Denny's #7450
110 Williamson Blvd, Ormond Beach, FL 32174 · Permanent Food Service · License 7405270
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 Sep 23 routine inspection1 high priority (no follow-up needed, 1 repeat), 5 basic (3 repeats)-13
- Safety score87
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 visitSep 23, 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.
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.
-pooled eggs at 47°f and pooled egg whites at 46°f in reach in cooler. In cooler 2 hours. Operator voluntarily discarded.
Repeat violation
Basic5
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, or dust.
-food debris on 6 burner stove. -food debris between cooler and prep table at cookline. -food debris under microwave.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
-reach in cooler door handle (cook line). -microwave door handles.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile over mop sink shows water damage.
Floor soiled/has accumulation of debris.
-buildup of grease and food debris under cooking equipment.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.