Denny's
Last inspected: Jan 6, 2026
58
Score
Going back to 2022, Denny's has 11 inspections in the public record. The most recent report on file is from Jan 6, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have ticked up lately, averaging around 13 violations per visit versus roughly four violations earlier in the record.
“Reach-in cooler interior/shelves have accumulation” accounts for the largest share of issues, appearing four times across the record.
Restaurants in St. Petersburg average 77, so Denny's trails the local norm. The inspection history reads as standard for a restaurant of this size.
11
Inspections
0
Critical latest
1
Major latest
9
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at front line unable to dispense soap. Manager replaced and provided soap during inspection **Corrected On-Site**
31B-06-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler along West wall of cook line grooved and no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Torn gaskets in reach-in coolers on the cook line.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor heavily soiled behind flat top grill
36-73-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles broken along North wall of cook line.
36-17-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers on cook line. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler soiled with accumulation of debris **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach-in cooler located immediately upon entering cook line on the East hand side. **Repeat Violation**
29-49-6
Basic - Water draining onto floor surface. Dish machine draining on floor.
29-03-4
58
Jul 23, 2025
Routine - Food
5 critical violations. 3 major violations. 11 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Freezer used at refrigerator on cookline with the following items out of temperature held overnight: cooked broccoli (48F - Cold Holding) cooked corn (48F - Cold Holding) cooked rice (58F - Cold Holding)
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Located in steam box on cookline: queso (120F - Hot Holding) sausage gravy (120F - Hot Holding) On flat top at cook-line: cooked sausage (120F - Hot Holding) Manager had employees reheat sausage on flat top grill. Manager reheat queso and sausage gravy on stove top. Items reached proper temperatures. Reheat temps: cooked sausage (165F - Hot Holding) queso (165F - Hot Holding) sausage gravy (165F - Hot Holding) **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on side of ice machine. Manager removed bottles**Repeat Violation** **Corrected On-Site** **Repeat Violation**
41-10-4
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. Tested at 0ppm. Manager primed equipment and retested at 50ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Freezer used at refrigerator on cookline with the following items out of temperature held overnight: cooked broccoli (48F - Cold Holding) cooked corn (48F - Cold Holding) cooked rice (58F - Cold Holding)
01B-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine not tested to check sanitizer solution daily. Discussed with manager to test machine each day.
16-33-4
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. Inspector will provide a procedure prior to the end if inspection.
11-27-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Freezer on cook-line with completely torn gasket not holding temperature. Advised manager to not use unit until it is repaired.
14-74-7
Basic - Dead roaches on premises. (2) dead roaches in dry storage area. Manager removed and sanitized the area.
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone observed on prep table underneath microwave oven on cook-line.
40-06-5
Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles in kitchen.
36-17-5
Basic - Floors not maintained smooth and durable. Floor uneven across from prep table in rear dish room.
36-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop and spoon observed in metal pan next to steam box. Discussed with manager who dumped water and placed utensils in water on flat top. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on cook-line soiled with black mold like substance.
23-03-4
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Peg board used to store utensils not easy to clean.
14-52-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers across from cook-line soiled. **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler to the right of the steam box on cook-line.
29-49-6
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Exposed wood in rear dish room above prep table mounted to wall.
36-30-4
20
Mar 18, 2025
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then touch clean spatula and single-serve item without removing gloves and washing hands. Discussed with the operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-27-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing multi cleaner stored on side of ice machine. Operator removed spray bottle from ice machine. **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to water faucet without vacuum breaker at mop sink.
29-42-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator primed dishmachine. Rechecked reading 50ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled with food buildup between groove marks.
22-02-4
Intermediate - No soap provided at handwash sink at end of cooks line and warewashing area. Operator provided soap. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Spray bottle stored on side of ice machine containing multi cleaner toxic substance not labeled. Operator labeled spray bottle by common name. **Corrected On-Site**
41-17-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Max dishmachine temp is 114f.
16-53-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled equipment door handles on sliding door coolers on cooks line.
23-24-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
16-38-5
Basic - Reach-in coolers on cooks line interior have accumulation of soil residues. **Repeat Violation**
22-16-4
32
Oct 28, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (51F - Cold Holding); ham (51F - Cold Holding); turkey (51F - Cold Holding); pancake batter (51F - Cold Holding); pico (51F - Cold Holding) these items placed on cooks line at 6am from walk in cooler Manager placed items on rolling cart and placed in walk in freezer All items cooled quickly to below 40f within 30 minutes. Hotels pans with ice will be used on cooks line until cooler is serviced **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Cleaner stored on hood above cooks line. Removed **Corrected On-Site**
41-10-4
Intermediate - No soap provided at handwash sink. Far end of cooks line
31B-03-4
Basic - Floor area(s) covered with standing water. Under bag in box soda station in dish area
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hung on Ansley system above cooks line
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooks line
22-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. All buckets in house. All buckets remade and tested at 200 ppm quaternary **Corrected On-Site**
21-08-4
55
Feb 19, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib by outside walk in freezer.
