DirtyFLRestaurant Inspection Data

IHOP #36-209

7376 Southwest 40th Street
Miami, Florida, 33155
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 6/19/2025

Inspection #: Visit ID: 10862935

  • N/A:No Violations Were Observed

Inspection Date: 6/18/2025

Inspection #: Visit ID: 10861618

  • 35A-03-4:Basic - Dead roaches on premises. Three dead roaches found inside water heater room. Operator discarded roaches. Corrected On-Site Admin Complaint
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on top of egg preparation cooler. Operator removed item. Corrected On-Site Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water underneath chemical storage racks near CO2 machine. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over fully cooked turkey bacon in walk in cooler. Operator reorganized. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing chemical cleaner not labeled on car in front expo area. Operator labeled. Corrected On-Site Warning

Inspection Date: 6/11/2025

Inspection #: Visit ID: 8838882

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on shelf above warewashing area.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Various plastic and metal pans wet nesting on clean dish rack near back prep area.
  • 36-73-4:Basic - Floor soiled/has accumulation of food debris underneath kitchen equipment.
  • 14-12-4:Basic - Utensils in poor condition. Heavily melted spatula stored on shelf above dish storage rack in back prep area. Operator discarded.
  • 41-07-4:High Priority - Container of medicine improperly stored. Cough medicine stored on shelf above prep table by walk in cooler. Operator removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hash browns (68F - Cold Holding) stored on cook line for less than 1 hour. Chef moved items to reach in cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. A/C condensation dripping on food prep table across from walk in cooler.
  • 31B-03-4:Intermediate - No soap provided at handwash sink near cook line and warewashing area.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan provided for butter chips held on expo line for 4 hours. Emailed form to operator.

Inspection Date: 9/11/2024

Inspection #: Visit ID: 8883338

  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the dishwasher rinse station, there is no vacuum breaker on the splitter.

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8722619

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones on work stations, employee removed during inspection. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting at dish area.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocados with label on stored on cook line.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under 3 compartment sink.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Throughout cook line.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed hash browns (54F - Cooling) in walk in cooler. As per manager, hash browns were rehydrated with hot water the previous night, more tan 6 hours.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed hash browns (54F - Cooling) in walk in cooler. As per manager, hash browns were rehydrated with hot water the previous night, more than 6 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (47-53F - Cold Holding) on cook line. As per manager, item was on cook line approximately one hour, brought from walk in cooler. Item was not prepped or portioned today. Manager added bag of ice to rapid chill the the product. Ham was 38F approximately 1 hour later. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using handing washing sink to fill up containers.

Inspection Date: 10/24/2023

Inspection #: Visit ID: 8457726

  • N/A:No Violations Were Observed

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8523047

  • N/A:No Violations Were Observed

Inspection Date: 10/11/2023

Inspection #: Visit ID: 8458089

  • 35A-03-4:Basic - Dead roaches on premises. 2 dead roaches in the water heater area. Operator cleaned and sanitized area. Corrected On-Site Warning
  • 29-19-4:Basic - Standing water behind walk in freezer. Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Pine apples stored above liquid eggs in the walk in cooler. Warning
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook dried hands on pants and proceeded to plate an egg biscuit. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. After using a wiping cloth to clean the cutting board, the cook changed gloves and grabbed a sliced of bread without removing gloves or washing hands first. Cooked washed hands and put new gloves on. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 small flying insects on shelves at dishwashing area. Observed 5 small flying insect in dry storage away from kitchen. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef hamburger over the waffles mix in the reach in cooler. Operator removed Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Hollandaise sauce 103F, sauce gravy 103F on the cook line at not temperature control. Operator will time mark products. Provided document and time marked 10-2pm - corrected on site. Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illness with PIC. Warning

Inspection Date: 7/28/2023

Inspection #: Visit ID: 8344902

  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocado with stickers on at cookline- not washed before prep - operator removed to be washed properly. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach In cooler- Shredded Cheese 50-55F- cold holding, Beef: 50-55F- cold holding - food not prepared or portioned today- cooler in defrost mode - food out of temperature for 1.5 hours. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning