Darrells Diner #16
Last inspected: Feb 11, 2026
100
Score
Inspectors have visited Darrells Diner #16 10 times, with records going back to 2022. The most recent report on file is from Feb 11, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly nine violations earlier in the record.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged three times.
Among Ocala restaurants, the typical score is 78; Darrells Diner #16 is comfortably above that bar. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
No violations found.
100
Feb 10, 2026
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and proceeded to handle cooked waffle on cook line without changing gloves and washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-27-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler next to cook line grill: corned beef hash (48F - Cold Holding); ham (49F - Cold Holding). Employee stated items stored in cooler overnight. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to cook line grill: corned beef hash (48F - Cold Holding); ham (49F - Cold Holding). Employee stated items stored in cooler overnight. Items stored in walk-in cooler: ham (44F - Cold Holding); cheese (44F - Cold Holding); slaw (44F - Cold Holding); tomatoes (44F - Cold Holding); butter (45F - Cold Holding); cream cheese (45F - Cold Holding). Manager stated door had been propped open and some cook potatoes placed in cooler recently. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Container used to stored eggs for French toast in reach-in cooler across from cook line grill.
14-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of cook line microwave soiled with old food debris. Cutting boards on cook line reach-in coolers and steam table stained. **Repeat Violation**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in front counter wait station. Containers stored on kitchen shelf.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line fryer handle. Employee placed tongs on top of cook line grill. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink in front counter area stained.
23-03-4
45
Sep 10, 2025
Routine - Food
No violations found.
100
Sep 8, 2025
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler at end of cook line: cheese (51F,50F - Cold Holding); tomatoes (52F - Cold Holding); ham (50F - Cold Holding); corned beef (57F - Cold Holding). Employee stated items stored in cooler overnight. **Warning**
03A-02-5
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. Kitchen dish machine,0 ppm. Manager primed machine, 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Employee reheating ground beef in cook line microwave without a lid.
03E-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in steam table across from cook line: gravy (111F - Hot Holding); soup (118F - Hot Holding). Manager reheated items in microwave. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler at end of cook line: cheese (51F,50F - Cold Holding); tomatoes (52F - Cold Holding); ham (50F - Cold Holding); corned beef (57F - Cold Holding). Employee stated items stored in cooler overnight.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line.
22-02-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at end of cook line, 63F.
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table near kitchen entrance. Employee removed phone during inspection. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket for walk-in cooler.
14-11-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood above cook line.
14-42-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink closet.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar underneath kitchen prep table. Manager placed label on container. **Corrected On-Site**
02D-01-5
32
Mar 14, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher scrubbed dirty dishes then put them in dishmachine, then removed cleaned dishes. And stacked them. Did not wash hands before handling clean dishes. Cook wearing gloves cracked raw shelled eggs, stirred them then put them on grill to cook and handle cooking equipment, then changed gloves but did not wash hands before putting on gloves. Manager discussed with employee
12A-13-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shepard pie in walk-in-cooler prepared yesterday with no date mark.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. **Repeat Violation**
22-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
13-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( onion bag ) stored over ready-to-eat food ( corn bread ) in walk in cooler
08B-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains. **Repeat Violation**
14-09-4
61
Jul 22, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Washing Fruits and Vegetables
FL-42
41
Nov 20, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
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 eggs in reach in cooler not time marked, eggs hade been in reach in cooler for one hour.
03F-02-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean equipment on middle shelf on clean ware rack in kitchen getting splattered with water from hand wash sink located next to shelf
24-27-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at flip-top make table cooler on cookline with grooves and mold like substance beginning to develop in grooves
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee drinks on prep tables in kitchen
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on cook line microwave handle soiled with flour.
23-03-4
70
Jul 12, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher wash and load dirty dishes and then remove clean dishes from tray without washing hands in between. Advised manager and manager instructed new employee to wash hands after touching dirty dishes and touching clean dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sink sign at hand wash sink at front see ver area. Inspector provided hand wash sink sign **Repeat Violation**
31B-04-4
82
Apr 6, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee place raw Chicken on the grill, remove gloves, did not wash hands, put on new gloves and handle Ready-To-Eat food and plates. Also observed dishwasher wash off dirty dishes and load dishmachine, then handle clean dishes and put them away without washing hands. Advised manager of incident and manager spoke with employees . **Corrective Action Taken**
12A-12-4
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/ Observed no certified food service manager on duty with seven employees engaged in food preparation/handling.
53A-05-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing hand wash sink sign at hand wash sink by front server area. Inspector provided hand wash sink sign. **Corrective Action Taken** **Repeat Violation**
31B-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on cutting board of flip-top make table.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed male employee on the cook line preparing meals with no hair restraint.
13-03-4
64
Dec 14, 2022
Food-Licensing Inspection
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed the shell eggs in the cook line make table at 49F. The excess over the chill fill line was placed below. **Corrective Action Taken**
03A-03-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water only reaches 88F in the women,s restroom. A plumber was called to remediate. **Corrective Action Taken**
27-16-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed unsealed Pepsi bottle over food for the public in the walk-in cooler.
08B-49-4
Basic - Hole in or other damage to wall. Observed a round hole in the center wall at the end of the cook line.
36-24-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed lack of an Ambient air thermometer in the small reach-in cooler in the kitchen. One was added. **Corrected On-Site**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed lack of a sign at the front line hand wash sink. A sign was posted. **Corrected On-Site**
31B-04-4
Basic - Single-service articles improperly stored. Observed single serve stored under both front line soda machines.
25-05-4
Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water by the dish wash machine.
29-19-4
Basic - Ceiling tile missing. Observed lack of a ceiling tile In the water main pipe closet.
36-36-4
55
Frequently Asked Questions
When was Darrells Diner #16 last inspected?
The most recent health inspection at Darrells Diner #16 on file is from Feb 11, 2026. The public record contains 10 inspections in total.
What is the most common violation at Darrells Diner #16?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Darrells Diner #16.
How does Darrells Diner #16 compare to other restaurants in Ocala?
Darrells Diner #16 most recently scored 100 out of 100, which is higher than the Ocala average of 78.
Has Darrells Diner #16's inspection record improved over time?
Yes. Recent inspections at Darrells Diner #16 have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Darrells Diner #16 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Darrells Diner #16 inspected?
Based on the inspection history on file, Darrells Diner #16 is inspected around three times per year on average.
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