DENNY'S RESTAURANT #653
5725 T.G. Lee Boulevard
Orlando, Florida, 32822
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/25/2025
High Priority
3
Intermediate
1
Basic
10
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. One male on cook line
- 36-22-4:Basic - Floor area(s) covered with standing water. In mop sink back room area. **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor by wait station front counter area
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 132F at front counter. Manager emptied pan. **Corrected On-Site**
- 36-62-4:Basic - Light not functioning. 1 bulb at cook line **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler soiled **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line and reach in coolers in ware washing area
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In reach in at cook line **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish washing area.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 cracked eggs at cook line reach in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick chill Ham (48F - Cold Holding)
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary over 500 ppm. Rechecked 200. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in the kitchen soiled
Food safety inspection conducted on 3/25/2025 revealed 14 total violations (3 high priority, 1 intermediate, 10 basic).
Inspection on 11/7/2024
High Priority
4
Intermediate
1
Basic
15
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 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 by walk-in freeze.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service item at front counter At prep table by three compartment sink **Corrected On-Site** **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At rear dish storage rack and glasses wetnesting of glasses at front juice station
- 14-11-5:Basic - Equipment in poor repair. Floors in walk-in freezer and walk in cooler buckling causing a tripping hazzard.
- 36-22-4:Basic - Floor area(s) covered with standing water in walkin freezer and egg station table on cook line.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair on cook line.
- 14-69-4:Basic - Ice buildup in walk-in freezer. **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife at prep table rested on faucet. Operator removed. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on handwashing sink splash guard. **Corrected On-Site**
- 36-62-4:Basic - Light not functioning in walk in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All gaskets on doors are soiled on cook line. Residue build up on side of grill
- 16-46-4:Basic - Old labels stuck to sheet pans after cleaning at rear dish storage area
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface across from dishwashing station.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler at dessert station at front counter.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit at front counter.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insect in dish storage area.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked onions in bags burst and directly soiled shelves. Product discarded by operator. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored next to waffle syrup. **Corrected On-Site**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chorizo (Ambient Cooling- prepped at 10am and temped at 46, then at 12:15 was 40F - Cooling); raw bacon (Ambient Cooling- prepped at 7:30am and temped at 50, then at 12:15pm was 41F - Cooling); **Corrective Action Taken**
Food safety inspection conducted on 11/7/2024 revealed 20 total violations (4 high priority, 1 intermediate, 15 basic).