29-34-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by soda boxes in ware washing area not landing on food or food contact surfaces.
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers in kitchen have built up food debris.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of dish machine. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. Standing water on floor of ware washing area.
36-22-4
Basic - Open dumpster lid.
33-16-4
58
Dec 13, 2023
Routine - Food
No violations found.
100
Dec 12, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flies in hallway near walk in cooler in kitchen 33 live flies on ceiling in prep/dish area 15 live flies in dry storage room on ceiling and on racks 20 live flies in mop storage room of kitchen.
35A-02-6
Intermediate - No soap provided at handwash sink. Front counter. Manager refilled **Corrected On-Site**
31B-03-4
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 opened yesterday in lobby reach in cooler not date marked. Server date marked **Corrected On-Site**
02C-03-5
Basic - Floor area(s) covered with standing water. Standing water in corner under dish machine
36-22-4
Basic - One dead fly in water used to soak coffee mugs before washing.
35A-03-4
64
Oct 10, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Door way entrance to kitchen by bag in box soda station - From follow-up inspection 2023-10-10: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet in dish area - From follow-up inspection 2023-10-10: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-10-10: **Time Extended**
16-46-4
86
Oct 9, 2023
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 12 flies around and on bag in box soda station in kitchen. Large amount of larvae in standing water under bag in box 45 flies on and in the front counter service area surrounding kitchen.
35A-02-6
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Country fried steak removed from package and portioned needs time tracking
02C-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Main machine in kitchen
22-20-5
Basic - Black clean dish racks in dish pit are heavily rusted
14-33-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in freezer
36-06-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above cooks line, in kitchen hallway next to cooks line
36-32-5
Basic - Cove molding at floor/wall juncture broken/missing. Door way entrance to kitchen by bag in box soda station
36-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet in dish area
24-08-4
Basic - Floor area(s) covered with standing water. Under bag in box soda rack in kitchen
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops on cooks line.
10-07-4
Basic - Objectionable odors in bathroom or other areas of the establishment. In kitchen near bag in box soda rack
36-64-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. Bag in box soda station leaking creating standing water on floor under rack in kitchen
29-11-4
45
Nov 1, 2022
Complaint Full
2 critical violations. 1 major violation. 13 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sliced ham in walk-in cooler, manager corrected order **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to gas burners: pancake batter (47F - Cold Holding), manager voluntarily discarded and replaced with new batch, discussed with manager about time as a public health control. Reach-in cooler across from flat top: tomato salsa (63F - Cold Holding); sliced tomatoes (52F - Cold Holding); sliced turkey (48F - Cold Holding); cut lettuce (51F - Cold Holding), manager placed items in ice bath; tomato salsa retemp 40F, sliced tomatoes retemp 43F, sliced turkey retemp 42F, cut lettuce retemp 43F**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager was unable to provide proof of any food handler's training. Repeat violation from previous routine inspection on 9/20/2, callback inspection scheduled for 11/19/22. **Repeat Violation** **Warning**
53B-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling surface torn above cook line. Ceiling tile missing in dry storage. Cove molding missing in multiple locations in self service storage room. **Repeat Violation**
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls at servers station not inverted or covered, manager inverted dishes. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near turbo oven, employee moved to bottom shelf. Employee drinks on equipment storage shelves in dishwashing area, employee moved to break room **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on on storage racks in dishwashing area **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris. Floors on cook line soiled with accumulation of debris/grease. Floors under equipment at servers station with accumulation of trash. Floors in outdoor walk-in freezer with accumulation of food debris. Standing water on floor near soda syrup lines near dishwashing area. **Repeat Violation**
36-73-4
Basic - Grease on the ground and/or pad around grease receptacle. Accumulation of grease on ground and around grease trap near dumpster. **Repeat Violation**
33-20-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge on dish machine damaged.
16-38-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.interior of microwave at servers station near ice cream soiled with food debris
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer on cook line soiled.
23-03-4
Basic - Open dumpster lid. Manager closed lid. **Corrected On-Site**
33-16-4
Basic - Single-service articles improperly stored. Coffee filters at servers station not covered, manager placed lid over filters. **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of omelette reach in cooler on cook line **Repeat Violation**
29-49-6
Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain in dry storage room behind walk in freezer slow draining. Mop sink drain slow draining. Storm drain near grease trap slow draining, manager advised due to excess rains.
29-19-4
35
Sep 20, 2022
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
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
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
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
Warewashing Facilities Maintained and Used
FL-24
18
Frequently Asked Questions
When was Denny's last inspected?
The most recent health inspection at Denny's on file is from Jan 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Denny's?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited four times, more than any other issue at Denny's.
How does Denny's compare to other restaurants in St. Petersburg?
Denny's most recently scored 58 out of 100, which is lower than the St. Petersburg average of 77.
Has Denny's inspection record improved over time?
No. Recent inspections at Denny's have averaged around 13 violations per visit, up from roughly four 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.
Nearby Restaurants