Darrels Diner #12
6998 N US Hwy 27 Ste 109, Ocala, FL 34482 · Permanent Food Service · License 5203039
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 2 repeats), 5 basic (2 repeats)-23
- Administrative complaint on Aug 20Counts in full until a follow-up finds the problems fixed-20
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Licensing inspection
- First visitOct 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 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, other than whole meat roast, hot held at less than 135°F.
In steam table at cookline: gravy (127°F - Hot Holding). Manager stated the gravy was cooked fresh a couple of hours prior and may have set out and cooled before being placed in the steam table. Manager reheated the gravy to 170°F during this inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
1. Employee at cookline pulled up pants with gloved hands, did not wash hands, then handled bread with the same gloved hands. The employee discarded the bread, washed hands, and put on new gloves before continuing to handle food. 2. Employee at cookline wiped gloved hands on apron, did not wash hands or change gloves, then proceeded cut lettuce with the same gloved hands. Manager had the employee wash hands and put on new gloves before continuing to work at cookline.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Ice dumped into handwash sink at cookline.
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee handling food at cookline with three bracelets on wrist.
Earlier inspections 1
F57Routine inspection10 violations, 3 high priority Administrative complaint
- First visitAug 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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: sausage (45°F - Cold Holding). Manager stated the sausage was placed into the top of the make-table from the walk-in cooler three hours prior and added ice to rapidly cool the sausage 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.
Two flats of raw shell eggs stored on prep table at room temperature at cookline. Eggs are indicated as being held using Time as a Public Health Control on written procedures in their binder. Manager stated the eggs have been in-use for 20 minutes and added the proper time mark during this inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Dish machine chlorine 0ppm. The dish machine has already been in-use today. The manager primed the machine, then chlorine 50ppm. Inspector instructed manager to sanitize all dishes that have been sanitized using the dishwasher machine earlier today.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Colander containing tuna stored inside handwash sink beside dish machine. Manager moved the tuna back into the walk-in cooler during this inspection.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One International Food Service Executives Association food handler certificates provided by manager expired on 09/14/2025.
Repeat violationAdministrative complaint
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Pan of raw frozen fish thawing at room temperature on prep table at cookline. The fish is still frozen solid. Manager placed the fish into a cooler to continue to thaw under refrigeration.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Wire shelving inside walk-in cooler soiled with mold-like substance. 2. Lid of sugar bin below fountain machine soiled with grease and/or sticky substance. 3. Sides of fryers at cookline soiled with grease. 4. Interior of reach-in freezer at cookline soiled with food debris. 5. Lower shelf of prep table at cookline soiled with food debris.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Wet nested drink cups beside fountain machine.
Repeat violation
Code 33, Garbage and refuse: Garbage can located outside has no lid or lid open/broken.
Both lids of cardboard dumpster missing.
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 purse stored against bottle of margarine on shelf in dry storage room. Manager removed the purse from the shelf during this inspection. 2. Employee phone sitting on refrigerated make-table at cookline. Manager removed the phone from the area during this inspection.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.