IHOP #36-243
Last inspected: Feb 26, 2026
30
Score
Across the available record, IHOP #36-243 has 10 inspections on file, the first dated 2022. The most recent visit was on Feb 26, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 13 violations each, up from closer to 11 violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. This restaurant has more on its record than most do.
10
Inspections
4
Critical latest
1
Major latest
10
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
4 critical violations. 1 major violation. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted tomatoes (50F - Cold Holding); crepes house made (50F - Cold Holding)over night Operator discarded it . **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (111F - Hot Holding)cooked less than 30 minutes operator reheat it to 165f. **Corrected On-Site**
03B-01-6
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. 0 ppm Operator fix it while conducting inspection second check 100 ppm . **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. roasted tomatoes (50F - Cold Holding); crepes house made (50F - Cold Holding) **Repeat Violation**
01B-02-5
Intermediate - Spray bottle containing toxic substance improperly labeled. Labeled as sanitizer, tested, no reading. Operator filled with sanitizer, tested at 200 ppm quaternary ammonia. **Corrected On-Site**
41-17-4
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. Cooler at the kitchen not hold temperature. **Repeat Violation**
14-74-7
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food no hair restraint .
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Stainless pens at the storage area .
24-08-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter spoon stored in standing water 120 f. **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
22-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado not washed before cut .
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dishwasher.
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm . Operator changed the sanitizer bucket second check 200 ppm **Corrected On-Site**
21-08-4
30
Aug 29, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - - From initial inspection : 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. Observed employees handling dirty dishes then went to cut ready to eat ham with the same gloves no hand wash ,spoke to manager and he coach him. **Corrective Action Taken** - From follow-up inspection 2025-08-29: **Time Extended**
12A-13-4
Intermediate - - From initial inspection : Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed server scooping an ice cream to prepared drink with artificial nails without wearing gloves . - From follow-up inspection 2025-08-29: **Time Extended**
13-06-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop at the cheese cake crumple. - From follow-up inspection 2025-08-29: **Time Extended**
14-01-5
Basic - - From initial inspection : 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. Bottom cooler at the Cafe statin thermometer reading 58 f and food out of temperature l - From follow-up inspection 2025-08-29: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees cut ham wearing bracelets. - From follow-up inspection 2025-08-29: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop at the expo line 122f. **Repeat Violation** - From follow-up inspection 2025-08-29: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cafe station cooler . - From follow-up inspection 2025-08-29: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom cooler cafe station . **Repeat Violation** - From follow-up inspection 2025-08-29: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen had left at the prep sink at standing water . Operator turn the water on . **Corrected On-Site** - From follow-up inspection 2025-08-29: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored at the mop bucket . Operator hunged **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-08-29: **Time Extended**
42-01-4
52
Aug 27, 2025
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cafe cooler ; milk (50f - Cold Holding); wep butter (55f - Cold Holding); butter (60f - Cold Holding); sour cream (53f - Cold Holding)over night. **Repeat Violation** **Repeat Violation** **Warning**
03A-02-5
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. Observed employees handling dirty dishes then went to cut ready to eat ham with the same gloves no hand wash ,spoke to manager and he coach him. **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored on top of pre cooked fries at the walk-in freezer.
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cafe cooler ; milk (50f - Cold Holding); wep butter (55f - Cold Holding); butter (60f - Cold Holding); sour cream (53f - Cold Holding)over night . **Repeat Violation** **Warning**
01B-02-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed server scooping an ice cream to prepared drink with artificial nails without wearing gloves .
13-06-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat sanitation no test strips available.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop at the cheese cake crumple.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stainless silverware at the expo station not inverted. **Repeat Violation**
24-05-4
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. Bottom cooler at the Cafe statin thermometer reading 58 f and food out of temperature l
14-74-7
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees cut ham wearing bracelets.
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop at the expo line 122f. **Repeat Violation**
10-07-4
Basic - Standing water in bottom of reach-in-cooler. Bottom cooler cafe station . **Repeat Violation**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen had left at the prep sink at standing water . Operator turn the water on . **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored at the mop bucket . Operator hunged **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cafe station cooler .
22-16-4
29
Jan 24, 2025
Routine - Food
3 critical violations. 1 major violation. 11 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of pastries eggs at the walk-in cooler . Operator switch it . **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yellow shredded cheese (46F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yellow shredded cheese (46F - Cold Holding) **Repeat Violation**
03A-02-5
Intermediate - No soap provided at handwash sink. Employee hand sink kitchen area all the way to the back.
31B-03-4
Basic - Standing water in bottom of reach-in-cooler. At the reach-in cooler at the cafe station.
29-49-6
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave. **Repeat Violation**
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stainless silverware at expo station not inverted. **Repeat Violation**
24-05-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Liquid eggs stored at the floor . Operator moved it to the shelf . **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop 125f. **Repeat Violation**
10-07-4
Basic - Insect control device installed over food preparation area. Ice bucket stored under the insect device . Operator moved it . **Corrected On-Site**
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At the reach-in cooler at the cafe station. **Repeat Violation**
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. **Repeat Violation**
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung it upside down. **Corrected On-Site**
42-01-4
33
Jul 25, 2024
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
35
Feb 19, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping ice and butter.
13-06-4
Basic - Employee with no hair restraint while engaging in food preparation. Server expediting food. **Corrected On-Site**
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front counter milk cooler. **Corrected On-Site**
05-09-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons **Corrected On-Site**
24-18-4
74
Aug 16, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
64
Apr 17, 2023
Complaint Full
4 minor violations.
View 4 violations
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door and gaskets
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on cook line cooler. 2. Fan cover 3. Surface around soda nozzle on soda fountain
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado in prep table. Staff removed avocado and stickers. **Corrected On-Site**
08B-17-4
82
Jan 10, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
61
Sep 21, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatoes (50F - Cold Holding) from yesterday. **Warning** - From follow-up inspection 2022-09-21: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes (50F - Cold Holding) from yesterday. **Warning** - From follow-up inspection 2022-09-21: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ; pot roast from 45 minutes ago at 11:03 (54F - Cooling) second temp at 11:42 54F. Manager placed in the freezer to cool. **Corrective Action Taken** **Warning** - From follow-up inspection 2022-09-21: **Time Extended**
03D-15-4
67
Frequently Asked Questions
When was IHOP #36-243 last inspected?
The most recent health inspection at IHOP #36-243 on file is from Feb 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at IHOP #36-243?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at IHOP #36-243.
How does IHOP #36-243 compare to other restaurants in Orlando?
IHOP #36-243 most recently scored 30 out of 100, which is lower than the Orlando average of 79.
Has IHOP #36-243's inspection record improved over time?
No. Recent inspections at IHOP #36-243 have averaged around 13 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at IHOP #36-243 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 #36-243 inspected?
Based on the inspection history on file, IHOP #36-243 is inspected around three times per year on average.
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