DirtyFLRestaurant Inspection Data

DENNYS

Food safety records indicate DENNYS in PANAMA CITY has 10 inspections with a 3.6/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 10 reports on file

North Cove Boulevard
Panama City, Florida, 32401
Bay County County

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 10 health inspection reports

All Inspection Reports

2/2/2026· 1mo ago

Visit ID: 13622995

Met Inspection Standards
  • N/A:No Violations Were Observed

1/30/2026· 1mo ago

Visit ID: 10903536

Follow-up Inspection Required

3 high, 1 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents, walls soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple tiles and vents with the presence of dust and debris throughout the cooking line and the ware washing area. Wall soiled with accumulated grease, food debris, and/or dust by the door in the walk in cooler.
  • 14-69-4:Basic - Ice buildup on the far back of walk-in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop stored in standing water at 128F. Manager discarded and replaced water at 187F at the time of inspection. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at the end of the cooking line, adjacent to pancake cooking station. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Presence of debris on the cooling unit above the shelves in walk in cooler, and on the shelves in the walk in cooler.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs in the egg station maketable in the cooking line at 55F. Per employee, eggs have been there for less than an hour. Manager placed the eggs in the walk in cooler to bring them back to temperature. Eggs reached 44F ambient temperature at the time of inspection. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Nonfat yogurt in the server station reach in cooler at 45F, per staff item in cooler for undetermined amount of time. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cantaloupe and salad mix in the server station salad Maketable at 50F. Per manager, items sat out at room temperature approximately 30 minutes before being placed back in refrigeration approximately 15 minutes prior to taking temperature. Manager placed items in walk in cooler for rapid cooling. Nonfat yogurt in the server station reach in cooler at 45F, per staff item in cooler for undetermined amount of time. See stop sale. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Presence of buildup around the nozzles of the juice dispenser in the server station.

9/3/2025· 6mo ago

Visit ID: 13494063

Met Inspection Standards

1 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile above water heater in disrepair.

4/30/2025· 10mo ago

Visit ID: 10721264

Met Inspection Standards

4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent adjacent to bar area with accumulation of dust.
  • 08B-38-4:Basic - Food stored on floor. Observed frozen chicken strips on floor in walk in freezer. Operator properly stored during inspection. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink located at the far left of the kitchen.
  • 33-16-4:Basic - Open dumpster lid.

11/19/2024· 1y 3mo ago

Visit ID: 10720758

Met Inspection Standards
  • N/A:No Violations Were Observed

11/15/2024· 1y 3mo ago

Visit ID: 8778488

Follow-up Inspection Required

5 high, 3 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom stall.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Build up on walk-in freezer floor.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up on walk-in cooler shelves.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo over cooked sausage links in walk-in cooler. Manager removed chorizo from area. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake station drawers: vanilla cream 44F, provolone 44F, per manager items in cooler for unknown amount of time. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake station drawers: vanilla cream 44F, provolone 44F, per manager items in cooler for unknown amount of time. See stop sale. Egg make table: diced tomatoes 46F, sausage 46F, chorizo 54F, per manager less than 1 hour, items placed in colder unit during inspection. Server station upright cooler: milk 45F, per manager less than 4 hours, voluntarily discarded at time of inspection. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 121F, per manager approximately 30 mins. No timer set, manager unable to produce written procedures for time as a public health control. Voluntarily discarded at time of inspection.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker required on non-chemical side of splitter where water hose connects.

1/22/2024· 2y 1mo ago

Visit ID: 8377144

Met Inspection Standards

1 int, 3 basic

  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of hash brown scoop in product. Employee removed at time of inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stoves on cook line.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At burger station handwash sink. Restocked at time of inspection. Corrected On-Site

10/16/2023· 2y 4mo ago

Visit ID: 8475386

Met Inspection Standards
  • N/A:No Violations Were Observed

8/17/2023· 2y 6mo ago

Visit ID: 8474273

Follow-up Inspection Required

1 basic

  • 28-02-4:Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. Ac condensation dripping on floor in dining area. Repeat Violation Warning - From follow-up inspection 2023-08-17: **Time Extended**

8/16/2023· 2y 6mo ago

Visit ID: 8472968

Follow-up Inspection Required

2 high, 4 basic

  • 36-34-5:Basic - Ceiling vents soiled with mold-like substance. On cook line.
  • 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Ac condensation dripping on floor in dining area. Repeat Violation Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 130F, in server station. Manager replaced with hot water 172F at time of inspection. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler shelves rusting/ finish flaking off.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled clean plates and steam table lid handles. Discussed with employee, employee washed hands and obtained new plate. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawers: burger ground beef 46F, cooked pepper and onion mix 49F, sliced Turkey 52F, ham 51F, t bone steak 46F, manager states items are being monitored and discarded within 4 hours out of temp. No time mark or written plan for using Time as a Public Health Control. Provided Time as a Public Health Control template to operator. Repeat Violation Warning