DENNY'S
10800 PINES BLVD STE 15, Pembroke Pines FL 33026 · 954.443.4500
Last inspected Jan 20, 2026 · 9 visits since September 2023
JUL 24
NOV 24
JUL 25
SEP 25
JAN 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Sewage/wastewater backing up through floor drains. Under triple sink, in dishwasher area, outside of kitchen area. Observed triple sink not operating, only one compartment is available, other two compartments are backing up because drains are clogged.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025077628 | Sep 15, 2025 | Nov 18, 2025 | $600 |
| 2--2023055453 | Sep 19, 2023 | Nov 2, 2023 | $400 |
| 2--2015047571 | Oct 6, 2015 | Mar 10, 2016 | $320 |
Inspection history
9 visits, newest first
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg White; (47F)Liquid Egg yolk; (53F)Cut Cherry tomatoes; (45F)Chorizo; (45F) Operator placed ice packs in cooler
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during this inspection.
Soap dispenser at handwash sink not working/unable to dispense sanitizer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on food preparation table. Employee removed cell phone
Show the remaining 1 finding ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitize microwave
Sep 15, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed steak in refrigerator drawer cold held at 44F. As per operator, steak transfer from walk in cooler 45 minutes prior to the inspection. Operator placed ice pack on steak for quick chill. -Observed liquid eggs cold held at 48F in flip top cooler. Per operator, eggs transfer from walk in cooler 30 minutes prior to the inspection. Advise operator to placed eggs on ice packs for quick chill.
Employee eating in a food preparation or other restricted area. -Observed employee drinking from an open container in kitchen area. After brief education, operator discarded at will.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside Amana microwave.
Jul 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Interior of refrigerator or freezer in disrepair/has exposed insulation. -Observed in-use flip top cooler at cook line with exposed insulation.
Jul 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Live, small flying insects found -Observed 4 live flying insects landing on walls throughout kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw chicken cold held at 44F and steak at 45F in refrigerator drawers. Per operator, both items temps transfer to unit 1 hour prior to the inspection. Operator place ice packs on items for quick chill. -Observed ham cold held at 47F in refrigerator drawers in kitchen. Per operator, item transfer to unit 2 hours prior to the inspection. Operator placed ice packs on ham for quick chill. Observed chicken (47F - Cold Holding); turkey (48F - Cold Holding); ham (47F - Cold Holding); milk (48F - Cold Holding) in walk in cooler. Per operator, isometric items transfer to unit less than 3 hours before the inspection. Operator place ice packs on items for quick chill.
No probe thermometer provided to measure temperature of food products.
Floor area(s) covered with standing water. -Observed floor in kitchen area covered with standing water due to burst water pipe.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of brown substance buildup inside amana microwave. Operator clean and sanitize.
Interior of refrigerator or freezer in disrepair/has exposed insulation. -Observed in-use flip top cooler at cook line with exposed insulation.
Plumbing system in disrepair. -Observed pipe burst at drinks machine in kitchen area.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed sausages cold held at 48F in flip top cooler. Per operator, item transfer from walk in cooler 2 hours prior to the inspection. Operator relocate sausages to walk in freezer for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed sausage hot held at 117F in steam table. Per operator, sausages reheat and placed in unit 2 hours prior to the inspection. Operator reheat sausages to 170F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside Amana microwave. Operator clean and sanitized.
Interior of refrigerator or freezer in disrepair/has exposed insulation. -Observed interior of flip top cooler with exposed insulation.
Objectionable odors in bathroom or other areas of the establishment.
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
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. -Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator replenished sanitizer and prime machine. Reads at 100 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs cold held at 50F. As per operator, eggs transfer from walk in cooler to reach in cooler 30 minutes prior to the start of the inspection. Operator placed items on ice bath for quick chill.
Food stored on floor. -Observed container with cooking oil stored on kitchen floor. -Observed a box with food item stored in walk in freezer floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue inside microwave. Operator cleaned and sanitized
Objectionable odors in kitchen areas of the establishment.
Reach-in cooler interior/shelves have accumulation of soil residues. -Observed interior of flip top cooler at cookliine soiled with accumulation of old food residues. Operator clean and sanitized.
Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor.
Unwashed fruits/vegetables stored with ready-to-eat food. -Observed container with unwashed ripe bananas stored over butter blend in walk in cooler.
Jan 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw ground beef stored over precooked turkey and ham in walk-in cooler. Operator relocate raw ground beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed liquid eggs cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, egg transfer to unit 10 minutes prior to the inspection. Operator placed eggs on ice pack for quick chill.. item temps at 41F after 30 minutes.
Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside walk in freezer.
Insect control device installed over food preparation area. -Observed bug zapper installed in prep area next to clean utensils.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave on cookline.
Sep 19, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Salad bar; cut melons (57F -Cold Holding); cut lettuce (55F - Cold Holding) -1)Cold table-Flip top; pancake mix (49F - Cold Holding); cut lettuce (51F - Cold Holding) -2) Cold table Flip top-; sliced tomatoes (50F - Cold Holding); cut lettuce (49F - Cold Holding); garlic butter (52F - Cold Holding); shredded mix cheese (49F - Cold Holding); mixed cooked vegetables (54F - Cooling) -Walk in Cooler-pico de gallo (52F - Cold Holding ); beef lasagna (54F - Cold Holding )mixed vegetables (52F - Cold Holding); beef sauce (51F - Cold Holding); provolone cheese (52F - Cold Holding). Per manager food held overnight.
Sep 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 7 high priority.
7 High priority3 Intermediate8 Basic
Show 18 findings ▾
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. After 3er attempt, Dishwasher (Chlorine 00ppm). Technician arrived during inspection,fixed machine chlorine sanitizer at 50 ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. After cracking non pasteurized eggs, grabbed several clean plates to serve various orders, using same gloves. After ins, employee discarded gloves, washed hands and put in new pair of gloves.
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. Server went to rear storage, grabbed several skin in plantains, peeled half of one, grabbed clean plate to set up customer order, without washing hands, after instructed employee washed hands, and change customer plate.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server received a French toast on a plate, touched toast wit her hand to accommodate food on plate, after placed butter, without washing hands.
Sewage/wastewater backing up through floor drains. Under triple sink, in dishwasher area, outside of kitchen area. Observed triple sink not operating, only one compartment is available, other two compartments are backing up because drains are clogged.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Salad bar; cut melons (57F -Cold Holding); cut lettuce (55F - Cold Holding) -1)Cold table-Flip top; pancake mix (49F - Cold Holding); cut lettuce (51F - Cold Holding) -2) Cold table Flip top-; sliced tomatoes (50F - Cold Holding); cut lettuce (49F - Cold Holding); garlic butter (52F - Cold Holding); shredded mix cheese (49F - Cold Holding); mixed cooked vegetables (54F - Cooling) -Walk in Cooler-pico de gallo (52F - Cold Holding ); beef lasagna (54F - Cold Holding )mixed vegetables (52F - Cold Holding); beef sauce (51F - Cold Holding); provolone cheese (52F - Cold Holding). Per manager food held overnight. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Salad bar; cut melons (57F -Cold Holding); cut lettuce (55F - Cold Holding) -1)Cold table-Flip top; pancake mix (49F - Cold Holding); cut lettuce (51F - Cold Holding) -2) Cold table Flip top-; sliced tomatoes (50F - Cold Holding); cut lettuce (49F - Cold Holding); garlic butter (52F - Cold Holding); shredded mix cheese (49F - Cold Holding); mixed cooked vegetables (54F - Cooling) -Walk in Cooler-pico de gallo (52F - Cold Holding ); beef lasagna (54F - Cold Holding )mixed vegetables (52F - Cold Holding); beef sauce (51F - Cold Holding); provolone cheese (52F - Cold Holding). Per manager food held overnight.
Food-contact surface soiled with food debris, mold-like substance or slime. Two cutting board in cook line
Handwash sink used for purposes other than handwashing. Dishwasher area- food container and two covers inside sink, manager removed
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Tea cup, next to steam table in cook line. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Under shelf with single service condiments, purse and back pack, employees removed.
Floor area(s) covered with standing water. Ware washing area due to water backing up from drain under triple sink.
Floor soiled/has accumulation of debris. Dishwasher area, water and loose food debris on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to steam table in cook line, ice scoop, two knives and two serving spoons, employee removed to be wash and sanitized.
Single-service articles stored on a soiled surface. Salt and pepper
Standing water in floor drain/floor drain draining very slowly, under triple sink, at ware washing area in room next to kitchen.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), employee made new solution, chlorine sanitizer at 50 ppm.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.