Darrell's Diner 6
Last inspected: Apr 17, 2026
55
Score
Inspectors have visited Darrell's Diner 6 10 times, with records going back to 2022. On Apr 17, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have found fewer violations than earlier ones, averaging around 12 violations lately and about 15 violations before that.
The most common issue across all inspections has been “no handwashing sign provided at a hand sink used”, showing up four times.
Restaurants in Summerfield average 73, so Darrell's Diner 6 trails the local norm. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
0
Major latest
12
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
12 minor violations.
View 12 violations
Basic - Stored food not covered. At the front server area, coffee filters already prepared and portioned not covered, Manager covered. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the cook line on make table, white wet cloth, manager moved to sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside home fries, manager removed the bowl. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the dining area, ceiling tiles with dust and water marks.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Employee with no beard guard/restraint while engaging in food preparation. For one male employee at the cook line. **Repeat Violation**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked cups an containers above triple sink.
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking Equipment with grease build up, also sides of coolers and oven. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Cleaned in use container (ground beef) with old sticker residue.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drink in cooler, manager moved and place drink in a cup with lid and straw. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the storage room, shelves soiled with mold like substance.
22-16-4
55
Nov 14, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 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. In used dish machine, Chlorine0 ppm, manager prime it, 50-100ppm. **Corrected On-Site**
22-41-4
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. Reach-in cooler at the end of the cook line, hot dogs opened 11/11/25.
02C-03-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plans on site, Inspectpr provided a digital copy. **Corrective Action Taken**
03F-10-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. One male employee at the cook line
13-04-4
Basic - No copy of latest inspection report available. No documents available at inspection time. **Repeat Violation**
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and shelves underneath prep tables, heavily soiled with grease build up. Interior of dish machine soiled with black substance.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drink inside cooler, manager placed a lid and segregated. **Corrected On-Site**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line **Repeat Violation**
29-49-6
52
Apr 10, 2025
Routine - Food
2 critical violations. 7 major violations. 6 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Cleaning products stored above clean wiping cloth, Manager stored properly **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw pork 46F, cut tomatoes 56F pasta salad 49F, Manager moved all items to freezer, pork dropped to 43. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. No procedures available, inspector provide a digital copy. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, metal sponge store inside sink, employee moved. **Corrected On-Site**
31A-11-4
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/ At inspection time, four food handlers employees, o manager on sit, Manager 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 three on site 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 female new employee **Repeat Violation**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Procedures not available. Inspector provided a digital copy.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, links, cut tomatoes and corned beef hash no date marked, per employee items were prepared/ opened 04/07/25, employee date marked. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee moved. **Corrected On-Site**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, two knives stored between reach-in cooler and freezer, employee moved. **Corrected On-Site**
10-17-4
Basic - No copy of latest inspection report available. Last inspection not available **Repeat Violation**
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line, sign fade. **Repeat Violation**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves soiled, also interior of cooler.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line. **Repeat Violation**
29-49-6
27
Sep 19, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, corned beef date marked 9/12/2024.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, home fries 47F and 44F, raw burgers 47F, raw chicken 48F Employee moved to freezer. Also at the server area, milk 47F, milk moved to freezer. After 15 minutes food temperatures dropped to 41-43F. **Corrected On-Site**
03A-02-5
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. No training certificates for two male employees
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 two male employees
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, links no date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle under prep sink with blue liquid not labeled, employee labeled. **Corrected On-Site**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line, sign completely fade and unable to read.
31B-04-4
Basic - No copy of latest inspection report available. No documents available
51-18-6
Basic - Floor soiled/has accumulation of debris. At the cook line, floor soiled under equipment and dish machine.
36-73-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles with water marks at the dining area, also ceiling tiles at the cook line with debris
36-32-5
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the end of the cook line, employee cleaned **Corrected On-Site**
29-49-6
39
Nov 27, 2023
Complaint Full
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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/ Five employees currently working with no CFM. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-27: Four employees currently working with no CFM. Manager arrived during this inspection.**Admin Complaint** **Admin Complaint** **Corrective Action Taken**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No person in charge present during hours of operation. Five employees working with no manager. **Warning** - From follow-up inspection 2023-11-27: No change. Manager arrived during this inspection. **Admin Complaint** **Corrective Action Taken**
53A-11-4
82
Nov 14, 2023
Complaint Full
8 critical violations. 8 major violations. 16 minor violations.
View 32 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table near freezer on cookline: tuna (47F - Cold Holding); ham (48F - Cold Holding); slaw (45F - Cold Holding); raw beef (44F - Cold Holding); shredded cheese (48F - Cold Holding); sausage links (47F - Cold Holding); melon (47F - Cold Holding). All items in unit overnight, raw beef moved to different unit and stop sale issued on all other items. On front counter: Butter blend packets (70F - Cold Holding). Employee stated butter has been out more than four hours. Stop sale issued. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in make table near freezer on cookline: tuna (47F - Cold Holding); ham (48F - Cold Holding); slaw (45F - Cold Holding); raw beef (44F - Cold Holding); shredded cheese (48F - Cold Holding); sausage links (47F - Cold Holding); melon (47F - Cold Holding). Butter packets 70F on front counter. **Repeat Violation** **Admin Complaint**
01B-02-5
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. Male employee slicing tomatoes with bare hands.
