DENNY'S
4999 34 ST N · ST. PETERSBURG · Pinellas County · FL 33714
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 5
22-41-4High 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**
01B-02-5High 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)
03A-02-5High 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)
03B-01-6High 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**
41-10-4High 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**
Intermediate 3
16-33-4Intermediate – 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.
11-27-4Intermediate – 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.
53B-14-5Intermediate – 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.
Basic 11
14-74-7Basic – 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.
35A-03-4Basic – Dead roaches on premises. (2) dead roaches in dry storage area. Manager removed and sanitized the area.
40-06-5Basic – 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.
36-17-5Basic – Floor tiles missing and/or in disrepair. Cracked floor tiles in kitchen.
36-11-4Basic – Floors not maintained smooth and durable. Floor uneven across from prep table in rear dish room.
10-07-4Basic – 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**
23-03-4Basic – 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.
14-52-4Basic – Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Peg board used to store utensils not easy to clean.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers across from cook-line soiled. **Repeat Violation**
29-49-6Basic – Standing water in bottom of reach-in-cooler. Standing water in reach in cooler to the right of the steam box on cook-line.
36-30-4Basic – 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.
Inspector observations synchronized from DBPR on September 7, 2026 1:06 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.