IHOP RESTAURANT
4000 TAMIAMI TRAIL
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 11/21/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 25-06-4:Basic - Coffee filters not stored inverted or protected from contamination in dry storage. The operator covered the coffee filters. **Corrected On-Site**
- 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 thawed salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the salmon. **Corrected On-Site**
- 29-18-4:Basic - Drain cover missing in the mop sink. **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a food preparation surface on the server exposed to line. The cell phone was properly stored. **Corrected On-Site** **Repeat Violation**
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed the self-closing device at the rear exit near dry storage in disrepair.
- 29-49-6:Basic - Standing water in bottom of the 4 -door reach-in-cooler on the cook line. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over liquid pasteurized egg in the 4-door reach in cooler on the cook line.
- 27-05-5:Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Observed no cold water at the handwashing sink near the dish area. Observed water temperature at 160F.
Food safety inspection conducted on 11/21/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 7/16/2024
High Priority
3
Intermediate
2
Basic
16
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a paper cup with no handle used as a scoop for cookie pieces near the shake machine. The operator removed the cup. **Corrected On-Site**
- 36-34-5:Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in front of the dish area.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator printed current license. **Corrected On-Site**
- 29-18-4:Basic - Drain cover(s) missing. Observed missing drain cover at the mop sink. **Repeat Violation**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed a bag of employee food not separated from to go condiment packets on the front line. The operator properly stored the employee food. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belongings stored near foods and clean equipment near the coffee station.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a bracelet.
- 14-69-4:Basic - Ice buildup in reach-in freezer in the server area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 81F standing water on the cook line.
- 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed the rear exit near dry storage unable to completely close.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer stored on a table near waffle irons on the cook line. Observed a sanitizer bucket stored near clean plates on the cook line. The operator properly stored the sanitizer buckets. **Corrected On-Site**
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons on the server expo line stored upright. The operator properly stored the spoons. **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of the 4-door reach-in-cooler on the cook line.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed a clogged drain outside near the grease trap.
- 35B-03-4:Basic - The rear exit near dry storage not protected with self-closing doors.
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves near the entrance to the walk in cooler with a black mold-like substance.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sour cream (70F - Cold Holding) on the expo line. The operator discarded the sour cream. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (70F - Cold Holding) on the expo line. The operator discarded the sour cream. **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. Observed whipped butter held at time for public health control without a time mark. The operator placed a time on the butter. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a wire whisk inside the hand sink near the prep area. The operator removed the whisk from the sink. **Corrected On-Site**
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in the dish area.
Food safety inspection conducted on 7/16/2024 revealed 21 total violations (3 high priority, 2 intermediate, 16 basic).