Denny's Restaurant
2710 N Roosevelt Blvd, Key West, FL 33040 · Permanent Food Service · License 5428328
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 Aug 18 routine inspection1 high priority (fixed on the spot), 3 intermediate (fixed on the spot), 10 basic-19
- Safety score81
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 visitAug 18, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed pancake batter (44°F-Cold Holding ) inside reach in cooler at cook line. Employee removed and stored inside walk in freezer - 2nd pancake batter (41°F- Cold Holding )
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed food residue inside handwashing sink at cook line. Employee cleaned during inspection.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels inside men bathroom (private stall). Manager provided during inspection.
Fixed on the spot
Soap dispenser at handwash sink not working/unable to dispense soap.
Observed soap dispenser inside men bathroom in despair. Manager removed dispenser during inspection.
Fixed on the spot
Basic10
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler doors in despair at cook line.
Interior of walk in cooler ceiling with rust that has pitted the surface.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed in use wet towel on top prep table at cook line. Employee removed and stored properly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in cooler at cook line soiled with food and standing water. Employee cleaned during inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed prep table at cook line soiled with food debris. Employee cleaned during inspection.
Fixed on the spot
Buildup of food debris/soil residue on equipment door handles.
Observed reach on cooler door handles soiled with food debris and grease at cook line. Employee cleaned during inspection.
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Observed inside women's bathroom.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water at cook line. Manager moped dried during inspection.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop inside mop bucket . Employee removed and stored properly.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.