CHEF DARRELL'S MOUNTAIN DINER

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Inspection history

1. Feb 19, 2026

   ✓
   1 violation

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

2. Sep 16, 2025

   ✓
   3 violations

   • Insects, rodents present
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Non food contact surfaces of equipment not clean

3. Jun 16, 2025

   ✕
   7 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Pesticide application not supervised by a certified applicator
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

4. Nov 13, 2024

   ✕
   4 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Non food contact surfaces of equipment not clean
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

5. Apr 19, 2024

   ✓
   4 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

6. Oct 3, 2023

   ✓
   4 violations

   • Non food contact surfaces of equipment not clean
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • In use food dispensing utensils improperly stored

7. Mar 31, 2023

   ✓
   1 violation

   • Non food contact surfaces of equipment not clean

8. Aug 23, 2022

   ✕
   4 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Insects, rodents present
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Non food contact surfaces of equipment not clean

9. Jan 6, 2022

   ✕
   6 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • In use food dispensing utensils improperly stored
   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Non food contact surfaces of equipment not clean

10. Oct 28, 2021

    ✕
    4 violations

    • Non food contact surfaces of equipment not clean
    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • In use food dispensing utensils improperly stored

11. Jul 29, 2021

    ✕
    9 violations

    • Non food contact surfaces of equipment not clean
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Insects, rodents present
    • In use food dispensing utensils improperly stored
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.