Darrells Restaurant
215 Tamiami Trail South, Venice, FL 34285 · Permanent Food Service · License 6805649
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 6 intermediate (1 fixed on the spot), 11 basic-40
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 29, 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.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed hard boiled cinnamon honey butter on dry storage shelf in prep area at 73°F prepared the morning prior. Observed mashed potatoes in walk-in cooler at 51°F prepared the prior day. Operator voluntarily disposed of all above items.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed hard boiled cinnamon honey butter on dry storage shelf in prep area at 73°F prepared the morning prior. Observed mashed potatoes in walk-in cooler at 51°F prepared the prior day. Operator voluntarily disposed of all above items.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed mashed potatoes in walk-in cooler at 51°F prepared the prior day more than 6 hours. Operator voluntarily disposed of all above items.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs in walk-in cooler over cheeses, soups and mashed potatoes.
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed mashed potatoes, cinnamon butter, and gumbo. Employee stated the above items had been prepare onsite more than 24 hours prior.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed gaskets on reach-in cooler at cooks line and reach-in freezer at prep area soiled. Observed microwave at cooks line heavily soiled.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand wash sink by dishwasher area full of pans. Operator corrected above issues to meet inspection standards.
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed one of the managers Adrian Garcia expired.
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/
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Jolene Lavalley Aiden Toth Joe Ruiz
Basic11
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed pan of corn meal on shelf at fryer station no5 covered or protected.
Food stored in a location that is exposed to splash/dust.
Observed no splash guard on handwashing sink next to fryer station exposing food to splashing risk.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed paint on inside of microwave chipped.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Ripped/worn tin foil used as shelf cover on bottom of prep table.
Reach-in cooler shelves with rust that has pitted the surface.
Ice buildup in reach-in freezer at prep area and walk-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Walk -in cooler interior/shelves have accumulation of soil residues.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed fan in reach-in cooler soiled with dust and mold-like substance.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at bar area.
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
Observed paint on con floor in kitchen worn and exposed.
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.
- 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.