DENNYS REST 9595
1 MIRACLE MILE
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/11/2025
High Priority
1
Intermediate
0
Basic
9
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout back area and ware washing machine.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed a bag with sausage at cook line stored with food , as per chef his personal food. Her was coached to label and separated it. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in water at 108°F at cook line, requested the chef to washed and sanitize and change utensils.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at chest freezer unit.
- 08B-12-5:Basic - Stored food not covered. Observed ice cream tubs uncovered at chest freezer unit.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at standing reach in freezer unit at cook line.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed cutting board at cook line by handwashing sink area.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed carton of raw sheep eggs stored at room temperature 78° F at cook line, as per chef for less than 30 minutes, chef placed raw shell eggs back in reach in cooler unit. Corrected On-Site
Food safety inspection conducted on 4/11/2025 revealed 10 total violations (1 high priority, 0 intermediate, 9 basic).
Inspection on 10/4/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Inspection Details:
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Observed grease under fryer at cookline.
- 36-10-4:Basic - Observed soiled floors at kitchen.
- 29-08-4:Basic - Plumbing system in disrepair. Faucet leaking for prep sink at kitchen.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Trays for utensils and cups soiled.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee placed a new roll.
Food safety inspection conducted on 10/4/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 3/4/2024
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled at units in the kitchen.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 50-01-4:Basic - Hotel and Restaurant license decal not displayed on vending machine. Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign inside the men bathroom. Manager posted sigh during inspection. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee at kitchen changing tasks from soiled equipment and going back to prep area without hand washing and changing gloves.
Food safety inspection conducted on 3/4/2024 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 9/11/2023
High Priority
1
Intermediate
1
Basic
9
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed dish washer with soiled exterior. Operator wiped down immediately. Corrected On-Site
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean utensils stored on dirty bin container at dry rack area.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler at front of cook line with soiled interior. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in freezer in the back of cook line with rusted shelves. Repeat Violation
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in kitchen cook line.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hung up to dry near dish washing area. Operator hung up mop. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg whites (51F - Cold Holding); diced ham (53F - Cold Holding) near cook line. As per operator, items were placed around 7AM. Operator put both containers in ice. Both products reach a new temperature of egg whites (43F - Cold Holding ); cut ham (41F - Cold Holding) **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed jalapeño peppers in hand wash sink near apple juice dispenser in back prep area. Operator removed immediately. Corrected On-Site
Food safety inspection conducted on 9/11/2023 revealed 11 total violations (1 high priority, 1 intermediate, 9 basic).