Denny's
Last inspected: Mar 17, 2026
64
Score
Denny's has been inspected 10 times since 2022. On Mar 17, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about seven violations before that.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
The city-wide average sits at 79, which Denny's 64 doesn't quite reach. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo over deli turkey and ham in walkin. **Corrected On-Site** - From follow-up inspection 2026-03-17: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. . cooler drawers under flattop (); macaroni and cheese (45F - Cold Holding); raw salmon (45F) in unit overnight. Cooler drawers under cold make table ; pot roast (48F - Cold Holding); burnt ends (48F - Cold Holding) in unit over night **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
01B-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. At dishwasher area above glass racks - From follow-up inspection 2026-03-17: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ice buildup in ice cream chest freezer at server station - From follow-up inspection 2026-03-17: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at front counter. Operator placed in covered cambro **Corrected On-Site** - From follow-up inspection 2026-03-17: **Time Extended**
25-06-4
64
Mar 16, 2026
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo over deli turkey and ham in walkin. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. . cooler drawers under flattop (); macaroni and cheese (45F - Cold Holding); raw salmon (45F) in unit overnight. Cooler drawers under cold make table ; pot roast (48F - Cold Holding); burnt ends (48F - Cold Holding) in unit over night **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooler drawers under flattop (); macaroni and cheese (45F - Cold Holding); raw salmon (45F) in unit overnight. Cooler drawers under cold make table ; pot roast (48F - Cold Holding); burnt ends (48F - Cold Holding) in unit over night **Warning**
03A-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. At dishwasher area above glass racks
36-32-5
Basic - Ice buildup in ice cream chest freezer at server station
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In any unit on cookline
05-09-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at front counter. Operator placed in covered cambro **Corrected On-Site**
25-06-4
52
Oct 2, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cookline
36-27-5
Basic - Water leaking from faucet. Handsink at dish
29-11-4
90
Apr 23, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (40-58F - Cold Holding) top of make table, in unit less then four hours. Over filled, operator removed excess product **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station next to ice cream freezer **Corrected On-Site**
31B-02-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In shredded cheese at make table **Corrected On-Site** **Repeat Violation**
10-06-5
74
Oct 14, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (51F - Cold Holding); shredded cheese (49F - Cold Holding) top of make table on cookline. In unit less then four hours. Operator moved to different unit **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Pan in sink on cookline **Corrected On-Site**
31A-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in mushrooms on cookline **Corrected On-Site**
10-01-5
Basic - Water leaking from faucet.handsink on cookline
29-11-4
70
Mar 5, 2024
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 52F cooler between grills. Per operator for 2 hours. Operator put back in walk in to bring temperature down. Recheck one hour 45F. **Corrective Action Taken**
03A-03-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in server reach in cooler. **Corrected On-Site**
02C-03-5
Basic - Drain cover(s) missing. Three compartment sink.
29-18-4
Basic - Floor area(s) covered with standing water. In server area and kitchen
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In server area had food debris in it. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink in server area.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water and soiled in kitchen.
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado in both makeline still have stickers. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen **Repeat Violation**
36-27-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in drawers kitchen.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen/dish area. **Repeat Violation**
36-34-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Frying pans sitting in front of handwash sink in kitchen. **Corrected On-Site**
24-27-4
Basic - Cutting board has cut marks and is no longer cleanable. Server area to cut toast.
14-09-4
37
Aug 15, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
61
Aug 14, 2023
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (121F - Hot Holding); chicken (121F - Hot Holding) in hotbox on cookline. Operator states in unit less then 3 hours, will reheat to minimum of 165°F **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (47F - Cold Holding); hard boiled eggs (47F - Cold Holding); caramelized onions (46F - Cold Holding) make table on cookline next to flat top. liquid eggs (44-45F - Cold Holding) at egg station, Operator states all items in unit less then 3 hours, placed on ice to chill **Corrective Action Taken** **Warning**
03A-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook on cookline upon arrival **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Gaskets in reach in cooler at server station
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in coolers. Exterior of walk-in door
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pie cooler, interior and fan at top of unit. Interior of salad station
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Under microwave on cookline **Repeat Violation**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. At mop sink
29-11-4
52
Mar 31, 2023
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live fly by the heater area not touching any food. Next announcements visit with supervisor Randy Hicks .
35A-02-6
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
29-28-4
Intermediate - fan guard cover/splatter shield. Walk-in freezer.
14-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Charger-apron by the make table . **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket in disrepair throughout the kitchen. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Throughout the establishment.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer .
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Throughout out the kitchen equipment.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout kitchen equipment.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout the kitchen.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Kitchen area . **Repeat Violation**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen.
36-27-5
43
Oct 27, 2022
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs above pasteurized egg mix Advised operator to move eggs under pasteurized eggs in the walk in cooler **Corrective Action Taken**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill line reach in ; tomatoes (52F - Cold Holding); egg batter (51F - Cold Holding); romaine lettuce (49F - Cold Holding); pico (52F - Cold Holding); pot roast (48F - Cold Holding); raw chicken (52F - Cold Holding); pancake batter (42F - Cold Holding); raw egg yolk (53F - Cold Holding) all less then 1 hour In unit have operator remove to properly cool down second reading at 10:38 am egg yolk 42F. Tomatoes 36F. Pot roast 34F pancake at 40FRaw chicken 46F. Romaine 38F.Operator taking steps to bring down temperature. **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Installed in wrong spot Operator removed and installed in proper location **Corrected On-Site**
29-34-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed equipment and refilled **Corrected On-Site**
10-05-5
Basic - Covered waste receptacle not provided in women's bathroom. Both stalls
32-12-5
Basic - Equipment in poor repair. Reach in coolers underneath fry station sticky and broken Advised operator to keep equipment clean even if broken Sever station reach in cooler gasket broken **Corrective Action Taken** **Repeat Violation**
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. Cook line near grill station
21-04-4
Basic - Standing water in bottom of reach-in-cooler. Underneath grill station
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink in womens restroom
29-20-5
Basic - Water leaking from pipe and/or faucet/handle. Hand sink not able to be turned off Operator called plumber to repair **Corrective Action Taken**
29-11-4
41
Frequently Asked Questions
When was Denny's last inspected?
The most recent health inspection at Denny's on file is from Mar 17, 2026. The public record contains 10 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 five times, more than any other issue at Denny's.
How does Denny's compare to other restaurants in Orlando?
Denny's most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Denny's inspection record improved over time?
Yes. Recent inspections at Denny's have averaged around five violations per visit, down from roughly seven 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.
How often is Denny's inspected?
Based on the inspection history on file, Denny's is inspected around three times per year on average.
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