Darrell's Diner 7

5131 E Silver Springs Blvd, Silver Springs, FL 34488 · Permanent Food Service · License 5200056

Official report

out of 100

Grade F

Safety score 46 of 100

Latest visit: Nov 2, 2026 (5 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
3 high priority (1 repeat), 2 intermediate (1 fixed on the spot, 2 repeats), 4 basic (3 repeats)
-34
Administrative complaint on Oct 13
Counts in full until a follow-up finds the problems fixed
-20
Safety score46

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

Inspection history

2 inspections · 2 visits

Latest inspection

Nov22026

Licensing inspection

5 violations found

First visitNov 2, 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.
5 violations found:
- 1 High priority
- 4 Basic
What the inspector cited
High priority1
- Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
  Ownership changed 10/19/2026, establishment is open and operating. Licensing inspection conducted today.
  Fixed on the spot
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Case of bag in a box soda on floor in server station. Picked up during this inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Walk in cooler has an ambient temperature of 40°F. Ice buildup up in reach in cooler. Top of microwave interior melted.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of drawer coolers soiled with grease and food debris. Hood filters soiled with grease. Exterior of reach in freezer soiled with food debris and grease.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Paint peeling in warewash area. Acoustic tiles throughout kitchen.
Official report, on the Florida DBPR website

Earlier inspections 1

Oct132026F46Routine inspection9 violations, 3 high priority Administrative complaint

First visitOct 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 3 High priority
- 2 Intermediate
- 4 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.
  Time/temperature control for safety food cold held at greater than 41°F. In walk in cooler: beans (52°F - Cold Holding); mashed potatoes (52°F - Cold Holding). Green beans and mashed potatoes were in unit over night. Walk in cooler has an ambient temperature of 52°F. Freezer door was opened and floor began dropping in temperature, ambient temperature in unit dropped to 46°F within 30 minutes.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In walk in cooler: beans (51°F - Cold Holding); cheese (51°F - Cold Holding); Salisbury steak (50°F - Cold Holding); mashed potatoes (52°F - Cold Holding). Salisbury steak and cheese placed in unit today. Green beans and mashed potatoes were in unit over night. Walk in cooler has an ambient temperature of 52°F. Stop sale issued. Freezer door was opened and floor began dropping in temperature, ambient temperature in unit dropped to 46°F within 30 minutes.
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Male employee touched hat then put on beard guard and moved items in cooler without first washing hands.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of oven soiled with grease. Interior of make table soiled with food debris.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Reconstituted hash browns being drained into handwashing sink. Manager removed.
  Fixed on the spotRepeat violation
Basic4
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  One male employee. Employee added beard guard.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Walk in cooler has an ambient temperature of 51°F. Condenser is not blowing cold air. Reach in make table has an ambient tempurature of 45°F. Reach in make table has torn gaskets. Interior of microwave has burn marks on top. Cutting boards have deep grooves.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Stove soiled with food debris. Exterior of drawer units soiled with food debris. Exterior of reach in make table soiled with food debris. Exterior of reach in make table near stove soiled with grease and food debris.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floor soiled with food debris and grease under all equipment on cookline. Wall soiled with grease and food debris on cookline. Ceiling soiled with dust near walk in cooler. Floor under triple sink soiled with food debris.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.