DENNY'S #8014
4541 HYPOLUXO RD, Lake Worth FL 33463 · 561.433.4008
Last inspected Dec 5, 2025 · 9 visits since August 2023
AUG 24
JAN 25
JUL 25
SEP 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found In kitchen dry storage area Approximately 15 small flies landing on shelves, sealed boxes of single service items, discussed with operator to eliminate flies and clean and sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026008087 | Dec 4, 2025 | Feb 23, 2026 | $600 |
| 2--2025053476 | Jul 7, 2025 | Aug 7, 2025 | $1,200 |
| 2--2025014242 | Jan 2, 2025 | Mar 18, 2025 | $200 |
Inspection history
9 visits, newest first
Dec 5, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects found Observed 1 flying insect on paper on top of flip top cooler, 1 flying insect flying from under flip top.cooler 2 flying out from broken reach in cooler in back area.
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. Reach in freezer; Raw Country fried steak mechanical tenderized over raw fish. Commercial pack opened. Operator corrected.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. refrigerator under griddle: ham (46F - cooling) at 9:54 since 8:30 - 47F cooling at 10:40;American cheese (45F - cooling) at 9:53 since 8:30 - 46F cooling at 10:40; cooked beef (46F - Cooling) at 9:58 - at10:40 45F cooling. At this current cooling rate products will not cool to 41F within 4 hours. Operator moved to reach in freezer
Unwashed fruits/vegetables stored with ready-to-eat food. Walk-in cooler: unwashed strawberries stored above cooked potatoes and portion cheese cake slices. Operator corrected.
Sep 9, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary 400+ppm) discussed with operator who corrected to Sanitizer Bucket (Quaternary 200ppm)
Building components, attachments or fixtures in poor repair. In dry storage room light fixture in ceiling has puddle of water in cover, discussed with operator to clean fixture.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen employee beverage storage on top of microwave, discussed with operator who removed beverage.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler next to flat to top stove interior soiled with liquid eggs, discussed with operator to clean and sanitize.
Reach-in cooler shelves with rust that has pitted the surface. Two door reach in cooler at entrance to cook line interior shelves rusted and pitted, discussed with operator to repair or replace.
Jul 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 8 high priority.
8 High priority1 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler hash browns (45F - Cooling) at 8:55 per operator product prepared 2 days ago, at this rate of cooling product never reached 41F within 6 hours, see stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands.
Live, small flying insects found In kitchen dry storage area Approximately 15 small flies landing on shelves, sealed boxes of single service items, discussed with operator to eliminate flies and clean and sanitize areas.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator who corrected to Triple Sink (Quaternary 200ppm)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler hash browns (45F - Cooling) at 8:55 per operator product prepared 2 days ago, at this rate of cooling product never reached 41F within 6 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at cook line sliced yellow American cheese (48F - Cold Holding); sliced white American cheese (48F - Cold Holding); sliced ham (47F - Cold Holding); diced ham (46F - Cold Holding); cooked peppers (54F - Cold Holding); cooked sausages (54F - Cold Holding) per operator products not portioned or prepared today and placed in unit approximately 2.5 hours ago, discussed cold holding with operator who moved product to freezer to chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table brown gravy (119F - Hot Holding)per operator product prepared approximately 2 hours ago on stove and moved to steam table to hold until served, discussed hot holding with operator who moved product to stove to reheat to 165F+.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary 400+ppm) discussed with operator who corrected to Sanitizer Bucket (Quaternary 200ppm)
Handwash sink not accessible for employee use at all times. Hand washing sink at dishwashing area not working, per operator pipe leaking and water turned off, discussed with operator to repair sink.
Floor soiled/has accumulation of debris. Underneath flat top stove at cook line floors soiled with grease and accumulation of debris, discussed with operator to clean and sanitize floor.
Floor tiles missing and/or in disrepair. In kitchen under flat top stove floor tiles missing with puddles of grease and food debris, discussed with operator to replace tiles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers at cook line soiled with grease, food debris, dirt, slime or dust, discussed with operator to clean and sanitize.
Plumbing system in disrepair. In customer dinning room ceiling tile moved aside and water leaking from piping in roof into buckets on floor p, discussed with operator to repair piping and clean and sanitize areas.
Reach-in cooler shelves with rust that has pitted the surface. Discussed with operator to repair or replace.
Jan 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 8 high priority.
8 High priority1 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler hash browns (47F - Cooling) per operator product cooling since yesterday evening. Discussed proper cooling procedures with operator. See stop sale.
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. Cook took raw steak and placed onto stove and after without washing hands handled clean spatula to plate food. Discussed with operator employee 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. Dish washer placed trash in trash can and sat dirty dishes down in sink then removed cleaned and sanitized dishes without washing hands. Discussed with operator who had employee wash hands and place dishes back in dishwasher to be re sanitized.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler hash browns (47F - Cooling) per operator product cooling since yesterday evening. Discussed proper cooling procedures with operator. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler across from flat top grill area overfilled container of cheese spread (46F - Cold Holding) per operator product removed from walk in cooler and placed in flip top cooler approximately 15 minutes ago and not portioned or prepared today. Discussed with operator to move to freezer to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At server expo line potato soup (119F - Hot Holding) per operator product is reheated on stove top then moved to hot holding unit approximately 1 hour ago; discussed hot holding procedure with operator; operator removed product to be reheated on stove to 165F.
Toxic substance/chemical improperly stored. At cook line bucket of sanitizer stored next to single service food basket liners and another bucket stored next to margarine dispensers. Discussed storage practices with operator who moved buckets
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink in back of store no vacuum breaker; discussed with operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large containers of pancake batter with eggs (48F - Cooling) at 9:30 per operator since 8:30 to 48F at 10:05. At this current rate of cooling product will not reach 41F within 4 hours; discussed with operator cooling procedures operator removed lids and moved to freezer to cool rapidly.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At cook line all vents above cooking areas and food preparation areas have heavy dust and debris. Discussed with operator to have replaced or cleaned.
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
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...slice cheese 51F in flip top reach in cooler at kitchen, food not prepped or portion today, food being less than 4 hour, manager voluntarily discarded food.
Handwash sink used for purposes other than handwashing...dumped water, rinse container in handwashing sink at front line. Manager educated employees
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding Hallandale sauce 118° in steam table being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ham 53°, cheese 51° over storing food in flip top reach in cooler at kitchen being held less than four hours, employee removed food to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding Hallandale sauce 118° in steam table being held more than 4 hours. Stop sale issue. Employee discarded food.
In-use utensil knives stored in standing water less than 135 degrees Fahrenheit on 120°F at cook line. Employee removed knives.
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.