DARRELL'S DINER

Name: DARRELL'S DINER
Address: 3375 E SILVER SPRINGS BLVD STE 103, &104, OCALA, FL, 34470, US
Rating: 68.1

3375 E SILVER SPRINGS BLVD STE 103, &104, OCALA, FL 34470

License #5202741

☕ Café/Breakfast ℹ️

68.1 Grade F / 100

Failing Health Score

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Latest inspection

December 29, 2025 · 7 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

DARRELL'S DINER in OCALA currently holds an InspectFL Health Score of 68.1 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 December 29, 2025. Across those visits, inspectors documented 56 total violations — 16 critical, 19 major, 21 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 11, 2024

The latest inspection on December 29, 2025 shows 7 observation rows: 2 critical, 3 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

86%

Inspector notes

Coverage note

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DARRELL'S DINER 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
[51-13-4] No Heimlich maneuver/choking sign posted. Observed : lack of a choking poster.
[21-44-1] 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.
[22-41-4] 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°.
[03B-01-6] 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°.
[22-02-4] 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.
[16-37-1] 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.
[02C-02-5] 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.

Disposition: Met Inspection Standards
[12B-07-4] 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.
[36-73-4] Floor soiled/has accumulation of debris. Under equipment at the cook line.
[23-03-4] 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.
[16-46-4] Old labels stuck to food containers after cleaning. In use containers with double stickers.
[02D-01-5] 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.
[08A-05-6] 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.
[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 cook line, portion bags of ham date marked 2/17/25.
[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. One male employee at the cook line.
[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 at the cook line, employee signed.
[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 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).

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
[12B-07-4] 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.
[02D-01-5] Working containers of food removed from original container not identified by common name. At the server station, bulk container of sugar not labeled.
[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 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.
[12A-13-4] 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.
[03B-01-6] 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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
[02C-06-5] 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.
[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, egg salad no date marked, Manager dated.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with some mold like substance
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean Cups and plates stacked
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers at the front counter area not inverted, Employee inverted.
[41-07-4] Container of medicine improperly stored. At the cook line, medicine and supplement stored above reach-in cooler, Manager moved.
[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 touched cut peppers with bare hands after touching his face, Manager discarded the peppers.
[08A-05-6] 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.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cut peppers touched with bare hands after employee touched his face.
[01B-02-5] 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,
[03A-02-5] 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.
[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 new male employee
[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, boiled eggs (no shell) no date marked, Manager discarded.
[41-17-4] Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottle with blue liquid not labeled, Manager labeled.