DENNYS REST 5113
5855 W IRLO BRONSON HWY, Kissimmee FL 34746 · 5123396101
Last inspected Jan 27, 2026 · 8 visits since September 2023
JUL 24
OCT 24
JAN 25
JUL 25
JAN 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
A lot of fruit flies Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Salad bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over mozzarella sticks and onion rings in reach-in freezer across from office. Operator rearranged.
Handwash sink not accessible for employee use at all times. Soiled blue wiping cloth inside handwashing sink at entrance to cook line. Operator removed.
Cutting board has cut marks and is no longer cleanable. Cutting board on maketable at front counter with fruits. Operator discarded.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops in water temping 69F, at front counter by juice machine. Operator removed from water.
Show the remaining 4 findings ▾
Insect control device installed over food preparation area. Sticky plug in trap installed above maketable cooler by waitstaff area leading to bathrooms, operator relocated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach-in freezer pull out drawers at entrance to cook line has food debris on bottom. Gaskets of cooler pull out drawers on cook line. Operator in the process of getting gaskets changed.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over prepped onions and other prepped vegetables in walk-in cooler. Operator rearranged.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at handwashing sink by entrance to cook line.
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasteurized eggs 47F, next to stovetop on cookline. Operator stated less than 1 hour. Placed lid. Operator will be putting eggs on time plan.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese in hot holding cabinet at end of cookline temping 128F, per operator less than 4 hours, operator asked employee to reheat.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing at entrance to cookline. Operator placed paper towels.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on shelf above fryers at cook line. Operator flipped all plates.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by office, along fans. Interior soiled at bottom.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 128F next to maketable at front counter. Operator changed water.
Insect control device installed over food preparation area. Small insect control device on prep tabke at front counter next to handwashing sink by windows. There are utensils and single service items on prep table. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Handwashing sink at front counter by windows, and handwashing sink at dish area. Operator printed signs and hung up.
Jan 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo over diced ham in cooler drawer on cookline
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (60F - Cold Holding); cooked peppers and onions (60F - Cold Holding) cooler drawer on cook line under flattop. Operator states in unit less then four hours, placed in walk-in cooler top of make table on cookline, over chill line. In unit less then four hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Cooler drawer pans soiled on cookline
No soap provided at handwash sink. At front counter near beer cooler. Dispenser missing
Soap dispenser at handwash sink not working/unable to dispense soap. On cookline near eggs station
Food stored on floor. Case of water in back hall
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline equipment in need of deep clean
Single-service articles not stored inverted or protected from contamination. Coffee filters at machine
Time/temperature control for safety food thawed in an improper manner. Sauce in standing water in sink near dish station
Wall soiled with accumulated grease, food debris, and/or dust. On cook-line, dish area
Wet mop not stored in a manner to allow the mop to dry. At mop sink
Oct 21, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in drawer-pot roast,brisket burnt ends,grilled onions and fajita mix all temping between 48F-53F:Per operator in cooler less than 3 hours.Operator moved to walk in cooler for temperature recovery
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Sanitized knives and forks not inverted at dish wash area.Operated inverted utensils
Cutting board has cut marks and is no longer cleanable. Cutting board at front counter and cooks line
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine reading 0ppm.Operator ran dish machine again and got 50ppm reading
Equipment in poor repair. Reach in drawer at cooks line not keeping TCS foods 41F and below
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line above sliced bread(s)
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers Fryer station is soiled Table flat top grill is sitting on has debris
Jul 3, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board
Jul 2, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
A lot of fruit flies Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Salad bar area.
Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board
Accumulation of debris in three-compartment sink. Observed 3 comp sink, looks like water has been sitting for a while. Very dirty with equipment inside the water
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.dish area and by the ice machine.
Floor soiled/has accumulation of debris. -Dish area - cookline
Interior of oven has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters in the kitchen soiled - behind fryers - exterior of the combi pro machine
Single-service articles not stored inverted or protected from contamination. Coffee filters, coffee station.
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut melon
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -raw shell eggs at room temperature covered under internal time as public health control policies without time marking. Manager added time 30 minutes prior
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -cut melon 46-47F inside cooler out front near beverage station. Manager stated cut 4 hours prior at noon. Unit has no other food requiring temperature control, advised operator to use nearby working cooler/time as public health control until verified safe for food considered temperature control for safety. See stop sale
No paper towels or mechanical hand drying device provided at handwash sink. -hand sink out front near beverage station
Cutting board has cut marks and is no longer cleanable. -grill station
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing watch while preparinf food.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -nacho meat, 79F placed top top of thermalizer reheating unit, less than 4 hours, manager placed in to reheat immediately
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside pan of commercially cooked vegetables
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above fryers -surface area behind fryers
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand sink on cook line
Water softener salt (food) stored in a location that is not clean and dry.
Sep 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over precooked sausage in reach in cooler under combi oven
Toxic substance/chemical improperly stored. Bottle of chemical near the toaster on the cook line.
Employee washed hands in a sink other than an approved handwash sink. Observed the Dish person dipped hands in the rinse sink then sanitizing water no proper hand wash.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Manager on duty not able to access.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the cook-line
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager on duty not able to access.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager on duty not able to access the training.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the the kitchen.
Equipment and utensils not properly air-dried - wet nesting. On the dry storage rack
Floor and wall junctures not fully coved in food preparation/storage/warewashing areas or bathroom. By the reach in freezer near the dish area
Floor soiled/has accumulation of debris.grout soiled throughout the kitchen, floors on the cook-line.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream area, water temperature 67 degrees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in the reach in cooler in the kitchen, reach in cooler shelves soiled, exterior of the fryer, exterior of the ice machine.
Wall soiled with accumulated grease, food debris, and/or dust on the 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.