Darrells Diner #22
4110 E State Road 44 Ste 501, Wildwood, FL 34785 · Permanent Food Service · License 7000644
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection4 high priority (3 fixed by the Nov 4 follow-up, 1 fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 5 basic (2 repeats)-31
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Licensing inspection
- First visitNov 4, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chemical test strip quaternary for triple sink and no ware washing machine hot water measuring
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Prep cook slicer soiled with food debris. Operator cleaned and sanitized
Fixed on the spot
Earlier inspections 1
D69Routine inspection13 violations, 4 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitNov 4, 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 visitSep 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Dented can stored in the dry storage rack Operator removed from rack
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Link Sausage 52°F cold holding, sausage patties 52°F cold holding, temperature taken at 10am, items were put in reach in cooler around 9:30, food items were over stocked in pan Operator moved to the wall in cooler to gain proper temp. 11:10 Am recheck the temp. Link sausage 42°F Raw sausage patties 41°F
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.
Cook adjusted hat then touched clean utensils without changing gloves or washing hands
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Cook cracked eggs then touched clean plates without changing gloves or washing hands
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Eggs Benedict (poached eggs) not identified on menu
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No measuring strip to measure water as sanitizer in a dishmachine.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Dish washing area hand washing sink stacked with pans, pans removed
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Near cooks station No soap at hand sink by server area
Basic5
Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
Dented can on dry storage rack not segregated, see stop sale
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cooked potatoes use bowl to scoop Operator removed the bowl
Fixed on the spotRepeat violation
Cutting board has cut marks and is no longer cleanable.
All cutting boards are grooved
Repeat violation
Code 24, Clean equipment storage and air drying: Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
Stored Pans and containers are soiled in clean drying rack nest to dish washing area
Equipment and utensils not properly air-dried - wet nesting.
Wet Drinking glasses staked at the wait station
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.