DARRELL'S DINER 6
17350 SE 109 TERR RD #1 · SUMMERFIELD · Marion County · FL 34491
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
32 full violation description(s) documented by the inspector during this visit.
High Priority 8
12A-12-4High 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-29-4High 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**
09-01-4High 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.
01B-02-5High 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**
03A-02-5High 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**
01B-17-5High 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**
03B-01-6High 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**
41-10-4High 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**
Intermediate 8
02C-03-5Intermediate – 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.
03D-15-4Intermediate – 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.
22-02-4Intermediate – 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.
53A-07-6Intermediate – 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**
16-37-1Intermediate – 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.
53A-05-6Intermediate – 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-11-4Intermediate – No person in charge present during hours of operation. Five employees working with no manager. **Warning**
53B-09-4Intermediate – 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.
Basic 16
14-01-5Basic – Bowl or other container with no handle used to dispense food. Bowl in sugar at front counter.
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. Large tank behind building not secured. Chain present, not attached to anything.
21-05-5Basic – Cloth used as a food-contact surface. Two white wiping clothes lining biscuits in pan on cookline
12B-07-4Basic – 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**
08B-49-4Basic – 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.
13-01-4Basic – Employee with soiled clothing. Male employee cooking has a heavily soiled apron.
14-11-5Basic – 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**
36-73-4Basic – Floor soiled/has accumulation of debris. Floor in kitchen soiled with food debris, grease, and standing water.
33-23-4Basic – Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle in grass behind building.
10-17-4Basic – 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.
51-18-6Basic – No copy of latest inspection report available. Inspection provided from 3/2023
23-03-4Basic – 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.
25-32-4Basic – Reuse of single-service or single-use articles. Shell egg holders being used to cover shelf over stove for pan and equipment storage.
24-18-4Basic – Silverware/utensils stored upright with the food-contact surface up. Utensils at kitchen entrance.
33-30-4Basic – Unnecessary items stored in garbage enclosure. Debris on ground around dumpster and mattress in enclosure.
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor. One bucket on cookline.
Inspector observations synchronized from DBPR on October 18, 2026 12:15 PM.
Violation category totals
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.