charge present during hours of operation. Five employees working with no manager.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two certificates provided are IFSEA training on a photo copied certificate.