LENNYS REST
21220 N US HWY 19
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 5/6/2025
High Priority
0
Intermediate
3
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses on shelf next to cups in front counter area. Manager placed items inside a designated employee tub Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put beard guard on Corrected On-Site
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris. Reviewed with manager . Employees in the process of cleaning the oven at the end of the inspection **Corrective Action Taken**
- 08B-12-5:Basic - Stored food ( Cole slaw , macaroni salad, cut tomatoes) not covered in walk in cooler. Employee covered food Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables( box of pineapple) stored with ready-to-eat food ( coleslaw ) in walk in cooler . Employee rearranged food Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area . Employee placed paper towels at hand wash sink Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink in cook line area . Employee placed soap at hand wash sink . Reviewed with manager hand wash sinks must be stocked at all times Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area and cook line area . Employee labeled spray bottle Corrected On-Site
Food safety inspection conducted on 5/6/2025 revealed 8 total violations (0 high priority, 3 intermediate, 5 basic).
Inspection on 11/18/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipment.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers and flat top grill.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Green hose outside by dumpster. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site
Food safety inspection conducted on 11/18/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 5/16/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/10/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chilli (54F - Cold Holding); macaroni salad (46F - Cold Holding); Plant Foods (45F - Cold Holding); turkey (46F - Cold Holding) in walk in cooler in walk in cooler, manager turned temperature down in walk in cooler, temperatures are being monitored **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2024-05-10: Macaroni salad 42F Raw sausage 33F Ambient thermometer states the cooler is 50F There are several items in the cooler that are ambient cooling, and the refrigeration repairman is on site. **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on menu and they are served raw. Warning - From follow-up inspection 2024-05-10: **Time Extended**
Food safety inspection conducted on 5/10/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 5/8/2024
High Priority
13
Intermediate
3
Basic
7
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Can of corn beef hash not segregated from all other cans on rack Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee beverage with no lid and bottled of water next to to go cups and lids in coffee machine station -Employee drink next to waffle machine in the kitchen, on prep table next to bacon on cook line Warning
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee was eating in soda dispenser area when we walked in the door Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage cups in server area Warning
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Kitchen floor is soiled with old food debris Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between wood on cook line, knife removed Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All exterior cooking equipment on cook line soiled Repeat Violation Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Warning
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cooked cracked eggs changed gloves and touched bread with no hand washing, discussed proper hand washing with manager Warning
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands for 3 seconds, discussed proper hand washing with manager Warning
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook put raw steak in fryer then put bacon on plate without changing gloves or washing hands, discussed proper hand washing with manager Warning
- 12A-25-4: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. Server touched face then took plate of food and served to customer, discussed proper hand washing with manager Warning
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped gloved hands on dirty apron, discussed proper hand washing with manager Warning
- 12A-19-4:High Priority - Employee washed hands with cold water. Water temperature 80 degrees, discussed proper hand washing with manager Warning
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers are dropping off dirty dishes in bus tub then filling drinks and taking clean plates of food to customers without washing hands, discussed proper hand washing with manager Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili 54F cold holding Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chilli (54F - Cold Holding); macaroni salad (46F - Cold Holding); Plant Foods (45F - Cold Holding); turkey (46F - Cold Holding) in walk in cooler in walk in cooler, manager turned temperature down in walk in cooler, temperatures are being monitored **Corrective Action Taken** Repeat Violation Warning
- 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. Butter packets taken from table, server took in to back and out in walk in to be re-served. Inspector explained to server about reserving food that has been sitting on table with customer, server voluntarily discarded Corrected On-Site Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties (97F - Hot Holding) under heat lamp on cook line, cook put back on grill to re-heat **Corrective Action Taken** Repeat Violation Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose out back of establishment by garbage dumpsters with no vacuum breaker Warning
- 02C-03-5: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. Turkey in bag not date marked after slicing Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled on cook line Repeat Violation Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on menu and they are served raw. Warning
Food safety inspection conducted on 5/8/2024 revealed 23 total violations (13 high priority, 3 intermediate, 7 basic).
Inspection on 11/29/2023
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufle cup used for portioning in cooked gator container.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 employees.
- 14-11-5:Basic - Equipment in poor repair. Torn gasket reach in cooler door across from fryers. Broken lid on sugar container.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sugar container.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded cooked chicken 45f, Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patty's 70f, Sausage links 118f,
- 02C-03-5: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. Sliced turkey.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer soiled. Bottom of reach in freezer in prep area soiled. Repeat Violation
Food safety inspection conducted on 11/29/2023 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).