IHOP 36-211

IHOP 36-211 has 6 health inspections on file for its ORLANDO location, with an overall rating of 2.5/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

11571 University Boulevard

Orlando, Florida, 32817

Orange County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)

Based on 6 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13495801

Met Inspection Standards

1 high, 5 basic

14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Black cutting board on make table.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryers
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler that has pancake batter has debris
21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat sanitizer bucket with 0 ppm. Rechecked after new water added. 150 ppm
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausages kept hot holding for less than 4 hrs on cook line with temperature of 124 F

8/18/2025· 6mo ago

Visit ID: 10882879

Met Inspection Standards

1 high, 2 basic

10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water 80F. Operator thru away water . Corrected On-Site** Corrected On-Site
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Under toasters and microwave in cook line Corrected On-Site
35A-02-7:High Priority - Live, small flying insects found 1 small flying insect on dish area

2/4/2025· 1y 1mo ago

Visit ID: 8876184

Met Inspection Standards

3 high, 1 int, 2 basic

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

8/29/2024· 1y 6mo ago

Visit ID: 8783640

Met Inspection Standards

3 high, 6 basic

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**

4/18/2024· 1y 10mo ago

Visit ID: 8526306

Met Inspection Standards

1 high, 3 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop cheese cake bites. Operator removed Corrected On-Site
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwaves on cook line. Operator cleaned immediately Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under microwaves. Operator immediately cleaned Corrected On-Site
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

10/13/2023· 2y 5mo ago

Visit ID: 8382016

Met Inspection Standards

2 basic

13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Servers wearing bracelets and watch while preparing drinks.
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.Plastic containers kept on dry rack. Repeat Violation