Dennys Rest 9591
1000 W 49 St, Hialeah, FL 33012 · Permanent Food Service · License 2314309
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 9 complaint inspection2 high priority (no follow-up needed), 4 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 9, 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.
6 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 cold held at greater than 41°F.
Observed sliced tomatoes (44°F - Cold Holding) on shelves at walk in cooler, as per operator tomatoes was moved from cook line approximately 45 minutes ago.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 2 live small flying insects at dishwashing area.
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed personal water bottle stored above liquid margarine container at front counter, employee removed during inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed soiled interior on drawers at cook line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled gaskets on drawers and reach in coolers units at cook line. Observed grease accumulated around flat grill and stove at cook line. Observed grease and dust accumulated on fan cover at cook line, operator removed during inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed grease accumulated at cook line.
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.