Denny's
Last inspected: Feb 20, 2026
50
Score
Across the available record, Denny's has 10 inspections on file, the first dated 2022. The most recent report on file is from Feb 20, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Kissimmee restaurant, which scores around 78. There are enough flags in the record to merit a second thought.
10
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
50
Aug 27, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
58
Dec 13, 2024
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Green scrub pads in hand sink on cookline **Corrected On-Site**
31A-09-4
Basic - Raw fruits/vegetables not washed prior to preparation. Evidenced by stickers on avocados on cookline **Corrected On-Site**
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table on cook line next to hand sink **Corrected On-Site**
29-49-6
82
Nov 21, 2024
Complaint Partial
No violations found.
100
Oct 23, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2024-10-23: No leaking observed at this time. If observed at next inspection, may go for administrative action. **Time Extended**
36-34-5
95
Sep 23, 2024
Routine - Food
1 critical violation. 1 major violation. 12 minor violations.
View 14 violations
High Priority - 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. Tested at 0 ppm
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board
22-02-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling tile missing. In the dining room due to a leak in the ceiling .
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed the vent above the juice machine on the Server line leaking directly onto the juice machine. -observed a leak in the kitchen above the ice machine. -Observed a leak in the dish area above the glass racks near the 3 comp sink. - observed a leak in the dry storage room above single service items ( plates ) , also observed a leak in the dry storage area above the dry storage rack containing chemicals - observe a active leak on the cooks line dripping onto the lowboy cooler and cutting board - **Warning**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets
24-05-4
Basic - Floor area(s) covered with standing water.throughout the kitchen
36-22-4
Basic - Floor soiled/has accumulation of debris. Under equipment
36-73-4
Basic - Hole in or other damage to wall. in the female restroom there is multiple areas of the wall bulging and in disrepair.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters **Corrected On-Site**
25-06-4
Basic - Water draining onto floor surface. there is water leaking in multiple areas of the dining room, and the kitchen from the ceiling **Warning**
29-03-4
43
Feb 23, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - 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. Tested at 0 ppm, retested at 50 ppm **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board slightly soiled
22-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in the reach in cooler from 2/22/24 **Corrected On-Site**
02C-03-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen , in the dish area .
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket **Corrected On-Site**
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Employee dealing with food wearing a bracelet. **Corrected On-Site**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cooking in the kitchen is not wearing a beard guard **Corrected On-Site**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee working on the front counter has no hair restraint. **Corrected On-Site**
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In the kitchen slightly soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the oven
23-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
47
Jul 6, 2023
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pico (54F - Cold Holding overnight) spinach (47F - Cold Holding overnight)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (54F - Cold Holding overnight) spinach (47F - Cold Holding overnight)
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers in the kitchen
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling bulging in the dishwasher area.
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of the ice machine **Corrected On-Site**
24-05-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Single door unit in the kitchen has a work order placed to be fixed.
14-74-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Spinning cycle not properly functioning.
16-55-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees hat placed on the shelf in the walk in cooler
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All equipment gaskets soiled, reach in coolers soiled . Coffee station.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
39
May 16, 2023
Routine - Food
8 critical violations. 3 major violations. 4 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked lasagna from 7/14, 45-46F wrapped on rack inside walk in cooler. All other items in cooler were adequate/acceptable temperatures. Advised to ensure employees are not wrapped food while still hot during cooling stage.
03D-02-5
High Priority - Food with mold-like growth. See stop sale. -open container sausage crumbles inside walk in cooler located under fan on top shelf, lid open
01B-07-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -blended, cooked vegetables -cookd lasagna
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 50F inside small cooler, lid open at end of cookline next to burners -blended cooked vegetables 49-51F inside section of open cooler across from burners at end of cookline. Employee states from previous day, see stop sale. -advised to use other coolers until unit is verified holding internal temperatures below 41F or use limited portions under a time as public health control until unit verified.
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -cut tomatoes
01B-38-5
High Priority - 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 tomatoes, placed into top side of unit not holding temperatures adequately with lid left open during cooling period. Manager stated prepped 4 hours piror
03D-06-5
High Priority - Toxic substance/chemical improperly stored. -peroxide sanitizer hanging with nozzle above open quat sani bucket. Peroxide sanitizer is not approved for food contact use, operator should avoid potential cross contamination with food contact approved sanitizer
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -vacuum breaker attachment required between hose and splitter
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Large trash can in front of hand sink on cook line **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -handsink at end of cookline used to fill container
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine. **Corrective Action Taken**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Floor soiled/has accumulation of debris. -grease pooled on floor on cook line
36-73-4
Basic - Stored food not covered. -walk in cooler, container of sausage crumbles
08B-12-5
18
Dec 6, 2022
Routine - Food
4 critical violations. 1 major violation. 10 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw steak **Corrected On-Site**
08A-20-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -raw shell eggs ambient air temperature 48F in walk in cooler, operator relocated to coldest part of walk in cooler **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hash browns 45F and ham 46F less than 4 hours in reach in cooler below flat top grill, operator relocated products to walk in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris. -inside of microwave at end of cookline soiled **Corrected On-Site**
22-02-4
Basic - Standing water in bottom of reach-in-cooler. -reach in cooler at end of cookline next to handwash sink
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall at end of cookline near handwash sink thoroughly soiled with grease
36-27-5
Basic - Water draining onto floor surface. -front service area **Repeat Violation**
29-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Equipment in poor repair. -reach in cooler beneath flat top grill
14-11-5
Basic - Floor soiled/has accumulation of debris. -floor on cookline thoroughly soiled with grease and food debris
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -open case of syrup jugs on floor in dry storage area, operator relocated **Corrected On-Site**
08B-47-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler door soiled -dish racks soiled
23-03-4
30
Frequently Asked Questions
When was Denny's last inspected?
The most recent health inspection at Denny's on file is from Feb 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Denny's?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Denny's.
How does Denny's compare to other restaurants in Kissimmee?
Denny's most recently scored 50 out of 100, which is lower than the Kissimmee average of 78.
Has Denny's inspection record improved over time?
Results have been roughly steady. Inspections at Denny's have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Denny's means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Denny's inspected?
Based on the inspection history on file, Denny's is inspected around three times per year on average.
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