DARRELLS DINER # 11

Name: DARRELLS DINER # 11
Address: 5131 E SILVER SPRINGS BLVD, SILVER SPRINGS, FL, 34488, US
Rating: 34.5

5131 E SILVER SPRINGS BLVD, SILVER SPRINGS, FL 34488

License #5200056

☕ Café/Breakfast ℹ️

34.5 Grade F / 100

Failing Health Score

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Latest inspection

October 13, 2026 · 9 findings · 3 critical

Routine - Food

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Quick take

DARRELLS DINER # 11 in SILVER SPRINGS currently holds an InspectFL Health Score of 34.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 13, 2026. Across those visits, inspectors documented 68 total violations — 12 critical, 13 major, 43 minor.

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The latest inspection on October 13, 2026 shows 9 observation rows: 3 critical, 2 major, and 4 minor.

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DARRELLS DINER # 11 has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Administrative complaint recommended
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. One male employee. Employee added beard guard.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with grease. Interior of make table soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove soiled with food debris. Exterior of drawer units soiled with food debris. Exterior of reach in make table soiled with food debris. Exterior of reach in make table near stove soiled with grease and food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Reconstituted hash browns being drained into handwashing sink. Manager removed.
[14-11-5] Equipment in poor repair. Walk in cooler has an ambient temperature of 51F. Condenser is not blowing cold air. Reach in make table has an ambient tempurature of 45F. Reach in make table has torn gaskets. Interior of microwave has burn marks on top. Cutting boards have deep grooves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: beans (52F - Cold Holding); mashed potatoes (52F - Cold Holding). Green beans and mashed potatoes were in unit over night. Walk in cooler has an ambient temperature of 52F. Freezer door was opened and floor began dropping in temperature, ambient temperature in unit dropped to 46F within 30 minutes.
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled with food debris and grease under all equipment on cookline. Wall soiled with grease and food debris on cookline. Ceiling soiled with dust near walk in cooler. Floor under triple sink soiled with food debris.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: beans (51F - Cold Holding); cheese (51F - Cold Holding); Salisbury steak (50F - Cold Holding); mashed potatoes (52F - Cold Holding). Salisbury steak and cheese placed in unit today. Green beans and mashed potatoes were in unit over night. Walk in cooler has an ambient temperature of 52F. Stop sale issued. Freezer door was opened and floor began dropping in temperature, ambient temperature in unit dropped to 46F within 30 minutes.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched hat then put on beard guard and moved items in cooler without first washing hands.

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic Ceiling tiles throughout the kitchen area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers and cups stored wet.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Container of margarine stored next to handwash sink, manager discarded the margarine.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around walk-in freezer door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the kitchen area, shelves under cooking equipment and prep tables soiled with food residue and grease build up. Walk-in cooler shelves soiled with food residue.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, soiled with food residue.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen area soiled with food debris and grease build up, also floors under cooking equipment heavily soiled with food debris and grease build up.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 45F, ham 48F hash 58F raw shell eggs 50F, egg batter 48F, manager added ice bags on top of all items, temperatures dropped to 42F.
[41-10-4] Toxic substance/chemical improperly stored. WD40 stored above bag of crackers, Manager moved.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at the cook line used to stored containers of hash browns, Manager moved the food.
[53B-02-5] 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 one onsite female employee
[11-26-1] 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 onsite female employee
[02C-02-5] 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, pasta salad no date ,raked, per manager salad prep on 03/28/26.