DENNY'S RESTAURANT
4102 West Blue Heron Boulevard
Florida, 33404
Palm Beach County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 2 health inspection reports
All Inspection Reports
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**