DENNY'S REST #1592

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 cracked eggs on cooks line.

Intermediate - Handwash sink not accessible for employee use at all times. Large coffee dispenser blocking hand sink on server station. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Door of walk in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 2nd microwave on cooks line with old food debris. At server desert station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tops of microwaves on cooks line with old food debris Sides of fryers grease and old food debris Hoods above fryers dripping grease Gaskets throughout kitchen old food debris

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout cooks line

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cooks line. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Under egg station on cooks line Reach in cooler next to reach in freezer on cooks line. Operator had employee clean standing water. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind steam table on cooks line with old food debris.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce 54, shredded cheese 54, per operator items been in cooler for more than 4 hours on wait station. - From follow-up inspection 2025-07-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Handwash sinks on server stations used for dump sink evidence of ice - From follow-up inspection 2025-07-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning - From follow-up inspection 2025-07-28: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. All freezers have ice buildup - From follow-up inspection 2025-07-28: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At dishwashing area - From follow-up inspection 2025-07-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout cook line and prep area soiled. - From follow-up inspection 2025-07-28: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In prep area and throughout cook line - From follow-up inspection 2025-07-28: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. On server station reach in cooler - From follow-up inspection 2025-07-28: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Handwashing sink next to child chairs Handwashing sink on cook line - From follow-up inspection 2025-07-28: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Peppers and Onions, Chorizo, Carne Asada, Egg Whites, Pooled Eggs all temping between 46F-55F. Per operator all items were prepared less than 2 hours ago. Advised operator to move to another cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line soiled with food debris. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sausage 46f -egg whites 46f employee adding more ice to the ice bath Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink on cook line blocked by trash can Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. -Top of dish machine

Basic - Equipment in poor repair. -vent above dish machine heavy rusted

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -cook line microwave

Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage at hands I next to juice machine Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease over fryers -hood soiled with grease over fryers -pipes/hose next to fryers soiled with grease -top of burners soiled with grease and food debris

Basic - Plumbing system in disrepair. -faucet loose at wait station

Basic - Standing water in bottom of reach-in-cooler. -beverage air on cookline -cooler at wait station

Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled on cookline -Cookline floor soiled under alto Cham -Floor and base soiled by dish machine

High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed license during inspection Corrected On-Site

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 Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by office Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Floor area(s) covered with standing water. Cookline

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles reach in coolers cookline Gaskets reach in freezer upright and cookline Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Ice cream scoop in hand sink in server front area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on clean prep surface on cook line

Basic - Equipment in poor repair. Gaskets on cook line torn Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. On cook line Repeat Violation

Basic - Garbage on the ground around parking lot

Basic - In-use wet wiping cloth/towel used under cutting board. On cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line dirty Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (51F - Cold Holding) less them 4 hours operator but on ice gradually coming down in temperature. Corrective Action Taken Warning - From follow-up inspection 2023-05-12: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer walk in freezer outside Warning - From follow-up inspection 2023-05-12: Time Extended

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink on cook line Operator fixed jammed paper towel Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. All on cook line Advised operator to clean when possible Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above cook line entry point

Basic - Cutting board has cut marks and is no longer cleanable. Server area cutting board

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses keys and a medicine bottle above cook line Operator removed and stored properly Corrected On-Site

Basic - Equipment in poor repair. Cook line cutting board dirty and in poor repair Advised operator to clean when possible Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line microwave Advised operator to clean when possible Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of deep fryer pooled grease and old food And underneath cook oven on cook line next to hand sink Gaskets on cook line reach in cooler left side moldy Advised operator to clean when possible Corrective Action Taken

Basic - Open dumpster lid. Operator closed dumpster Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All through cook line Advised operator to clean when possible Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado on cook line Advised operator to wash and take stickers off of avocado before serving Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. All on cook line Advised operator to clean when possible Corrective Action Taken

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and speaker on prep table

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans at dish machine station. Manager separated Corrected On-Site

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed uncovered box of plastic knives next to cleaning chemicals in dry storage. Manager removed Corrected On-Site

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. Observed waitstaff drop off dirty dishes and pick up clean.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced ham 52° at reach in cooler under prep table. Observed raw hamburger in walk in cooler from overnight at 45°. See stop sell

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham in reach in cooler under prep table at 52°. Observed raw hamburger in walk in cooler from overnight at 45°. Manager voluntarily discarded both items.

Basic - Buildup of food debris/soil residue on equipment door handles at cook line

Basic - Equipment and utensils not properly air-dried - wet nesting. At dishwasher area. Clean metal pans.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer #1

Basic - Light not functioning. 3 light bulbs out at hood. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris. Cooking equipment Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Leaking hand wash sink at server line (at end) and dishwasher station.