IHOP #36-224
5463 GATEWAY VILLAGE CIR UNIT #105 · ORLANDO · Orange County · FL 32812
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
32 full violation description(s) documented by the inspector during this visit.
High Priority 5
35A-02-8High Priority – Live, small flying insects found. Observed 5 small flying insects 2 by cook line ,3 by dish area not landing at any food . Next day call back required per supervisor. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored over ham at the walk-in cooler . Operator removed it . **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw bacon at the walk-in cooler .
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler raw shell eggs (55f-cold holding )beef burgers (47F – Cold Holding); ham (47F – Cold Holding); steak tips (48F – Cold Holding); pot roast (47F – Cold Holding); smoked sausage (47F – Cold Holding)q; cooked bacon (50f – Cold Holding); cooked chicken (50F – Cold Holding); butter (49F – Cold Holding); shredded cheese cheddar (50F – Cold Holding); diced tomatoes (50F – Cold Holding); diced ham (50F – Cold Holding); potatoes (47F – Cold Holding); spread butter (49F – Cold Holding); hash browns (46F – Cold Holding); sliced American cheese (50F – Cold Holding); white cheese (50F – Cold Holding). Reach-in cooler milk (50F – Cold Holding); watermelon (45F – Cold Holding); sour cream (46F – Cold Holding)w; sweet melon (47F – Cold Holding); marinara (49F – Cold Holding). The drawer cooler facing the eggs station ,Ham (49F – Cold Holding); hotdogs (50F – Cold Holding); ham thin sliced (50F – Cold Holding); raw burger (46 – Cold Holding); raw beef steak (46F – Cold Holding); steak tips (50F – Cold holding). **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler beef burgers (47F – Cold Holding); ham (47F – Cold Holding); raw shell eggs (55f-cold holding ),steak tips (48F – Cold Holding); pot roast (47F – Cold Holding); smoked sausage (47F – Cold Holding)q; cooked bacon (50f – Cold Holding); cooked chicken (50F – Cold Holding); butter (49F – Cold Holding); shredded cheese cheddar (50F – Cold Holding); diced tomatoes (50F – Cold Holding); diced ham (50F – Cold Holding); potatoes (47F – Cold Holding); spread butter (49F – Cold Holding); hash browns (46F – Cold Holding); sliced American cheese (50F – Cold Holding); white cheese (50F – Cold Holding). Reach-in cooler milk (50F – Cold Holding); watermelon (45F – Cold Holding); sour cream (46F – Cold Holding)w; sweet melon (47F – Cold Holding); marinara (49F – Cold Holding). The drawer cooler facing the eggs station ,Ham (49F – Cold Holding); hotdogs (50F – Cold Holding); ham thin sliced (50F – Cold Holding); raw burger (46 – Cold Holding); raw beef steak (46F – Cold Holding); steak tips (50F – Cold holding). **Warning**
Intermediate 5
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Employee hand sink at the cook line blocked with cooking pans . Operator removed it . **Corrected On-Site**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Employee hand sink at the cook line .
31B-03-4Intermediate – No soap provided at handwash sink. Employee hand sink at the cook line .
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical no label at prep area .
Basic 22
16-03-4Basic – Accumulation of debris inside warewashing machine.
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
14-01-5Basic – Bowl or other container with no handle used to dispense food. Coffee cup without handle used as scoop at the Oreo chocolate. Operator removed it . **Corrected On-Site**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates stored at the 3 compartment sink area not inverted.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee eyeglasses stored next to bread at prep table (cook line )
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing watches and bracelets.
13-04-4Basic – Employee with no beard guard/restraint while engaging in food preparation. Observed the cook preparing food cooking food without beard guard .
36-73-4Basic – Floor soiled/has accumulation of debris. Throughout kitchen.
14-38-4Basic – Food storage container/container lid cracked or broken. Cracked lids used to cover the grits .
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water 129 f at expo station.
36-62-4Basic – Light not functioning. One out by the hoods .
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. At the cook line and walk-in cooler no ambient thermometer.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Employee hand sink at the cook line .
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of make table the one used to be at the server station and employee hand sink cook line.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table kitchen area .
29-49-6Basic – Standing water in bottom of reach-in-cooler. Bottom table the one facing the prep sink .
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries stored over crepes and cut clean Mellon at the walk-in cooler .
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. **Repeat Violation**
29-11-4Basic – Water leaking from pipe and/or faucet/handle. 3 compartment sink leaking.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wipes cloth stored at prep table cook line .
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Salt no label at expo station . Operator label . **Corrected On-Site**
Inspector observations synchronized from DBPR on August 20, 2026 2:44 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.