DARRELLS DINER #16

Name: DARRELLS DINER #16
Address: 4409 NW BLITCHTON RD, OCALA, FL, 34482, US
Rating: 63

4409 NW BLITCHTON RD, OCALA, FL 34482

License #5203198

☕ Café/Breakfast ℹ️

63 Grade F / 100

Failing Health Score

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Latest inspection

October 1, 2026 · 8 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DARRELLS DINER #16 in OCALA currently holds an InspectFL Health Score of 63 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 1, 2026. Across those visits, inspectors documented 51 total violations — 15 critical, 6 major, 30 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 11, 2026

The latest inspection on October 1, 2026 shows 8 observation rows: 2 critical, 0 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

DARRELLS DINER #16 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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen chili thawing at room temperature on top of microwave at cookline. The chili is still partially frozen. Manager moved the chili to the cooler to continue to thaw.
[41-10-4] Toxic substance/chemical improperly stored. 1. Bottle of dish soap stored on lower shelf of prep table beside foil wrap. 2. Bottle containing perfume stored in pan beside fountain soda syrup on lower shelf of prep table. Manager removed both chemicals from the area during this inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Sandwich with bite taken out of it stored on cutting board at cookline. Manager removed the personal food from the area during this inspection.
[35A-03-4] Dead roaches on premises. One dead roach on floor in kitchen, in closet near dish machine. Manager swept the area during this inspection.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees handling food at cookline with bracelets on wrists.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on fryer door handle. The manager removed the tongs from the handle during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee hat on top of fountain soda syrup on shelf in kitchen. 2. Lint roller stored on wire shelf above clean dishes in kitchen. 3. Personal bag stored on front counter beside clean cups. 4. Employee phone stored on shelf above potatoes on shelf in kitchen. Manager removed all the personal items during this inspection.
[12A-27-4] Employee handled raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. 1. Employee at cookline handled raw French toast mix with gloved hand, then handled clean plates with the same gloved hand without first washing hands. 2. Employee at cookline cracked a raw shell egg, then handled raw beef, then placed both gloved hands on their hips and proceeded to handle equipment handles at the cookline without washing hands. Manager had the employee wash hands during this inspection.

Disposition: Warning Issued
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups stored in front counter wait station. Containers stored on kitchen shelf.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line fryer handle. Employee placed tongs on top of cook line grill.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink in front counter area stained.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and proceeded to handle cooked waffle on cook line without changing gloves and washing hands. Manager had employee wash hands and change gloves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler next to cook line grill: corned beef hash (48F - Cold Holding); ham (49F - Cold Holding). Employee stated items stored in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to cook line grill: corned beef hash (48F - Cold Holding); ham (49F - Cold Holding). Employee stated items stored in cooler overnight. Items stored in walk-in cooler: ham (44F - Cold Holding); cheese (44F - Cold Holding); slaw (44F - Cold Holding); tomatoes (44F - Cold Holding); butter (45F - Cold Holding); cream cheese (45F - Cold Holding). Manager stated door had been propped open and some cook potatoes placed in cooler recently.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of cook line microwave soiled with old food debris. Cutting boards on cook line reach-in coolers and steam table stained.
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Container used to stored eggs for French toast in reach-in cooler across from cook line grill.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Red fire extinguisher next to kitchen entrance from front counter.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at end of cook line, 63F.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table near kitchen entrance. Employee removed phone during inspection.
[14-11-5] Equipment in poor repair. Gasket for walk-in cooler.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Hood above cook line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink closet.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of sugar underneath kitchen prep table. Manager placed label on container.
[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. Kitchen dish machine,0 ppm. Manager primed machine, 50 ppm.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler at end of cook line: cheese (51F,50F - Cold Holding); tomatoes (52F - Cold Holding); ham (50F - Cold Holding); corned beef (57F - Cold Holding). Employee stated items stored in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler at end of cook line: cheese (51F,50F - Cold Holding); tomatoes (52F - Cold Holding); ham (50F - Cold Holding); corned beef (57F - Cold Holding). Employee stated items stored in cooler overnight.
[03E-06-5] Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Employee reheating ground beef in cook line microwave without a lid.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in steam table across from cook line: gravy (111F - Hot Holding); soup (118F - Hot Holding). Manager reheated items in microwave.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line.

Disposition: Met Inspection Standards
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Hand wash sink located next to clean ware rack, clean dishes exposed to splash from hand wash sink.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like stains in grooves in kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of flip-top make table cooler on cookline.
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Employees on cookline preparing food not wearing hair net.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer soiled
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Silverware stored with food contact surface up
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored on floor.
[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. Employee on cook line not wearing gloves touched the top of an omelette with his bare hands
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs in flip-top make table cooler at 56F for 30 minutes. Manager recorded time and placed raw shelled eggs in walk-in-cooler
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Raw shelled eggs in flip-top make table cooler at 56F for 30 minutes. Manager recorded time and placed raw shelled eggs in walk-in-cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like stains in grooves in kitchen.