DENNY'S #7450

With 7 inspections documented, DENNY'S #7450 maintains a 2.5/5 food safety rating in ORMOND BEACH. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

110 Williamson Boulevard

Florida, 32174

Volusia County County

★★½☆☆ (2.5/5)

Based on 7 health inspection reports

All Inspection Reports

Visit ID: 10941995

Follow-up Inspection Required

2 high, 1 int, 5 basic

23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -microwave door handle. -cooler door handles. Warning
40-06-5:Basic - Employee keys on cutting board. Warning
36-73-4:Basic - Floor soiled/has accumulation of debris at cookline. Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -buildup of food debris on stove top. -shelf under microwave has accumulation of food debris. Warning
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -nacho meat at 56°f and mashed potatoes at 46°f. Heated and placed in walk in cooler last night. Warning
01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -nacho meat at 56°f and mashed potatoes at 46°f. Heated and placed in walk in cooler last night. Warning
53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Visit ID: 13497001

Met Inspection Standards

2 high, 1 int, 9 basic

36-27-5:Basic - -Bottom of wall behind fryers soiled with accumulated grease. -Wall behind grills soiled with food debris.
22-16-4:Basic - -Reach-in cooler interior/shelves and reach in freezer drawers have accumulation of soil residues.
36-32-5:Basic - Ceiling tiles show water damage in dining room.
36-03-4:Basic - Cove molding at floor/wall juncture broken/missing in kitchen.
36-73-4:Basic - Floor soiled/has accumulation of debris under equipment at cook line.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -grease buildup under fryers. -buildup of food debris under microwave. -grease buildup on wheels of alto-sham. -buildup of food debris and grease on 6 burners stove.
14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
36-22-4:Basic - Standing water at cook line under reach in cooler.
21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
22-12-5:High Priority - Metal stem-type thermometer soiled.
02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -portioned prime rib in walk in cooler.

Visit ID: 10703520

Met Inspection Standards

1 high, 8 basic

36-32-5:Basic - Ceiling tiles show damage or is in disrepair in kitchen.
50-09-4:Basic - Current Hotel and Restaurant license not displayed.
36-22-4:Basic - Floor area(s) covered with standing water under reach in cooler at cook line.
36-73-4:Basic - Floor soiled/has accumulation of debris at cook line.
05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -cooler under microwave at cook line. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface under fryers soiled with grease, food debris. -accumulation of food debris on 6 burner stove.
22-16-4:Basic - Reach-in cooler interior has accumulation of soil residues. -upright cooler at end of cook line.
29-20-5:Basic - Very slow draining water in handwash sink.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef gravy at 44°f in reach in cooler.

Visit ID: 8720261

Met Inspection Standards

4 basic

36-36-4:Basic - Ceiling tile missing in storage area.
36-32-5:Basic - Ceiling/ceiling tiles in kitchen shows water damage.
14-11-5:Basic - Equipment in poor repair. -top panel inside microwave is cracked, hanging down.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris: -6 burner stove has buildup of food debris. -shelf at end of cook line has buildup of food debris. -build up of grease on side of reach in cooler.

Visit ID: 8554512

Met Inspection Standards

4 basic

23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris: -six burner stove top
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Corrected On-Site
29-49-6:Basic - Standing water in bottom of reach-in-cooler.

Visit ID: 8554132

Met Inspection Standards

3 basic

36-17-5:Basic - - From initial inspection : Basic - Floor tiles in disrepair by dish machine. Warning - From follow-up inspection 2023-11-17: **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris: -stovetop. Warning - From follow-up inspection 2023-11-17: **Time Extended**
29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe under hand sink. Warning - From follow-up inspection 2023-11-17: **Time Extended**

Visit ID: 8342177

Follow-up Inspection Required

3 high, 8 basic

36-17-5:Basic - Floor tiles in disrepair by dish machine. Warning
05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris: -stovetop. Warning
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
21-10-4:Basic - Soiled dry wiping cloth in use. Corrected On-Site Warning
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Warning
36-27-5:Basic - Wall soiled with black substance in ware washing area. Warning
29-11-4:Basic - Water leaking from pipe under hand sink. Warning
22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ham 45°f, sausage 45°f, chorizo 45°f, sausage links 41°f, turkey bacon 45°f, turkey 44°f. Warning
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 mark. Whipped butter at front counter. Warning