DARRELL'S DINER #17

Name: DARRELL'S DINER #17
Address: 3117 SW 34 ST STE 1, GAINESVILLE, FL, 32608, US
Rating: 89.9

3117 SW 34 ST STE 1, GAINESVILLE, FL 32608

License #1103497

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

89.9 Grade B / 100

Solid Health Score

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Quick take

DARRELL'S DINER #17 in GAINESVILLE currently holds an InspectFL Health Score of 89.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 13, 2026. Across those visits, inspectors documented 14 total violations — 5 critical, 4 major, 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed : the hand wash sink by the front line ice maker only has water at 69° at time of inspection.
[36-36-4] Ceiling tile missing. Observed : a corner piece of tile is missing over the white tiled wall on the front.
[41-10-4] Toxic substance/chemical improperly stored. Observed : liquid dish wash detergent stored on top of the dish wash machine. This was moved to the pre rinse side of the area.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed : the kitchen 3 compartment sink at 0 ppm for chlorine. The sink was dumped and refreshed to 100 ppm for chlorine.

Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed : cryovac beef left on the counter to thaw at room temperature. Currently 40°.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the dining area faced cutting board is stained.
[42-03-5] 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 : wet mops are hanging in the 3 compartment sink.
[41-10-4] Toxic substance/chemical improperly stored. Observed : eco lab spray sanitizer stored next to styrofoam cups. The spray was moved below.
[35A-02-7] Live, small flying insects found Observed : a fly around the 3 compartment sink in the kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed : food in the walk-in freezer on shelves close to the floor, not stored six inches off the floor.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed : the international Food Service Executives employee cards are not completely filled out.
[03F-02-5] 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 and the time removed from temperature control cannot be determined. Observed: eggs on time, lacking a time mark. An adjusted time mark was added.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed : multiple knives between equipment in two areas on the cook line. Knives were to be washed, rinsed and sanitized each 4 hours and left on a clean sanitized surface, not in cracks or between. Equipment.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed : lack oF a visible test kit for the eco lab Sanitizer spray.

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Community pulse