DirtyFLRestaurant Inspection Data

IHOP RESTAURANT #36-219

With 5 inspections documented, IHOP RESTAURANT #36-219 maintains a 1.6/5 food safety rating in BRADENTON. Recent inspections indicate some food safety concerns.

5427 14th Street West
Bradenton, Florida, 34207
Manatee County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/18/2025

Inspection #: Visit ID: 10907922

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.observed on 2 employees cooking food multiple wrist bands on wrist. Employees removed and washed hands. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.employee put on guard and washed hands. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill hood soiled with grease.
  • 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.observed in dish washing machine area Dishwasher (Chlorine 000ppm); ; Dishwasher Person in charge primed sanitizer and (Chlorine recheck 100ppm) Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. observed on cooks line pancake batter not time stamped . person in charge voluntarily discarded.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on front line in wait staff area butter pats (58F - Cold Holding). Person in charge stated they were placed there at 6am. Person in charge voluntarily discarded.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front line in wait staff area butter pats (58F - Cold Holding). Person in charge stated they were placed there at 6am. Person in charge voluntarily discarded.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. 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 removed from temperature control cannot be determined. See stop sale.observed on cooks line pancake batter not time stamped . person in charge voluntarily discarded.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at 2 handwashing sink in main kitchen area Person in charge filled towels. Corrected On-Site
  • 53B-14-5:Intermediate - 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. James and rashadd

Inspection Date: 4/3/2025

Inspection #: Visit ID: 10734718

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in reach in cooler on cooks line mold like substance on gaskets. Person in charge cleaned gaskets. Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed in reach in cooler on cooks line 2 cracked shell eggs. Person in charge voluntarily discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on waitstaff line butter pats (70F - Cold Holding)educated Person in charge on cold holding foods. Person in charge stated the butter was out for approximately 1 hour and placed them in the walk-in cooler. Corrected On-Site

Inspection Date: 12/4/2024

Inspection #: Visit ID: 8724901

  • 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 in main kitchen area on cooks line cell phone on cutting board. Person in charge removed cell phone and washed and sanitized cutting board. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Observed in front kitchen area coffee on top of coffee machine not protected. Person in charge placed in plastic bag. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8346383

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over grill hood filters soiled with grease.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry in back kitchen area by mop sink. Person in charge inverted. Corrected On-Site
  • 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 in Walk in cooler in back kitchen area Potatoes (48F - Cooling) Person in charge stated they were placed in the Walk in cooler at 1:00am on 3/13/24. Educated Person in charge on cooling procedures cooked foods and emailed a copy of the handout to Person in charge. Person in charge voluntarily discarded food. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in main kitchen area Reach in cooler raw Shell Eggs over Pasteurized Egg whites. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw Shell Eggs. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Walk in cooler in back kitchen area Potatoes (48F - Cooling) Person in charge stated they were placed in the Walk in cooler at 1:00am on 3/13/24. Educated Person in charge on cooling procedures cooked foods and emailed a copy of the handout to Person in charge. Person in charge voluntarily discarded food.

Inspection Date: 9/13/2023

Inspection #: Visit ID: 8496386

  • 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. Observed in dish area employees washing dishes went from soiled dishes to clean dishes and touched cleaned dishes and failed to wash hands. Educated Person in charge on Handwashing procedures. Employee washed hands and put on clean gloves. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in main kitchen area across from grill Butter (79F - Cold Holding) Person in charge stated he forgot to time mark the butter and was out at room temperature since 5:00am. Educated Person in charge on time marking TCS foods. Person in charge voluntarily discarded butter.
  • 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 removed from temperature control cannot be determined. See stop sale. Observed in main kitchen area across from grill Butter (79F - Cold Holding) Person in charge stated he forgot to time mark the butter and was out at room temperature since 5:00am. Educated Person in charge on time marking TCS foods. Person in charge voluntarily discarded butter.