Darrell's Diner #19
Last inspected: Apr 30, 2025
86
Score
The health department has logged six inspections at Darrell's Diner #19, the earliest from 2022. The most recent visit was on Apr 30, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about 11 violations before that.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up three times.
Among Inverness restaurants, the typical score is 83; Darrell's Diner #19 is comfortably above that bar. The full picture is one of consistent compliance.
6
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 30, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces in reach in cooler. Operator corrected shelves. **Corrected On-Site**
08A-05-6
86
Sep 18, 2024
Routine - Food
2 critical violations. 6 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. Cook cracked egg, did not wash hands began touching other foods. Spoke with manager about importance of washing hands.
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48F sliced tomatoes reach in cooler on cook line 1st temp 9:35am, moved to walk in 43F 10:21 am 2nd temp. **Corrected On-Site**
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle in cooler in kitchen. Manager removed and segregated. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled reach in cooler in kitchen by dry goods shelf. Manager stated owner has ordered new gaskets.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reuse of single-service or single-use articles. Cardboard egg flats being reused for food storage on cook line. Liquid butter container being held on top. Manager removed. **Corrected On-Site**
25-32-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomato over rte sauces. Walk in cooler.
08B-17-4
Basic - Dumpster overflowing garbage. Manager stated truck coming today for pickup.
33-14-4
55
Feb 15, 2024
Routine - Food
No violations found.
100
Jul 25, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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. 0ppm **Warning** - From follow-up inspection 2023-07-25: The repair for the dish machine has not been completed **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-07-25: **Time Extended**
53B-01-5
78
Feb 9, 2023
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator is using scented bleach. Operator will run bucket through dish machine to fill with sanitizer. **Corrective Action Taken**
22-48-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of mashed potatoes stored directly on top of raw beef package. Employee moved potatoes. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter pats (77F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (77F - Cold Holding) see stop sale **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to mop sink **Repeat Violation**
29-34-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed form to operator. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line cooler Can opener blade **Repeat Violation**
22-02-4
Basic - Standing water in handwash sink in the cook line area. **Repeat Violation**
29-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above bread, soup and mashed potatoes in walk in cooler. **Repeat Violation**
08B-17-4
35
Aug 19, 2022
Routine - Food
7 critical violations. 3 major violations. 11 minor violations.
View 21 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. 0ppm. Operator set up 3 compartment sink to manually sanitize.
22-41-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bulk flour bin
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over sausage gravy in reach in cooler at cook line
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale butter pats on make line cooler in kitchen area (80F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats on make line cooler in kitchen area (80F - Cold Holding)
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties in fryer basket over deep fryer (121F - Hot Holding) employee cooked and served patties before a recheck temperature **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb. Next to mop sink
29-34-4
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. Jen W.
53B-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Chocolate cream pies in reach in cooler in kitchen area
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Cutting boards on both make line coolers in kitchen area
22-02-4
Basic - Bathroom facility not clean. Employee restroom in kitchen area
32-07-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in gray bus tub under grill in kitchen area
24-06-4
Basic - Cutting board has cut marks and is no longer cleanable. Both make line cooler cutting boards in kitchen area
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to steam table in kitchen area
12B-07-4
Basic - Food stored on floor. Fryer oil in dry storage area
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both make line cooler in kitchen area soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning. On containers of shredded cheese in walk in cooler
16-46-4
Basic - Soiled dry wiping cloth in use. Next to steam table in cook line area
21-10-4
Basic - Plumbing system in disrepair. Hand wash sink in cook line area, pipe is disconnected and draining into pot on the floor.
29-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over bread in walk in cooler
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall with hand wash sink in cook line area Wall in disrepair behind toilet in employee restroom in kitchen Floors soiled under cooking equipment in kitchen area Floors soiled under dry dish rack in dish machine area
36-27-5
15
Frequently Asked Questions
When was Darrell's Diner #19 last inspected?
The most recent health inspection at Darrell's Diner #19 on file is from Apr 30, 2025. The public record contains six inspections in total.
What is the most common violation at Darrell's Diner #19?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Darrell's Diner #19.
How does Darrell's Diner #19 compare to other restaurants in Inverness?
Darrell's Diner #19 most recently scored 86 out of 100, which is higher than the Inverness average of 83.
Has Darrell's Diner #19's inspection record improved over time?
Yes. Recent inspections at Darrell's Diner #19 have averaged around three violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Darrell's Diner #19 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 Darrell's Diner #19 inspected?
Based on the inspection history on file, Darrell's Diner #19 is inspected around two times per year on average.
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