DirtyFLRestaurant Inspection Data

DENNY'S

10800 PINES BLVD STE 15

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/19/2024

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside Amana microwave. Operator clean and sanitized. Corrected On-Site Repeat Violation
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -Observed interior of flip top cooler with exposed insulation.
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed sausages cold held at 48F in flip top cooler. Per operator, item transfer from walk in cooler 2 hours prior to the inspection. Operator relocate sausages to walk in freezer for quick chill. **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed sausage hot held at 117F in steam table. Per operator, sausages reheat and placed in unit 2 hours prior to the inspection. Operator reheat sausages to 170F. Corrected On-Site

Inspection Date: 7/17/2024

  • 08B-38-4:Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor. -Observed a box with food item stored in walk in freezer floor.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue inside microwave. Operator cleaned and sanitized Corrected On-Site
  • 36-64-5:Basic - Objectionable odors in kitchen areas of the establishment.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed interior of flip top cooler at cookliine soiled with accumulation of old food residues. Operator clean and sanitized. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed container with unwashed ripe bananas stored over butter blend in walk in cooler.
  • 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. -Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator replenished sanitizer and prime machine. Reads at 100 ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs cold held at 50F. As per operator, eggs transfer from walk in cooler to reach in cooler 30 minutes prior to the start of the inspection. Operator placed items on ice bath for quick chill. **Corrective Action Taken** Repeat Violation

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8502545

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside walk in freezer.
  • 35B-02-4:Basic - Insect control device installed over food preparation area. -Observed bug zapper installed in prep area next to clean utensils.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave on cookline.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw ground beef stored over precooked turkey and ham in walk-in cooler. Operator relocate raw ground beef. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed liquid eggs cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, egg transfer to unit 10 minutes prior to the inspection. Operator placed eggs on ice pack for quick chill. . item temps at 41F after 30 minutes . Corrected On-Site Repeat Violation

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8502349

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Salad bar ; cut melons (57F -Cold Holding); cut lettuce (55F - Cold Holding) -1)Cold table-Flip top; pancake mix (49F - Cold Holding); cut lettuce (51F - Cold Holding) -2) Cold table Flip top-; sliced tomatoes (50F - Cold Holding); cut lettuce (49F - Cold Holding); garlic butter (52F - Cold Holding); shredded mix cheese (49F - Cold Holding); mixed cooked vegetables (54F - Cooling) -Walk in Cooler-pico de gallo (52F - Cold Holding ); beef lasagna (54F - Cold Holding )mixed vegetables (52F - Cold Holding); beef sauce (51F - Cold Holding); provolone cheese (52F - Cold Holding). Per manager food held overnight. Warning - From follow-up inspection 2023-09-19: -salad bar-cut melons (42F); cut lettuce (41F). -1) Cold table- no food stored inside, unit is out of service until part arrived. ** - -2) Cold table-sliced tomatoes (35F); cut lettuce (38F) Complied** -Walk in cooler-hash browns (50F-Cold holding) pancake butter (51-Cold Holding) mix cheese ( 51F-Cold Holding), per manager food held more than 4 hours, see stop sale Admin Complaint

Inspection Date: 9/18/2023

Inspection #: Visit ID: 8340199

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Tea cup, next to steam table in cook line. Employee removed. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Under shelf with single service condiments, purse and back pack, employees removed. Corrected On-Site Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Ware washing area due to water backing up from drain under triple sink. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Dishwasher area, water and loose food debris on floor. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to steam table in cook line, ice scoop, two knives and two serving spoons, employee removed to be wash and sanitized. Warning
  • 25-17-4:Basic - Single-service articles stored on a soiled surface. Salt and pepper Warning
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly, under triple sink, at ware washing area in room next to kitchen. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), employee made new solution, chlorine sanitizer at 50 ppm. 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. After 3er attempt, Dishwasher (Chlorine 00ppm) . Technician arrived during inspection,fixed machine chlorine sanitizer at 50 ppm. Corrected On-Site Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. After cracking non pasteurized eggs, grabbed several clean plates to serve various orders, using same gloves. After ins, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server went to rear storage, grabbed several skin in plantains, peeled half of one, grabbed clean plate to set up customer order, without washing hands, after instructed employee washed hands, and change customer plate. **Corrective Action Taken** Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server received a French toast on a plate, touched toast wit her hand to accommodate food on plate, after placed butter, without washing hands. Warning
  • 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. Under triple sink, in dishwasher area, outside of kitchen area. Observed triple sink not operating, only one compartment is available, other two compartments are backing up because drains are clogged. Admin Complaint
  • 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. Food not prep or portioned today. -Salad bar ; cut melons (57F -Cold Holding); cut lettuce (55F - Cold Holding) -1)Cold table-Flip top; pancake mix (49F - Cold Holding); cut lettuce (51F - Cold Holding) -2) Cold table Flip top-; sliced tomatoes (50F - Cold Holding); cut lettuce (49F - Cold Holding); garlic butter (52F - Cold Holding); shredded mix cheese (49F - Cold Holding); mixed cooked vegetables (54F - Cooling) -Walk in Cooler-pico de gallo (52F - Cold Holding ); beef lasagna (54F - Cold Holding )mixed vegetables (52F - Cold Holding); beef sauce (51F - Cold Holding); provolone cheese (52F - Cold Holding). Per manager food held overnight. Employee discarded. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Salad bar ; cut melons (57F -Cold Holding); cut lettuce (55F - Cold Holding) -1)Cold table-Flip top; pancake mix (49F - Cold Holding); cut lettuce (51F - Cold Holding) -2) Cold table Flip top-; sliced tomatoes (50F - Cold Holding); cut lettuce (49F - Cold Holding); garlic butter (52F - Cold Holding); shredded mix cheese (49F - Cold Holding); mixed cooked vegetables (54F - Cooling) -Walk in Cooler-pico de gallo (52F - Cold Holding ); beef lasagna (54F - Cold Holding )mixed vegetables (52F - Cold Holding); beef sauce (51F - Cold Holding); provolone cheese (52F - Cold Holding). Per manager food held overnight. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two cutting board in cook line Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dishwasher area- food container and two covers inside sink, manager removed Corrected On-Site 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