DENNYS REST 9597
12100 W SUNRISE BLVD, Plantation FL 33323 · 954-475-0203
Last inspected Apr 15, 2026 · 9 visits since September 2023
AUG 24
NOV 24
JUL 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Utility room mop sink away from kitchen. Observed approximately 14 live flying insects landing on wall.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023029606 | Apr 27, 2023 | Jul 31, 2023 | $200 |
Inspection history
9 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 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 proceeded to touch a piece of toast for a customer without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Spray bottle containing toxic substance not labeled. Manager labeled bleach spray bottle during inspection.
Ceiling/ceiling tiles and vents soiled with accumulated dust and mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Hood Filters soiled 2) Shelves in kitchen soiled 3) Paper towel dispenser soiled.
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys stored next to plates and bread on prep table.
Floor soiled/has accumulation of debris in the dry storage room.
Ice buildup in reach-in freezer and/or walk-in freezer by the front counter expo line where the ice cream is held.
Aug 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority2 Intermediate0 Basic
Show 8 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. at walk-in cooler a¿¿ pico de gallo marked 7/15 not used within seven days a¿¿ see stop sale
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. At dishwashing area a¿¿ employee handle dirty dishes, and touch their face, then proceeded to handle clean dishes without washing their hands a¿¿ educated operator, employee washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At Expo station a¿¿ employee cut banana and placed sliced bananas onto a plate of pancakes with bare hands a¿¿ educated operator- employee discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler a¿¿ Cheesecake 48F- cold holding, soup 48F- cold holding, tomato soup 47F- cold holding,a¿¿ food prepare portion today a¿¿ food out of temperature for one hour dash operator place food in walk-in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table at Cook line a¿¿ mashed potatoes 79F - hot holding, chili 79F- hot holding, marinara sauce 79F - hot holding a¿¿ food out of temperature for one hour a¿¿ operator placed food to be reheated.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walking cooler a¿¿ hash browns 121F at 10:20 to 119F at 11:10 ( cooling since 9:30)a¿¿ food store in large quantity a¿¿ at current rate of cooling food will not reach to 70F within remaining timea¿¿ operator placed in walk-in freezer to quick chill.
Spray bottle containing toxic substance not labeled. At mop, sink area, unlabeled blue chemical spray bottle a¿¿ operator labeled.
Nov 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - Observed in low boy cooler across from cook line ready to eat bread stored next to raw carne asada. PIC removed and stored appropriately. - Observed raw chorizo stored above ready to eat pot roast in walk-in cooler. PIC removed and stored appropriately.
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. - Observed in flip top cooler cut lettuce (43-57F - Cold Holding). Lettuce was packed above fill line. Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed in flip top cooler cut lettuce (43-57F - Cold Holding). Lettuce was packed above fill line. Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. - Observed in low boy cooler below cook line sliced cheese (45F - Cold Holding); ham slices (46F - Cold Holding); Turkey slices (46F - Cold Holding). Per operator, items were not prepared or portioned today. Item has been out of temperature for approximately 1 hour. PIC voluntarily discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed Minute Maid dispenser soiled with an accumulation of mold like debris.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed 0ppm. Corrected to 200ppm.
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed eggs stored above chocolate chip in walk-in cooler. PIC stored appropriately.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (45F - Cold Holding), cut lettuce (42-57F - Cold Holding). Operator unable to say how long item has been out of temperature. Operator voluntarily discarded.
Equipment drain line draining into handwash sink. Observed condenser draining into hand wash sink at front counter.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed hash browns (94-110F at 9:43- Cooling since 9:00am second temperature 86-101 at 10:21). Item was being cooled with box opened half way and cooled in deep box. PIC placed item is walk-in freezer to rapid cool.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed minute made juice dispenser with an accumulation of mold like debris.
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.
Soiled dry wiping cloth in use. Observed soiled wiping cloth used on cutting board at cook line. PIC discarded.
Time/temperature control for safety food thawed in an improper manner. Observed prime rib thawed in standing water in prep sink across from cook line. PIC turned water on.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed 0ppm at cook line. Corrected to to 200.
Sep 30, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 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. Main kitchen cook line. Observed employee cracked raw shell eggs and then handled ready to eat french toast without washing hands. Advices manager of proper hand washing procedures.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Utility room mop sink away from kitchen. Observed approximately 14 live flying insects landing on wall.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in cooler Observed pico (48F - Cold Holding); cut tomato (42-47F - Cold Holding). Items were out of temperature for approximately 1 hour. Manager placed food in cooler to rapid cool. Front counter- Observed butter (42-50F - Cold Holding) manager placed item in cooler to cool. Butter was out of temperature for approximately 2 hour. Manager placed food in cooler to rapid cool. Per operator, food was not prepared or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Main kitchen cook line flat top grill. Observed fried sausage (121-131F - Hot Holding). Items were out of temperature for approximately 30mins. Cook placed sausage to be reheated to 165+.
Food-contact surface soiled with food debris, mold-like substance or slime. Front counter. Observed minute maid juice dispenser with accumulation of mold like build up on dispensing nozzle.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand wash sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen preparation table next to hand wash sink. Observed opened employee soda beverage. Manager discarded employee beverage.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Front counter next to juice dispensers. Observed microwave with an accumulation of old food debris.
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.