Denny's Restaurant
Last inspected: Feb 2, 2026
67
Score
Across the available record, Denny's Restaurant has eight inspections on file, the first dated 2022. On Feb 2, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around 11 violations each.
The pattern that stands out is “nonfood-contact surface soiled/ stained with grease”, which has been cited six times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean spoons, forks , and knives near dish area
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. In back clean equipment area next to employee break room
24-08-4
Basic - Ice buildup in front of walk in freezer **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp , 122F in front expo line , operator discarded and replaced with hot water temping at 140F **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled/ stained with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers in reach in coolers on cooks line **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind equipment on cooks line
36-27-5
67
Jul 30, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich top reach in cooler on the left when entering cooks line caramelized onions (51F - Cold Holding); diced tomatoes (50F - Cold Holding) Less than four hours per manager Placed in walk in cooler for temperature recovery 30 minutes later Caramelized onions 43F Diced tomatoes 43F **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. Table top warmer on cooks line sausage links (117-123F - Hot Holding) Less than four hours per manager Placed on flat top and reheated to 179F **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting boards on cooks line **Repeat Violation**
22-02-4
Basic - Drain cover missing in bread room
29-18-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches in dish room **Corrected On-Site**
13-07-4
Basic - Ice buildup in walk-in freezer around door
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Next to ice machine **Corrected On-Site**
10-12-5
Basic - Single-service articles not stored inverted or protected from contamination. Frilled toothpicks on the line **Corrected On-Site** **Repeat Violation**
25-06-4
52
Jan 13, 2025
Routine - Food
1 critical violation. 5 major violations. 9 minor violations.
View 15 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs(47F - Cold Holding) per operator less than 4 hrs at egg stations. Placed in walk-in cooler rechecked 41F. **Corrected On-Site**
03A-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing station and cookline.
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in dishwashing are.
27-16-4
Intermediate - Handwash sink used for purposes other than handwashing on cookline used to fill container with water. **Corrected On-Site**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled. Juice nozzles soiled in beverage stations Soda nozzles soiled in beverage stations
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times in trash can blocking hand wash sink at dishwashing staton **Corrected On-Site**
31A-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers in dishwashing area. **Repeat Violation**
24-08-4
Basic - Hole in or other damage to wall in dishwashing area.
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline **Repeat Violation**
22-08-4
Basic - Light not functioning on cookline.
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit on cookline and expo station.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees on cookline
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink soiled on cookline
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo Containers on cookline not inverted **Corrected On-Site**
25-06-4
Basic - Water leaking from pipe and/or faucet/handle on cookline.
29-11-4
33
Jul 23, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
61
Jan 31, 2024
Routine - Food
1 critical violation. 3 major violations. 12 minor violations.
View 16 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Corrected On-Site**
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Server filling gallon jug in hand was sink.
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Brown and white cutting boards soiled. Fryers and fryer baskets on cooks line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked hand wash sink at the end of cooks line. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Handles on reach in freezer and cold holding units on cooks line.
23-24-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open at the time of inspection.
35B-01-4
Basic - Floor area(s) covered with standing water. **Repeat Violation**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooks line reach in freezer. Hoods filters on cooks line over range stoves. Rational oven in kitchen on cooks line.
23-03-4
Basic - Old labels stuck to food containers after cleaning. 2 inch food insert pan has old manufacturers label. **Corrected On-Site**
16-46-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reach-in freezer on cooks line
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
24-18-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line and expo
22-08-4
35
Sep 20, 2023
Routine - Food
1 critical violation. 11 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Relocated to walk in to rapid chill pancake batter (51F - Cold Holding) chorizo (46F - Cold Holding) shaved ham (46F - Cold Holding) **Corrective Action Taken**
03A-02-5
Basic - Covered waste receptacle not provided in women's bathroom. 1 stall missing covered can
32-12-5
Basic - Dishmachine has no data plate/operating specifications. Data plate has worn to be unreadable
16-01-4
Basic - Drain cover(s) missing. In server area
29-18-4
Basic - Equipment in poor repair. Torn gaskets located on freezer drawers in kitchen torn.
14-11-5
Basic - Floor area(s) covered with standing water. On cook line
36-22-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Ice buildup in walk-in freezer. Reach in freezer for ice cream **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in wic Hood filters on kitchen soiled. Under steam table shelves soiled.
23-03-4
Basic - Plumbing system in disrepair. Hand sink in kitchen located across from egg burner leaking water.
29-08-4
Basic - Standing water in bottom of reach-in-cooler. First cooler on cook line
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dish area
36-27-5
50
Feb 8, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator item in unit less than 1 hour. Sausage link 118F Operator returned item to flat top for temperature recovery. Corrected 187F. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand wash sink in Dish area to fill pitcher
31A-11-4
Basic - Floor soiled/has accumulation of debris. Floor underneath bag in box soda system
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer through back door. Ice cream reach in freezer.
14-69-4
Basic - Light not functioning. 2 bulbs out in hood system on cook line.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line. Underneath all equipment on cook line.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at service station below toppings.
29-49-6
61
Nov 8, 2022
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Pan lids stored in sink. **Repeat Violation** - From follow-up inspection 2022-11-08: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2022-11-08: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment. On cook line, underneath all equipment and the sides. - From follow-up inspection 2022-11-08: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above syrups and silverware at bread station. - From follow-up inspection 2022-11-08: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware in server station. - From follow-up inspection 2022-11-08: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Debris build up on floor at the end of cook line, and on floor drains. - From follow-up inspection 2022-11-08: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Both walk in freezers have ice build up. - From follow-up inspection 2022-11-08: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. - From follow-up inspection 2022-11-08: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents on cookline. Gaskets on reach in cooler. - From follow-up inspection 2022-11-08: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2022-11-08: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on top of reach in cooler. Stored next to soda station in server area. - From follow-up inspection 2022-11-08: **Time Extended**
21-44-1
55
Frequently Asked Questions
When was Denny's Restaurant last inspected?
The most recent health inspection at Denny's Restaurant on file is from Feb 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Denny's Restaurant?
Across the inspection record, “nonfood-contact surface soiled/ stained with grease” has been cited six times, more than any other issue at Denny's Restaurant.
How does Denny's Restaurant compare to other restaurants in Orlando?
Denny's Restaurant most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Denny's Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Denny's Restaurant have averaged around 11 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Denny's Restaurant 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 Restaurant inspected?
Based on the inspection history on file, Denny's Restaurant is inspected around two times per year on average.
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