Dennys Rest 9590
650 N SR 7, Margate, FL 33063 · Permanent Food Service · License 1608390
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection7 high priority (2 fixed on the spot), 1 intermediate, 2 basic-41
- Complaint after follow-up on Aug 11Counts in full until a follow-up finds the problems fixed-20
- Safety score39
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 11, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1)Bottom reach in cooler - sliced cheese 38-39°F, sliced ham 38-39°F, turkey bacon 40°F 2) 4 door reach in cooler - sliced ham 45°F, meatballs 45-46°F. Operator unable to determine how long items were stored in unit. Observed gasket gaps in 2 of the doors. See stop sale.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Reach in cooler - Batter - cooling 1.25 hours at 9:25am, 45-52°F - at 9:55am 48-50°F. Observed item in tall covered plastic container. Reviewed proper cooling procedures. Operator placed in shallow pan and moved to second walk in cooler to quick chill. Corrective action taken.
- First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Shredded cheese dated 7/20/26. See stop sale.
Shell eggs in use or stored with cracks or broken shells.
See stop sale. 2 egg at cook line. See stop sale .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1)Bottom reach in cooler : Uncooked turkey bacon 50°F, sliced cheese 49°F , in unit less than 4 hours, observed double bagged and at times drawer opened too long, operator moved items to another cooler. 2) 4 door reach in cooler: meatballs 47°F, in unit under 4 hours, operator move to freezer to quick chill. Food not prepared or portion today.
Fixed on the spot
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 and the time removed from temperature control cannot be determined.
Buttermilk - no time marked - operator time marked 9:00am -1:00pm.
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
1) cook dried face with gloves on and grabbed a clean plate to plate an order. Employee washed hands.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed 1)hose bibb outside building without a vacuum breaker. 2) at mop sink
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
4at mop sink area. 1 at soda station at wait station 1 landing on bulletin board at kitchen entrance 2 flying by ice machine 3 flying inside dry storage
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Reaching cooler : TCS batter 46°F at 10:00 (cooling since 4am) to 38 at 10:30am . Observed cooling covered in deep container. Operator moved to freezer to quick chill. Now 38°F.
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed a purple drink cup on prep table at wait station next to pre portion margarine and jam.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Dinning area: dust and debris on window seals.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.