DirtyFLRestaurant Inspection Data

IHOP 36-159

Food safety records indicate IHOP 36-159 in ORLANDO has 5 inspections with a 1.0/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 5 reports on file

7693 South Orange Blossom Trail
Orlando, Florida, 32809
Orange County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports

All Inspection Reports

1/26/2026· 1mo ago

Visit ID: 13616105

Met Inspection Standards

2 high, 7 basic

  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Be - From follow-up inspection 2026-01-26: **Time Extended**
  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2026-01-26: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout establishment. - From follow-up inspection 2026-01-26: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 69F. Dipper well with ice cream scoop. - From follow-up inspection 2026-01-26: **Time Extended**
  • 08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Avocados cut with stickers. Management removed stickers from remaining food. **Corrective Action Taken** - From follow-up inspection 2026-01-26: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Located on cook line. Repeat Violation - From follow-up inspection 2026-01-26: **Time Extended**
  • 29-09-4:Basic - - From initial inspection : Basic - handle missing at plumbing fixture. In employee restroom cold handle has no water. - From follow-up inspection 2026-01-26: **Time Extended**
  • 12A-02-4:High Priority - - From initial inspection : High Priority - Dish-person handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Moved the dirty dishes and went back to cutting tomatoes without removing the gloves or washing the hands. Educated management. **Corrective Action Taken** - From follow-up inspection 2026-01-26: **Time Extended**
  • 03F-02-5:High Priority - - From initial inspection : 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. Make line cooler items. Management added markers. Corrected On-Site - From follow-up inspection 2026-01-26: **Time Extended**

1/21/2026· 1mo ago

Visit ID: 13497519

Follow-up Inspection Required

3 high, 7 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Be
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout establishment.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 69F. Dipper well with ice cream scoop.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados cut with stickers. Management removed stickers from remaining food. **Corrective Action Taken**
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Located on cook line. Repeat Violation
  • 29-09-4:Basic - handle missing at plumbing fixture. In employee restroom cold handle has no water.
  • 12A-02-4:High Priority - Dish-person handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Moved the dirty dishes and went back to cutting tomatoes without removing the gloves or washing the hands. Educated management. **Corrective Action Taken**
  • 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. 0ppm Warning
  • 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. Make line cooler items. Management added markers. Corrected On-Site

8/28/2025· 6mo ago

Visit ID: 13497044

Met Inspection Standards

2 high, 6 basic

  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned it over. Corrected On-Site Repeat Violation - From follow-up inspection 2025-08-28: **Time Extended**
  • 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-08-28: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers. Manager turned on the side. **Corrective Action Taken** - From follow-up inspection 2025-08-28: **Time Extended**
  • 21-44-1:Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On counter in back kitchen next to clean utensils. Manager removed and placed in double bucket on the floor. Corrected On-Site - From follow-up inspection 2025-08-28: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Located on cook line across from flattop grill. - From follow-up inspection 2025-08-28: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back kitchen area Repeat Violation - From follow-up inspection 2025-08-28: **Time Extended**
  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed at time of inspection. Corrected On-Site - From follow-up inspection 2025-08-28: **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at splitter added to hose bibb. - From follow-up inspection 2025-08-28: **Time Extended**

8/19/2025· 6mo ago

Visit ID: 10950002

Follow-up Inspection Required

2 high, 1 int, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned it over. Corrected On-Site Repeat Violation
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers. Manager turned on the side. **Corrective Action Taken**
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On counter in back kitchen next to clean utensils. Manager removed and placed in double bucket on the floor. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Located on cook line across from flattop grill.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back kitchen area Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed at time of inspection. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at splitter added to hose bibb.
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Women's restroom. Has 2 sinks one water doesn't work. Warning

3/5/2025· 1y ago

Visit ID: 10778872

Met Inspection Standards

4 high, 2 int, 11 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in drywall storage area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in storage on rack in dish-room. Staff turned over plates. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on make table at cook line. Manager discarded. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Lid to ice cream freezer is broken.
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer on the cook line. Shelves under the cook line.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler on the cookline.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Oven in the back kitchen. Manager states it doesn't work and it's being removed, no use.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed melons, tomatoes and other produce over cut strawberries and melons in the walk-in cooler.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area
  • 29-11-4:Basic - Water leaking from pipe and/or faucet and sprayer located next to dishwasher.
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Dipper well 180F dirty water on front counter. Staff changed water. Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 eggs on cook line in pan with others.
  • 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. Shelled eggs held on counter on the cook line. Cook added time mark. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker installed improperly at the splitter added to hose bibb.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large mixer in back kitchen
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Inside restrooms for employees. And on cook line Manager added paper towels. Corrected On-Site