IHOP 159
Last inspected: Jan 26, 2026
52
Score
Public records show 10 inspections at IHOP 159 stretching back to 2022. The most recent report on file is from Jan 26, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
When inspectors have written things up, “cutting board has cut marks and is no longer cleanable” has been the most frequent reason, cited five times.
The city-wide average sits at 79, which IHOP 159's 52 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
0
Major latest
7
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Dish-person handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Moved the dirty dishes and went back to cutting tomatoes without removing the gloves or washing the hands. Educated management. **Corrective Action Taken** - From follow-up inspection 2026-01-26: **Time Extended**
12A-02-4
High Priority - - From initial inspection : 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. Make line cooler items. Management added markers. **Corrected On-Site** - From follow-up inspection 2026-01-26: **Time Extended**
03F-02-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Be - From follow-up inspection 2026-01-26: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2026-01-26: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout establishment. - From follow-up inspection 2026-01-26: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 69F. Dipper well with ice cream scoop. - From follow-up inspection 2026-01-26: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Avocados cut with stickers. Management removed stickers from remaining food. **Corrective Action Taken** - From follow-up inspection 2026-01-26: **Time Extended**
08B-39-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Located on cook line. **Repeat Violation** - From follow-up inspection 2026-01-26: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - handle missing at plumbing fixture. In employee restroom cold handle has no water. - From follow-up inspection 2026-01-26: **Time Extended**
29-09-4
52
Jan 21, 2026
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
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. Make line cooler items. Management added markers. **Corrected On-Site**
03F-02-5
High Priority - Dish-person handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Moved the dirty dishes and went back to cutting tomatoes without removing the gloves or washing the hands. Educated management. **Corrective Action Taken**
12A-02-4
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. 0ppm **Warning**
22-41-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Be
40-06-5
Basic - Floor soiled/has accumulation of debris. Throughout establishment.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 69F. Dipper well with ice cream scoop.
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados cut with stickers. Management removed stickers from remaining food. **Corrective Action Taken**
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. Located on cook line. **Repeat Violation**
29-49-6
Basic - handle missing at plumbing fixture. In employee restroom cold handle has no water.
29-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
45
Aug 28, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed at time of inspection. **Corrected On-Site** - From follow-up inspection 2025-08-28: **Time Extended**
50-17-3
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at splitter added to hose bibb. - From follow-up inspection 2025-08-28: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned it over. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-08-28: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-08-28: **Time Extended**
32-12-6
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers. Manager turned on the side. **Corrective Action Taken** - From follow-up inspection 2025-08-28: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On counter in back kitchen next to clean utensils. Manager removed and placed in double bucket on the floor. **Corrected On-Site** - From follow-up inspection 2025-08-28: **Time Extended**
21-44-1
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Located on cook line across from flattop grill. - From follow-up inspection 2025-08-28: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back kitchen area **Repeat Violation** - From follow-up inspection 2025-08-28: **Time Extended**
36-27-5
55
Aug 19, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed at time of inspection. **Corrected On-Site**
50-17-3
High Priority - Vacuum breaker missing at splitter added to hose bibb.
29-34-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Women's restroom. Has 2 sinks one water doesn't work. **Warning**
31A-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned it over. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers. Manager turned on the side. **Corrective Action Taken**
24-08-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On counter in back kitchen next to clean utensils. Manager removed and placed in double bucket on the floor. **Corrected On-Site**
21-44-1
Basic - Standing water in bottom of reach-in-cooler. Located on cook line across from flattop grill.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back kitchen area **Repeat Violation**
36-27-5
50
Mar 5, 2025
Food-Licensing Inspection
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
26
Aug 6, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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) 866-372-7233.
53B-14-5
Basic - Cutting board has cut marks and is no longer cleanable. make table cutting board. **Repeat Violation**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of waffle iron old food debris.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line above microwave.
36-27-5
74
Oct 2, 2023
Complaint Full
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
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. In reach in cooler by by soda machine. Beef @67F more than 4 hours. Turkey @67F for more than 4 hours. Ham @ 66F more than 4 hours. Hollandaise Sauce @67F more than 4 hours Bacon jam @67F more than 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make line by soda machine. Beef @67F more than 4 hours. Turkey @67F for more than 4 hours. Ham @ 66F more than 4 hours. Hollandaise Sauce @67F more than 4 hours Bacon jam @67F more than 4 hours.
03A-02-5
Basic - Self-closing metering faucet does not provide water for at least 15 seconds. One of the faucets in men's room does not turn on.
27-14-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Lettuce and tomatoes over ready to eat foods in walk in cooler. **Repeat Violation**
08B-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Kitchen and cook line. **Corrected On-Site**
21-09-4
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. Make line by soda machine not holding temperature. Operator discarded all tcs food. Do not use make line for tcs food until repaired.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Make table. **Repeat Violation**
14-09-4
Basic - Light not functioning. Back dish area and by back door. **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish shelves behind dishes on grills.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pull out drawers on make line kitchen.
22-16-4
43
Aug 4, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink at server station. **Corrected On-Site**
31B-05-4
Basic - Unnecessary items/unused equipment on the premises. Dish machine near the handicap restroom.
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomatoes over cooked chicken in walk in cooler. **Corrected On-Site**
08B-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Both make table attached cutting boards on cook line. **Repeat Violation**
14-09-4
Basic - Light not functioning. One above dish machine.
36-62-4
64
Apr 11, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over over ham in two door cooler on cookline **Corrected On-Site**
08A-05-6
Basic - Cutting board has cut marks and is no longer cleanable. At make tables on cookline
14-09-4
Basic - Equipment in poor repair. Ice cream chest freezer lid
14-11-5
78
Aug 1, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
Basic - Cutting board has cut marks and is no longer cleanable. At grill
14-09-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on cookline evidenced by labels still on cut fruit. Operator removed to wash **Corrective Action Taken**
08B-39-4
Basic - Utensils in poor condition. Griddle Spatula at grill duct tape around handle, rubber spatula at egg station melted. Operator discarded **Corrected On-Site**
14-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine **Repeat Violation**
36-27-5
70
Frequently Asked Questions
When was IHOP 159 last inspected?
The most recent health inspection at IHOP 159 on file is from Jan 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at IHOP 159?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited five times, more than any other issue at IHOP 159.
How does IHOP 159 compare to other restaurants in Orlando?
IHOP 159 most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has IHOP 159's inspection record improved over time?
Results have been roughly steady. Inspections at IHOP 159 have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at IHOP 159 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is IHOP 159 inspected?
Based on the inspection history on file, IHOP 159 is inspected around three times per year on average.
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