DirtyFLRestaurant Inspection Data

IHOP 36-210

1560 Banyan Tree Lane
Florida, 33483
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/12/2025

Inspection #: Visit ID: 8847540

  • 23-24-4:Basic - Buildup of food debris/soil residue on kitchen equipment door handles.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed line cook no hair restraint. Corrected with hair net. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed line cook take avocados directly from walk-in cooler to cook line and slice and serve. No washing of produce in between. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Observed at walk-in freezer, beef not covered. Operator closed box. Corrected On-Site
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed Shift Manager Sarah (1.5 yrs as) no Certification of Food Manager training.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on expo/ server station. Operator refilled. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink at cook line.
  • 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. Repeat Violation

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8784364

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- Open bottle of water in reach in cooler- operator removed.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At cookline- in use avocados with sticker still attached- educated operator- employee removed. Corrected On-Site
  • 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. Employee handled dirty dishes then proceeded to handle clean dishes- educated operator employee washed hands properly.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee handled dirty dishes then proceeded to wash their hands for 8 seconds before plating food and handling clean utensils- educated operator,- employees washed hands properly. **Corrective Action Taken**
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. At walk-in cooler three plastic cartons of strawberries and one honey dew melon with mold -like growth - see stop sale.
  • 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. At cookline- pancake batter not time marked- operators time marked for remaining time. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At reaching in cooler by front counter- gallon of milk opened 07:00 on 07/31/24 not date marked - operator date marked.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by front counter.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust on in use waffle iron at cookline.
  • 35A-22-5:Intermediate - Non-service animals permitted in the premises of the establishment. Dog inside establishment
  • 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. Jessica Farley 02/14/23- expired.

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8517641

  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells.. Cook discarded. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.... shell eggs in water at 58F at kitchen. Cook not aware how long eggs being held out of temperature. Stop sale issue . Cook discarded eggs. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.... shell eggs in water at 58F at kitchen. Cook not aware how long eggs being held out of temperature. Stop sale issue . Cook discarded eggs. ...Taken** **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... portion cheese 51 F , portion cut tomatoes 47F in flip top reach in cooler at kitchen , Cook covered food with ice. **Corrective Action Taken**

Inspection Date: 10/4/2023

Inspection #: Visit ID: 8382822

  • 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. 10ppm Manager changed sanitizer bucket with new one. 75ppm Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed after cracking shell eggs, cook engaged in touching utensils and clean dishes without changing his gloves after changing tasks or when damaged or soiled. Cook changed his gloves and washed hands. Corrected On-Site
  • 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 on grill 125°F for less than three hours at cook line. Cook reheated sausage to 165°F for hot holding. 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. Two employees expired.