IHOP 36-179
Last inspected: Jan 30, 2026
55
Score
IHOP 36-179 appears in inspection records nine times, starting in 2022. The most recent report on file is from Jan 30, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited five times.
Compared to other St. Augustine restaurants (averaging 81), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
3
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned from the bathroom and came into the kitchen and began to make a to go drink for a customer without washing hands first. Also server handled soiled dishes with bare hands and scratched behind ear with bare hands then continued to handle clean utensils and equipment without washing hands between tasks. **Repeat Violation** **Admin Complaint**
12A-11-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (45F - Cold Holding) in small reach in cooler in front line/serve area, per employee milk has been consistently taken in and out of cooler for less then a couple of hours and is usually used up within 4 hours, inspector suggested placing milk on time control. **Repeat Violation** **Admin Complaint**
03A-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. Batters, liquid eggs, and time/temperature controlled for safety foods items in top section of reach in coolers on make line under service window missing time markings, manager placed markings on all items at the start of the inspection for several hours before the inspection began. **Corrected On-Site**
03F-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back interior of ice bin of soda machine in kitchen has mold like substance spots.
22-20-5
Basic - Floor soiled/has accumulation of debris. Build up of grease under equipment on cook line. Build up of debris in small area next to walk in cooler where brooms are stored in kitchen. Under drink station in kitchen has a build up of food debris and mold like substance. Build up of water and debris under large ice machine in back of kitchen. Build up of single use items and individual packets of food under rack in dry food storage area. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on exterior of grills and shelf grill is sitting on in cook line. **Repeat Violation**
23-03-4
55
Aug 7, 2025
Routine - Food
No violations found.
100
Aug 5, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hollandaise (55F - Cold Holding); mashed potatoes (56F - Cold Holding); sliced cheese (47F - Cold Holding); diced tomatoes (53F - Cold Holding); liquid eggs (53F - Cold Holding) in top section of reach in coolers on make line under service window, per manager lids have been constantly open for about 4 hours, manager placed all items on 6 hour time control. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracking raw shell eggs with gloved hands, changed gloves, then continued to make food order without washing hands twice. **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked bacon in bottom of reach in cooler on cook line, both items rearranged. **Corrected On-Site**
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee at server station washed hands in dump sink under service window. Also the same employee rubbed hands together less then 10 seconds while washing hands at hand wash station in ware washing area. **Repeat Violation** **Admin Complaint**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Square rack on stove top on cook line.
22-02-4
Basic - Floor soiled/has accumulation of debris. Under all equipment on cook line. Also walls behind cook line have a build up of debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Cooking oil in storage area, oil moved. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment on cook line.
23-03-4
45
Mar 25, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
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 soiled dishes in ware washing area with gloved hands then moved to walk in cooler to put boxes of food away then moved to cook line and made food orders without changing gloves or washing hands after touching soiled dishes.
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters (44F-49F - Cold Holding) in reach in cooler at wait station under service window, per manager butters where placed in cooler 1 hour ago, ice added to ice bath and items covered. Manager moved butters to walk in cooler after 20 minutes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing liquid eggs, and batters on cook line held on time on written procedures, manager corrected during inspection. **Corrected On-Site**
03F-10-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off at hand wash station on cook line, manager turned water back on **Corrected On-Site**
27-16-4
Basic - Floor soiled/has accumulation of debris. Under equipment on cook line. Also walls in dry storage area have a build up of debris. **Repeat Violation**
36-73-4
Basic - Standing water in bottom of reach-in-cooler. In bottom of reach in cooler on make line under service window.
29-49-6
55
Oct 21, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler on make line, omelette mix (48F - Cold Holding, retemp after 30 mins, 42F); shredded cheese (49F - Cold Holding, retemp after 30 mins, 41F). Both were moved in and out of refrigeration during breakfast rush. Manager placed both in walk in cooler to lower temperature. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line has mold-like substance.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table where orange juice and milk is dispensed. Manager removed drink. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone above flip top cooler on make line. Manager removed phone. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. On make line, build up under flip top reach in cooler and flat top stove.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris on make line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On table under flat top stove on make line, grease build up.
23-03-4
61
Dec 11, 2023
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
45
Jul 31, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer, raw breaded shrimp in commercial packaging over individual bags of French fries. Operator relocated the shrimp to the correct storage location. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the main cook line have build up of food residue staining.
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the waitstation pass through counter, utensils stored in water at 124F. Operator reheated the water to 138F. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave closest to the walk in cooler has build up of food debris.
22-08-4
Basic - Single-service articles improperly stored. In the dry storage area, single service drink cups and lids stored on the floor.
25-05-4
64
Feb 22, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the center cook line reach in cooler, raw ground beef pucks stored over salmon filets. Operator relocated the salmon to the shelf under cooked sausage. **Corrected On-Site**
08A-20-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. At time of inspection all food handler training certificates are scanned copies of certification through SafeStaff. Establishment needs to use original food handler training certificates currently available in their Health Inc. binder.
53B-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the shelf next to the microwave over the flip top reach in cooler at the entrance to the main cook line. Operator voluntarily discarded the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the front waitstation area, employee keychain stored on metal shelf over prewrapped silverware. Employee relocated the keychain to the correct storage location. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf closest to the office door, clean plastic containers stacked while wet. Operator removed the plastic containers to the dish area to be rewashed. **Corrective Action Taken**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on the hood system divider over the side of the flat top grill. **Repeat Violation**
23-03-4
64
Oct 28, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
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. At time of inspection chlorine dish machine at 0ppm, operator replaced the sanitizer bucket, dish machine at 100ppm. **Corrected On-Site**
22-41-4
Basic - Old labels stuck to food containers after cleaning. On the storage shelf on the side of the dish machine, clean containers with old stickers still attached. Operator removed the sticker from the container. **Corrected On-Site**
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser at the wait station, mold like substance on the bottom of the soda dispenser plate behind the nozzles.
23-03-4
78
Frequently Asked Questions
When was IHOP 36-179 last inspected?
The most recent health inspection at IHOP 36-179 on file is from Jan 30, 2026. The public record contains nine inspections in total.
What is the most common violation at IHOP 36-179?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at IHOP 36-179.
How does IHOP 36-179 compare to other restaurants in St. Augustine?
IHOP 36-179 most recently scored 55 out of 100, which is lower than the St. Augustine average of 81.
Has IHOP 36-179's inspection record improved over time?
Results have been roughly steady. Inspections at IHOP 36-179 have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at IHOP 36-179 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is IHOP 36-179 inspected?
Based on the inspection history on file, IHOP 36-179 is inspected around three times per year on average.
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