DirtyFLRestaurant Inspection Data

DENNY'S #8006

Health inspection records show DENNY'S #8006 in JACKSONVILLE FL has 9 inspections with a food safety rating of 2.5/5. Recent inspections show improving food safety practices.

Last inspection: 5 months ago · 9 reports on file

1071 Airport Road
Jacksonville, Florida, 32218
Duval County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 9 health inspection reports

All Inspection Reports

11/17/2025· 5mo ago

Visit ID: 13575902

Met Inspection Standards
  • N/A:No Violations Were Observed

11/14/2025· 5mo ago

Visit ID: 13572431

Follow-up Inspection Required

4 high, 1 int, 10 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. At water heater, ceiling has hole. Also, in dry storage room, wall engine shelf has finish flaking off.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. At ice machine, ice bucket stored on floor.
  • 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, fire extinguisher box has build up of food debris. Floors throughout establishment, including cook line, walk-in cooler, walk-in freezer, wait station, storage areas and dish area. Wall at cook line and dish area has grease build up. Wall in dry storage room has black stains.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At wait station dessert area, reach-in freezer for ice cream has ice build up. Repeat Violation
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In walk-in cooler, scoop in stuffing has handle touching product. Operator moved scoop. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line by steam well, spoon and scoop in standing water at 85f.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of microwave has encrusted food splatter.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, front of fry station soiled/grease build up. At cook line, multiple shelves soiled. At cook line and wait station, multiple reach-in cooler gaskets soiled. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior on multiple reach-in coolers soiled with food residue/debris. Also, in walk-in cooler, shelves have build up of grey mold-like substance. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. At wait station, tea bags stored on counter with no protection.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line, in bottom section of egg reach-in cooler, flat of raw shell eggs stored over bag of liquid egg. Raw eggs moved. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At wait station drink area reach-in cooler, yogurt mix (57F - Cold Holding); cut lettuce (59F - Cold Holding); boiled egg (58F - Cold Holding). Ambient temperature 62f. Items in cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station drink area reach-in cooler, yogurt mix (57F - Cold Holding); cut lettuce (59F - Cold Holding); boiled egg (58F - Cold Holding). Ambient temperature 62f. Items in cooler overnight. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At wait station side cabinet, spray bottle of clr cleaner stored on counter with condiments. Operator moved spray bottle. Corrected On-Site Repeat Violation Admin Complaint
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager for Carl M expired 9/18/2025. Manager stated he is scheduled to take exam next month. **Corrective Action Taken**

9/15/2025· 7mo ago

Visit ID: 10922041

Met Inspection Standards

4 high, 1 int, 7 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, 2 employee drinks on counter next to bread. Manager discarded. Corrected On-Site
  • 36-73-4:Basic - Floors, floors and/or ceilings soiled/has accumulation of debris. Floors throughout establishment, including cook line, walk-in cooler, and dish areas. Wall at cook line has grease build up no wall in dry storage room has black stains. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. In dry storage in unused walk-in cooler, bag of flour stored on floor. Manager moved to shelf. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At dessert station, ice build up in reach-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, walls, shelf and front of fry station soiled/grease build up. At cook line, shelves soiled. At cook line, multiple reach-in cooler gaskets soiled. At cook line, sides of equipment has build up. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of multiple reach-in coolers soiled. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. In dry storage in unused walk-in cooler, open case of napkins stored on floor. Operator moved to shelf. Corrected On-Site Repeat Violation
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, tray of raw country fried steak over case of buns. Also, pan of raw chicken stored over bread. Manager moved items to proper levels. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, pan of raw hamburgers stored on case of shell eggs used for immediate service. Manager moved hamburgers. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station dessert area in bottom section of flip top reach-in cooler, yogurt drink mix (67F - Cold Holding). Employee stated she left out for 30 minutes. Manager voluntarily discarded. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At cook line, 2 spray bottles of Clorox cleaner stored on ledge at bread counter. Manager moved spray bottles. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At wait station, nozzle area of juice dispenser has build up.

4/1/2025· 1y ago

Visit ID: 10710434

Met Inspection Standards

1 high, 1 int, 8 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, metal,pans on clean dish shelves stacked before air drying. Repeat Violation
  • 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floors under equipment soiled. In walk-in cooler, floor under shelves soiled. In walk-in freezer, floor soiled. In dry storage area, wall behind shelf soiled. Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. In dry storage room, wall finish layer peeling.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ie buold up n floor and shelves in walk-in freezer. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, spoon in standing water at 86f Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, walls at fry station soiled. At cook line, hood filters have grease build up. At cook line, multiple reach-in cooler gaskets soiled. At cook line, sides of equipment has build up. At wait station, lower shelves soiled. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of reach-in cooler drawers soiled.
  • 25-05-4:Basic - Single-service articles improperly stored. In dry storage in unused walk-in cooler, open case of drink carriers stored on floor
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, backflow preventer missing on non chemical dispenser side of splitter. Operator supplied during inspection. 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/ At arrival for inspection, 5 food handlers present, no Certified Food Manager. Certified Food Manager arrived during inspection. Corrected On-Site

