DENNY'S

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Inspection history

1. Dec 2, 2025

   ✓
   2 violations

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

2. Oct 23, 2025

   ✓
   4 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Single service items reused, improperly stored, dispensed, not used when required
   • Non food contact surfaces of equipment not clean
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

3. Apr 17, 2025

   ✕
   8 violations

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Improper thawing procedures used
   • Critical:Foods or food area/public area contamination by sewage or drippage from waste lines.
   • Critical:Food from unapproved source, spoiled, adulterated on premises.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • In use food dispensing utensils improperly stored
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Non food contact surfaces of equipment not clean

4. Oct 17, 2024

   ✕
   12 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Non food contact surfaces of equipment not clean
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Hot, cold running water not provided, pressure inadequate
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical:Food from unapproved source, spoiled, adulterated on premises.
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Improper use and storage of clean, sanitized equipment and utensils

5. Feb 1, 2024

   ✕
   13 violations

   • Critical:Food from unapproved source, spoiled, adulterated on premises.
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Non food contact surfaces of equipment not clean
   • Hot, cold running water not provided, pressure inadequate
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • In use food dispensing utensils improperly stored

6. Jun 16, 2022

   ✕
   7 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Non food contact surfaces of equipment not clean
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

7. Sep 8, 2021

   ✕
   8 violations

   • Insects, rodents present
   • In use food dispensing utensils improperly stored
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical:Food from unapproved source, spoiled, adulterated on premises.
   • Pesticide application not supervised by a certified applicator
   • Non food contact surfaces of equipment not clean
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

8. Feb 12, 2020

   ✓
   3 violations

   • Non food contact surfaces of equipment not clean
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

9. Oct 16, 2019

   ✕
   9 violations

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical:Food from unapproved source, spoiled, adulterated on premises.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Dressing rooms dirty, not provided, improperly located

10. May 1, 2019

    ✕
    14 violations

    • Critical:Food from unapproved source, spoiled, adulterated on premises.
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Hair is improperly restrained
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Pesticide application not supervised by a certified applicator
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical:Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Non food contact surfaces of equipment not clean
    • Dressing rooms dirty, not provided, improperly located
    • Single service items reused, improperly stored, dispensed, not used when required
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

11. Feb 6, 2018

    ✓
    3 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Dressing rooms dirty, not provided, improperly located

12. Nov 16, 2017

    ✕
    3 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical:Water/ice: unsafe, unapproved sources, cross connections

13. Mar 30, 2017

    ✓

14. Nov 14, 2016

    ✕
    5 violations

    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • In use food dispensing utensils improperly stored
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Dressing rooms dirty, not provided, improperly located

15. May 24, 2016

    ✓
    4 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • In use food dispensing utensils improperly stored
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

16. Dec 15, 2015

    ✕
    4 violations

    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Non food contact surfaces of equipment not clean

17. Jan 29, 2013

    ✓
    2 violations

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

18. Sep 17, 2012

    ✓
    2 violations

    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

19. Oct 7, 2011

    ✓
    1 violation

    • Hair is improperly restrained

20. Sep 27, 2011

    ✕
    2 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.