Darrell's Diner 3
8441 SW Hywy 200, Ocala, FL 34481 · Permanent Food Service · License 5202821
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsLicensing inspection
- 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 visitNov 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Inside refrigerated make-table at cookline: raw bacon (45°F - Cold Holding); cheese (47°F - Cold Holding). Manager stated both items arrived on the truck today and were placed inside the refrigerated make-table approximately one hour prior. Manager moved both items into the freezer and was able to cool both to 41°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
Portion bag of cooked sliced ham stored inside box along with raw hamburger meat inside bottom portion of refrigerated make-table at cookline. Manager discarded the ham during this inspection.
Fixed on the spot
Basic4
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
No ambient thermometer inside reach-in cooler behind front counter.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth stored on prep table in kitchen. Manager moved the wiping cloth to the laundry during this inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Air vent and ceiling tiles around the air vent in kitchen soiled with dust.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
1. One absorbent and porous acoustic ceiling tiles in-use in kitchen, at left side of cookline. 2. Ceiling tiles in server station and in dry food storage room are constructed with A absorbent and porous acoustic ceiling tiles and are not smooth and cleanable.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.