11/5/2024· 1y 5mo ago

Visit ID: 10710115

Met Inspection Standards
  • N/A:No Violations Were Observed

11/1/2024· 1y 5mo ago

Visit ID: 8722774

Follow-up Inspection Required

1 high, 8 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink and bottle water on ledge above oven/hot holding unit. Operator discarded. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves across from dish area, metal pans stacked before air drying. Operator moved pans to air dry. **Corrective Action Taken**
  • 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Walls at cook line behind equipment soiled. Floor at cook line under equipment. Floors in walk-in cooler and walk-in freezer soiled, Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on shelves and floor in walk-in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, scoop and spoon by steam table, in standing water 85f.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under grills and fryers. Sides of cooking equipment on cook line. Multiple gaskets on reach-in coolers soiled..
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At wait station, coffee filters not protected. Operator placed in covered container. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At cook line, standing water in reach-in cooler drawers. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line large reach-in cooler, sliced cheese (46, 47F - Cold Holding); shredded cheese (52F - Cold Holding); cut lettuce (47F - Cold Holding). Lid open during volume. At cook line small reach-in cooler, liquid egg (44F - Cold Holding). Left out for orders. At wait station, cut melon, butter, sour cream (45-46F - Cold Holding). Lid open during rush Repeat Violation Admin Complaint

3/19/2024· 2y ago

Visit ID: 8633317

Met Inspection Standards
  • N/A:No Violations Were Observed

3/15/2024· 2y 1mo ago

Visit ID: 8496642

Follow-up Inspection Required

2 high, 2 int, 8 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At cook line in large flip top reach-in cooler, sliced cheese (47, 54F - Cold Holding); cut tomato (56F - Cold Holding); sour cream (50F - Cold Holding); shredded cheese (51F - Cold Holding); cut lettuce (49F - Cold Holding). Employee stated all items placed in closer about 1 hour ago. Observed standing water in bottom of cooler. Employee moved all items to walk-in cooler.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink with no lid stored on prep table. Employee discarded. Corrected On-Site
  • 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Walls at cook line soiled. Floor at cook line under equipment. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. In both walk-in freezers, multiple items on floor. Operator moved to shelves. Corrected On-Site
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Unbagged trash on ground in dumpster enclosure. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Areas under grills and fryers. Sides of cooking equipment. Multiple gaskets and handles on coolers. In wait station by soda dispenser, slide rack for cups soiled. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. In dry storage room, case of paper napkins on floor. Operator moved to shelf. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at cook line. Repeat Violation
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, boiled egg has date stamp with prep date of 3/11 and discard date of 3/18, 8 days.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in large flip top reach-in cooler, sliced cheese (47, 54F - Cold Holding); cut tomato (56F - Cold Holding); sour cream (50F - Cold Holding); shredded cheese (51F - Cold Holding); cut lettuce (49F - Cold Holding). Employee stated all items placed in closer about 1 hour ago. Observed standing water in bottom of cooler. Employee moved all items to walk-in cooler. At cook line counter, batter (65F - Cold Holding). Batter used during inspection. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of multiple reach-in coolers have food debris. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dish area, unlabeled spray bottle not able to be identified. Operator discarded. Corrected On-Site

9/11/2023· 2y 7mo ago

Visit ID: 8345074

Met Inspection Standards

1 high, 1 int, 10 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling on cook line in kitchen (cracked/peeling). Vent cover missing near dish area.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. In women's restroom in dining area, no covered receptacle in middle stall.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In front cabinets across from pass through window, employee purse stored with to go cups. Purse moved and stored correctly. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. Manager asked dishwasher to remove and wash again. **Corrective Action Taken** Repeat Violation
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment on cook line. Floor in dish area. Floor in mop sink area. Floor in middle walk in freezer. Walls in dish area. Repeat Violation
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Dumpster outside of establishment.
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. All hood filters missing above fryers on cook line. Manager states they were removed to clean. **Corrective Action Taken**
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near pass through window, multiple utensils in water 128F. Water discarded. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Areas under grills and fryers. Sides and exteriors of cooking equipment on cook line. Handles and gaskets for reach in coolers on cook line. Grey rack near chemical cage in back storage area. Storage areas for glass racks in front server areas. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cook line for flip top cooler. Reach in cooler in salad station. Employee began removing water from cook line reach in cooler. **Corrective Action Taken** Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. In dry storage room, two paint cans stored next to fryer oil on shelf. Items moved and stored correctly. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple reach in coolers on cook line. Repeat Violation