Denny's Restaurant
Last inspected: Mar 31, 2026
50
Score
Public records show 11 inspections at Denny's Restaurant stretching back to 2023. Inspectors last stopped by on Mar 31, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving in the right direction, with the rolling count dropping from around 14 violations to closer to nine violations per visit.
“Food stored on floor” accounts for the largest share of issues, appearing two times across the record.
Compared to other Key West restaurants (averaging 74), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
1
Critical latest
0
Major latest
7
Minor latest
Inspection History
Mar 31, 2026
Complaint Full
1 critical violation. 7 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
50
Oct 29, 2025
Complaint Full
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
29
Jul 23, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ground beef (52F - Cold Holding); cubed ham (52F - Cold Holding); cooked onions (49F - Cold Holding) on reach in cooler next to stove, as per employee less than 2 hours. Employee closed lid to cool down. **Corrective Action Taken** - From follow-up inspection 2025-07-23: At Callback inspection temperatures and left leg cooler next to stove. Top cubed can 56°F., face tomatoes 57°F cheddar cheese 63°F liquid eggs 59°F cooked onions, 49°F **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : 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. Observed portioned cooked brisket on reach in cooler at cook line not date marked, as per employee over 24 hours. - From follow-up inspection 2025-07-23: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed portioned cooked brisket on reach in cooler at cook line not date marked, as per employee over 24 hours. **Admin Complaint**
02C-03-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed standing reach in cooler not working at cook line. - From follow-up inspection 2025-07-23: Equipment in poor repair. Observed standing reach in cooler not working at cook line. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulated on fryers at cook line. Also observed soiled gaskets in all units at cook line.**Repeat Violation** **Repeat Violation** - From follow-up inspection 2025-07-23: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulated on fryers at cook line. Also observed soiled gaskets in all units at cook line.**Repeat Violation** **Repeat Violation** **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on units at cook line. Also observed soiled shelves at walk in cooler. - From follow-up inspection 2025-07-23: Observed soiled interior on units at cook line. Also observed soiled shelves at walk in cooler. **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed on 2 units at cook line. - From follow-up inspection 2025-07-23: Standing water in bottom of reach-in-cooler. Observed on 2 units at cook line. **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at walk in freezer. - From follow-up inspection 2025-07-23: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at walk in freezer. **Time Extended**
36-02-5
61
Jul 22, 2025
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
27
Aug 21, 2024
Routine - Food
3 critical violations. 1 major violation. 16 minor violations.
View 20 violations
High Priority - Food preparation sink has soil/old food residue.
22-35-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken breast container stored above cooked pork container inside walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella stick (49F - Cold Holding); fries (49F - Cold Holding) on drawers at cook line. As per employee less than 1 hour. Food was moved to cool down. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pico de gallo and cooked vegetables containers not date marked inside walk in cooler, as per manager over 24 hours. **Corrected On-Site**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on units at cook line.
23-24-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food plate on top of uncovered sausage container inside reach in cooler at cook line. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal charger on top of clean plate at cook line. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
36-01-4
Basic - Floor soiled/has accumulation of debris. Observed under equipment at cook line.
36-73-4
Basic - Food stored on floor. Observed raw eggs case stored on walk in cooler floor. **Corrected On-Site**
08B-38-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on pico de gallo container at walk in cooler. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 88° at cook line. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line. Also walk in cooler/freezer door. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open Red Bull can inside reach in cooler at cook line. **Corrected On-Site**
12B-13-4
Basic - Stored food not covered. Observed sausage and cooked vegetables containers not covered inside reach in cooler. **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line. **Repeat Violation**
22-16-4
26
Dec 21, 2023
Complaint Full
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Food Temperature Measuring Devices Provided and Accurate
FL-46
41
Sep 28, 2023
Routine - Food
No violations found.
100
Sep 26, 2023
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
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. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands in dish area. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to egg stove top: eggs (59F - Cold Holding); ham (52F - Cold Holding); sausage (53F - Cold Holding); cheese (51F - Cold Holding). Manager stated items plan cooler two hours prior to temperature being taken. Manager voluntarily discarded items. Items in reach-in cooler in front of pass through window on servers side of window: sour cream (48F - Cold Holding); butter (45F - Cold Holding). Manager stated items plan cooler two hours prior to temperature being taken. Manager voluntarily discarded items. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at hose side of splitter. **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and proceeded to handle to go container on cook line without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers on cook line. Nozzle of juice machine in wait station. Soda gun nozzle in bar area. **Repeat Violation**
22-02-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles on cook line cracked allowing standing water in between tiles. **Repeat Violation**
36-17-5
Basic - Food stored on floor. Case of cheese sticks stored on floor in walk-in freezer.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Floor in walk-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in wait station stored in standing water, 81F,83F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in coolers on cook line. Sides and fronts of coolers and equipment on cook line. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf across from three compartment sink.
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler on cook line next to dump sink.
29-49-6
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light not working in beer cooler behind office.
38-04-4
33
Jun 14, 2023
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
39
Jun 12, 2023
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
33
Feb 6, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken nuggets (59 F - Cold Holding); onion rings (64 F - Cold Holding)at the reach in cooler at the kitchen. As per operator it was placed less than 3 hours ago. they placed food in another reach in cooler. **Corrective Action Taken**
03A-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at the walk in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored on water at 76° F. Operator placed them under running water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gasket soiled at the cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the reach in cooler next to the cook line.
22-16-4
70
Frequently Asked Questions
When was Denny's Restaurant last inspected?
The most recent health inspection at Denny's Restaurant on file is from Mar 31, 2026. The public record contains 11 inspections in total.
What is the most common violation at Denny's Restaurant?
Across the inspection record, “food stored on floor” has been cited two times, more than any other issue at Denny's Restaurant.
How does Denny's Restaurant compare to other restaurants in Key West?
Denny's Restaurant most recently scored 50 out of 100, which is lower than the Key West average of 74.
Has Denny's Restaurant's inspection record improved over time?
Yes. Recent inspections at Denny's Restaurant have averaged around nine violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Denny's Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Denny's Restaurant inspected?
Based on the inspection history on file, Denny's Restaurant is inspected around three times per year on average.
Nearby Restaurants