DirtyFLRestaurant Inspection Data

IHOP #36-173

With 10 inspections documented, IHOP #36-173 maintains a 2.9/5 food safety rating in PANAMA CITY. Recent inspections show improving food safety practices.

East 23rd Street
Panama City, Florida, 32401
Bay County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 7/16/2025

Inspection #: Visit ID: 13461837

  • N/A:No Violations Were Observed

Inspection Date: 7/15/2025

Inspection #: Visit ID: 13461809

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low reach in: Raw chicken breast 44F, per manager in reach in approximately 2 hours. Moved to walk-in cooler during inspection. New temp: 43F. Reach in cooler by Grill: Egg whites 47F per manager in cooler for hour and a half, down to 43F at end of inspection.. Cold holding liquid egg 45F less than 2 hours per manager, down to 43F at end of inspection. Low one door cook line cooler: Waffle batter 60F per manager in cooler over night. See stop sale. Warning - From follow-up inspection 2025-07-15: Low 2 door cooler: Raw Chicken Breast 43F, Omelette station: liquid egg 42F, Egg Whites 43F, raw shell eggs 50F approximately 1 hours per manager. Upright cooler: waffle batter 50F, approximately 30 minutes in cooler. **Time Extended**

Inspection Date: 7/14/2025

Inspection #: Visit ID: 10982624

  • 23-03-4:Basic - Back of chairs surface soiled with grease, food debris, dirt, slime or dust.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles throughout dining area soiled and stained.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on make table in kitchen with deep grooves in board.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed debris and dirt under small make table in kitchen. Grease/residue on dining room floor.
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 29-49-6:Basic - Standing water in bottom of low cook line reach-in-cooler.
  • 29-03-4:Basic - Water draining onto floor surface from small reach in cooler in kitchen.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hanging up to dry. Employee hung up mop. 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. Tested at 0ppm. Employee connected new bucket of chlorine to machine and primed machine, tested at 50ppm. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Waffle batter 60F per manager in cooler over night. See stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low reach in: Raw chicken breast 44F, per manager in reach in approximately 2 hours. Moved to walk-in cooler during inspection. New temp: 43F. Reach in cooler by Grill: Egg whites 47F per manager in cooler for hour and a half, down to 43F at end of inspection.. Cold holding liquid egg 45F less than 2 hours per manager, down to 43F at end of inspection. Low one door cook line cooler: Waffle batter 60F per manager in cooler over night. See stop sale. Warning

Inspection Date: 1/17/2025

Inspection #: Visit ID: 10754645

  • N/A:No Violations Were Observed

Inspection Date: 1/7/2025

Inspection #: Visit ID: 10749645

  • 28-13-5:High Priority - - From initial inspection : High Priority - Hand wash sink leaking on floor on cook line. Manager placed bucket under sink to catch water. Warning - From follow-up inspection 2025-01-07: Manager states parts are on order. **Time Extended**

Inspection Date: 12/26/2024

Inspection #: Visit ID: 8726305

  • 36-10-4:Basic - Flooring torn in kitchen area.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Interior of ice scoop holster soiled. Scoop and holster sent to dish pit for washing. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ice bucket soiled. Outside of prep area paperwork dispenser soiled.
  • 29-08-4:Basic - Plumbing system in disrepair. Switch on dish pit hand wash sink broken, faucet permanently on, unable to control water velocity.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook crack raw shell egg with gloved hand and then place cooked bacon on plate with same gloves. Discussed with cook, cook washed hands and changed gloves and discarded bacon. See stop sale on bacon. Corrected On-Site
  • 28-13-5:High Priority - Hand wash sink leaking on floor on cook line. Manager placed bucket under sink to catch water. Warning
  • 01B-13-4:High Priority - Stop sale issued on bacon. Observed employee handle cooked bacon after cracking raw shell egg.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink and in men's room stall. All restocked during inspection. Corrected On-Site

Inspection Date: 7/12/2024

Inspection #: Visit ID: 8826372

  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flying insects in dish room. Admin Complaint - From follow-up inspection 2024-07-12: No flying insects observed at callback. Admin Complaint

Inspection Date: 7/11/2024

Inspection #: Visit ID: 8826279

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on tiles in dining room.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance on vent over register, vent over cook line make table, and vent in dish pit.
  • 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. Cook line make table bottom left door does not seal shut.
  • 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Condensation from ac vent dripping on seat in back dining room. Warning
  • 24-05-4:Basic - Forks on expo line not inverted. Manager inverted forks at time of inspection. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in server expo area in water 68F. Manager sent scoop to dish pit and replaced with clean scoop, no water. Corrected On-Site
  • 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gaps between front double doors.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flying insects in dish room. Admin Complaint
  • 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. Raw chicken 47F, raw burger patties 44F, sausage patties 45F, sausage links 44F, sirloin steak 50F, cooked turkey 47F, shredded cheese 47F, in cook line make table cooler at 10:25 am, per manager items stocked in cooler at 6am. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47F, raw burger patties 44F, sausage patties 45F, sausage links 44F, sirloin steak 50F, cooked turkey 47F, shredded cheese 47F, in cook line make table cooler at 10:25 am, per manager items stocked in cooler at 6am. See stop sale. Server expo area: pan of butter 46F, butter packs 52F, per manager less than 2 hours. Pan of butter voluntarily discarded. Butter packs sent to walk-in for chilling. Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash sink in prep area by cook line. Manager replaced batteries during inspection. Corrected On-Site
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by register in recharge zone.

Inspection Date: 2/5/2024

Inspection #: Visit ID: 8477242

  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink. On cook line. Obstruction cleared at time of inspection. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back flow prevention required on non chemical side of splitter.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser at cook line handwash sink. Fixed at time of inspection. Corrected On-Site

Inspection Date: 8/18/2023

Inspection #: Visit ID: 8347945

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed vacuum sealed salmon on cook line reach in cooler with label indicating it is to be removed from packaging before thawing. Salmon cut open at time of inspection. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed 2 small cutting boards on cook line with dark cut marks.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food residue build up on walk-in cooler shelves and on walk-in freezer handle.
  • 29-11-4:Basic - Water leaking from pipe under dishwashing sink.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. All wiping cloth buckets tested at 550+ ppm quat. Diluted at time of inspection, retested at 200ppm. Corrected On-Site