DARRELL'S DINER 15

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Air gap for dish machine drain is set into floor.

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. Observed commercial cottage cheese, open, in white standing cooler next to hot table with no date marking.

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. Observed 1 employee with expired training. Karen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal backpack intermingled with food items in rear storage area. Operator removed it to an appropriate location during inspection. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed an employee with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic cups at front counter wet nested. Operator unstacked them so they could air dry. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Observed food debris and soil buildup on floors under and behind kitchen equipment.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a personal drink in the white standing cooler next to steam table. Operator removed it during inspection. Corrected On-Site

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Paint peeling throughout kitchen area Warning - From follow-up inspection 2025-10-30: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 packets of individual sour cream 50F. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 packets of sour cream in server station fridge 50F in since last night. Manager discarded.

Intermediate - Handwash sink used for purposes other than handwashing. Tomato juice residue in sink. Employee stated they just dumped it in there. Silverware and pitchers being stored. In area. Manager moved. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Restaurant will cook any style eggs, including poached. No consumer advisory asterisk from advisory to eggs. Manager advised they are planning on printing new menus with the asterisk on eggs for consumer advisory.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen employee drink on slicer table. Manager threw away. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and apron hanging above and next to customer product. Employee speaker stored above reach in and cell phone on cutting board. Manager moved. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook with long goatee, no beard guard. No beardguards available, Repeat Violation

Basic - Open dumpster lid. Manager closed. Corrected On-Site Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping cloths stored in dish area. Employee moved. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched hair/ Face then changed gloves no hand wash.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50F - Cold Holding); cream cheese (46F - Cold Holding); cut tomatoes (46F - Cold Holding); milk (46F - Cold Holding); orange juice (46F - Cold Holding) See stop sale.turkey (50F - held on counter, second temperature 43F cold hold); ham (54F - held on counter, second temperature 43F cold hold); hash browns (80F - rehydrated on counter) sausage links (46F - Cold Holding, second temperature 43F cold hold.) Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical stored next to single service lids. Operator moved chemical to gain compliance Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking handwashing sink, operator moved garbage can Corrected On-Site Repeat Violation

Basic - Cloth used as a food-contact surface. Wiping cloth lining the bottom of biscuit pan in steam well. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Neck fan and flower lei hanging from wire rack holding bread Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook with beard, no beard guard.

Basic - Employee with no hair restraint while engaging in food preparation. Staff has hair pulled back, no hair restraints, bangs and sides of hair hanging.

Basic - Floor soiled/has accumulation of debris. Cook line, prep area, storage areas

Basic - Open dumpster lid.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler on cook line rusted ,pitted.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Operator labeled bottles during the inspection Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to slicer blocked with step stool and fan. Operator removed items. Corrected On-Site

Basic - Floors not maintained smooth and durable. Throughout kitchen area Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand wash sink at front counter. Operator removed. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup in white refrigerator in kitchen area not dated. Operator states the soup was meant to be discarded yesterday and voluntarily discarded. Corrected On-Site Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Certificates are photocopies Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack hung up on shelf storing food items. Operator removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation in cook line area. Employee wearing bracelets while preparing food in cook line area.

Basic - Floors not maintained smooth and durable in kitchen area.

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 cook line, hot dogs no date marked, manager dated 05/14/2023. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Color Photocopies for all employees.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the cook line, scoop handle in contact with sugar, manager fixed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line, wet cloth under cutting board, employee moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the cook line and storage area, shelves heavily soiled with food debris.

Basic - Working containers of food removed from original container not identified by common name. Container not labeled, manager labeled sugar. Corrected On-Site

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. 10ppm. Operator primed dish machine, still 10ppm. Operator will set up 3 compartment sink to manually sanitize. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ham and diced tomatoes in reach in cooler at cook line. Operator moved eggs to bottom shelf of cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken filets (47F - Cold Holding) employee moved filets to freezer to rapidly cool. Recheck 42F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on both makeline coolers in cook line area

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine

Basic - Floors not maintained smooth and durable. Chipped paint on floors in kitchen area Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Mini fridge next to beverage machine

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink next to slicer Hand wash sink at front line

Basic - Nonfood-contact surface soiled with grease, food debris. Metal rack under waffle maker Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Sausage in pan with standing water. Operator moved to sink to run water over sausage. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100ppm at server station. Operator made fresh bucket. 200ppm. Corrected On-Site

High Priority - Dish washer. 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. Operator educated staff regarding proper hand washing. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On counter next to four burner stove. Operator moved eggs to cooler for quick cool down Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Hand washing sink across front three door cooler. Operator filled dispenser at the Hand sink. Corrected On-Site

Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dry storage racks.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes, cell phones books. Operator remove personal items cigarettes, cellphone and training books from the Cook. line Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. *Top of cooks line * Kitchen fans

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towels in dish room Operator removed damn towels from the dish area Corrected On-Site

Basic - Worn, floors. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Educated staff regarding proper hand washing procedures.

Intermediate - Non-pitting surface rust on food-contact equipment. Reach inside reach in cooler.

Basic - Worn, floors.