DirtyFLRestaurant Inspection Data

DENNYS

Food safety records indicate DENNYS in ORLANDO has 6 inspections with a 1.8/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

East Merritt Island Causeway
Florida, 32952
Brevard County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 6 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13481807

Met Inspection Standards

3 int, 4 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris./under cook line floor. Repeat Violation
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses./container soiled.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./124F/wait station/rechecked 150F. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./grease under flat grill/cook line.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./empty bucket blocking kitchen hand sink/removed/ Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./clear chemical liquid bottle/dining room/cabinet/ Corrected On-Site
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./next to wait station ice machine.

8/4/2025· 7mo ago

Visit ID: 10942882

Met Inspection Standards

1 high, 2 int, 4 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris./under cook line equipments.
  • 14-69-4:Basic - Ice buildup in reach-in freezer/freezer for ice cream, wait station.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line sandwich reach in cooler gasket soiled. Kitchen hand sink between coolers soiled. Gap between two cook line flat grills with heavy grease build up. Deep fryers back panel with heavy grease build up.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler./cook line sandwich cooler.
  • 35A-02-7:High Priority - Live, small flying insects found./observed one flying insect at expo area.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cutting board soiled/salad station.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

2/5/2025· 1y 1mo ago

Visit ID: 8894223

Met Inspection Standards

1 high, 5 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Panels behind deep fryers. Right side of the reach in freezer. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues./cook line reach in cookers with excessive water. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./under 3 compartment sink and pre wash sink.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over French toast batter/egg station cooler/ Corrected On-Site

9/19/2024· 1y 5mo ago

Visit ID: 8734776

Met Inspection Standards

1 high, 1 int, 6 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris./under cook line cooking equipments.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface under the grill, cook line. Left side grill with grease build up. AC vent soiled/wait station near ice machine.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler with standing water. Salad station reach in cooler with standing water. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./coffee filters at wait station/ Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./pancake batter 62F, less than 4 hours on cook line/rechecked 41F/ Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels./battery out, kitchen hand sink.

3/29/2024· 1y 11mo ago

Visit ID: 8482481

Met Inspection Standards

2 high, 2 int, 7 basic

  • 14-11-5:Basic - Equipment in poor repair./cook line cold drawer gasket torn.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer./ice cream reach in freezer with ice build up/ Repeat Violation
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris./cook line microwave.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ambient thermometers soiled in various cook line reach in cooler. Cook line stove soiled. Gas line behind stove and flat grill with grease build up. Cook line lowboy cooler surface soiled. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler with standing water. Salad station reach in cooler with standing water. Cook line reach in freezer soiled. Repeat Violation Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./coffee filters, wait station/ Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area wall soiled.
  • 28-13-5:High Priority - Sewage on ground of establishment./drain under dish machine clogged. Water backed up after dish machine cycle finished./employees working on and try to fix it on site./running dish machine again with no issues. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 44F, liquid whites 46F/cold holding for less than 4 hours/moved to other cooler for temperature recovery/ **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deep fryer interior soiled.
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Women restroom hot water faucet shut off/ Corrected On-Site

8/24/2023· 2y 6mo ago

Visit ID: 8356530

Met Inspection Standards

2 high, 1 int, 10 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public./employee lunch bag on middle shelf in walk in cooler/ Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch while cooking pancakes at cook line/ Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair./cook line lowboy Cooke door not completely closed.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris./entire cook line under equipments.
  • 14-69-4:Basic - Ice buildup in reach-in freezer/ice cream freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in freezer gaskets soiled. Cook line lowboy cooler surface with grease build up/under flat grill. Repeat Violation
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues/cook line reach in freezer.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up./forks at expo area/ Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner./frozen Mac and cheese packaged thawed in standing water/turned on water immediately/ Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./sink next to ice machine.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw steak 46F, diced tomatoes 47F, cooked peppers and onions 46F, raw burger patties 47F/all in cook line lowboy reach in cooler about one hour per manager/moved back to walk in cooler for temperature recovery/rechecked raw burger 41F, raw steak 43F, pepper and onions 43F, diced tomatoes 43F. Repeat Violation
  • 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 Pancake batter out for 1 hour. Cooked sausage holding in hot box for 30 minutes at 128F. Both items using time control/with plan per manager, time dot placed/ Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap./cook line hand sink between two coolers/ Corrected On-Site