Denny's #6832
10111 S US Hwy 1, Port St Lucie, FL 34952 · Permanent Food Service · License 6600825
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 Aug 31 routine inspection1 high priority (fixed by the Sep 2 follow-up), 5 basic-8
- Safety score92
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 visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 29, Plumbing and backflow prevention: Water dripping onto floor surface.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
More time given
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Multiple items Cooler ambient is 43f cold holding -47f cold holding , currently going through defrost all temps documented were below 41f for time checks earlier. Make sure to monitor temperatures to make sure they are properly dropping, to 41f or below.
Basic5
Code 25, Single-service items: Single-service articles improperly stored.case napkins on floor manager moved
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water dripping onto floor surface.
From ceiling in kitchen
Water leaking from pipe and/or faucet/handle.
In dishwashing area has a plumber coming today to fix
Standing water in bottom of reach-in-cooler.
On cooks line closer to fryers
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
In kitchen area
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.