Denny Rest 9593

8503 Bird Rd, Miami, FL 33155 · Permanent Food Service · License 2316411

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Aug 10, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Jul 31 routine inspection
2 high priority (1 fixed by the Aug 10 follow-up, 1 fixed on the spot), 1 intermediate, 14 basic; basic violations cost 12 at most
-21
Safety score79

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

Inspection history

1 inspection · 2 visits

Jul312026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitAug 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Hole in or other damage to wall.
  More time given
Official report, on the Florida DBPR website
First visitJul 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 2 High priority
- 1 Intermediate
- 14 Basic
What 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 diced tomatoes (45°F - Cold Holding); liquid egg mix (47°F - Cold Holding) at the reach in cooler unit next to cook line and across cook line. As per operator, products have been there since 8AM. Operator placed lids and ice bath to rapid cool.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
  Observed kitchen utensils in standing water at 138°F located across the cook line.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting board at the prep station in kitchen heavily soiled. Observed grease build up underneath flat top grills, on the side of fryers, and on the side of reach in freezer unit. Observed dish racks in ware washing are heavily soiled.
Basic14
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed two wooden cutting boards with cut marks and no longer cleanable in kitchen area.
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed reach in cooler located near front service area with rusted shelves.
  Cardboard used to line nonfood-contact shelves.
  Observed cardboard used to line non food contact shelves underneath microwave in kitchen area.
  Duct tape used to repair nonfood-contact surface.
  Observed wooden cutting tape used to repair ware washing area.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wiping cloth on top of white cutting board not stored in sanitizer solution. Operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
  Observed reach in freezer unit next to cook line with soiled interior.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in freezer and cooler drawers at the cook line with soiled gaskets.
  Buildup of food debris/soil residue on equipment door handles.
  Observed microwaves in kitchen area with food debris on door handles.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed single service to go containers not inverters in dry storage area. Operator inverted.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed no hand wash sign in women's restroom.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed floor tiles near back office in disrepair.
  Hole in or other damage to wall.
  Observed damage to wall behind soda storage area.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall next to reach in cooler in kitchen area soiled.
  Floor soiled/has accumulation of debris.
  Observed floor at the cook line soiled with food debris. Observed floor inside walk in freezer soiled.
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.
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.