DirtyFLRestaurant Inspection Data

IHOP 36-035

With 4 documented inspections, IHOP 36-035 in DAYTONA BEACH SHORES has achieved a 1.8/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 4 reports on file

2204 South Atlantic Avenue
Florida, 32118
Volusia County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 4 health inspection reports

All Inspection Reports

2/9/2026· 1mo ago

Visit ID: 13504662

Met Inspection Standards

1 high, 1 int, 8 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top surface along edges of door
  • 33-12-4:Basic - Dumpster and grease receptacle with rusted out lid/exterior.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while handling food
  • 14-11-5:Basic - Equipment in poor repair. -vent panel at end of cook line partially separated
  • 36-22-4:Basic - Floor area(s) covered with standing water. -isolated areas inside grout/damaged tile under the dish machine
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -isolated areas of floor around ware washing area, storage area
  • 36-11-4:Basic - Floors not maintained smooth and durable. -grout area in some parts of the establishment
  • 36-24-5:Basic - Hole in or other damage to wall. -at end of cook line next to hand wash sink
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above Pasteurized egg mix inside cooler on cook line Corrected On-Site
  • 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -plastic container intentionally cut to allow for utensil slot/pouring, creating potential physical hazard and inability to adequately clean/sanitize equipment at cut ridges.

8/26/2025· 6mo ago

Visit ID: 10898465

Met Inspection Standards

1 high, 1 int, 9 basic

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -clean rack of glasses stored next to hand sink, splash observed due to no guard on side where rack is located
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -debris on floor under/behind cookline equipment
  • 36-24-5:Basic - Hole in or other damage to wall. -area above microwave on -underneath dish machine -behind dish machine
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in 125F water on cookline. Repeat Violation
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. -on cookline above freezer
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -area directly above juice dispenser nozzles in server station
  • 36-05-4:Basic - Utility lines preventing proper floor cleaning i. Affected area. -drain line under 3 compartment sink
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle.
  • 46-04-4:Exit door locked. For reporting purposes only. -bungie cord used to hold back door closed from inside
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -grits 123-127F, sausage gravy 118-125F inside tabletop warmer on cookline, manager stated loaded product 90 minutes earlier. Manager reheated to 165F to allow for continued hot holding at 135F. Advised to monitor food temperatures in hot holding station, and to use 4 hour time control if needed until equipment is replaced/repaired/verified hot holding above 135F.
  • 31A-07-4:Intermediate - Handwash sink inadequate in area containing bulk ice machine. -no reasonably located handwash sink in back of establishment where bulk ice machine is located

3/18/2025· 11mo ago

Visit ID: 10719256

Met Inspection Standards

7 basic

  • 36-17-5:Basic - Floor covering missing and/or in disrepair. -floor below air handler upstairs
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -upstairs around soda bib rack
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -67F, employee replaced water and turned on equipment to be heated to 135F Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -air curtain above waffle irons -air handler upstairs
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sanitizer bucket on shelf next to clean plates/pans Corrected On-Site
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -standing water inside mop sink due to disrepair at basin
  • 28-03-4:Basic - Waste receptacle/floor mat/hood filter/equipment cleaned in a manner that allows the waste cleaning water to drain onto ground.

11/13/2024· 1y 3mo ago

Visit ID: 8856994

Met Inspection Standards

5 high, 2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up in some filters
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -chicken breasts removed from commercial packaging stored above fully cooked chicken inside stand up freezer. Corrected On-Site
  • 01B-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. -sliced tomatoes
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -sliced tomatoes 45-47F in densely loaded pan in top side of makeline cooler across from grill, stated cut 4-5 hours prior. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage links 121F, employee stated cooked 10 minutes prior. Advised to use time as a control if leaving sausage links raised above direct heat. Placed on time as a public health control for up to 4 hours. -sausage gravy 119F, manager had employee reheat to 165F
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -lactic acid, tested from main unit pneumonia wall stronger than manufacturer requirements. Corrected On-Site