Dennys
11350 NW 41 Street, Miami, FL 33178 · Permanent Food Service · License 2328378
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 10 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 3 basic-15
- Safety score85
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 visitJul 10, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed mash potatoes (56°F - Cold Holding); liquid eggs (50°F - Cold Holding) at preparation cooler at cook line. Per the operator, the food was kept on the line for less than 3 hours, manager removed and returned to the walk-in cooler.
Fixed on the spot
Hot time/temperature control for safety food received at less than 135°F.
Observed cooked eggs (127°F - Hot Holding) Scrambled eggs 127°F Hold Holding at steam table. As per manager, products placed at steam table less than 3 hours prior. Advised manger to reheat products to 165°F.
Code 08, Food protection and cross-contamination: Observed unwashed cilantro stored over washed lemons at walk in cooler.
Manager rearranged products.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed cook crack raw shell egg and then touched clean single service tray. Discussed proper hand washing procedures with cook. Cook washed hands.
Fixed on the spot
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink cup on top of prep table located next to cold table holding. Manager removed item.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed quaternary sanitizer solution bucket at 0 ppm. Operator discarded and replenished solution with quaternary ammonium solution. Final reading, 200ppm.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Observed at mop sink room.
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.