DENNY'S RESTAURANT
4102 W BLUE HERON BLVD, Riviera Beach FL 33404 · 561.841.9485
Last inspected Aug 13, 2026 · 9 visits since November 2023
DEC 24
JUN 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, gravy (122F - Hot Holding). Advised operator of proper hot holding parameters. Operator discarded item.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024012427 | Feb 7, 2024 | Mar 20, 2024 | $200 |
| 2--2017008936 | Feb 20, 2017 | Mar 22, 2017 | $200 |
Inspection history
9 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
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 started to touch clean utensils and continued to work with other foods; manager educated; employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (43-47F - Cold Holding)in cooler at cook line; boiled eggs (44F - Cold Holding);in walk-in cooler; foods not prepared or portioned today; food overstoked and cooler door kept opened; food placed in ice; food out of temperature for approximately 30 minutes;
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 118 F at cook line; replaced with water at 177 F
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 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 loading dishwasher with dirty plates and unloading clean ones without washing hands before; Educated; employee washed hands;
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/
No paper towels or mechanical hand drying device provided at handwash sink at expo line Provided
In-use utensil stored in standing water less than 135 degrees Fahrenheit- in water at 119F and 124 F at cook line and expo line; advised to remove utensils;
Reach-in cooler interior/shelves have accumulation of soil residues- all cooler and drawers at cook line;
Oct 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Boxes with no separation with Hash browns at 9:16am(45F -46F cooling) per operator cooling since yesterday. See Stop sale
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At 0 ppm. Operator corrected to 100 ppm Chlorine.
Operator touched her face while putting on her glasses after removing it from her pants then engaged in touching clean pans with food stored inside walk in cooler without washing hands. Advised operator to wash hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer A container with Raw country steak stored above a container with cooked potatoes. Employee stored properly
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. Walk in cooler Boxes with no separation with Hash browns at 9:16am(45F -46F cooling) per operator cooling since yesterday. See Stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler under microwave hard boil eggs 48F cold holding, Per operator products stored since yesterday. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler under microwave hard boil eggs 48F cold holding, Per operator products stored since yesterday. See stop sale. bottom rail cooler, cooked beef 48F cold holding, Mac and cheese 46F cold holding, Per operator products stored for approximately 2 hours. Operator moved to another cooler. Walk in cooler Sliced tomatoes 46F cold holding, cheese 46F cold holding, buttermilk 48F fold holding Per operator products stored for approximately 2 hours. Per operator door of walk in cooler left opened to long. Operator opened walk in freezer door to help bring temperature down. Per operator all products mentioned on this violation were not prepared or portioned today
Jun 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracking raw shell eggs with gloves. Observed chef handling equipment and food with same gloves. Educated on site to change gloves and wash hands.
Food-contact surface soiled with food debris, mold-like substance or slime. food build up on toaster on cook line Interior to freezer unit end of cook line
Buildup of food debris/soil residue on equipment door handles. Reach in cooler drawers on cook line Freezer unit end of cook line Gaskets to bottom reach in cooler doors on cook line Exterior to fryer
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent covers in Walk in cooler rusty and unclean
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on of clean plates on cook line
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At expo line, Employee touching her face, then proceeded to grab clean lids without washing hands. Advised operator of proper handwashing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, pancake with eggs (58F - Cold Holding), not prepared or portioned today. Operator stated item held out temperature for approximately 30 minutes. Operator time marked item for 4 hours time control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, gravy (122F - Hot Holding). Advised operator of proper hot holding parameters. Operator discarded item.
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Near cook line employee drink on bacon prep table, operator removed.
Equipment in poor repair. Reach in cooler underneath grill gasket on door is damaged, operator states that new gaskets has been ordered.
Food stored on floor. At walk in freezer case of steak on floor, operator moved to proper storage.
Raw fruits/vegetables not washed prior to preparation. At make line cut avocado still has sticker affixed, operator discarded avocado and educated employees.
Feb 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 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. At cook line cook cracked raw shell egg and then grabbed a dish of ready to eat food and placed in window to be served to customers. Employee washed hands
Single-service articles improperly stored. At dry storage area single service container of straws and container of portion cups stored on floor. Operator removed from floor and stored properly.
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At 0 ppm. Operator primed to 100 ppm chlorine
Employee cracked raw shell eggs and then handled ready-to-eat food( mushrooms, cooked onions)and/or clean equipment or utensils ( spatulas)without washing hands. Employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooler Sliced tomatoes 45°F cold Holding, hard boil eggs 45°F cold Holding. Per operator products not prepared or portioned today. Per operator products stored for approximately 3 hours and 20 minutes. Operator moved to reach in freezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container with cooked sausage 125°F hot Holding, per operator product stored for approximately 3 hours. Operator moved to flat top grill to reheat to 165°F +
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed several boxes seating on prep area with Hash brown at 9:12am(102°F cooling) per operator since 7:30am outside cooler, operator moved to inside walk in cooler, rechecked at 10:05am(96°F cooling). At this current cooling rate product will not cool to 70°F within 2 hours. I advised operator to follow manufacturer instructions on how to properly cool this rehydrate product.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout the cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed a case of unwashed avocados and mushrooms stored above a case of milk and chopped lettuce inside walk in cooler. Operator stored properly
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.