Darrell's Diner 14

1031 S Pine Ave, Ocala, FL 34471 · Permanent Food Service · License 5201613

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Nov 3, 2026 (4 days ago)

What drove the grade

No proof of required state approved employee training provided for employee hired more than 60 days ago.Intermediate, repeat · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
3 intermediate (1 fixed on the spot, 2 repeats), 5 basic
-15
Administrative complaint on Sep 14
Counts in full until a follow-up finds the problems fixed
-20
Safety score65

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Oct192026

Licensing inspection

9 violations found · Inspector came back once

Follow-up visitNov 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitOct 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
  See stop sale. Inside reach-in cooler at cookline: Open pan containing cooked ham with date mark of 10/8. Open pan containing cooked sausage with date mark of 10/10.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Spray bottle containing degreaser stored directly on top of reach-in cooler at cookline. Manager removed the chemical from the area during this inspection.
  Fixed on the spot
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Quaternary test strips unavailable for quaternary sanitizer used in wiping cloth buckets.
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Nonfunctional reach-in cooler with broken handle near cookline. No foods stored inside unit.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloth stored on top of refrigerated make-table at cookline. Manager removed the cloth from the area during this inspection.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Interior of cabinet below handwash sink in server station soiled with dirt and/or mold-like substance.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet nested drink cups beside fountain machines.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Absorbent and porous acoustic ceiling tiles in-use throughout server station and behind front counter.
  Unclean building components, attachments or fixtures.
  1. Floor below tables and equipment at cookline soiled with grease. 2. Hood above cookline soiled with grease. 3. Several ceiling tiles near server station soiled with dust. 4. Wall near cookline soiled with dust.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep142026D65Routine inspection8 violations Administrative complaint

First visitSep 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
- 3 Intermediate
- 5 Basic
What the inspector cited
Intermediate3
- Code 11, Employee health: 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.
  Three employees handling food without proof they have been informed of their health reporting responsibilities.
- Code 53, Manager certification and employee training: 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/ Inspector observed five employees handling food without a certified food manager present. A certified food manager arrived during this inspection.
  Fixed on the spotRepeat violationAdministrative complaint
  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 & Lodging Association (SafeStaff) 866-372-7233. One employee handling food at cookline without proof of food handler training. The employee stated he has been employed at this location since June.
  Repeat violationAdministrative complaint
Basic5
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bin of sugar in dry storage area missing label. Manager added the proper label during this inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
  Shelving in dry storage area lined with cardboard. An employee removed the cardboard during this inspection.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  One dead roach in floor in storage closet in back of kitchen. An employee swept the area during this inspection.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Hole around wall plate behind front counter.
  Unclean building components, attachments or fixtures.
  Several ceiling air vents and ceiling tiles throughout kitchen soiled with dust.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.