DirtyFLRestaurant Inspection Data

DENNY'S #6520

440 S SEMORAN BLVD

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/12/2025

Inspection #: Visit ID: 8882420

  • 08B-38-4:Basic - Food stored on floor. Case of tortilla floor freezer Operator removed off floor Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer end cook line
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in 124° water.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain slow draining/standing water cook line Operator used shop vac to clean up water Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking dish room hand sink

Inspection Date: 9/6/2024

Inspection #: Visit ID: 8720568

  • 36-36-4:Basic - Ceiling tile missing. Ceiling tiles missing in hvac room
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing 77° water. Operator removed scoop and container Corrected On-Site
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Back hallway has multiple unused soiled equipment
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 door cooler; sour cream per operator from previous day greater than 4 hours. operator discarded (51F - Cold Holding); cheesecake per operator from previous day greater than 4 hours. operator discarded (51F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door cooler; sour cream per operator from previous day greater than 4 hours. operator discarded (51F - Cold Holding); cheesecake per operator from previous day greater than 4 hours. operator discarded (51F - Cold Holding)

Inspection Date: 9/13/2023

Inspection #: Visit ID: 8493003

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tiles missing in HVAC room in back hallway Repeat Violation - From follow-up inspection 2023-09-13: **Time Extended**
  • 14-36-5:Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler across from fryer insulation exposed. Repeat Violation - From follow-up inspection 2023-09-13: **Time Extended**
  • 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Unused fryer and soiled toaster in back hallway and back room. Repeat Violation - From follow-up inspection 2023-09-13: **Time Extended**

Inspection Date: 9/6/2023

Inspection #: Visit ID: 8491437

  • 36-36-4:Basic - Ceiling tile missing. Ceiling tiles missing in HVAC room in back hallway Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Orange cutting board on cook line grooved. Operator discarded cut board. Corrected On-Site Repeat Violation
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler across from fryer insulation exposed. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Food inside reach in freezer on cook line not covered Corrected On-Site Repeat Violation
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Unused fryer and soiled toaster in back hallway and back room. Repeat Violation
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0 ppm. Tried multiple times with operator. Operator will call eco lab. Warning

Inspection Date: 7/31/2023

Inspection #: Visit ID: 8342526

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-36-4:Basic - Ceiling tile missing. Tiles missing in back store room where hvac unit located Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Orange cutting board in cook line marked and grooved. Repeat Violation
  • 29-18-4:Basic - Drain cover(s) missing. Corner next to dish machine
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 bottles of beverages on cook line Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses on cook line Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Right door on bottom make table across from fryer does not close properly
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease and food build up under fryer. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water 51 Corrected On-Site
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Inside right door across from fryers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top accumulated debris
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. 3 door cooler in kitchen expeditor's side
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Bottom of reach in freezer accumulated food debris. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters on serving station of inverted Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Cookies in 3 door cooler expeditors side not covered Corrected On-Site
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Old fryer in back hallway Soiled toaster in back store room
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Found on bottom make table on cook line near fryer T bone steaks 46 Salmon 47
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food in bottom of make table Salmon 47° - see stop sale T bone steak 46° - see stop sale Butter at pass through window 47°; out less than 4 hours, operator moved to walk in cooler for immediate temperature recovery
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on top counter cook line next to foods and clean utensils Corrected On-Site