Denny's #7636
2705 Okeechobee Blvd, West Palm Beach, FL 33409 · Permanent Food Service · License 6003976
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 Nov 5 routine inspection3 high priority (fixed on the spot, 2 repeats), 3 basic-16
- Administrative complaint on Nov 5, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitNov 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
sliced cheese (43-51°F - Cold Holding); French toast (44°F - Cold Holding); burgers (41°F); hashbrowns (51°F - Cold Holding )at 9:47 since 9:00; sliced cheese (41-50°F Cold Holding ); sliced ham (42-47°F - Cold Holding); liquid eggs (50°F - Cold Holding); shredded cheese (46°F - Cold Holding); butter (46°F - Cold Holding); in coolers at cook line and expo line; foods not prepared or portioned today; food out of temperature for approximately 1 hour; foods overstocked and foods moved to walk-in cooler;
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
gravy (128°F - Hot Holding); marinara (109°F - Hot Holding); in steam table at cook line; food out of temperature for approximately 1 hour; food not stirred; operator returned to stove to reheat to 165°F or above;
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee removed soiled gloves and put new ones without washing hands first; educated ; employee washed hands
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F- at ice cream area
Removed
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris- at cook line
Reach-in cooler interior/shelves have accumulation of soil residues- all cooler at cook line;
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.