Denny's
Last inspected: Jan 5, 2024
58
Score
Public records show five inspections at Denny's stretching back to 2022. Inspectors last stopped by on Jan 5, 2024. A medium risk rating points to a few notable findings at the last inspection, though nothing severe. Public records show no inspections at Denny's since Jan 5, 2024, so this file may not reflect current conditions.
The trend has been favorable: violation counts have eased from around 10 violations to closer to eight violations per visit over the last few inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
Denny's latest score of 58 falls below the Largo average of 75. The full record sits in fairly typical territory for a working restaurant.
5
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 5, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler next to burner stove at 9:15am operator placed item in reach-in cooler. Re temp at 9:40am a. pooled eggs (49F - Cold Holding) 43f **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Soap dispenser at handwash sink in warewashing area not working/unable to dispense soap. Operator placed a container of soap at hand wash sink. **Corrected On-Site**
31B-06-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers underneath flat-top grill and across from flat-top grill interior soiled with food debris. **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler on cooks line.
29-49-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in warewashing area soiled with black substance. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board on cooks line has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Ice buildup on walk-in freezer door.
14-69-4
58
Aug 8, 2023
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork sausage 97f Operator re heated pork sausage to 183f **Corrected On-Site** **Warning**
03B-01-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer is reading 0ppm. Operator setup 3 compartment sink. **Warning**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temp at 9:14am above reach-cooler pancake batter (61F - Cold Holding) shredded cheese (57F - Cold Holding) (49F - Cold Holding); raw chicken (48F - Cold Holding) Operator placed in walk-in freezer Re temp at 1018am Operator discarded shredded cheese Raw chicken 43f Pancake batter 43f **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator written procedures. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Towel stored in hand wash sink in Dishmachine area. **Warning**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in dishwasher area. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Dishmachine exterior debris accumulation. **Warning**
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in dry-storage has holes. **Warning**
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable.cutting board on cook line. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys stored on table at cook line. **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee engaging in food preparation without hair restraint **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation without hair restraint. **Warning**
13-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon stored in hash browns on reach-in cooler at cook line. **Warning**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on cook line. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler interior located on cook line. **Warning**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. In reach-in cooler on cook line. **Warning**
29-49-6
30
Mar 17, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Discussed with operator and sent big six packet. **Corrective Action Taken**
11-02-5
Basic - Current Hotel and Restaurant license not displayed. License displayed at time of inspection shows expiration date of 2-1-2023.
50-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in side server area shows accumulation of debris on interior.
22-08-4
Basic - Stored food not covered. Ice cream in freezer in side server area not covered. Employee covered ice cream. **Corrected On-Site**
08B-12-5
74
Nov 28, 2022
Complaint Full
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs on cook line temped at 46F. Employee placed ice bags underneath and around the pooled egg container. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine in kitchen shows mold like substance on interior.
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust on shelving in the walk-in cooler. **Repeat Violation**
22-31-4
Basic - Objectionable odors in bathroom or other areas of the establishment. In guest women's restroom shows objectionable odor.
36-64-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling on cook line has flaking of paint beginning.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle and cup of soda on table to the right of the hand wash sink immediately once entering the kitchen. Employee moved beverages. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint on employee working the cook line. Employee put on a hat. **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Torn gaskets on the cook line drawer's located behind the flat top grill.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on walk-in freezer on the air curtains.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in cooler show accumulation of debris.
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain in rear of kitchen in dish area behind the hot water heater is slow to drain.
29-19-4
47
Aug 15, 2022
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
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. Tested at 0 ppm, operator primed sanitizer on dishwasher. After running dishwasher again, sanitizer tested at 50ppm. **Corrected On-Site**
22-41-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cracked hard shell egg and did not wash hands between glove change.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs; temped at 1:08pm (46F - Cold Holding); retemped at 2:18 at 38F, pooled eggs mix, temped at 1:08 (50F - Cold Holding)retemped at 12;18 ar 39F. sliced ham temped at 1:00 (53F - Cold Holding);retemped at 2:20 at 38F. sliced Turkey temped at 1:00 (52F - Cold Holding);retemped at 2:20 at 38F ;sliced ham (57F - Cold Holding);retemped at 2:20 at 38F. sliced tomatoes temped at 1:01pm (58F - Cold Holding); retemped at 2:20 at 40F. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked breakfast sausage , temped at 1:30 (121F - Hot Holding); retemped at 1:36pm at 169F to 172F for hot holding temps. **Corrected On-Site**
03B-01-6
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Operator ran dishwasher then tested chlorine sanitizer at 0 ppm. Operator primed sanitizer and ran dishwasher again. 50 ppm chlorine sanitizer tested.
16-59-1
Intermediate - Handwash sink used for purposes other than handwashing. Metal scrubby stored in hand wash sink. Operator removed the scrubby. **Corrected On-Site**
31A-11-4
Intermediate - Non-pitting surface rust on food-contact equipment. Rust on interior of black microwave on cook line.
22-31-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling to the left of the ice machine shows disrepair. **Repeat Violation**
36-32-5
Basic - Accumulation of debris on exterior of warewashing machine. Exterior of dish machine shows accumulation of debris.
16-21-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee on cook line with hair not pulled back.
13-02-4
Basic - Equipment in poor repair. Gaskets on cook line two door deli cooler shows tearing and disrepair. Gaskets on walk-in freezer are torn.
14-11-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.scoops used to portion eggs left on top of flattop grill. Employee moved to holding container. **Corrected On-Site**
10-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line shows accumulation of debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in deli cooler on cook line shows accumulation of debris. Burners at front cook line shows accumulation of debris. Bottom of stand up freezer on cook line shows accumulation of debris. Fryer and fry baskets show accumulation of grease and debris. I combo pro oven on cook line has accumulated debris on the interior bottom.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in the reach in deli cooler on the front cook line.
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Strawberries stored over chopped onions and tortillas. Educated operator and he moved strawberries to proper storage location. **Corrected On-Site**
08B-17-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in dry storage shows flaking paint on walls.
36-30-4
25
Frequently Asked Questions
When was Denny's last inspected?
The most recent health inspection at Denny's on file is from Jan 5, 2024. The public record contains five inspections in total.
What is the most common violation at Denny's?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Denny's.
How does Denny's compare to other restaurants in Largo?
Denny's most recently scored 58 out of 100, which is lower than the Largo average of 75.
Has Denny's inspection record improved over time?
Yes. Recent inspections at Denny's have averaged around eight violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Denny's means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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