Darrell’s Diner #16

4409 NW Blitchton Rd, Ocala, FL 34482 · Permanent Food Service · License 5203198

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Employee handled raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.High priority, repeat · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 1 routine inspection
2 high priority (fixed on the spot, 1 repeat), 6 basic (1 repeat)
-15
Administrative complaint on Oct 1
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 · 4 visits

Latest inspection

Oct232026

Licensing inspection

9 violations found · Inspector came back 2 times

2nd follow-up visitOct 27, 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
1st follow-up visitOct 26, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
- 2 High priority
- 1 Basic
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Inside top of refrigerated make-table: cooked country ham 48°F. Manager stated the ham has been stored inside this cooler overnight and has not been removed today. Ambient air temperature inside top portion of cooler is 48°F. Ambient air temperature inside bottom portion of cooler is 43°F.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Inside top of refrigerated make-table: cooked country ham 48°F. Manager stated the ham has been stored inside this cooler overnight and has not been removed today. Stop sale issued. Ambient air temperature inside top portion of cooler is 48°F. Ambient air temperature inside bottom portion of cooler is 43°F.
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Inside top of refrigerated make-table: cooked country ham 48°F. Manager stated the ham has been stored inside this cooler overnight and has not been removed today. Stop sale issued. Ambient air temperature inside top portion of cooler is 48°F. Ambient air temperature inside bottom portion of cooler is 43°F.
Official report, on the Florida DBPR website
First visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Inside top of refrigerated make-table at cookline: sliced ham (52°F - Cold Holding); cooked country ham (53°F - Cold Holding); diced tomatoes (52°F - Cold Holding). Manager these items have been held inside the cooler overnight. The vents are visibly covered in ice.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Inside top of refrigerated make-table at cookline: sliced ham (52°F - Cold Holding); cooked country ham (53°F - Cold Holding); diced tomatoes (52°F - Cold Holding). Manager these items have been held inside the cooler overnight. The vents are visibly covered in ice. Stop sales issued. diced ham (53°F - Cold Holding). Manager stated the diced ham was brought from the walk-in cooler 45 minutes prior, then moved them to another cooler to cool to 41°F.
  Fixed on the spot
  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.
  Cooked potatoes (home fries) held at cookline missing time marks. The potatoes are identified as being held using Time as a Public Health Control in the written procedures provided by management. Manager added the proper time marks during this inspection.
  Fixed on the spot
Basic6
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee drink on shelf above chicken salad in walk-in cooler. Manager removed the drink during this inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Several single-use condiment cups without handles stored down inside seasonings on dry storage shelf. Manager removed the cups during this inspection.
  Fixed on the spot
  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. Inside top of refrigerated make-table at cookline: sliced ham (52°F - Cold Holding); cooked country ham (53°F - Cold Holding); diced tomatoes (52°F - Cold Holding). Manager these items have been held inside the cooler overnight. The vents are visibly covered in ice.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Top interior of microwave soiled with old food debris. Manager cleaned and sanitized the interior of the microwave during this inspection.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet nested drink cups at fountain machine at front counter.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Several signs at handwash sinks read "Handwash Only" and do not actually tell employees to wash their hands.
Official report, on the Florida DBPR website

Earlier inspections 1

Oct12026D65Routine inspection8 violations, 2 high priority Administrative complaint

First visitOct 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
- 2 High priority
- 6 Basic
What the inspector cited
High priority2
- Code 12, Handwashing and hygienic practices: 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.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: 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.
  Fixed on the spot
Basic6
- Code 06, Food properly thawed: 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.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: 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.
  Fixed on the spot
- Code 10, In-use utensils properly stored: 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.
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: 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.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  One dead roach on floor in kitchen, in closet near dish machine. Manager swept the area during this inspection.
  Fixed on the spot
- Code 40, Employee personal belongings: 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.
  Fixed on the spot
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.