DirtyFLRestaurant Inspection Data

DENNY'S #6505

Based on 6 health inspections, DENNY'S #6505 in EUSTIS has earned a 1.4/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 6 reports on file

16150 US 441

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 6 health inspection reports

All Inspection Reports

2/13/2026· 3w ago

Visit ID: 13513342

Met Inspection Standards

1 high, 1 int, 12 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in back kitchen area. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish drying rack.
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. At dish area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor by dish area. Floor behind warmer and reach in cooler at the end of cook line. Floor in mop area. Floor in walk in cooler and freezer. Floor in dry storage area. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 121F at front counter.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink between reach in freezer and over at the end of cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line. Reach in freezer at cook line gaskets.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. Reach in freezer at cook line interior. Reach in cooler at the end of cook line. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In reach in cooler by cook line. In reach in cooler at front counter. Operator cleaned. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink and dishwasher. Wall behind fryer at cook line. Repeat Violation
  • 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. Employee cracked raw shell eggs, grabbed condiments and plate and continued cooking without changing gloves and washing hands.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. Repeat Violation

9/5/2025· 6mo ago

Visit ID: 10896040

Met Inspection Standards

2 high, 2 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in back kitchen area.
  • 14-11-5:Basic - Equipment in poor repair. Broken reach in cooler handle on cook line. Gasket on reach in cooler at cook line Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in walk in cooler. Floor at cook line Floor under dish washer Floor in back storage area. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter. Operator dumped water. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by front counter soiled. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line Reach in freezer at the end of cook line. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout soiled. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Pot roast (48F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior. Pot roast (48F - Cold Holding)
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato soup in walk in cooler.

12/26/2024· 1y 2mo ago

Visit ID: 10748507

Met Inspection Standards

1 int, 13 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • 14-11-5:Basic - Equipment in poor repair. -gaskets on lowboy reach in cooler. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - throughout all kitchen areas. - walk-in cooler and freezer - under dish machine. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer on cooks line..
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in cooler gasket - exterior of cooking equipment on cooks line. - Gaskets on lowboy reach in coolers. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls throughout entire kitchen areas.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - hand sink in dish area use as dump sink. Corrected On-Site

8/20/2024· 1y 6mo ago

Visit ID: 8784655

Met Inspection Standards

1 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents in dish area.
  • 14-11-5:Basic - Equipment in poor repair. - microwave on cooks line - gaskets on low boys on cooks line. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - Walk-in -floor throughout the entire kitchen. - under dish machine Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in door gasket. - Drains in dishwasher area. - exterior of cooking equipment on cooks line. - gaskets on low boys on cooks line. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dish area. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board at bread station on front line.

2/19/2024· 2y ago

Visit ID: 8496852

Met Inspection Standards

1 high, 3 int, 14 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • 14-11-5:Basic - Equipment in poor repair. - gasket on cold holding units on cooks line. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - under dish machine -Under all equipment on cooks line. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. - Missing grout throughout kitchen areas. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line. -Microwave over ice cream station. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Drain in front of bag n box rack. - dish trays - Stove top burners. - exterior of all cooking equipment on cooks line -All cold holding units gaskets on cooks line. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - all cold holding units on cooks line. Repeat Violation
  • 36-10-4:Basic - Soiled floors throughout the entire kitchen areas. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dish area.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - sanitizer bucket stored on counter on front line.
  • 13-05-4:Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fryers and baskets Cutting boards on cooks line
  • 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/

9/11/2023· 2y 6mo ago

Visit ID: 8383146

Met Inspection Standards

5 high, 1 int, 12 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - mold and rust. Repeat Violation
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. All Gasketson reach in draw cold holding unit on cooks line.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under cooking equipment on cooks line. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. - missing grout in kitchen area. - dry storage Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. - case of biscuits Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave ovens on cooks line. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Stove top burners. - speed rack for egg skillets. - exterior o all cooking equipment -All cold holding units gaskets on cooks line. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - all cold holding units on cooks line.
  • 36-10-4:Basic - Soiled floors. - throughout the entire kitchen area. - under ice machine.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall behind cooking equipment on cooks line. Repeat Violation
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. - at expo window utensil stored in 130° water. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pancake batter held at 63°, Operator discarded **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored hanging on trash can on front line. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose Bibb located next to water heater.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - Handsink next ice cream station. Corrected On-Site