DARRELL'S DINER 2

High Priority - Container of medicine improperly stored. At the server area, medicine and hand sanitizer stored above clean utensils, Manager moved. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the cook line started wearing gloves, o Handwash occurred, Inspector instructed to wash hands. Repeat Violation Admin Complaint

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, male employee touching with bare hand toasted bread.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer, portioned raw meat stored above opened bread box, Manager moved. Corrected On-Site

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 sever area, milk date marked 3/29/26. Repeat Violation Admin Complaint

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 cook line, tuna salad, chicken salad and cut ham, no date marked. Repeat Violation

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.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the prep area used to dumped drink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the prep area, manager provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside home fries, Manager removed bowl and placed spoon. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station opened can of energy drink on top of clean utensils, Manager moved. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the server area, employee jacket stored on top of sugar bin, manager moved. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. One male employee at the cook line. Repeat Violation

Basic - Food storage container/container lid cracked or broken. In use containers with cracks, chipped and melted. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line, cracked raw shell eggs and continue working with hash brown, inspector addressed situation, employee washed his hands. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the cook line, started wearing gloves, no hand washed, employee came from back of the kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored above cooked prime rib.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, Meat loaf date marked 10/12/25.

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 two female servers

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, grilled onions no date ,raked, employee voluntarily discarded Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one female server.

Intermediate - Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottle with blue liquid not labeled, also at the server area, spray bottle with green liquid not labeled

Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside home fries. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table, also above paper dispenser at the cook line. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Two male employees at the cook line, also no bear guard for one employee

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked container next to triple sink.

Basic - Food storage container/container lid cracked or broken. In use lids and containers with cracks, also missing corners.

Basic - Food stored on floor. In walk-in freezer, Opened case of chicken on floor

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line four knives stored between reach-in cooler and prep table Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee came from outside and started moving pots, plates and cooking equipment and single use gloves, no hand washed occurred.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line cracked raw shell eggs and immediately after handle plates and cooked food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shrimps stored on top of cooked sweet potatoes, employee moved. Corrected On-Site

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 male employee r the cook line.

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, grilled peppers no date marked, manager discarded.

Basic - Bowl or other container with no handle used to dispense food. At the cook line bowl no handle inside home fries container.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to slider.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes near prep table at the prep area, employee moved. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Kitchen Floor (under equipment).

Basic - Food storage container/container lid cracked or broken. In use containers and lids with cracks.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in cooler at the cook line (top).

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line knives stored between reach-in cooler and prep table, employee moved. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipments soiled.

Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers above dish machine.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves with food debris.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer solution at the cook line heavily soiled and cloudy.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler that no longer works and is used to store equipment

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with grooves in kitchen.

Basic - Employee eating in a food preparation or other restricted area. Open cup of coffee stored in dry goods storage area above coffee filter, coffee packets and individual sugar packets. Employee discarded coffee Corrected On-Site

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. Observed food-contact surface of commercial can opener soiled with food debris, mold-like substance. Manager placed can opener to be washed. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two purses stored on top of sugar container in side storage room. Manager removed pursed from on top of container. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint.

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Observed pack of cigarettes and lighter stored on rack with single service items next to office. Manager removed cigarettes and lighter Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, Hot holding, shepherd pie 99-130F, Manager moved pie to oven to reheated. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. WD 40 on prep table, Manager moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Metal scrub stored inside sink, Manager moved. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At the storage area, spray bottle with blue liquid not labeled, Manager labeled. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee at the cook line, employee started wearing a beard guard. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw ground beef above ham, manager moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, sausage 48F, manager moved to freezer, temperature dropped to 40F. Corrected On-Site Admin Complaint

Basic - Working containers of food removed from original container not identified by common name. At the server station, sugar vin con labeled, manager labeled Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One stack of swiss cheese 53F stored above pans in reach in make table on cookline. Two pans of potato salad with a date mark of 5/10, discard date of 5/16. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 53F stored above pans in reach in make table on cookline. Stop sale issued. Repeat Violation Admin Complaint

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two cards expired in 2022

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on prep table on cookline. Moved during this inspection. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Unopened drink on shelf in walk in cooler. Black bag with personal items in reach in make table on cookline. All were moved during this inspection. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Lid on sugar broken. Fan guard missing on microwave on cookline. Hood filters removed for cleaning, employee put filters in during this inspection. Corrective Action Taken Repeat Violation

Basic - Floor soiled/has accumulation of debris. Food debris under ice machine at front counter. Food debris and grease on floor behind reach in freezer on cookline.

Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing at sink on cookline. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength and/or wet towels not in sanitizer. Bucket on cookline 0 ppm chlorine, Refreshed then 100 ppm. Also, one wet towel on cookline not in sanitizer, employee placed in bucket. Corrected On-Site Repeat Violation

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. Male employee touched clothes with gloved hands then continued to refill biscuits in the steam table without changing gloves and washing hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in freezer, opened case of raw communuted beef stored over fish.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in make table ham with a date mark of 11/25. Employee discarded. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in make table sitting over pans for three hours, Swiss cheese 54F. Manager placed in freezer. Corrective Action Taken

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. Establishment using Time as a Public Health Control (TPHC) written documentation provided: Onions, peppers, corned beef hash, home fries and eggs have no time marks. Time marks were added. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing on cookline.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowl on top shelf near warewash area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter over hand sink near ware walk in cooler. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top shelf on walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes stored over hand sink near walk in cooler.

Basic - Equipment in poor repair. Handle of freezer on cookline broken. Lid over sugar in dry storage area at wat station broken.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven and microwave on cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cutting boards on cookline. Shelf soiled over cookline. Stove on cookline.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed tomatoes on shelf over home fries in walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on cookline.

Basic - Working containers of food removed from original container not identified by common name. Sugar under counter in server station. Sugar in dry storage room. Labeled. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, chili and green beans placed in steam table at 6:00am to be reheated, at 9:28am chili 94° and green beans 98°.

High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At the cook line, chili and green beans placed at 6:00 to reheated , at 9:28am chili 94° and green beans 98°.

Intermediate - Handwash sink used for purposes other than handwashing. At the cook line, male employee refilled container with water. Repeat Violation

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, three servers and two cook employees, o Manager on site at inspection time

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above reach-in cooler at the cook line, employee discarded Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. At the dry storage area, to go containers on floor, employee moved off the floor. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at front counter. Interior of microwave at front counter. Cleaned during this inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Towel in sink on cookline.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach at front counter. Labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in potatoes. Removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on shelf over crackers. One drink on partition over prep table. Moved all. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on shelf over cocoa. Moved. Repeat Violation