DENNY'S #7641
3000 S CONGRESS AVE, Palm Springs FL 33461 · 561-967-4528
Last inspected Mar 3, 2026 · 10 visits since August 2023
AUG 24
JAN 25
JUN 25
SEP 25
MAR 26
— STEADY
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found Approximately 5 small flying insects in dish area.
★ 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 |
|---|---|---|---|
| 2--2023047800 | Aug 7, 2023 | Sep 14, 2023 | $200 |
Inspection history
10 visits, newest first
Mar 3, 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 held using time as a public health control marked with a time that exceeds the 4-hour limit. No time mark on pancake batter held on cook line at room temperature. Per operator item has been held out for less than 4 hours. Operator applied appropriate time marking.
Buildup of food debris/soil residue on equipment door handles on cook prep line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above warewashing machine soiled with mold like substance.
Sep 25, 2025Inspection 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 ▾
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 handling soiled dishes then handling clean dishes. Discussed with operator proper handwashing procedures
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in dish area are soiled and no longer easily cleanable
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dishwashing area, air vents soiled with mold like substances
Equipment and utensils not properly air-dried - wet nesting. In dry storage area, plastic containers wet nesting
Jun 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found Approximately 5 small flying insects in dish area.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside small reach in cooler on cook line Cooked sausage 47F cold holding. Top of small flip top cooler on cook line Liquid eggs 45F cold holding, Per operator products store for approximately 30 minutes. Per operator products not prepared or portioned today.. Operator moved items to walk in cooler
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1. Portioned raw country fried steaks over portioned seasoned fries in tech in freezer drawers on cook line. Explained. Chef rearranged. 2. Open bag of raw chicken tenders stored over ham in walk in freezer. Explained. Chef rearranged. 3. Raw beef steaks stored over portioned fully cooked sausage links in walk in freezer. Explained and chef rearranged. Emailed proper storage chart.
Aug 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter milk pancake batter 61 f in the dispenser on flat top of the cooler on cook line. ( contains liquid eggs and buttermilk). As per manager less than 1 hour. As per manager they clean the dispenser when empty and fill new batter. Advised to use time as public health control.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb in the closet by dishwasher.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No plans available to check mop sink location. Please submit updated plans to DHR.Planreview@myfloridalicense.com
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Glass without lid on holder by cook line. Manager put lid on the glass.
No mop sink or curbed cleaning facility provided at establishment. As per manager they fill mop bucket from the mop closet and dump mop bucket in floor drain.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 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. Dishwasher handling soiled dishes,touched his clothing then handled clean dishes without washing hands. Explained and he washed his hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Male Cook cracked raw shell eggs with gloved hands then handled clean plate without changing the gloves. Explained and he properly put on new gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Lemon wedger blades soiled with lemon seeds. Manager put wedger with soiled dishes to be washed.
Records/documents for required employee training do not contain all of the required information. Food handler training information incomplete.( missing the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used.) internal document does not have this information. One certificate from safestaff/ Servsafe available.
Time/temperature control for safety food thawed in an improper manner. Steaks in a pan thawing at room temperature on counter on cook line. Explained. Manager moved container to reach in cooler.
Working containers of food removed from original container not identified by common name. Cinnamon sugar container on cook line not labeled. Manager labeled.
Aug 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and raw chicken over French fries inside cooler on cook line Operator removed stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a deep container with Liquid eggs 46°F cold Holding, stored on flip top cooler front right. Per operator product stored for approximately 3 hours. Per operator product not prepared or portioned today. Operator moved to bottom cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with country gravy 98°F hot Holding seating on cook line. Per operator product stored for approximately 2 hours. Operator moved to flat top grill to reheat to 165°F+
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.