Darrell's Diner 15
3469 Wedgewood Ln, The Villages, FL 32162 · Permanent Food Service · License 7000444
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 Jul 14 routine inspection1 high priority (no follow-up needed), 1 intermediate, 5 basic (2 repeats)-13
- Safety score87
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 14, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In 3 door vertical cooler in kitchen- raw hamburger patties (45°F - Cold Holding); prepped yesterday. Operator moved to freezer, recheck 40°F Corrective Action Taken Corrected On-Site
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards at lift tops stained
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag in box soda on floor in storage area.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Vertical 3 door cooler in kitchen
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Spatulas, scoops, whisks on rack by dish machine.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Under dish machine
Repeat violation
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.
Purse hanging on bag in box soda rack. Operator moved purse
Fixed on the spotRepeat violation
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.