DENNY'S RESTAURANT #653

Name: DENNY'S RESTAURANT #653
Address: 5825 INTERNATIONAL BLVD, ORLANDO, FL, 328198245, US
Rating: 56.5

5825 INTERNATIONAL BLVD, ORLANDO, FL 328198245

License #5801633

☕ Café/Breakfast ℹ️

56.5 Grade F / 100

Failing Health Score

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Latest inspection

September 2, 2025 · 14 findings · 2 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

DENNY'S RESTAURANT #653 in ORLANDO currently holds an InspectFL Health Score of 56.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 2, 2025. Across those visits, inspectors documented 70 total violations — 15 critical, 9 major, 46 minor.

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The latest inspection on September 2, 2025 shows 14 observation rows: 2 critical, 3 major, and 9 minor.

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Inspector notes

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Would you eat here?

DENNY'S RESTAURANT #653 has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-09-4] Cutting board has cut marks and is no longer cleanable./white cutting board at cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees apron stored on top of soda boxes/
[14-72-4] Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping./two pieces of hood filters removed from cook line.
[36-73-4] Floor soiled/has accumulation of debris./cook line, under cooking equipments.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hand wash sink interior soiled. Grease build up under the grill/cook line. Grease dripping/cook line hood rim. Cook line reach in coolers and freezers gaskets soiled.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues./cook line.
[21-08-4] Sanitizing wipes quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/replaced, quat 200ppm.
[25-06-4] Single-service articles not stored inverted or protected from contamination./to go boxes at cook line not inverted.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs over ready to eat liquid eggs/omelette station.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./sweet cream cold holding at 49F for less than 4 hours per manager/moved to walk in freezer/rechecked 39F
[31A-09-4] Handwash sink not accessible for employee use at all times./floor fan blocking cook line hand sink.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./several employees training expired.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions./expired 4/2025.

Disposition: Met Inspection Standards
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit at front counter.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance by walk-in freeze.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service item at front counter At prep table by three compartment sink
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At rear dish storage rack and glasses wetnesting of glasses at front juice station
[14-11-5] Equipment in poor repair. Floors in walk-in freezer and walk in cooler buckling causing a tripping hazzard.
[36-22-4] Floor area(s) covered with standing water in walkin freezer and egg station table on cook line.
[36-17-5] Floor tiles missing and/or in disrepair on cook line.
[14-69-4] Ice buildup in walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife at prep table rested on faucet. Operator removed.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on handwashing sink splash guard.
[36-62-4] Light not functioning in walk in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All gaskets on doors are soiled on cook line. Residue build up on side of grill
[16-46-4] Old labels stuck to sheet pans after cleaning at rear dish storage area
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface across from dishwashing station.
[29-49-6] Standing water in bottom of reach-in-cooler at dessert station at front counter.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insect in dish storage area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cooked onions in bags burst and directly soiled shelves. Product discarded by operator.
[41-10-4] Toxic substance/chemical improperly stored next to waffle syrup.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chorizo (Ambient Cooling- prepped at 10am and temped at 46, then at 12:15 was 40F - Cooling); raw bacon (Ambient Cooling- prepped at 7:30am and temped at 50, then at 12:15pm was 41F - Cooling);