DENNY’S RESTAURANT Inspection – January 27, 2026

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right kitchen 6 drawer coolers cooked sausage (46F – Cold Holding). Per operator food in unit less than four hours. Operator placed ice on food to quick chill

Intermediate 1

#7Intermediate03D-15-4

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 9:05am portioned cooked onions 46F ambient cooling for 1 hour to 46F at 9:30am. At this rate proper ambient cooling to 41F in four hours will not occur.operator it food on ice to quick chill

Basic 5

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Observed at kitchen left flip top cooler

#3Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for kitchen cold rail

#4Basic12B-13-4

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in left drawer coolers. Operator removed **Corrected On-Site**

Corrected On-Site

#5Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Observed at right flip top,cooler

Florida Food Watch