Denny's

4442 US 19 S, New Port Richey, FL 34652 · Permanent Food Service · License 6100484

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
3 high priority (2 fixed by the Oct 22 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate, 6 basic (1 repeat)
-21
Safety score79

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

Inspection history

1 inspection · 2 visits

Oct212026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitOct 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Ice buildup in reach-in freezer.
  More time given
  Cold holding equipment not maintained in good repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fans gone, door frames clean, gaskets clean.
  More time given
Official report, on the Florida DBPR website
First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 3 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  turkey bacon (49°F - Cold Holding); hydrated hash browns (50°F - Cold Holding); liquid eggs (49°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In drawer cooler on cook line - turkey bacon (49°F - Cold Holding); hydrated hash browns (50°F - Cold Holding); liquid eggs (49°F - Cold Holding), unknown how long food was in cooler, no temperatures taken this morning. see stop sale
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  3 small flies on wall in dish room, 1 small fly by hand wash sink on cook line, operator eradicated, will sanitize areas
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Fry baskets
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gaskets torn on coolers on cook line
  Ice buildup in reach-in freezer.
  On cook line
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. 4 drawer cooler on end of cook line, all food in drawers above 49°F.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Coolers on cook line, and standing water on trays
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Sides of equipment on cook line Door frames of coolers on cook line Small fan at front counter, operator removed Floor fan in kitchen Cooler Gaskets on cook line Small
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  In dish room , kitchen Walls soiled in kitchen and dish room
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.