Dennys 5114

9880 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5803578

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 9 basic
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Oct162026

Routine inspection

15 violations found

First visitOct 16, 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.
15 violations found:
- 4 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Pancake batter at cookline at 71f for 1/2 hour. Cook discard product before corrective action was taken
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw chicken tenders next to cheese sticks in reach in freezer
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Server handling toast with bare hands
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Wiping chemical wipes containers over single server items and food in server area
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Hand sink at server station by endurance to kitchen
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic9
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Bags of salt pellets on floor in hot water heater room
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensils in water at 99f at server station
- Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
  Cook
  Fixed on the spot
  Employee with no beard guard/restraint while engaging in food preparation.
  For cooks
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Blade for plastic wrap rusted
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Heavy food and debris build up under griddle at cook line
- Code 24, Clean equipment storage and air drying: Silverware/utensils dried with a towel/cloth.
  Metal pans wiped with paper towels
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in bottom of pancake cooler and butter cooler
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Black debris in ceiling in ware wash area Dust build up on tiles in cook line and prep area
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.