Dennys Rest 5112
7631 W Irlo Bronson Hwy, Kissimmee, FL 34747 · Permanent Food Service · License 5900580
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection5 high priority (fixed on the spot), 7 basic-22
- Safety score78
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 27, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Pancake mix with raw shelled eggs ambient cooling for more than six hours at 47f. Operator discarded.
Fixed on the spot
Shell eggs in use or stored with cracks or broken shells.
Broken shelled egg in egg bin, operated discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
T bone steaks 51f cold holding, from delivery 30 minutes ago. Moved to rapid chill temp at 41f cold holding.
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Pancake mix ambient cooling at 47f after six hours. See stop sale.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Pancake mix with raw shelled eggs stored over pound cake and tortillas. Operator moved.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Ice cream in reach in freezer uncovered, operator covered both containers.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
Two door upright reach in freezer on cook line shelves soiled with food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Front face of reach in freezer on cook line soiled with food debris. ( 2 drawer reach in freezer)
Buildup of food debris/soil residue on equipment door handles.
Reach in cooler drawer handles on cook line soiled with food debris.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Clean pans wet nesting. Operator corrected.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Both male and female restrooms have no hand washing sign.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall near hand washing sink on cook line soiled with food debris.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.