DARRELLS DINER # 11

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 45F, ham 48F hash 58F raw shell eggs 50F, egg batter 48F, manager added ice bags on top of all items, temperatures dropped to 42F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. WD40 stored above bag of crackers, Manager moved. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line used to stored containers of hash browns, Manager moved the food. Corrected On-Site

Intermediate - 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 one onsite female employee

Intermediate - 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 onsite female employee

Intermediate - 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, pasta salad no date ,raked, per manager salad prep on 03/28/26.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic Ceiling tiles throughout the kitchen area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers and cups stored wet.

Basic - Food stored in a location that is exposed to splash/dust. Container of margarine stored next to handwash sink, manager discarded the margarine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around walk-in freezer door. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the kitchen area, shelves under cooking equipment and prep tables soiled with food residue and grease build up. Walk-in cooler shelves soiled with food residue. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, soiled with food residue.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen area soiled with food debris and grease build up, also floors under cooking equipment heavily soiled with food debris and grease build up. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cookline: pan of uncooked beef fritters on shelf over bag of onion rings. Manager removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with grease.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink in ware wash area. Water reaching 76F.

Basic - Bowl or other container with no handle used to dispense food. Bowl in home fries. Removed during this inspection. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard partially wrapped in aluminum foil on toaster rack. Removed. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen and prep area acoustic tiles. Repeat Violation

Basic - Employee with no hair restraint and/or beard guard while engaging in food preparation. One cook with no hair restraint. One cook with no beard guard. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Bottom of walk in freezer door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior legs of dish machine soiled with black substance. Shelves under cooking equipment soiled with food debris. Shelf under prep table soiled with food debris.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Opening under exterior door in warewash area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind make table on cookline next to cooking equipment soiled with grease. Wall behind dish machine soiled with dirt and mold like substance.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At the cook line, Manager discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, waffle batter 45F manager moved to freezer. Corrective Action Taken

High Priority - 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. For raw shell eggs, employee time marked. Corrected On-Site

Intermediate - 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/ Four food employees no manager on site, Manager arrived during inspection. Corrected On-Site

Intermediate - 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. Three employee training certification expired.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At the kitchen area. Repeat Violation

Basic - Clean linens stored in improper location. Underneath chemicals, Manager moved and stored properly. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. For one male employee at the cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer floor and around door.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured behind establishment

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles over cook line ceiling

Basic - Equipment in poor repair. Walk-in-freezer door missing handle

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing at entrance to kitchen and in front of flip-top make table cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on outside of walk-in-freezer door

Basic - Outer openings not protected with self-closing doors. Exterior door next to dishmachine missing self closing mechanism.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelves rust and pitted Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of food removed (sugar ) from original container not labelled with name of contents. Manager placed a label on container Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on shelf next to rolled silverware in wait station. Employee removed bottle of sanitizer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head for mixer on cook line. Cutting board on reach-in cooler on cook line.

Basic - Cardboard used to line food-contact shelves. Condiment shelf in wait station. Manager had employee remove cardboard. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor beneath cook line reach-in cooler and grill.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture at end of cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around hot water nozzle of wait station coffee machine. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler.

High Priority - 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 cook line working with food, stopped and started sweeping floors and immediately after plate sandwich on a to go container, no hand washed occurred, Inspector instructed to washed his hands. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, meatloaf placed on top of main container of meat at 120F, manager moved to reheated. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the server station, spoon inside sink, Employee removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink no lid on top of microwave, Manager moved. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked cups at the server station. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.

High Priority - Container of medicine improperly stored. Bottle of pain reliever on top of microwave. Moved during this inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan of raw chicken stored on top of bucket of waffle batter containing raw eggs in walk in cooler. Employee moved to proper order during this inspection. Corrected On-Site

Intermediate - 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. Provided DBPR form during this inspection.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Location manager Shane has no proof of certification. Manager is not on site during this inspection, employee stated Shane is the manager. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pink and black slimy substance on top of ice machine behind deflector plate. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Colander with peaches draining in sink in kitchen. Removed during this inspection. Corrected On-Site

Intermediate - 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 working with food with no certified food manager on site. Repeat Violation Admin Complaint

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen are not smooth and easily cleanable, acoustic style tiles. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in ladies room. Also, Small trash cans in each stall in ladies room not covered.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over gravy packets on shelf near triple sink. Repeat Violation

Basic - Employee with no beard guard/restraint and/or wearing jewelry while engaging in food preparation. One male employee with long beard preparing food with no beard guard. One male employee wearing bracelet while preparing food.

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station wet nested.

Basic - Sanitizer bottle stored with food, equipment, utensils, linens, single-service, or single-use articles. Spray bottle of sanitizer on prep table over napkins in server station.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Large orange handle tool on shelf over onions in walk in cooler. Razor knife on prep table next to sausage links.

Basic - Stored food not covered. Several cases of product open and muffins not covered on top shelf in walk in freezer.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty, Shane, has no proof of certified food manager training. Employee for four years.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.

Intermediate - 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/ No Certified Food Manager on site with four employees present.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles are porous, not smooth, and soiled with grease accumulation.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Employee moved. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Ice buildup on walk-in freezer door. Handle is broken on walk-in freezer door. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled on both kitchen units. Grill hood soiled with grease accumulation. Soda dispenser back and upper plates soiled with mold-like substance.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler at server station. Date added. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Missing for one manager.

Basic - Cove molding at floor/wall juncture broken/missing. In ware wash area under dish machine.

Basic - Equipment in poor repair. Walk in freezer door has ice build up on bottom. Gaskets of reach in freezer under toaster torn. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of peppers, cucumbers and tomatoes on shelf over lunch meats in walk in cooler.