DENNYS #8570
950 SR 206 W, Saint Augustine FL 32086 · 904-794-2617
Last inspected Jan 15, 2026 · 7 visits since October 2023
APR 24
SEP 24
APR 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed 8 live flying insects throughout kitchen near drains.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023014993 | Jan 23, 2023 | Apr 19, 2023 | $400 |
Inspection history
7 visits, newest first
Jan 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer near fan.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers gaskets soiled with old food build up. Hood filters on cookline has grease build up. Walk in cooler shelves have mold like build up and old food debris.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler across from cookline.
Unclean building components, attachments or fixtures. Throughout Kitchen area and on cookline behind equipment and underneath has old food debris and grease build. Walls have old food splash. Walk in freezer floor soiled with old food buildup.
Jan 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 12 findings ▾
Live, small flying insects found Observed 8 live flying insects throughout kitchen near drains.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In two drawer pullout below grill station longer than 4 hours sliced ham (50F - Cold Holding); sliced cheese (49F - Cold Holding); pork (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In two drawer pullout below grill station sliced ham (50F - Cold Holding); sliced cheese (49F - Cold Holding); pork (47F - Cold Holding)
No soap provided at handwash sink. No soap at two hand wash sinks 1 in kitchen and 1 at server wait station.
Buildup of food debris/soil residue on equipment door handles. Equipment has on cookline has build up food and grease.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer near fan.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers gaskets soiled with old food build up. Hood filters on cookline has grease build up. Walk in cooler shelves have mold like build up and old food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cookline shelves has dark mold like build up and interior soiled with old food debris.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler across from cookline.
Unclean building components, attachments or fixtures. Throughout Kitchen area and on cookline behind equipment and underneath has old food debris and grease build. Walls have old food splash. Walk in freezer floor soiled with old food buildup.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system Notified Fire AHJ. For reporting purposes only.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid not labeled at front server counter. Operator placed an sanitizer label on it.
Buildup of food debris/soil residue on equipment door handles. Multiple equipment handles soiled on cookline.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Walk in cooler shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior and shelves soiled.
Unclean building components, attachments or fixtures. Heavy build up on floors underneath and between equipment and counters, walls soiled, and vents soiled in kitchen.
Apr 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pull out reach in cooler on cookline sliced cheese (53F - Cold Holding); sliced ham (51F - Cold Holding) Operator put in walk in cooler rechecked temperatures before end of inspection sliced cheese 43F, sliced ham 42F.
No soap provided at handwash sink. No soap at hand wash sink across from cookline. Soap unable to dispense at wait station/ order pick up.
Current Hotel and Restaurant license not displayed. April 1, 2024 displayed.
Equipment in poor repair. Walk in cooler door in poor repair.
Garbage can soiled. Multiple trash cans soiled in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves interior soiled. Operator cleaned before end of inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Reach in cooler gaskets soiled. Walk in cooler shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and freezer interior bottom and shelves soiled.
Unclean building components, attachments or fixtures. Floors throughout kitchen underneath equipment,exterior and between equipment heavily soiled, walls soiled with food splash.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusting.
Sep 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 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 in dish area handled dirty dishes and sprayed hands with water and then handled clean dishes
Employee washed hands with no soap. Employee on cook line washed hands in sink by storage room. Soap dispenser not working, employee used hand sanitizer 2 times
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In dish room at three compartment sink, sanitizer is not strong enough, 0ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line on bottom of flip top cooler, pancake batter at 47F Employee stated that he has been in and out of cooler using batter for the past 2 hours.
Toxic substance/chemical improperly stored. In dish room spray bottles hanging on shelves with clean dishes
Records/documents for required employee training do not contain all of the required information. No birth dates on training paperwork for employees
Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash sink in hallway by dish room, soap dispenser not dispensing soap.
