DENNY'S RESTAURANT
5645 S UNIVERSITY DR, Davie FL 33328 · 954-642-0909
Last inspected Apr 3, 2026 · 9 visits since January 2024
JAN 25
MAY 25
SEP 25
JAN 26
APR 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right kitchen 6 drawer coolers cooked sausage (46F - Cold Holding). Per operator food in unit less than four hours. Operator placed ice on food to quick chill
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 3, 2026Inspection Completed - No Further ActionComplaint Investigation
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
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Omelette station raw shell eggs ambient temp of 45- 59F. Per,operator food cold holding in unit less than four hours. Observed eggs overfilled in unit. Operator laced eggs in freezer to quick cool
Cutting board has cut marks and is no longer cleanable. Left flip top cooler cutting boards heavily grooved
Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris inside of omelette cooler
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right kitchen 6 drawer coolers cooked sausage (46F - Cold Holding). Per operator food in unit less than four hours. Operator placed ice on food to quick chill
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 9:05am portioned cooked onions 46F ambient cooling for 1 hour to 46F at 9:30am. At this rate proper ambient cooling to 41F in four hours will not occur.operator it food on ice to quick chill
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed at kitchen left flip top cooler
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for kitchen cold rail
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in left drawer coolers. Operator removed
Standing water in bottom of reach-in-cooler. Observed at right flip top,cooler
Sep 30, 2025Inspection 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 ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs and handled single service items, then changed gloves without washing hands. Cook was advised to wash hands and change gloves. Employee washed hands and changed gloves.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager not present with four employees at start of inspection. Manager arrived during inspection.
Floor area(s) covered with standing water. Standing water on floor near to end of cook line next to prep sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area between deep fryer and flat top soiled with grease and food debris.
Single-service articles not stored inverted or protected from contamination. Single service containers not inverted on shelf in kitchen next to ice machine. Manager inverted for proper storage.
Standing water in bottom of reach-in-cooler. Standing water in low 2 door cooler next to prep sink at end of cook line.
Two ceiling tiles soiled with dust in kitchen, near to handwashing sink.
Wet wiping cloth not stored in sanitizing solution between uses on prep table in kitchen. Operator moved towel to sanitizer solution.
May 14, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Raw fruits/vegetables not washed prior to preparation. Stickers on avocados at left fliptop cooler. Manager washed hands and removed stickers.
Standing water in bottom of reach-in-cooler. In bottom of kitchen right fliptop cooler and single door unit by oven.
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At omelette station, raw shell eggs (65F - Ambient). Eggs stacked above chill line of holding container and lid not covering container. Per employee eggs in unit approximately 1.5 hrs. Manager moved eggs to lower reach in cooler to rechill.
Portable water tank not enclosed or sloped to drain properly.
Standing water in bottom of reach-in-cooler. Water in bottom of right fliptop unit on cook line.
Sep 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by back door emergency exit in red undercharged zone.
Sep 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cook line fliptop unit, FLIPTOP UPPER - commercial mac and cheese packs (51F - Cold Holding) LOWER - pumpkin pancake batter (48F - Cold Holding); mac and cheese (50F - Cold Holding); plain pancake batter (48F - Cold Holding); chocolate chip pancake batter (49F - Cold Holding). Per manager all items not prepared or portioned today and in unit more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line fliptop unit, RIGHT FLIPTOP UPPER - commercial mac and cheese packs (51F - Cold Holding) LOWER - pumpkin pancake batter (48F - Cold Holding); mac and cheese (50F - Cold Holding); plain pancake batter (48F - Cold Holding); chocolate chip pancake batter (49F - Cold Holding). Per manager all items not prepared or portioned today and in unit more than 4 hours. See stop sale. Do not use unit for Temperature Critical Safety foods until temperature can be maintained at 40F or lower.
Standing water in bottom of reach-in-cooler. Standing water in bottom of right side fliptop unit on cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados on cook line set left fliptop unit. Employee washed all avocados and removed labels.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by back door emergency exit in red undercharged zone.
Apr 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Seasoning shaker on clean ware wash rack soiled. Operator moved to be washed, rinsed and sanitized.
Clean bowls not stored inverted or in a protected manner in wait station area. Operator inverted bowls properly.
Dead roaches on premises. 1 dead roach at the end of cook line next to walk in cooler, Operator cleaned and sanitized area.
No Heimlich maneuver/choking sign posted. Emailed poster to manager.
Standing water in bottom of reach-in-cooler, located under right microwave in cook line.
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Reach in cooler under microwave in cook line, Stuffing 46F (cold holding) held less than 4 hours ago. Operator discarded at will. 2. Carton of liquid eggs 49F in reach in cooler next to crate of bread in cook line; liquid eggs pulled from walk in cooler less than 4 hours ago. Operator moved to walk in cooler to quick chill. Foods not prepared or portioned today.
Vacuum breaker missing at mop sink or on fitting /splitter added to mop sink faucet. Left side vacuum breaker missing on splitter end where hose is attached.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine sanitizer above 200ppm in ware washing area. At end of inspection chlorine sanitizer at 100ppm chlorine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust debri under stove in cook line.
Reach-in cooler interior/shelves have accumulation of soil residues next to stove in cook line.
Standing water in bottom of reach-in-cooler by hand washing sink in right end of cook line.
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.