DENNYS REST 9594
1311 W PALMETTO PARK W, Boca Raton FL 33486 · 561-368-3212
Last inspected Aug 20, 2026 · 9 visits since July 2023
DEC 24
JUL 25
SEP 25
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheddar cheese (48F - Cold Holding) in drawer on cook line. Not prepped or portioned today. In unit over four hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023027439 | May 10, 2023 | Jul 28, 2023 | $400 |
| 2--2023021501 | Mar 21, 2023 | Jun 30, 2023 | $400 |
| 2--2020053755 | Nov 14, 2020 | Feb 5, 2021 | $400 |
Inspection history
9 visits, newest first
Aug 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
What the inspector wrote — 7 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler: hash brown prepared at 7:50 (80F at 9:54m- Cooling) product did not cool to 70F in 2 hours. see stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw breaded chicken patties then touched clean spatula, to flip pancake without washing hands. Informed employee of proper handwashing. Operator then washed hands and put on gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw breaded chicken patties stored over French fries. Reach in drawer cook line freezer left side, raw breaded chicken patties stored over onion rings. Foods not commercially packaged. Operator moved and properly stored.
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 70 degrees Fahrenheit within 2 hours. Walk in cooler: hash brown prepared at 7:50 (80F at 9:54m- Cooling) product did not cool to 70F in 2 hours.
Show the remaining 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. server station right side: butter (53F - Cold Holding) Cook line flip top; pooled egg (45F - Cold Holding) Operator states items not prepared or portioned today, and in cooler for approximately 2 hours. Operator moved items to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top: cooked sausage (120F - Hot Holding) Operator states items held for approximately 30 minutes. Operator reheated to 165F to be hot held at 135F or above.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler: hash brown prepared at 7:50 (80F at 9:54m- Cooling) product did not cool to 70F in 2 hours, all boxes were touching each other no one inch separation between boxes. see stop sale.
Jun 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 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 handled soiled dishes while scraping, washing and rinsing then handled clean/sanitized dishes while placing to dry/store without washing hands. Operator discussed with employee, who then washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while wiping with hand then handled clean equipment, clean utensils, clean plates and prepared/served food for/to customers without washing hands. Operator discussed with employee who then washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line slide top reach in cooler; reconstituted pancake batter with milk (54F - Ambient Cooling 9:30). Operator stated batter reconstituted/prepared at 5 am, did not reach 41F within 4 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; whole unopened bag cut lettuce (49F - Cold Holding). Operator stated not prepared or portioned today, held on top of make top over pans/lids overnight/more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; whole unopened bag cut lettuce (49F - Cold Holding). Operator stated not prepared or portioned today, held on top of make top over pans/lids overnight/more than 4 hours. See stop sale. At cook line slide top reach in; pasteurized liquid eggs (45F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan for 2 hours, moved to walk-in cooler. At Cook line make top coolers; sliced cheese (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 2 hours, moved to walk-in cooler.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line slide top reach in cooler; reconstituted pancake batter with milk (54F - Ambient Cooling 9:30). Operator stated batter reconstituted/prepared at 5 am, did not reach 41F within 4 hours. See stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (28 hours) not properly date marked after opening. Operator applied appropriate date mark.
Dead roaches on premises. 2 dead roaches on floor inside cabinet under soda fountain. Operator removed dead roaches, cleaned/sanitized area.
Sep 16, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Mini flip top cooler at front; sour cream (45F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator chose to discard with time remaining.
Floor area(s) covered with standing water at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water of 99F at front counter. Operator added more hot water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fryers soiled with grease and food debris at cook line.
Jul 1, 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 cracked raw shell eggs and began touching equipment on cook line. Hands not washed / gloves not changed in between.
Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets to ice cream chest unclean Squeeze bottle lids unclean on cook line
Floor area(s) covered with standing water. Between broken floor tiles on cook line
Floor tiles missing and/or in disrepair. On cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving under microwave Exterior to fryers
Dec 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 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 observed taking ice cream bin out of garbage can and touching unclean dishes. Employee then handled clean bins without hand washing in between. Educated on site. Employee instructed to wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheddar cheese (48F - Cold Holding) in drawer on cook line. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheddar cheese (48F - Cold Holding) in drawer on cook line. Not prepped or portioned today. In unit over four hours.
Toxic substance/chemical improperly stored. Spray bottle stored with ketchup at front counter. Removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brisket in walk in cooler made on Tuesday
Raw fruits/vegetables not washed prior to preparation. In use avocado contains sticker in cook line reach in drawer
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored. Spray bottle with sugar packets at front counter near registers Removed
Buildup of food debris/soil residue on equipment door handles. Reach in cooler drawers on cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dish machine area
Clean utensils or equipment stored in dirty drawer or rack. Knives stored in unclean pan with squeeze bottles on cook line
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Leaf blower with clean pans on drying rack
Oct 3, 2023Inspection 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. Interior to Microwave beginning of cook line
Buildup of food debris/soil residue on equipment door handles. Exterior to Microwaves on cook line Exteriors to all reach in cooler drawers on cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance along ceiling at walk in coolers and mop sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest storing ice cream
Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers in drawer on cook line
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No soap provided at handwash sink. In the men's restroom, in the stall, the soap dispenser does not dispense. Soap dispenser changed and now dispensing.
Floor has accumulation of debris under and between equipment on the cookline.
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.