Cutting board has cut marks and is no longer cleanable. On cook line, wood cutting board has deep cut marks
Employee with no hair restraint while engaging in food preparation. Employee in dish room is not wearing hair restraint
Equipment in poor repair. On the inside of walk in cooler bottom of door is in need of repair
Floor soiled/has accumulation of debris. All floors throughout establishment has debris buildup On cook line grease buildup on hood filters and surrounding walls
Garbage can soiled. All trash cans throughout establishment has debris buildup
Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line interior of microwave has debris buildup
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All shelves throughout establishment have debris buildup In back area of kitchen sinks have debris buildup On cook line fryers have debris buildup On cook line 4 burner stove top has debris buildup At server station the lemonade machine has debris buildup where the lemonade is dispensed.
Apr 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority2 Intermediate12 Basic
Show 18 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. On cook line, employee placed raw hamburger on grill with gloved hand, walked to walk in freezer, grabbed package of onion rings, touched face and returned to work tasks without hand washing. Spoke to employee who removed gloves and washed hands.
Food with mold-like growth. See stop sale. In walk in cooler, sliced tomatoes have mold like substance. Manager discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, near pass through window, in reach in cooler. Butter filled above the fill line, butter (53F - Cold Holding). Operator moved excess to proper cooler storage, butter Retemp 41F-cold holding. Also, on cook line, in reach in cooler, turkey (49F - Cold Holding) cooler door had been open a few times per employee; Retemp 42F - Cold holding Also, on cook line, in cooler drawers under flattop grill sliced cheese (48F - Cold Holding) operator states drawers had been left open during rush. re temp @ 40F -cold holding
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker at mop sink in incorrect location, needs to be moved to non chemical side of splitter.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler pancake batter made @9:30 per employee (45F - Cooling), pancake batter 2 hour lapse (45F- cooling).
Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, sauce bottles containing various condiments soiled with food debris. Also, in dish area on drying rack, multiple storage containers soiled with food debris.
Drain cover(s) missing. At mop sink, no drain cover present.
Equipment in poor repair. At end of make line, microwave door handle broken.
Floors, walls, and/or ceilings soiled/has accumulation of debris. On make line, wall underneath and behind steam table soiled with food debris and grease. Also, wall behind cook line is soiled with grease. Also, in back prep area, by walk in freezer, wall has black mold like substance. Also, on cook line air vent on ceiling has a buildup of dust.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer, ice buildup on floor right by door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen, at pass through window, utensils stored in water @120 operator replaced with fresh hot water Retemp at 175
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, flattop grill face and knobs are soiled with grease. In walk in cooler, exterior of box of coco powder has mold like substance.
Old food stuck to clean dishware/utensils. On make line, at steam table under counter storage. Plates stored for food service are soiled with food debris.
Plumbing fixture in disrepair. Hand wash sink by dishpit, faucet is corroded, no longer smooth and easily cleanable.
Standing water in bottom of reach-in-cooler. On make line, standing water in bottom of reach in cooler.
Utensils in poor condition. On cook line, at fryer station, 2 fryer baskets have frayed wires. Also, in dish area, multiple utensils is disrepair.
Wet mop not stored in a manner to allow the mop to dry. At mop sink, wet mops stored in sink, not hung to dry.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On cook line, sanitizer bucket reading 0PPM on quatanery ammonium test strips. Person in charge removed and replaced. Retested @200PPM Also, multiple wet wiping cloths stored on counters. person in charge moved to sanitizer bucket.
Oct 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, pre cooked bag of potatoes (70F - Cold Holding) Operator stated potatoes had been on counter for 1.5 hours while they were being used. Operator placed potatoes in freezer
Toxic substance/chemical improperly stored. Sanitizer bucket stored next to toast station. Operator moved bucket.
Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of all reach-in coolers on cook line have food buildup. Also multiple drawers on cook line have food buildup. Also the warming unit on cook line has food buildup. Also juice machine dispenser has mold-like substance.
Soap dispenser at handwash sink not working/unable to dispense soap. 1 hand washing sink by dish machine, 1 hand washing sink in prep area
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off at sink in prep area. Operator turned water back on.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine near office has mold-like substance.
Floor not cleaned when the least amount of food is exposed. Floors throughout kitchen have food and grease buildup. Floors in walk-in cooler have food buildup.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In warming unit, handle of scoop laying in mac and cheese. Operator removed scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On server station prep table, utensils held in 122F standing water. Operator changed to 177F water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line has food buildup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All gaskets on reach-in coolers on cook line have food buildup.
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.