DENNY'S
4442 US 19 S, New Port Richey FL 34652 · 727-848-0970
Last inspected Mar 13, 2026 · 8 visits since November 2023
MAY 24
DEC 24
MAR 25
NOV 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Observed wastewater backing up slowly through floor drain on cook line. Observed employee walking through grey water and unable to be isolated. Manager snaked line and line is now clear. Manager got wet vac and is cleaning up grey water. Ran other sinks and observed no other backups. All cook line floors have been cleaned and sanitized
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $450
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024041588 | May 16, 2024 | Oct 22, 2024 | $200 |
| 3--2023017942 | Mar 22, 2023 | Aug 21, 2023 | $250 |
Inspection history
8 visits, newest first
Mar 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler -shredded cheddar (45F - Cold Holding), moved to freezerrecheck 40F
Reach-in cooler interior/shelves have accumulation of soil residues. Multiple coolers on cook line
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket on cook line 0 ppm, corrected to 200 ppm
Nov 12, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in / reach in cooler on cook line across from 2 burner stove-Plant Foods (41F - Cold Holding); Dairy (41F - Cold Holding); Plant Foods (35F - Cold Holding); sliced ham (47F - Cold Holding); brisket (48F - Cold Holding); diced tomatoes (48F - Cold Holding); chorizo (46F - Cold Holding); raw hamburger (46F - Cold Holding); Poultry (41F - Cold Holding), operator states temperatures were at 41F or below 3 hours. All moved to freezer Sliced Ham 41F, hamburger 40F, diced tomatoes 41Foperator called for repair
Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets
Apr 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor soiled/has accumulation of debris. Floors and walls soiled on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All shelves and exterior of equipment are soiled on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers, reach in freezers, and drawers are soiled
Mar 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
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. As inspector was standing in front waiting for manager cook put toast on plate with bare hands to be served to customer, server took plate to customer before inspector could address, discussed with cook proper procedure for ready to eat food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (52F - Cold Holding); raw sausage (49F - Cold Holding); salmon (53F - Cold Holding); raw beef (47F - Cold Holding) in walk in cooler, manager states temperature was around 43F within the last 4 hours when he took temperature, he noticed it wasn't blowing cold so called repair company, repair person is here now working on cooler, manager iced all food in walk in cooler during inspection
Employee with no hair restraint while engaging in food preparation. Employee put hat on
Floor soiled/has accumulation of debris. Floors and walls soiled on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All shelves and exterior of equipment are soiled on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers, reach in freezers, and drawers are soiled
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line deli cooler sliced turkey (47F - Cold Holding) Put in reach in freezer Retemp sliced turkey (41F - Cold Holding)
Fryer baskets soiled heavy food debris.manager took to wash during inspection.
Bowl or other container with no handle used to dispense food. Inside brown sugar. Manager removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board. Manager moved.
Floor tiles missing At cook line.
Floors not maintained smooth and durable. Floors not constructed to be easily cleanable due to deep grout at cook line.
Ice buildup in reach-in freezer front line.
Knife at cook line in ticket holder. Manager moved
May 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floors not maintained smooth and durable. Observed missing floor grout, broken tiles on cook line and broken cove molding in mop room
Food-contact surface not smooth and easily cleanable. Observed wooden peg board made with compressed wood fibers on cook line
May 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Observed wastewater backing up slowly through floor drain on cook line. Observed employee walking through grey water and unable to be isolated. Manager snaked line and line is now clear. Manager got wet vac and is cleaning up grey water. Ran other sinks and observed no other backups. All cook line floors have been cleaned and sanitized
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager has one new hire and unable to verify new employee acknowledged it.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee cheese on shelf above milk. Manager put in segregated container
Floors not maintained smooth and durable. Observed missing floor grout, broken tiles on cook line and broken cove molding in mop room
Food-contact surface not smooth and easily cleanable. Observed wooden peg board made with compressed wood fibers on cook line
Ice buildup in reach-in freezer around fans on cook line.
Objectionable odors on cook line due to grey water from floor drain.
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate5 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer at 0ppm, manager primed the sanitizer for dish machine, sanitizer now at 100ppm
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put beard guard on then touched clean lid for pan without washing hands or changing gloves Employee put hat on the continued to do dishes without changing gloves or washing hands Discussed with manager proper hand washing
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling dirty dishes then handling clean dishes without changing gloves or washing hands, discussed proper hand washing procedures with manager
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shell eggs (62F - Cold Holding) sitting on cook line, see stop sale, manager did not get temperature of shell eggs today -Sliced ham (47F-Cold Holding) top rail of cooler on cook line, cook put ice bag on product
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Dishwasher chewing gum, employee discarded gum
Employee with no beard guard/restraint while engaging in food preparation. Employee put beard guard on
Employee with no hair restraint while engaging in food preparation. Employee put hat on
No conspicuously located ambient air temperature thermometer in holding unit. In cooler on cook line across from grill
Standing water in bottom of reach-in-cooler. Cooler under grill
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.