Denny's #9678

3871 Tamiami Trl E, Naples, FL 34112 · Permanent Food Service · License 2103903

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 14 follow-up · 6 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 complaint inspection
3 high priority (2 fixed by the Oct 14 follow-up, 1 fixed on the spot), 4 basic
-13
Safety score87

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Aug102026

Complaint inspection

7 violations found · Inspector came back once

Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  There are clean forks and spoons stored with the food contact surfaces up.
  More time given
Official report, on the Florida DBPR website
First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 3 High priority
- 4 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135°F. In the heating bath beef nacho meat (89°F - Reheating); spaghetti sauce (88°F - Reheating); pepperjack sauce (89°F - Reheating); mashed potatoes (82°F - Reheating); potato soup (88°F - Reheating), per operator items have been in the heater more than 3 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135°F.
  In the heating bath beef nacho meat (89°F - Reheating); spaghetti sauce (88°F - Reheating); pepperjack sauce (89°F - Reheating); mashed potatoes (82°F - Reheating); potato soup (88°F - Reheating), per operator items have been in the heater more than 3 hours. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In the bottom of the make table cooler in the egg station raw shell eggs are stored above ready to eat liquid eggs. Operated moved items to proper storage.
  Fixed on the spot
Basic4
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  In the dishwashing area clean forks and spoons are stored with the food contact surface up. Operator inverted the forks and spoons and washed them.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  The drain on the hand washing sink in the back prep area leaks.
  Standing water in bottom of reach-in-cooler.
  There is standing water inside the under counter cooler beneath the Rational oven.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  There are multiple areas of the ceiling in the dining area that are water stained, there is also an accumulation of dust on the ceiling tiles in multiple areas.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul152026A92Routine inspection2 violations, 1 high priority No follow-up needed

First visitJul 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
2 violations found:
- 1 High priority
- 1 Intermediate
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  In the under counter reach in cooler by the ice cream station raw chicken is stored above raw beef. Operator moved items to proper storage order.
  Fixed on the spotRepeat violation
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  There is no test kit for chlorine sanitizer in the dishwasher.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.