DirtyFLRestaurant Inspection Data

IHOP 36-176

6708 Forest Hill Boulevard
Florida, 33413
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/4/2023

Inspection #: Visit ID: 8515760

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several ceiling tiles showing water damage in dining room. Warning - From follow-up inspection 2023-10-04: Same **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2023-10-04: Same **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-10-04: Same **Time Extended**
  • 53A-04-6:Intermediate - - From initial inspection : 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/ Manager Cole Massey working 2 months as manager. Warning - From follow-up inspection 2023-10-04: Same **Time Extended**

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8490460

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several ceiling tiles showing water damage in dining room. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several intake AV vents soiled with heavy accumulation of dust in the dining room. Warning
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sink and Surface or quat 0 ppm Warning
  • 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. hash browns 64 f cooling tightly covered as per label prepared at 6:41 second temperature 57 at 12:53 pm . Cooling longer than 6 hours in plastic containers hash browns 65 f, 60 f cooling tightly covered longer than 6 hours. Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. Male cook washed hands without soap. Explained and he used soap. Corrected On-Site 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. Breaded fish stored over French fries in reach in freezer. Manager rearranged. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Portioned Raw shrimps stored over ice cream in walk in freezer. Manager rearranged. Corrected On-Site Warning
  • 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. Raw steaks stored over raw fish in walk in freezer. Manager rearranged. Corrected On-Site Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male cook standing on cook line with both gloved hands on his hip then started handling cooked sausage. Explained and he changed the gloves. Corrected On-Site Warning
  • 22-43-4:High Priority - Sink and Surface and quat sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink sink and surface 0 ppm sanitizer container empty. Manager changed the container primed and tested 0 ppm checked container. Container labeled quat dispenser labeled sink and surface. Checked quat 0 ppm. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. hash browns 64 f cooling tightly covered as per label prepared at 6:41 second temperature 57 at 12:53 pm . Cooling longer than 6 hours hash browns 65 f, 60 f cooling tightly covered longer than 6 hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned sausage gravy 44 ( not prepared or portioned today as per manager ) 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. sausage links 129 ( as per cook 30 minutes) Warning
  • 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Female manager Adriana Silva unable to answer thermometer calibration temperature in ice water. , Big 6, major food allergens explained and emailed. 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. Emailed one. Warning
  • 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/ Manager Cole Massey working 2 months as manager. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink by waffle station on cook line. Manager stocked. Corrected On-Site Warning

Inspection Date: 9/26/2023

Inspection #: Visit ID: 8503469

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. At expo line; ceiling tiles show water damage.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At dining room; ceiling vent soiled with accumulated dust.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. At walk-in freezer; floor has accumulation of debris.

Inspection Date: 9/2/2023

Inspection #: Visit ID: 8490109

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair... reach in cooler door broken at below waffle maker . Warning - From follow-up inspection 2023-09-02: Not repaired **Time Extended**

Inspection Date: 9/1/2023

Inspection #: Visit ID: 8364526

  • 14-11-5:Basic - Equipment in poor repair... reach in cooler door broken at below waffle maker . Warning
  • 23-01-4:Basic - Waffle maker exterior heavy soiled, grease build up 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.....chlorine 00 ppm. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...due to Dishmachine unable to sanitizing utensils. Recommend manager prepare sanitizer solution in three compartment sink. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....milk 50°, waffle batter mixed with liquid eggs 50°, mashed potatoes 49°, macaroni cheese 49°, bacon 50° in reach in cooler below waffle maker .... Portion ham 48°, turkey 46°, cheese , white cheese sauce 50° in flip top reach in cooler across from fryer at kitchen ....butter 51°, whipped butter 49° , whipped cream 53° temperature control in ice at server station . Food not prep or portion today , food being held more than four hours . Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....milk 50°, waffle batter mixed with liquid eggs 50°, mashed potatoes 49°, macaroni cheese 49°, bacon 50° in reach in cooler below waffle maker .... Portion ham 48°, turkey 46°, cheese , white cheese sauce 50° in flip top reach in cooler across from fryer at kitchen ....butter 51°, whipped butter 49° , whipped cream 53° temperature control in ice at server station . Food not prep or portion today , food being held more than four hours . Stop sale issue . Employee discarded food. **Corrective Action Taken** Warning