DARRELLS RESTAURANT

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris buildup on their can opener.

Intermediate - Handwash sink not accessible for employee use at all times. Observed their dish bar hand sink with a sanitizer bucket inside. Operator removed the bucket. 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. Observed an employee's bag and jacket stored over potatoes in the back storage area.

Basic - Insect control device installed over food preparation area. Observed a bug control device stored over clean dishes. Operator removed it. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed a missing sign in the men's restroom.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed an electric saw stored over spices in the prep area. Operator removed it. Corrected On-Site

Basic - Stored food not covered. Observed food in the walk in freezer not covered. Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Repeat from last inspection 1-13-25 Repeat Violation

Intermediate - Handwash sink by dishwasher area not accessible for employee use at all times, sink full of pans. Operator corrected above issues to meet inspection standards.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by wait staff area. Operator corrected above issues to meet inspection standards. Corrected On-Site

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. Only able to provide proof of training for Kenna Grimes, Evan Waite, and Gina Bergeron. Repeat from last inspection 1-13-25 Repeat Violation

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator corrected above issues to meet inspection standards. Repeat from last inspection 1-13-25 Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board at cooks line. Repeat from last inspection 1-13-25 Repeat Violation

Basic - Observed floor at cooks line and dishwasher area is worn.

Basic - Stored food not covered. Observed working containers container of collard greens in walk-in cooler not covered or protected from soiled shelves and items above it.

Basic - Walk-in cooler shelves have accumulation of soil residues.

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

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-01-14: Observed some employees still have expired training at time of inspection Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable at cooks line. Repeat 8-6-24 Repeat Violation Warning - From follow-up inspection 2025-01-14: Floors not maintained smooth and durable at cooks line. Repeat 8-6-24 Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Observed dumpster lid open on shared dumpster. Warning - From follow-up inspection 2025-01-14: Open dumpster lid. Observed dumpster lid open on shared dumpster. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Home made hot sauce made with butter blend (71 - Cold Holding). Cook stated it was made 2 days prior and keep out at room temperature. Observed operator voluntarily disposed of item. Observed operator correct issue to meet standards for inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made hot sauce made with butter blend (71 - Cold Holding). Cook stated it was made 2 days prior and keep out at room temperature. Observed operator voluntarily disposed of item. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut steaks and cooked chicken prepared onsite more then 24 hours prior as pre employee statement, items were not properly date marked. Repeat 1-16-25 Repeat Violation

Basic - Ceiling vents soiled with dust throughout kitchen .

Basic - Floors not maintained smooth and durable. Observed floors at cooks line with chipped paint no long smooth and durable

Basic - Ice buildup in reach walk-in freezer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed steaks prepared onsite more then 24 hours prior as per employee statement not date marked

Basic - Carbon dioxide tanks not adequately secured. Observed operator secure tanks. Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed build of grease on cooks line hood and on wall next to hood above fry station.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink by dishwasher area with pans in it. Employee removed pans. 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. Email operater Employee Health Agreement. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat 11-29-22 Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed meatloaf and coleslaw made onsite more then 24hours prior as per employee statement not date marked. Repeat 7-19-22 and 4-15-22 Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Repeat 7-15-22 Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking beverage at clean side of dishwasher area.

Basic - Food storage container/container lid cracked and broken at cooks line.

Basic - Old food stuck to clean plastic containers and pans at clean equipment rack in back kitchen.

Basic - Wiping cloth sanitizing solution stored on the floor at cooks line.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee move trash can and not change gloves afterwards.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cinnamon butter on cooks line at 68F and butter packets on front line at 71F. Observed operator place items in reach-in cooler. Email time as a control sheets Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and brisket prepared onsite and held for more than 24 hours as pre operator statement not date marked.

Intermediate - Spray bottle containing toxic substance not labeled by hand sink at cooks line.

Basic - Bowl with no handle used to dispense food in flour bin at back prep area. Observed employee remove bowl,from bin Corrected On-Site

High Priority - Container of medicine improperly stored on wire shelf above single service containers. Operator removed the container of medicine and placed inside office. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook change gloves without washing hands. Operator had cook to remove gloves, wash hands and then replaced with new gloves. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes in the reach in cooler 47°F(Cold Holding) across from the fryer. Cut tomatoes are in the pan above the cool mark. Had operator to remove some product to ensure proper cold holding. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pulled pork 115°F(Hot Holding) on the speed rack next to the steam table. Operator placed on the stove and pulled pork 166°F(Hot Holding). Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer and can opener with old food debris on shelf next to the hand washing sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine next to the mop sink.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Carbon dioxide/helium tanks not adequately secured near shelf next to the walk in cooler.

Basic - Floor soiled/has accumulation of debris with grease near the smoke chef in front of the office.

Basic - No handwashing sign provided at a hand sink used by food employees next to the three compartment sink sink. Repeat Violation