IHOP #36-228
15620 PANAMA CITY BEACH PKWY #100
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/11/2025
High Priority
4
Intermediate
0
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage and mold like areas on ceiling tiles in dining area.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Manager printed license at time of inspection. **Corrected On-Site**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Debris and grease on floor under fryer. Mold like substance on wall in dry storage.
- 14-69-4:Basic - Ice buildup on floor in walk-in freezer.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in water on expo side, 120F. Manger replaced with pan of water at 168F, **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in freezer and walk-in cooler gaskets soiled. Debris on clean dish shelf under flat top.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris built up in cook line reach in coolers and around make table.
- 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. Employee handled dirty dishes and then began handling clean silverware without washing hands. Manager discussed with employee. Employee washed hands and rehashed silverware. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo cooler: milk 45F, sausage gravy 46F, per manager items in cooler over 4 hours. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo cooler: milk 45F, sausage gravy 46F, per manager items in cooler over 4 hours. See stop sale.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker needed on water hose connected to splitter.
Food safety inspection conducted on 3/11/2025 revealed 11 total violations (4 high priority, 0 intermediate, 7 basic).
Inspection on 8/28/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed walk in cooler with standing water in floor due to dripping condensation.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed forks and spoons stored in water that is 110F. Employee took both containers to empty water. **Corrective Action Taken**
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons for coffee stored with food contact side up. Employee took to correct. **Corrective Action Taken**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee make personal sandwich in employee break area then return to work restocking condiments and touching equipment without washing hands.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed new line cook with no employee training or employee illness form.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with clear liquid stored next to other cleaners on rack in storage room.
Food safety inspection conducted on 8/28/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).