DirtyFLRestaurant Inspection Data

DENNYS #1773

DENNYS #1773 has 8 health inspections on file for its KISSIMMEE location, with an overall rating of 1.8/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

West Irlo Bronson Memorial Highway
Kissimmee, Florida, 34746
Osceola County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 8 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13470395

Met Inspection Standards

1 high, 1 int, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on maketable at front counter with fruits. Operator discarded. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops in water temping 69F, at front counter by juice machine. Operator removed from water. Corrected On-Site
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Sticky plug in trap installed above maketable cooler by waitstaff area leading to bathrooms, operator relocated. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach-in freezer pull out drawers at entrance to cook line has food debris on bottom. Gaskets of cooler pull out drawers on cook line. Operator in the process of getting gaskets changed.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over prepped onions and other prepped vegetables in walk-in cooler. Operator rearranged. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at handwashing sink by entrance to cook line.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over mozzarella sticks and onion rings in reach-in freezer across from office. Operator rearranged. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Soiled blue wiping cloth inside handwashing sink at entrance to cook line. Operator removed. Corrected On-Site

7/23/2025· 7mo ago

Visit ID: 10928241

Met Inspection Standards

2 high, 1 int, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on shelf above fryers at cook line. Operator flipped all plates. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by office, along fans. Interior soiled at bottom.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 128F next to maketable at front counter. Operator changed water. Corrected On-Site
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Small insect control device on prep tabke at front counter next to handwashing sink by windows. There are utensils and single service items on prep table. Operator removed. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink at front counter by windows, and handwashing sink at dish area. Operator printed signs and hung up. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasteurized eggs 47F, next to stovetop on cookline. Operator stated less than 1 hour. Placed lid. Operator will be putting eggs on time plan. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese in hot holding cabinet at end of cookline temping 128F, per operator less than 4 hours, operator asked employee to reheat. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing at entrance to cookline. Operator placed paper towels. Corrected On-Site

1/17/2025· 1y 1mo ago

Visit ID: 10760705

Met Inspection Standards

2 high, 3 int, 6 basic

  • 08B-38-4:Basic - Food stored on floor. Case of water in back hall Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline equipment in need of deep clean Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at machine Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Sauce in standing water in sink near dish station
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cook-line, dish area
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo over diced ham in cooler drawer on cookline Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (60F - Cold Holding); cooked peppers and onions (60F - Cold Holding) cooler drawer on cook line under flattop. Operator states in unit less then four hours, placed in walk-in cooler top of make table on cookline, over chill line. In unit less then four hours. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cooler drawer pans soiled on cookline
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At front counter near beer cooler. Dispenser missing
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. On cookline near eggs station

10/21/2024· 1y 4mo ago

Visit ID: 10699708

Met Inspection Standards

1 high, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Sanitized knives and forks not inverted at dish wash area.Operated inverted utensils Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at front counter and cooks line
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine reading 0ppm.Operator ran dish machine again and got 50ppm reading Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Reach in drawer at cooks line not keeping TCS foods 41F and below
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line above sliced bread(s)
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers Fryer station is soiled Table flat top grill is sitting on has debris
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in drawer-pot roast,brisket burnt ends,grilled onions and fajita mix all temping between 48F-53F:Per operator in cooler less than 3 hours.Operator moved to walk in cooler for temperature recovery **Corrective Action Taken**

7/3/2024· 1y 8mo ago

Visit ID: 8820391

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board Warning - From follow-up inspection 2024-07-03: **Time Extended**

7/2/2024· 1y 8mo ago

Visit ID: 8817229

Follow-up Inspection Required

1 high, 1 int, 8 basic

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink. Observed 3 comp sink, looks like water has been sitting for a while . Very dirty with equipment inside the water Corrected On-Site Warning
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen Warning
  • 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.dish area and by the ice machine . Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Dish area - cookline Warning
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters in the kitchen soiled - behind fryers - exterior of the combi pro machine Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters , coffee station . Warning
  • 35A-02-6:High Priority - A lot of fruit flies Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Salad bar area . Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board Warning

4/2/2024· 1y 11mo ago

Visit ID: 8497859

Met Inspection Standards

4 high, 1 int, 7 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -grill station
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing watch while preparinf food.
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -nacho meat, 79F placed top top of thermalizer reheating unit, less than 4 hours, manager placed in to reheat immediately Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside pan of commercially cooked vegetables
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above fryers -surface area behind fryers
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand sink on cook line
  • 08B-74-1:Basic - Water softener salt (food) stored in a location that is not clean and dry. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut melon
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -raw shell eggs at room temperature covered under internal time as public health control policies without time marking. Manager added time 30 minutes prior Corrected On-Site
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -cut melon 46-47F inside cooler out front near beverage station. Manager stated cut 4 hours prior at noon. Unit has no other food requiring temperature control, advised operator to use nearby working cooler/time as public health control until verified safe for food considered temperature control for safety. See stop sale
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink out front near beverage station Corrected On-Site

9/12/2023· 2y 6mo ago

Visit ID: 8375746

Met Inspection Standards

2 high, 6 int, 7 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the the kitchen .
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the dry storage rack
  • 36-08-4:Basic - Floor and wall junctures not fully coved in food preparation/storage/warewashing areas or bathroom. By the reach in freezer near the dish area
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.grout soiled throughout the kitchen , floors on the cook-line.
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream area , water temperature 67 degrees.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in the reach in cooler in the kitchen , reach in cooler shelves soiled, exterior of the fryer , exterior of the ice machine .
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust on the cook-line.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over precooked sausage in reach in cooler under combi oven
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of chemical near the toaster on the cook line.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed the Dish person dipped hands in the rinse sink then sanitizing water no proper hand wash .
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Manager on duty not able to access.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the cook-line
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager on duty not able to access .
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager on duty not able to access the training .