DirtyFLRestaurant Inspection Data

DENNY'S RESTAURANT

With 7 documented inspections, DENNY'S RESTAURANT in DAVIE has achieved a 3.0/5 food safety rating. Recent inspections indicate some food safety concerns.

5645 South University Drive
Florida, 33328
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/30/2025

Inspection #: Visit ID: 10928453

  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor near to end of cook line next to prep sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area between deep fryer and flat top soiled with grease and food debris.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service containers not inverted on shelf in kitchen next to ice machine. Manager inverted for proper storage. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in low 2 door cooler next to prep sink at end of cook line. Repeat Violation
  • 36-34-5:Basic - Two ceiling tiles soiled with dust in kitchen, near to handwashing sink.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep table in kitchen. Operator moved towel to sanitizer solution. Corrected On-Site
  • 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. Cook cracked raw shell eggs and handled single service items , then changed gloves without washing hands. Cook was advised to wash hands and change gloves. Employee washed hands and changed gloves. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager not present with four employees at start of inspection. Manager arrived during inspection. Corrected On-Site

Inspection Date: 5/14/2025

Inspection #: Visit ID: 10838488

  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Stickers on avocados at left fliptop cooler. Manager washed hands and removed stickers. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In bottom of kitchen right fliptop cooler and single door unit by oven. Repeat Violation

Inspection Date: 1/30/2025

  • 29-01-4:Basic - Portable water tank not enclosed or sloped to drain properly.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Water in bottom of right fliptop unit on cook line.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At omelette station, raw shell eggs (65F - Ambient). Eggs stacked above chill line of holding container and lid not covering container. Per employee eggs in unit approximately 1.5 hrs. Manager moved eggs to lower reach in cooler to rechill. **Corrective Action Taken**

Inspection Date: 9/25/2024

  • 45-02-4:- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by back door emergency exit in red undercharged zone. - From follow-up inspection 2024-09-25: Observed at callback inspection same. **Time Extended**

Inspection Date: 9/24/2024

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of right side fliptop unit on cook line. Repeat Violation Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados on cook line set left fliptop unit. Employee washed all avocados and removed labels. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cook line fliptop unit, FLIPTOP UPPER - commercial mac and cheese packs (51F - Cold Holding) LOWER - pumpkin pancake batter (48F - Cold Holding); mac and cheese (50F - Cold Holding); plain pancake batter (48F - Cold Holding); chocolate chip pancake batter (49F - Cold Holding). Per manager all items not prepared or portioned today and in unit more than 4 hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line fliptop unit, RIGHT FLIPTOP UPPER - commercial mac and cheese packs (51F - Cold Holding) LOWER - pumpkin pancake batter (48F - Cold Holding); mac and cheese (50F - Cold Holding); plain pancake batter (48F - Cold Holding); chocolate chip pancake batter (49F - Cold Holding). Per manager all items not prepared or portioned today and in unit more than 4 hours. See stop sale. Do not use unit for Temperature Critical Safety foods until temperature can be maintained at 40F or lower. Warning
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by back door emergency exit in red undercharged zone.

Inspection Date: 4/5/2024

Inspection #: Visit ID: 8584743

  • 24-05-4:Basic - Clean bowls not stored inverted or in a protected manner in wait station area. Operator inverted bowls properly. Corrected On-Site
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach at the end of cook line next to walk in cooler, Operator cleaned and sanitized area. Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed poster to manager.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler, located under right microwave in cook line. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Seasoning shaker on clean ware wash rack soiled. Operator moved to be washed , rinsed and sanitized. **Corrective Action Taken**

Inspection Date: 1/4/2024

Inspection #: Visit ID: 8381791

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust debri under stove in cook line.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues next to stove in cook line.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler by hand washing sink in right end of cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Reach in cooler under microwave in cook line , Stuffing 46F (cold holding) held less than 4 hours ago. Operator discarded at will. 2. Carton of liquid eggs 49F in reach in cooler next to crate of bread in cook line; liquid eggs pulled from walk in cooler less than 4 hours ago. Operator moved to walk in cooler to quick chill. Foods not prepared or portioned today. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink or on fitting /splitter added to mop sink faucet. Left side vacuum breaker missing on splitter end where hose is attached.
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine sanitizer above 200ppm in ware washing area. At end of inspection chlorine sanitizer at 100ppm chlorine. Corrected On-Site