DirtyFLRestaurant Inspection Data

IHOP 36-206

With 8 documented inspections, IHOP 36-206 in NAPLES has achieved a 3.0/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 8 reports on file

1921 Davis Boulevard
Naples, Florida, 34104
Collier County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 8 health inspection reports

All Inspection Reports

4/1/2026· 2w ago

Visit ID: 13664105

Met Inspection Standards
  • N/A:No Violations Were Observed

3/31/2026· 2w ago

Visit ID: 13465078

Follow-up Inspection Required

1 high, 2 int, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table on the cook line. Operator discarded employee beverage. Corrected On-Site Warning
  • 33-11-4:Basic - Missing drain plug at dumpster used by establishment. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees located on the cook line. Warning
  • 29-08-4:Basic - Plumbing system in disrepair. The handwashing sink in the food prep room is leaking at the faucet and the pipe underneath.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed cut melon (48F - Cold Holding); cut ham (47F - Cold Holding); cut sliced ham (47F - Cold Holding); pulled pork (46F - Cold Holding). Operator stated the walk in cooler door had been opened prior to inspection when putting the order away. Operator opened freezer door to allow foods to cool. **Corrective Action Taken** Warning
  • 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/. There is a total of 6 employee at time of inspection without a certificate food manager present. Warning
  • 31A-09-4:Intermediate - The handwashing sink located at the cook line is not accessible for employee use at all times. Operator stated it is currently out of service. Warning

7/17/2025· 9mo ago

Visit ID: 10893762

Met Inspection Standards

1 high, 2 int, 3 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. There is missing, damaged cove molding at the entrance to the kitchen, by the ice machine and by the walk in cooler. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees on the inside of the cook line. Operator placed a hand washing sign at the hand washing sink. Corrected On-Site
  • 29-08-4:Basic - Plumbing system in disrepair. The drain line at the innermost hand washing sink on the cook line is damaged.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside the innermost make table cooler on the cook line liquid eggs (49F - Cold Holding); Beef (49F - Cold Holding). Operator iced the out of temperature items. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. There is a cellphone and bottle of water stored inside the hand washing sink inside the cook line. Operator removed the bottle and cellphone. 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. Employee training for Yves has expired.

10/24/2024· 1y 5mo ago

Visit ID: 10699079

Met Inspection Standards

1 int, 7 basic

  • 32-07-4:Basic - Bathroom facility not clean. Men's restroom is dirty
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. At kitchen entrance from dining room and near Walk in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on front line have accumulated debris
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Mens restroom has strong objectionable odors
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. On front line observed ripped foil covering a gas stove.
  • 32-23-4:Basic - Toilet/urinal not flushing/functioning properly. Mens handicapped toilet is out of order.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At Hand washing sink on front line.
  • 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/ Observed two employees cooking, and two employees serving, with no Certified Food Manager present. Rebecca Salmon 1-16-24 Serv Safe came to work. Corrected On-Site

9/6/2024· 1y 7mo ago

Visit ID: 8777423

Met Inspection Standards

1 high, 5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. On front line, observed several door handles with accumulated debris
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed two tongs on fryer handles. Operator moved tongs Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Near fryer on front line observed dirty microwave oven
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On front server area, observed a Reach in cooler with accumulated mold like substance on fan.
  • 29-03-4:Basic - Water draining onto floor surface. At front server area under Reach in cooler.
  • 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. Dishwasher (Chlorine 0ppm); Triple Sink (Quaternary 200ppm) Operator adjusted bucket of sanitizer. Secondary test 50 ppm chlorine Corrected On-Site

1/9/2024· 2y 3mo ago

Visit ID: 8474901

Met Inspection Standards

1 int, 3 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Refrigerator gaskets at End Day of cooks line has soiled gaskets, and two burner stove has accumulated debris.
  • 29-08-4:Basic - Plumbing system in disrepair. Hand washing sink in mixer room is turned off. Per operator it has a leak and is off until repairs are made
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. At cooks front line, foil covers are torn.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In mixer room

8/23/2023· 2y 7mo ago

Visit ID: 8474151

Met Inspection Standards

1 basic

  • 25-06-4:Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. At server station in dining room un inverted to go boxes. Operator inverted boxes Corrected On-Site Warning - From follow-up inspection 2023-08-23: **Time Extended**

8/16/2023· 2y 8mo ago

Visit ID: 8375960

Follow-up Inspection Required

2 high, 2 int, 6 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens and Womens restroom Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook has no hair restraint 3-30-23 Repeat Violation Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under flat top griddle near wall, floor has accumulated grease and debris Warning
  • 35B-02-4:Basic - Insect control device installed over food preparation area. At dishwasher area, bug zapper above clean food containers, operator moved containers Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Four burner stove has accumulated grease and debris Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At server station in dining room un inverted to go boxes. Operator inverted boxes 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. Dishwasher (Chlorine 0ppm) Operator set up triple sink for sanitizing, and called the technician. Triple Sink (sink and surface .20 pg) **Corrective Action Taken** 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. At front line cooked pork sausage (107F - Hot Holding). Per operator, sausages holding for one hour, Operator moved to a hotter area of the stove. **Corrective Action Taken** Warning
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near dishwasher 3-30-23 Repeat Violation Warning