Dennys Rest 5115
12375 SR 535, Orlando, FL 32836 · Permanent Food Service · License 5804648
What drove the grade
In-use utensil stored in unclean water at or above 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection1 high priority (no follow-up needed), 3 intermediate (fixed on the spot), 11 basic-20
- Safety score80
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 visitOct 19, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Observed water used on the dipper well. 124°F must maintain 135°F.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed sliced cheese not date marked stored inside reach in cooler.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand wash sink has water pitcher stored inside.( Dish machine area)
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels provided for hand wash sink located on the cook line.
Fixed on the spot
Basic11
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee working the main cook line with no hair restraint, spoke to Manager concerning the importance of hair restraint.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice cream freezer has ice buildup on the side panels and the bottom.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed ice bin has black discoloration located in the server area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed side panel of fryers grease accumulation on the cook line.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Observed water draining on the floor in the dry storage room.
Faucet/handle missing at plumbing fixture.
Observed loose faucet on the hand wash sink located in the server area.
Fixed on the spot
Water leaking from pipe and/or faucet/handle.
Observed leaking pipe on the water hose located on the wall located next to hand wash sink.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed greasy stainless steel walls on the cook line.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed mold like growth on the ceiling above storage shelves where pot and pans are stored in the dish machine area.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed no current copy of license on the premises displayed 4/1/2026 located in cash register. Regional Manager received copy of current license.
Fixed on the spot
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Observed no copy of last inspection report. Manager found at end of inspection in the binder.
Fixed on the spot
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.