Darrell's Diner 14
Last inspected: Dec 2, 2025
29
Score
The health department has logged 11 inspections at Darrell's Diner 14, the earliest from 2022. The most recent report on file is from Dec 2, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly two violations before.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing five times across the record.
Darrell's Diner 14's latest score of 29 falls below the Ocala average of 78. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
2
Critical latest
5
Major latest
9
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, put on gloves and began handling food on cook line without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair, put on gloves and proceeded to handle hash browns without washing hands. Employee washed hands and changed gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-25-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. Blade of can opener on kitchen prep table. **Repeat Violation**
22-02-4
Intermediate - 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/. No certified food manager present with five employees working. Certified food manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in dish area. Employee provided hand towels at hand washing sink. **Corrected On-Site**
31B-02-4
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Training certificates for four employees, manager stated there are six employees employed at this location.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked turkey stored in walk-in cooler. Manager stated turkey prepared on 11/27.
02C-02-5
Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area. Employee cleaned dish machine during inspection. **Corrected On-Site**
16-03-4
Basic - Cardboard used to line food-contact shelves. Dry storage shelves in back of kitchen next to back door.
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from walk-in cooler. Manager removed drink during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes and phone on shelf above reach-in cooler across from cook line. Employee removed items during inspection. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Male employee on preparing food on cook line without hair restraint. **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station next to soda machine.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored in back storage area. Employee turned pans over during inspection. **Corrected On-Site**
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
29
Jul 15, 2025
Complaint Full
No violations found.
100
Jul 14, 2025
Complaint Full
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - 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 ouched glasses then picked up margarine without washing hands. **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings on floor near back door. Pulled insulation on floor under shelves near back door. Employee began cleaning. **Corrected On-Site** **Warning**
35A-04-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled with food debris.
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for one employee.
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Ham in reach in cooler with a date mark of 7/7. Employee stated ham was removed from freezer today. No second date mark.
02C-06-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photo copy provided for one employee.
53B-09-4
Basic - Food storage container/container lid cracked or broken. Several chipped plates on cookline. Manager removed broken plates. **Corrective Action Taken** **Warning**
14-38-4
Basic - Hole in or other damage to wall. Two holes in wall at dry storage room. Large hole near reach in freezer. Small hole near electric outlet.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have heavy grease buildup. Above flat grill and fryers. Top of reach in freezer near hand sink soiled with grease.
23-03-4
Basic - Sanitizer spray stored with food, equipment, utensils, linens, single-service, or single-use articles. On counter next to stack of clean glasses. Moved during this inspection. **Corrected On-Site**
21-44-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on reach in cooler cutting board.
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 1.) Glasses on front counter. Manager washed rinsed sanitized and air dried glasses. **Corrected On-Site**
24-05-4
Basic - Dishes dried on a towel/cloth. Glasses at front counter on wiping cloth. Manager removed. **Corrected On-Site**
24-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to toaster.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Male employee in kitchen with no hair restraint.
13-03-4
Basic - Equipment in poor repair. 1.) Interior microwave has rust pits. 2.) Dish Sink drain board connected with duct tape. 3.) Walkin cooler shelving has rust buildup.
14-11-5
30
Feb 10, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook wearing gloves cracked eggs, touched raw egg in pan, then put raw hash browns on grill, then changed glove but did not wash hands.
12A-07-5
Basic - Food not covered. Coffee filter with coffee not covered above coffee machine. Employee put away prepared coffee filter and coffee. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (strawberries ) stored over ready-to-eat food ( Beef tips and pork chops ) in walk in cooler
08B-17-4
78
Jul 3, 2024
Complaint Full
No violations found.
100
Jul 2, 2024
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items and cold holding temperatures in the steamtable: Gravy (128F - Hot Holding); grits (118F - Hot Holding); mushroom gravy (121F - Hot Holding); beans (125F - Hot Holding). All the items had been in the steam table for 5 hours. **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the steamtable: Gravy (128F - Hot Holding); grits (118F - Hot Holding); mushroom gravy (121F - Hot Holding); beans (125F - Hot Holding). All the items had been in the steam table for 5 hours.
01B-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk-in-cooler with rust pitted surface **Repeat Violation**
14-17-4
70
Jun 17, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - 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. Observed cook on cook line wipes his fingers on the bottom of his shirt and then continues cooking and handling cooking utensils without washing his hands. Spoke with Manager and she advised that she reminds him frequently to wash his hands after wiping his fingers on his shirt. **Corrective Action Taken**
12A-28-4
High Priority - 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 and the time removed from temperature control cannot be determined. See stop sale. Observed rack of eggs on cook line with no time mark. Manager advised that eggs had been out for 30 minutes and that they do keep them on time. Manager marked the time on the board. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on stove burner and behind equipment in kitchen **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Observed clean unused coffee filters and coffee filters with coffee in container but no lid or protected
25-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in-cooler shelves with rust that has pitted surface.
14-17-4
58
Jan 5, 2024
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - 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. 0 ppm, Manager fixed hose, 50-100ppm. **Corrected On-Site**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At the cook line, observed male employee touching cooked scrambled eggs with his bare hands, immediately after employee started wearing gloves, Handwash never occurred, Inspector addressed situation. **Corrective Action Taken**
12A-07-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the cook line, observed male employee touching cooked scrambled eggs with his bare hands.
09-01-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the cook line, boiled eggs (in house) date marked 12/28/23.
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, manager moved to dish machine and cleaned. **Corrected On-Site**
22-02-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two photocopies.
53B-09-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three employees **Repeat Violation** **Admin Complaint**
53B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one employee (prep male employee).
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside home fries, manager moved. **Corrected On-Site**
14-01-5
Basic - Cloth used as a food-contact surface. One wet cloth in direct contact with biscuits.
21-05-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment with build up of grease. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the cook line one wet towel on cutting board.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. At the server station, container with sugar not labeled, Manger labeled. **Corrected On-Site**
02D-01-5
29
Jul 10, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach-in cooler at the cook line, smoked sausage dated 07/01/2023, per employee item was opened 07/07/23. Employee date mark properly. **Corrected On-Site**
02C-01-5
Intermediate - 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/ Six employees, no manager on site, Managers arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For eleven employees.
53B-02-5
Basic - Drain cover(s) missing. Near prep sink, manager placed back the cover. **Corrected On-Site**
29-18-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under cooking equipment, build up of grease.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Reach-in cooler at the cook line, sausage container with old sticker with wrong date marked.
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler near fryers.
29-49-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on prep table at the cook line, employee moved. **Corrected On-Site**
12B-07-4
55
Dec 29, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed the bulk co2 outside is not secured. - From follow-up inspection 2022-12-29: Not yet secured **Time Extended**
51-11-4
95
Oct 29, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Darrell's Diner 14 last inspected?
The most recent health inspection at Darrell's Diner 14 on file is from Dec 2, 2025. The public record contains 11 inspections in total.
What is the most common violation at Darrell's Diner 14?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Darrell's Diner 14.
How does Darrell's Diner 14 compare to other restaurants in Ocala?
Darrell's Diner 14 most recently scored 29 out of 100, which is lower than the Ocala average of 78.
Has Darrell's Diner 14's inspection record improved over time?
No. Recent inspections at Darrell's Diner 14 have averaged around 11 violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Darrell's Diner 14 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Darrell's Diner 14 inspected?
Based on the inspection history on file, Darrell's Diner 14 is inspected around four times per year on average.
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