DirtyFLRestaurant Inspection Data

IHOP #36-243

With 6 documented inspections, IHOP #36-243 in ORLANDO has achieved a 1.6/5 food safety rating. Recent inspections show improving food safety practices.

6005 International Drive
Orlando, Florida, 32819
Florida Center
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/29/2025

Inspection #: Visit ID: 13505710

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop at the cheese cake crumple. - From follow-up inspection 2025-08-29: **Time Extended**
  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Bottom cooler at the Cafe statin thermometer reading 58 f and food out of temperature l - From follow-up inspection 2025-08-29: **Time Extended**
  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees cut ham wearing bracelets. - From follow-up inspection 2025-08-29: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop at the expo line 122f. Repeat Violation - From follow-up inspection 2025-08-29: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cafe station cooler . - From follow-up inspection 2025-08-29: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom cooler cafe station . Repeat Violation - From follow-up inspection 2025-08-29: **Time Extended**
  • 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen had left at the prep sink at standing water . Operator turn the water on . Corrected On-Site - From follow-up inspection 2025-08-29: **Time Extended**
  • 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored at the mop bucket . Operator hunged Corrected On-Site Repeat Violation - From follow-up inspection 2025-08-29: **Time Extended**
  • 12A-13-4:High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees handling dirty dishes then went to cut ready to eat ham with the same gloves no hand wash ,spoke to manager and he coach him. **Corrective Action Taken** - From follow-up inspection 2025-08-29: **Time Extended**
  • 13-06-4:Intermediate - - From initial inspection : Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed server scooping an ice cream to prepared drink with artificial nails without wearing gloves . - From follow-up inspection 2025-08-29: **Time Extended**

Inspection Date: 8/27/2025

Inspection #: Visit ID: 10878378

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop at the cheese cake crumple.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stainless silverware at the expo station not inverted. Repeat Violation
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Bottom cooler at the Cafe statin thermometer reading 58 f and food out of temperature l
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees cut ham wearing bracelets.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop at the expo line 122f. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cafe station cooler .
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom cooler cafe station . Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen had left at the prep sink at standing water . Operator turn the water on . Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored at the mop bucket . Operator hunged Corrected On-Site Repeat Violation
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees handling dirty dishes then went to cut ready to eat ham with the same gloves no hand wash ,spoke to manager and he coach him. **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored on top of pre cooked fries at the walk-in freezer.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cafe cooler ; milk (50f - Cold Holding); wep butter (55f - Cold Holding); butter (60f - Cold Holding); sour cream (53f - Cold Holding)over night . Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cafe cooler ; milk (50f - Cold Holding); wep butter (55f - Cold Holding); butter (60f - Cold Holding); sour cream (53f - Cold Holding)over night. Repeat Violation Repeat Violation Warning
  • 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed server scooping an ice cream to prepared drink with artificial nails without wearing gloves .
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat sanitation no test strips available.

Inspection Date: 1/24/2025

Inspection #: Visit ID: 8840521

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Microwave. Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stainless silverware at expo station not inverted. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Liquid eggs stored at the floor . Operator moved it to the shelf . Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop 125f. Repeat Violation
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Ice bucket stored under the insect device . Operator moved it . Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. At the reach-in cooler at the cafe station. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At the reach-in cooler at the cafe station.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung it upside down. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of pastries eggs at the walk-in cooler . Operator switch it . Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yellow shredded cheese (46F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yellow shredded cheese (46F - Cold Holding) Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Employee hand sink kitchen area all the way to the back.

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8779172

  • 32-07-4:Basic - Bathroom facility not clean. Woman restroom and I did informed the manager.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. The cook . Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 119 f .
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket at the bottom of make table and the reach-in freezer.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. The milk cooler at the cafee station. Corrected On-Site Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Spoon at the expo station. Corrected On-Site Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. At the reach-in freezer the one have the shrimp.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on top of pastries eggs at the bottom cooler at the kitchen area .
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching raw shell eggs then went to do waffles without washing hand or changing gloves .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (50F); butter (50F - Cold Holding) Operater stated that nothing was here overnight they just move it from the walk-in cooler less than 2 hours ago advised to move it back to the walk-in cooler to cool down . **Corrective Action Taken**
  • 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) 866-372-72 Namari lock expired 7-24-24 Tyrone Scott 7-24-24

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8474911

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Server expediting food. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front counter milk cooler. Corrected On-Site
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons Corrected On-Site
  • 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping ice and butter.

Inspection Date: 8/16/2023

Inspection #: Visit ID: 8377895

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The juice nozzle .
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At the cooling drawer.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 5 broken eggs at the make table top .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey breast (57F - Cold Holding); pot roast (52F - Cold holding). Operator stated that she did checked it at 7 am and was 42 . Move it to the walk-in cooler to cool down. **Corrective Action Taken**