IHOP RESTAURANT 36-205 Inspection – September 21, 2026

High Priority 2

#10High Priority01B-38-5

High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. More than 4 hours waffle batter (58F – Cooling)

Stop Sale

#11High Priority03D-06-5

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. More than 4 hours waffle batter (58F – Cooling )

Intermediate 1

#12Intermediate03D-15-4

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered in deep container in walk in cooler

Basic 9

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. **Repeat Violation**

Repeat Violation

#2Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

#3Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting.

#4Basic36-22-4

Basic – Floor area(s) covered with standing water. By dish machine floor

#5Basic14-69-4

Basic – Ice buildup in reach-in freezer by front counter **Repeat Violation**

Repeat Violation

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior or microwave -gaskets of walk in cooler

#7Basic21-44-1

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On cooks line next to tongs , operator relocated **Corrected On-Site**

Corrected On-Site

#8Basic33-06-4

Basic – Trash receptacles not provided where needed in establishment. By handwashing sink by entrance of cooks line

#9Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. Underneath handwashing sink by corner of reach in cooler on cooks line **Repeat Violation**

Repeat Violation

Florida Food Watch