DENNY'S #7636
2705 OKEECHOBEE BLVD, West Palm Beach FL 33409 · 561-370-3731
Last inspected Jan 6, 2026 · 7 visits since September 2023
FEB 24
JUL 24
DEC 24
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line drawers under grill; raw chorizo stored over raw whole muscle steak. Operator moved raw chorizo.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026014056 | Jan 5, 2026 | Mar 23, 2026 | $1,800 |
| 2--2025053548 | Jul 7, 2025 | Aug 20, 2025 | $1,040 |
| 2--2025013589 | Dec 30, 2024 | Mar 19, 2025 | $400 |
| 2--2023052005 | Sep 5, 2023 | Nov 20, 2023 | $520 |
Inspection history
7 visits, newest first
Jan 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 8 high priority.
8 High priority0 Intermediate1 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered building, began handling clean dishes; no handwash Operator discussed employee who then washed hands
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. Employee handled soiled dishes, loading dishes into dish machine then pulled bacon from oven; no handwash Operator discussed employee who then washed hands
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef dropped glove on the floor picked up and then proceeded to grab cooler drawer and potatoes to cook; no handwash Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer by cook line: opened bag/pan of Raw chicken stored over portioned onion rings. At walk in freezer: pan of raw sausage patties stored over opened biscuits. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across flat top grill: raw shell eggs stored over hash browns Operator stored properly
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer raw chicken stored over raw steaks and raw fish; products not commercially packaged. Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At produce walk-in cooler; cut tomatoes (45F - Cold Holding); cut lettuce (47F - Cold Holding). Per Operator nor prepared or portioned today, cooler door held open while receiving/putting away order, approximately 1 hour, closed door, advised Operator to return to 41F within a total of 4 hours. At flip top cooler: whipped butter (50F - Cold Holding); As per operator stored for approximately 2 hours Not prepped or portioned today Product over stacked Operator removed over stack portion
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: sausage gravy (124F - Hot Holding); chili (105F - Hot Holding); turkey gravy (105F - Hot Holding) As per chef all items reheated prior to being stored for 1 hour. Advised operator to reheat all products to 165+
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed strawberries stored over cut tomatoes Operator stored properly
Jul 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
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. Employee handled soiled dishes while washing and rinsing then handled clean and sanitized dishes while removing from dish washer placing to dry or store. Operator dis with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; uncovered pan of raw chicken stored over cooked sausage. Operator removed pan of raw chicken from walk-in.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes while removing from tables and then handled clean utensils and cups to prepare drinks for customers without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; sliced cheese (49F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top for less than 2 hours, moved overfilled portions to walk-in.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At expo line flip top; whipped butter (52F - Ambient Cooling 9:20/52F 9:55). Operator stated butter portioned 1 hour prior, portions held overfilled in pan, at this rate will not reach 41F within 4 hours, moved overfilled portions to reach in cooler. At cook line Flip top; cut tomatoes (55F - Ambient Cooling 9:05/55F 9:45). Operator stated tomatoes cut 10 minutes prior, held in shallow pan on make top, at this rate will not reach 41F within 4 hours, discarded tomatoes.
Dec 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Unwashed fruit stored over/not properly separated from ready-to-eat food. In walk in produce cooler unwashed melons stored over sliced tomatoes and sliced pickles. Discussed storage practices with operator; storage of products corrected.
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. Dishwasher handled soiled dishes while placing into dish washing machine; without washing hands he then removed clean and sanitized dishes. Discussed with operator hand washing procedures; dishwasher washed hands and placed dishes back in machine to be cleaned and sanitized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler across from flat top over stacked sliced cheese (46F - Cold Holding) per operator product removed from walk in and placed in flip top unit approximately 1 hour ago; per operator product not portioned or prepared today. Operator chose to discard product.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. In steam table nacho meat (80F - Reheating) at 8:55 since 8:15 to 79F at 9:40. Operator stated steam table was turned off; operator turned on machine and chose to discard product.
Toxic substance/chemical improperly stored. At server expo line spray bottle of sanitizer stored next to single service packets of salt and sugar and sanitizer bucket stored above clean and sanitized cups. Discussed storage practices with operator; spray bottle moved. In kitchen at cook line bottle of cleaning agents stored next to frying oil. Discussed with operator who moved spray bottles.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler hash browns (120F - Cooling)at 8:50 since 8:00 to 119F at 9:25. At this current rate of cooling product will not reach 70F within 2 hours. Discussed with operator cooling procedures; operator spaced out containers of hash brown and opened tops to allow for fast cooling.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen at cook line on top of microwave employee car keys and cell phone. Discussed with operator who removed.
Employee with no beard guard/restraint while engaging in food preparation. Cook not wearing beard guard while preparing food. Discussed with operator.
Floors not constructed to be easily cleanable. In walk in cooler flooring has rusted away and has large holes.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At server expo line dipper well with ice cream scoops stored in water at 112F. Discussed with operator who changed utensils and water.
No handwashing sign provided at a hand sink used by food employees. In men's bathroom no hand washing sign provided.
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line drawers under grill; raw chorizo stored over raw whole muscle steak. Operator moved raw chorizo.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; opened bags of raw chicken stored over opened bags of raw country fried steak. Operator moved country fried steak.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked sausage (122F - Hot Holding). Operator stated sausage was reheated in oven prior to being placed on flat top 2 hours prior, moved to be reheated to 165F. At expo line; beef and vegetable stew (125F - Hot Holding). Operator stated stew was reheated on flat top prior to being placed on expo line 1 hour prior, moved to be reheated to 165F.
Toxic substance/chemical improperly stored. At expo line/front counter; sanitizer concentrate stored over/with single service lids and all purpose cleaner stored with ketchup/salt/pepper. Operator removed chemicals.
Food stored on floor. At walk-in freezer; case of bread stored on floor. Operator moved to shelf.
Feb 22, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach in cooler; raw shell eggs stored over hash browns. Operator moved raw shell eggs to bottom shelf.
Handwash sink used for purposes other than handwashing. At wait station; hand wash sink used to dump ice. Operator removed ice.
In-use ice scoop stored on soiled surface between uses. At kitchen ice machine; ice scoop stored directly on top of ice machine. Operator removed, washed, rinsed and sanitized.
Wet wiping cloth not stored in sanitizing solution between uses. At wait station/expo line; wet wiping cloth(s) left on counter. Operator placed in sanitizer bucket.
Sep 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Employee dried hands on clothes, followed by putting gloves, followed by handling clean utensils. Employee washed hands.
Raw animal food ( raw chicken)stored over ready-to-eat food ( ice cream) in a freezer - not all products commercially packaged. Both items are open Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seating on cook line table a container with Pancake batter with buttermilk 52°F cold Holding and Observed overstocked container with cheese 46°F cold Holding inside reach in cooler. Observed overstocked container with cheese 46°F cold Holding inside reach in cooler. Per operator both products out of temperature for approximately 30 minutes. Per operator both products not prepared or portioned today. Operator moved to walk-in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed metal pan seating on flat top grill end corner with cooked sausage 121°F hot Holding. Per operator product stored for approximately 30 minutes. Operator moved to center of flat top grill for reheating to 165°F+
Box with buttermilk pancake batter stored on floor on dry storage. Operator stored properly
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.at 0 ppm. Operator corrected to 200 ppm quaternary
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.