DARRELL'S DINER 6

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside home fries, manager removed the bowl. Corrected On-Site

Basic - 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.

Basic - Covered waste receptacle not provided in women's bathroom.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked cups an containers above triple sink.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line. Repeat Violation

Basic - 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. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Cleaned in use container (ground beef) with old sticker residue.

Basic - 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. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the storage room, shelves soiled with mold like substance.

Basic - Stored food not covered. At the front server area, coffee filters already prepared and portioned not covered, Manager covered. Corrected On-Site

Basic - 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. Corrected On-Site

High Priority - 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. In used dish machine, Chlorine0 ppm, manager prime it, 50-100ppm. Corrected On-Site

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. Reach-in cooler at the end of the cook line, hot dogs opened 11/11/25.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plans on site, Inspectpr provided a digital copy. Corrective Action Taken

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

Basic - No copy of latest inspection report available. No documents available at inspection time. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and shelves underneath prep tables, heavily soiled with grease build up. Interior of dish machine soiled with black substance.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drink inside cooler, manager placed a lid and segregated. Corrected On-Site

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

High Priority - 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. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Cleaning products stored above clean wiping cloth, Manager stored properly 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. No procedures available, inspector provide a digital copy. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, metal sponge store inside sink, employee moved. 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/ At inspection time, four food handlers employees, o manager on sit, Manager arrived during inspection. 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 three on site employees Repeat Violation Admin Complaint

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 female new employee Repeat Violation

Intermediate - 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.

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, links, cut tomatoes and corned beef hash no date marked, per employee items were prepared/ opened 04/07/25, employee date marked. Corrected On-Site Repeat Violation

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

Basic - 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. Corrected On-Site

Basic - No copy of latest inspection report available. Last inspection not available Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line, sign fade. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves soiled, also interior of cooler.

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

High Priority - 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.

High Priority - 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. 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. No training certificates for two male employees

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 two male employees

Intermediate - 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.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle under prep sink with blue liquid not labeled, employee labeled. Corrected On-Site

Basic - 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

Basic - Floor soiled/has accumulation of debris. At the cook line, floor soiled under equipment and dish machine.

Basic - No copy of latest inspection report available. No documents available

Basic - 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.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the end of the cook line, employee cleaned Corrected On-Site

Intermediate - - From initial inspection : 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 currently working with no CFM. Repeat Violation Warning - From follow-up inspection 2023-11-27: Four employees currently working with no CFM. Manager arrived during this inspection.Admin Complaint Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No person in charge present during hours of operation. Five employees working with no manager. Warning - From follow-up inspection 2023-11-27: No change. Manager arrived during this inspection. Admin Complaint Corrective Action Taken

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. At the server area, milk no date marked, employee dated 03/22/2023. 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. Inspector provided a digital copy. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, items inside sink (knifes and a bottle), Employee removed. 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 employees no manager on site, Manager arrived during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At the cook line, spray bottle with blue liquid not labeled, Manager labeled degreaser. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. At the dining area, ceiling tiles with stained and water marks

Basic - Cloth used as a food-contact surface. At the cook line, blue cloth covering biscuits, employee removed the cloth. Also cloth under cutting board, employee moved. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, employee jacket above soda bags, manager moved. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between prep table and reach-in cooler, Employee moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of cooking equipments and shelves under prep tables with accumulation of grease and food debris. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler soiled.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At the cook line, male employee cracking raw shell eggs putting new gloves on, no hand washed, Manager and inspector addressed situation Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station, milk 52F, manager moved to freezer. Corrective Action Taken Repeat Violation Admin Complaint

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 coo line, chicken no date marked, manager date marked. Corrected On-Site

Basic - Clean wiping cloth supply not properly stored. Clean wiping cloth bag on floor, manager moved off the floor. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. June 1, 2021.

Basic - Employee with no hair restraint while engaging in food preparation. Female at the cook line.

Basic - Food stored on floor. At the end of the cook line potato bag on floor, Manager moved off the floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets and soda machine soiled.

Basic - Working containers of food removed from original container not identified by common name. At the server station, container not labeled, employee labeled sugar. Corrected On-Site

High Priority - Container of medicine improperly stored. At the cook line, basket with medicine containers above reach-in cooler, employee moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the cook line, corn date marked 03/06/22 and ham date marked 03/08/22.

High Priority - 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, corn date marked 03/06/22 and ham date marked 03/08/22.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the server station, portion cups of sour cream 47F, employee moved to freezer. Also at the cook line, chicken salad 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. At the cook line, raw shell eggs no time marked, employe time marked 9:90-1:00. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, Moved to dish machine. Corrective Action Taken

High Priority - Container of medicine improperly stored. At the cook line, container with multiple medicine containers and personal items above reach-in cooler, Manager moved all. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the cook line, green beans 53°-57°, item was cooked 09/20/21.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the cook line, green beans 53°-57°, item was cooked 09/20/21.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach-in cooler at the end of the cook line, raw chicken container above ground beef container, Employee moved and stored properly. 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 male employee

Basic - Bowl or other container with no handle used to dispense food. Inside home fries container, employee moved. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, employee drink on top of reach-in cooler, Manager moved. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment and under prep tables.