IHOP 36-211
11571 University Boulevard
Orlando, Florida, 32817
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/4/2025
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Boxes and paper towel dispenser on dumpster pad floor. **Corrected On-Site**
- 33-16-4:Basic - Open dumpster lid. **Corrected On-Site**
- 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 dish machine with 0 ppm. Operator primed machine, inspector rechecked 100 ppm. **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.French toast batter containing raw eggs stored over raw beef in reach in cooler. Raw Philly meat stored over raw shrimp in reach in freezer. **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. Melted butter kept in cook line for less than 4 hrs with temperature of 100F. Manager moved to flat top to reheat. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink located in servers area. **Corrected On-Site**
Food safety inspection conducted on 2/4/2025 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 8/29/2024
High Priority
3
Intermediate
0
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen cooking area above reach in freezer/cooler, and dry storage area.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Server serving food.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment, dry storage area underneath shelves, 3 compartment sink and dish machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of all cooking equipment, underneath all cooking equipment, server food heating lamp and behind all cooking equipment.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back line on cooks line exposed pipes, and server station area.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over veggies. Operator placed veggies over beef. **Corrected On-Site**
- 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. Hash browns 78f (20 mins) at cooks line per cook and operator. Operator marked hash browns. **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 112f on cooks line griddle per cook less than 1 hr. Operator placed on griddle for temperature recovery. **Corrective Action Taken**
Food safety inspection conducted on 8/29/2024 revealed 9 total violations (3 high priority, 0 intermediate, 6 basic).