DirtyFLRestaurant Inspection Data

IHOP 36-214

IHOP 36-214 maintains a 2.5/5 food safety rating based on 11 health department inspections in BOYNTON BEACH. Food safety practices have remained consistent.

1797 North Congress Avenue
Florida, 33426
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 11 health inspection reports

All Inspection Reports

Inspection Date: 9/3/2025

Inspection #: Visit ID: 13467481

  • 08B-39-4:Basic - Raw avocados not washed on cook line prior to preparation.
  • 21-45-1:Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. 0ppm sink and surface bucket at wait station.Operator set up first solution at 75 ppm chlorine. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing. Cook touched undercooked poached eggs and then plated ready to eat bacon. Cook went to wash his hands. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Communicated beef was stored over raw bacon. Corrected On-Site
  • 22-51-5:High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. 0ppm sink and surface in triple sink.Operator will use chlorine
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook placed Raw bacon on grill and then plated ready to eat waffle, without changing gloves. Cook went to wash his hands and changed his gloves. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler at the farthest end of the cook line.Crepes (53F - Cold Holding.Not prepared or portioned today.In the cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler at the farthest end of the cook line.Crepes (53F - Cold Holding.Not prepared or portioned today.In the cooler overnight.Operator was instructed to throw out. Corrected On-Site Repeat Violation Admin Complaint
  • 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Manager did not know symptoms of illness.
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. PIC has no knowledge of cooking temperatures for pork and ground beef.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at expo lines handwashing sink. Corrected On-Site

Inspection Date: 7/21/2025

Inspection #: Visit ID: 10936406

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ground beef in reach in cooler across stove. Operator placed shell eggs in walk in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 479F-51F, in wait station for less than 4 hours. Operator added ice. **Corrective Action Taken**
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed 200+ chlorine in triple sink. Operator set up sink and surface cleaner at 700ppm. Corrected On-Site

Inspection Date: 12/9/2024

Inspection #: Visit ID: 10737584

  • N/A:No Violations Were Observed

Inspection Date: 12/9/2024

Inspection #: Visit ID: 8991292

  • 22-08-4:Basic - Interior of microwave has accumulation of food debris, on cook line. Warning
  • 12A-27-4:High Priority - Cook cracked raw shell eggs and then handled ready-to-eat plated pancakes without washing hands. Cook went to wash his hands. Corrected On-Site Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink next to entrance to kitchen and cook line. Operator provided. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing bleach not labeled in chemical storage. Operator labeled. Corrected On-Site Warning

Inspection Date: 9/30/2024

Inspection #: Visit ID: 8767433

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 107F in wait area. Operator turned on water heater. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outside next to back door.

Inspection Date: 6/28/2024

Inspection #: Visit ID: 8699799

  • N/A:No Violations Were Observed

Inspection Date: 6/27/2024

Inspection #: Visit ID: 8703219

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Around mixer in prep area At dish wash area
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic container on drying rack Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In use Avocados with stickers on cook line
  • 08B-12-5:Basic - Stored food not covered. Icecream in freezer chest next to milk shake machine
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ham (114F - Hot Holding); cook line. Out less than 4 hours. Reheated to 165F. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Juice dispensers
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils and blue wiping cloths in hand sink next to register
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. In use Salt shakers on tables in dining room/ salt shakers not in use contain rust around rims and lids

Inspection Date: 6/21/2024

Inspection #: Visit ID: 8698175

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- at dishwasher area
  • 14-38-4:Basic - Container lid cracked or broken- used to cover pancake batter in cooler at cook line and walk-in cooler
  • 13-01-4:Basic - Employee with soiled clothing at cook line
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture- mop sink by dishwasher area;
  • 08B-38-4:Basic - Food stored on floor- bucket of pickles in walk-in cooler; stored properly Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Milk shake scoops in water at 133 F; operator fixed water ; Corrected On-Site
  • 27-10-4:Basic - No hot and cold running water at mop sink. Employee filling up the bucket by using three compartment sink Faucet and handles removed Warning
  • 21-07-4:Basic - Wiping cloth sink and surface sanitizing solution not at proper minimum strength. Sanitizer Bucket (0)- sink and surface ; operator fixed to 700 ppm Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cook line; came back, changed gloves without washing hands and started preparing foods; Operator educated; employee washed hands; Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- butter scoop - heavy food particles observed Water changed Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handling foods and clean utensils with damaged gloves; operator educated; employee changed gloves; Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (45F - Cold Holding) at expo line ; food out of temperature fir less than four hours; food overstocked; smaller portions made; liquid eggs (71F - Cold Holding); at cook line; as per operator food out of temperature for approximately 2 hours; food not prepared today; food moved to cooler; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time marking- batters since 6:00 am; operator decided to discard and replaced with new batch; time marked Corrected On-Site
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- wiping cloth solution not tested
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced ham (58-62F - Cooling)at 10:04 to 55 F at 10:55 since 9:00

Inspection Date: 1/25/2024

Inspection #: Visit ID: 8597678

  • N/A:No Violations Were Observed

Inspection Date: 1/24/2024

Inspection #: Visit ID: 8451626

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After 3 attempts Dishwasher (Chlorine 0ppm). Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 door reach in cooler - sliced ham (48F - Cold Holding); shredded cheese (48F - Cold Holding); raw ground beef (51F - Cold Holding); sausage (49F - Cold Holding), hot line make table - portioned ham (63F - Cold Holding); portioned shredded cheddar cheese (54F - Cold Holding) operator states all the above products were not portioned or prepared today held under 4 hours - operator moved to freezer for quick chill. **Corrective Action Taken** Warning

Inspection Date: 7/21/2023

Inspection #: Visit ID: 8370078

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Next to grill. Manager removed. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Operator set up triple sink with 700ppm sink and surface cleaner.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey bacon over ham in walk in cooler. Manager reversed. Corrected On-Site