DENNY'S
11037 INTERNATIONAL DR, Orlando FL 32821
Last inspected Mar 17, 2026 · 8 visits since August 2023
MAR 24
OCT 24
APR 25
OCT 25
MAR 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 52F cooler between grills. Per operator for 2 hours. Operator put back in walk in to bring temperature down. Recheck one hour 45F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021030935 | Jun 18, 2021 | Jul 27, 2021 | $200 |
Inspection history
8 visits, newest first
Mar 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo over deli turkey and ham in walkin.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.. cooler drawers under flattop (); macaroni and cheese (45F - Cold Holding); raw salmon (45F) in unit overnight. Cooler drawers under cold make table; pot roast (48F - Cold Holding); burnt ends (48F - Cold Holding) in unit over night
Ceiling/ceiling tile shows damage or is in disrepair. At dishwasher area above glass racks
Ice buildup in ice cream chest freezer at server station
Show the remaining 1 finding ▾
Single-service articles not stored inverted or protected from contamination. Coffee filters at front counter. Operator placed in covered cambro
Mar 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo over deli turkey and ham in walkin.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.. cooler drawers under flattop (); macaroni and cheese (45F - Cold Holding); raw salmon (45F) in unit overnight. Cooler drawers under cold make table; pot roast (48F - Cold Holding); burnt ends (48F - Cold Holding) in unit over night
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooler drawers under flattop (); macaroni and cheese (45F - Cold Holding); raw salmon (45F) in unit overnight. Cooler drawers under cold make table; pot roast (48F - Cold Holding); burnt ends (48F - Cold Holding) in unit over night
Ceiling/ceiling tile shows damage or is in disrepair. At dishwasher area above glass racks
Ice buildup in ice cream chest freezer at server station
No conspicuously located ambient air temperature thermometer in holding unit. In any unit on cookline
Single-service articles not stored inverted or protected from contamination. Coffee filters at front counter. Operator placed in covered cambro
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Wall soiled with accumulated grease, food debris, and/or dust. On cookline
Water leaking from faucet. Handsink at dish
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (40-58F - Cold Holding) top of make table, in unit less then four hours. Over filled, operator removed excess product
No paper towels or mechanical hand drying device provided at handwash sink. At server station next to ice cream freezer
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In shredded cheese at make table
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (51F - Cold Holding); shredded cheese (49F - Cold Holding) top of make table on cookline. In unit less then four hours. Operator moved to different unit
Handwash sink not accessible for employee use at all times. Pan in sink on cookline
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in mushrooms on cookline
Water leaking from faucet.handsink on cookline
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate12 Basic
Show 15 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 52F cooler between grills. Per operator for 2 hours. Operator put back in walk in to bring temperature down. Recheck one hour 45F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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 in server reach in cooler.
Buildup of food debris/soil residue on equipment door handles. Reach in drawers kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen/dish area.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Frying pans sitting in front of handwash sink in kitchen.
Cutting board has cut marks and is no longer cleanable. Server area to cut toast.
Drain cover(s) missing. Three compartment sink.
Floor area(s) covered with standing water. In server area and kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. In server area had food debris in it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink in server area.
Reach-in cooler interior/shelves have accumulation of soil residues. Standing water and soiled in kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocado in both makeline still have stickers.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen
Aug 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (121F - Hot Holding); chicken (121F - Hot Holding) in hotbox on cookline. Operator states in unit less then 3 hours, will reheat to minimum of 165F
Employee with no hair restraint while engaging in food preparation. Cook on cookline upon arrival
Equipment in poor repair. Gaskets in reach in cooler at server station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in coolers. Exterior of walk-in door
Reach-in cooler interior/shelves have accumulation of soil residues. Pie cooler, interior and fan at top of unit. Interior of salad station
Standing water in bottom of reach-in-cooler. Under microwave on cookline
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
Water leaking from pipe and/or faucet/handle. At mop sink
Aug 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (47F - Cold Holding); hard boiled eggs (47F - Cold Holding); caramelized onions (46F - Cold Holding) make table on cookline next to flat top. liquid eggs (44-45F - Cold Holding) at egg station, Operator states all items in unit less then 3 hours, placed on ice to chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (121F - Hot Holding); chicken (121F - Hot Holding) in hotbox on cookline. Operator states in unit less then 3 hours, will reheat to minimum of 165°F
Employee with no hair restraint while engaging in food preparation. Cook on cookline upon arrival
Equipment in poor repair. Gaskets in reach in cooler at server station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in coolers. Exterior of walk-in door
Reach-in cooler interior/shelves have accumulation of soil residues. Pie cooler, interior and fan at top of unit. Interior of salad station
Standing water in bottom of reach-in-cooler. Under microwave on cookline
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
Water leaking from pipe and/or faucet/handle. At mop sink
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.