Denny's #6613
2480 Citrus Blvd, Leesburg, FL 34748 · Permanent Food Service · License 4501539
What drove the grade
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection2 high priority, 4 intermediate (1 fixed on the spot), 10 basic (3 repeats); basic violations cost 12 at most-35
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
-Waffle batter with expire time of 9:45. Over 30 minutes.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Raw beef steak over cooked chicken wings in cooler under flat grill.
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Fryer baskets. -Coffee filters. -Juice dispenser at wait station.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-Wait station hand sink blocked by trays.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
-Wait station.
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic10
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
-Piping on back side of cook line.
Repeat violation
Code 21, Wiping cloths and linens: Sanitizing solution for wiping cloths not free of food debris and visible soil.
-Under egg station.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
-All coolers on cook line.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Shelf under hand sink in kitchen. -Interior of fryer cabinets. -Exterior of grills. -Shelving throughout kitchen. -All reach in cooler gaskets. -Exterior of cook line equipment. -Interior of steam table.
Repeat violation
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
-Reach in cooler leaking water on to floor in kitchen.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
-From hoses in mop sink room.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
-Wall bulging by dish machine.
Wall soiled with accumulated grease, food debris, and/or dust.
-By hand sink in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor soiled/has accumulation of debris.
-Floor drains in kitchen. -Floors on cook line under equipment.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.