Denny's
Last inspected: Jan 20, 2026
64
Score
Denny's appears in inspection records 11 times, starting in 2023. The most recent report on file is from Jan 20, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has been favorable: violation counts have eased from around five violations to closer to three violations per visit over the last few inspections.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Compared to other Pembroke Pines restaurants (averaging 79), there's room to close the gap. On the whole, the file is mixed but not concerning.
11
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
64
Sep 15, 2025
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
78
Jul 24, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -Observed in-use flip top cooler at cook line with exposed insulation. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-24: At the time of callback inspection, time extended. **Time Extended**
14-36-5
95
Jul 23, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
55
Nov 19, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
64
Jul 17, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
55
Jan 8, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw ground beef stored over precooked turkey and ham in walk-in cooler. Operator relocate raw ground beef. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed liquid eggs cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, egg transfer to unit 10 minutes prior to the inspection. Operator placed eggs on ice pack for quick chill. . item temps at 41F after 30 minutes . **Corrected On-Site** **Repeat Violation**
03A-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave on cookline.
22-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside walk in freezer.
14-69-4
Basic - Insect control device installed over food preparation area. -Observed bug zapper installed in prep area next to clean utensils.
35B-02-4
64
Sep 19, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Salad bar ; cut melons (57F -Cold Holding); cut lettuce (55F - Cold Holding) -1)Cold table-Flip top; pancake mix (49F - Cold Holding); cut lettuce (51F - Cold Holding) -2) Cold table Flip top-; sliced tomatoes (50F - Cold Holding); cut lettuce (49F - Cold Holding); garlic butter (52F - Cold Holding); shredded mix cheese (49F - Cold Holding); mixed cooked vegetables (54F - Cooling) -Walk in Cooler-pico de gallo (52F - Cold Holding ); beef lasagna (54F - Cold Holding )mixed vegetables (52F - Cold Holding); beef sauce (51F - Cold Holding); provolone cheese (52F - Cold Holding). Per manager food held overnight. **Warning** - From follow-up inspection 2023-09-19: -salad bar-cut melons (42F); cut lettuce (41F). -1) Cold table- no food stored inside, unit is out of service until part arrived. ** - -2) Cold table-sliced tomatoes (35F); cut lettuce (38F) Complied** -Walk in cooler-hash browns (50F-Cold holding) pancake butter (51-Cold Holding) mix cheese ( 51F-Cold Holding), per manager food held more than 4 hours, see stop sale **Admin Complaint**
03A-02-5
86
Sep 18, 2023
Routine - Food
7 critical violations. 3 major violations. 8 minor violations.
View 18 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. After 3er attempt, Dishwasher (Chlorine 00ppm) . Technician arrived during inspection,fixed machine chlorine sanitizer at 50 ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. After cracking non pasteurized eggs, grabbed several clean plates to serve various orders, using same gloves. After ins, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site** **Warning**
12A-27-4
High Priority - 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. Server went to rear storage, grabbed several skin in plantains, peeled half of one, grabbed clean plate to set up customer order, without washing hands, after instructed employee washed hands, and change customer plate. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - 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. Server received a French toast on a plate, touched toast wit her hand to accommodate food on plate, after placed butter, without washing hands. **Warning**
09-01-4
High Priority - Sewage/wastewater backing up through floor drains. Under triple sink, in dishwasher area, outside of kitchen area. Observed triple sink not operating, only one compartment is available, other two compartments are backing up because drains are clogged. **Admin Complaint**
28-26-5
High Priority - 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. Food not prep or portioned today. -Salad bar ; cut melons (57F -Cold Holding); cut lettuce (55F - Cold Holding) -1)Cold table-Flip top; pancake mix (49F - Cold Holding); cut lettuce (51F - Cold Holding) -2) Cold table Flip top-; sliced tomatoes (50F - Cold Holding); cut lettuce (49F - Cold Holding); garlic butter (52F - Cold Holding); shredded mix cheese (49F - Cold Holding); mixed cooked vegetables (54F - Cooling) -Walk in Cooler-pico de gallo (52F - Cold Holding ); beef lasagna (54F - Cold Holding )mixed vegetables (52F - Cold Holding); beef sauce (51F - Cold Holding); provolone cheese (52F - Cold Holding). Per manager food held overnight. Employee discarded. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Salad bar ; cut melons (57F -Cold Holding); cut lettuce (55F - Cold Holding) -1)Cold table-Flip top; pancake mix (49F - Cold Holding); cut lettuce (51F - Cold Holding) -2) Cold table Flip top-; sliced tomatoes (50F - Cold Holding); cut lettuce (49F - Cold Holding); garlic butter (52F - Cold Holding); shredded mix cheese (49F - Cold Holding); mixed cooked vegetables (54F - Cooling) -Walk in Cooler-pico de gallo (52F - Cold Holding ); beef lasagna (54F - Cold Holding )mixed vegetables (52F - Cold Holding); beef sauce (51F - Cold Holding); provolone cheese (52F - Cold Holding). Per manager food held overnight. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two cutting board in cook line **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Dishwasher area- food container and two covers inside sink, manager removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Tea cup, next to steam table in cook line. Employee removed. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Under shelf with single service condiments, purse and back pack, employees removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Floor area(s) covered with standing water. Ware washing area due to water backing up from drain under triple sink. **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. Dishwasher area, water and loose food debris on floor. **Warning**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to steam table in cook line, ice scoop, two knives and two serving spoons, employee removed to be wash and sanitized. **Warning**
10-07-4
Basic - Single-service articles stored on a soiled surface. Salt and pepper **Warning**
25-17-4
Basic - Standing water in floor drain/floor drain draining very slowly, under triple sink, at ware washing area in room next to kitchen. **Warning**
29-19-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), employee made new solution, chlorine sanitizer at 50 ppm. **Warning**
21-08-4
17
Jun 30, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Hole in or other damage to wall. Observed hole in wall in dry storage room.
36-24-5
86
Jan 19, 2023
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
74
Frequently Asked Questions
When was Denny's last inspected?
The most recent health inspection at Denny's on file is from Jan 20, 2026. The public record contains 11 inspections in total.
What is the most common violation at Denny's?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Denny's.
How does Denny's compare to other restaurants in Pembroke Pines?
Denny's most recently scored 64 out of 100, which is lower than the Pembroke Pines average of 79.
Has Denny's inspection record improved over time?
Yes. Recent inspections at Denny's have averaged around three violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Denny's means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Denny's inspected?
Based on the inspection history on file, Denny's is inspected around four times per year on average.
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