09-01-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee adjusted pants with gloved hands then continued to pick up pans of food without washing hands. Male employee touched dirty dishes then continued to remove clean dishes without washing hands. **Warning**
12A-29-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee placed raw beef on grill with gloved hands then continued to stick hand in pan of raw onions without washing hands. **Warning**
12A-12-4
High Priority - Toxic substance/chemical improperly stored. Dish soap and sanitizer hanging on prep sink. Two bottles of sanitizer next to clean towels. All were moved. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cookline: broccoli (109F - Hot Holding); chili (118F - Hot Holding); sausage soup(124F - Hot Holding); sausage gravy (119F - Hot Holding). Employee began reheating. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Open pack of Swiss cheese with no date mark. **Repeat Violation** **Admin Complaint**
01B-17-5
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. Swiss cheese opened at an unknown date in reach in make table. Employee discarded due to being unable to determine date opened.
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler maintaining a temperature of 44F ambient two bins of potatoes cooling that were cooked this morning with product in buckets more than four inches and closed lids. Potatoes were moved to different reach in cooler then to the freezer. Potatoes (45-47F - Cooling at 10:40 then 45-46F at 11:20.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris. Ice chute in dining room soiled with mold like substance. Interior of ovens have grease buildup.
22-02-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No kit available for chlorine dish machine or quaternary ammonium spray bottles.
16-37-1
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/ Five employees currently working with no CFM. **Repeat Violation** **Warning**
53A-05-6
Intermediate - No person in charge present during hours of operation. Five employees working with no manager. **Warning**
53A-11-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two certificates provided are IFSEA training on a photo copied certificate.
53B-09-4
Basic - Employee with soiled clothing. Male employee cooking has a heavily soiled apron.
13-01-4
Basic - Equipment in poor repair. Gaskets of upright cooler are broken. Interior of microwave has burn marks and is not smooth and easily cleanable. Container broken with chicken salad inside. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor in kitchen soiled with food debris, grease, and standing water.
36-73-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle in grass behind building.
33-23-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between prep table and make table and knives between prep table and steam table.
10-17-4
Basic - No copy of latest inspection report available. Inspection provided from 3/2023
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled with grease. Gaskets of reach in upright cooler in kitchen soiled with food debris. Top of dish machine soiled with grey film.
23-03-4
Basic - Reuse of single-service or single-use articles. Shell egg holders being used to cover shelf over stove for pan and equipment storage.
25-32-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils at kitchen entrance.
24-18-4
Basic - Unnecessary items stored in garbage enclosure. Debris on ground around dumpster and mattress in enclosure.
33-30-4
Basic - Wiping cloth sanitizing solution stored on the floor. One bucket on cookline.
21-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Party tray on shelf over buttered in reach in cooler in back room.
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on cutting board on cookline. Moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Cloth used as a food-contact surface. Two white wiping clothes lining biscuits in pan on cookline
21-05-5
Basic - Carbon dioxide/helium tanks not adequately secured. Large tank behind building not secured. Chain present, not attached to anything.
51-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar at front counter.
14-01-5
6
Jul 27, 2023
Routine - Food
No violations found.
100
Jul 26, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station, milk 52F sour cream packets and cream cheese 52F. Stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the server station, milk 52F sour cream packets and cream cheese 52F. Stop sale.
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line steak ham date marked 07/14/23.
01B-24-5
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 the server station (milk 52F sour cream packets and cream cheese 52F) with an ambient temperature of 56F. **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line two employee drink on prep tables, manager discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
58
Mar 24, 2023
Routine - Food
5 major violations. 7 minor violations.
View 12 violations
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. At the server area, milk no date marked, employee dated 03/22/2023. **Corrected On-Site**
02C-03-5
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. Inspector provided a digital copy. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, items inside sink (knifes and a bottle), Employee removed. **Corrected On-Site**
31A-11-4
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/ Four employees no manager on site, Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. At the cook line, spray bottle with blue liquid not labeled, Manager labeled degreaser. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, employee jacket above soda bags, manager moved. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, Employee moved all. **Corrected On-Site**
12B-07-4
Basic - Cloth used as a food-contact surface. At the cook line, blue cloth covering biscuits, employee removed the cloth. Also cloth under cutting board, employee moved. **Corrected On-Site**
21-05-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. At the dining area, ceiling tiles with stained and water marks
36-32-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler soiled.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of cooking equipments and shelves under prep tables with accumulation of grease and food debris. **Repeat Violation**
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between prep table and reach-in cooler, Employee moved. **Corrected On-Site**
10-17-4
43
Oct 4, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
Frequently Asked Questions
When was Darrell's Diner 6 last inspected?
The most recent health inspection at Darrell's Diner 6 on file is from Apr 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Darrell's Diner 6?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited four times, more than any other issue at Darrell's Diner 6.
How does Darrell's Diner 6 compare to other restaurants in Summerfield?
Darrell's Diner 6 most recently scored 55 out of 100, which is lower than the Summerfield average of 73.
Has Darrell's Diner 6's inspection record improved over time?
Yes. Recent inspections at Darrell's Diner 6 have averaged around 12 violations per visit, down from roughly 15 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Darrell's Diner 6 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Darrell's Diner 6 inspected?
Based on the inspection history on file, Darrell's Diner 6 is inspected around three times per year on average.
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