DirtyFLRestaurant Inspection Data

DENNY'S RESTAURANT

4102 West Blue Heron Boulevard
Florida, 33404
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 6/16/2025

Inspection #: Visit ID: 10860227

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler drawers on cook line Freezer unit end of cook line Gaskets to bottom reach in cooler doors on cook line Exterior to fryer
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent covers in Walk in cooler rusty and unclean
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on of clean plates on cook line
  • 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. Chef cracking raw shell eggs with gloves. Observed chef handling equipment and food with same gloves. Educated on site to change gloves and wash hands.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. food build up on toaster on cook line Interior to freezer unit end of cook line

Inspection Date: 12/12/2024

Inspection #: Visit ID: 8831735

  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At expo line, Employee touching her face, then proceeded to grab clean lids without washing hands. Advised operator of proper handwashing.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, pancake with eggs (58F - Cold Holding), not prepared or portioned today. Operator stated item held out temperature for approximately 30 minutes. Operator time marked item for 4 hours time control. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, gravy (122F - Hot Holding). Advised operator of proper hot holding parameters. Operator discarded item.

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8718111

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Near cook line employee drink on bacon prep table, operator removed. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler underneath grill gasket on door is damaged, operator states that new gaskets has been ordered.
  • 08B-38-4:Basic - Food stored on floor. At walk in freezer case of steak on floor, operator moved to proper storage. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At make line cut avocado still has sticker affixed, operator discarded avocado and educated employees. Corrected On-Site

Inspection Date: 2/7/2024

Inspection #: Visit ID: 8548307

  • 25-05-4:Basic - Single-service articles improperly stored. At dry storage area single service container of straws and container of portion cups stored on floor. Operator removed from floor and stored properly. Corrected On-Site
  • 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. At cook line cook cracked raw shell egg and then grabbed a dish of ready to eat food and placed in window to be served to customers. Employee washed hands Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8339784

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout the cook line.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed a case of unwashed avocados and mushrooms stored above a case of milk and chopped lettuce inside walk in cooler. Operator stored properly Corrected On-Site Repeat Violation
  • 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. At 0 ppm. Operator primed to 100 ppm chlorine Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food( mushrooms , cooked onions)and/or clean equipment or utensils ( spatulas)without washing hands. Employee washed hands Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooler Sliced tomatoes 45°F cold Holding, hard boil eggs 45°F cold Holding . Per operator products not prepared or portioned today. Per operator products stored for approximately 3 hours and 20 minutes. Operator moved to reach in freezer **Corrective Action Taken**
  • 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 container with cooked sausage 125°F hot Holding , per operator product stored for approximately 3 hours. Operator moved to flat top grill to reheat to 165°F + **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed several boxes seating on prep area with Hash brown at 9:12am(102°F cooling) per operator since 7:30am outside cooler, operator moved to inside walk in cooler , rechecked at 10:05am(96°F cooling). At this current cooling rate product will not cool to 70°F within 2 hours. I advised operator to follow manufacturer instructions on how to properly cool this rehydrate product. **Corrective Action Taken**