IHOP
Last inspected: Jan 21, 2026
52
Score
The health department has logged nine inspections at IHOP, the earliest from 2022. The most recent visit was on Jan 21, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about nine violations before that.
Across the inspection history, “hole in ceiling kitchen by entrance” is the issue that surfaces most often, recorded four times.
IHOP's latest score of 52 falls below the Ormond Beach average of 79. This restaurant has more on its record than most do.
9
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
52
Sep 23, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
35
Apr 8, 2025
Complaint Full
No violations found.
100
Apr 7, 2025
Complaint Full
5 critical violations. 4 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked corn in walk in cooler at 50°f. Cooked and placed in walk in cooler yesterday. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked corn at 50°f In walk in cooler. Cooked and placed in walk in cooler overnight. **Warning**
01B-36-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site** **Warning**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef 45°f and sliced ham 44°f in reach in cooler. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -crumbled sausage for omelette at 101°f. Operator stated cooked 1 hour prior. Operator stated using time as a public health control for this item. Not on current form. Advised operator to update form. **Warning**
03B-01-6
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Standing water in bottom of reach-in-cooler. **Warning**
29-49-6
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
39
Mar 28, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Stop Sale issued due to vacuum sealed salmon thawed and stored in sealed package.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -stuffing at 44°f in reach in cooler. -cut potatoes at 54°f at cookline. Out of cooler less than 1 hour.
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -sliced turkey in walk in cooler. **Corrected On-Site**
02C-03-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable warewashing areas. -ceiling paint peeling in warewashing area.
36-37-5
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. -salmon thawed in package.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor soiled/has accumulation of debris under equipment.
36-73-4
Basic - Hole in ceiling kitchen by entrance.
36-32-5
Basic - In-use knife/knives stored in cracks between pieces of equipment at cookline.
10-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -cooler at front entrance.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris. -grease buildup on side of fryer. -food debris on tray/shelf under oven.
23-03-4
Basic - Wall in kitchen by storage rack soiled with accumulated food debris.
36-27-5
43
Aug 29, 2024
Food-Licensing Inspection
6 minor violations.
View 6 violations
Basic - Air conditioning vent on wall behind storage containers soiled with mold-like substance.
36-34-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in warewashing area. -paint peeling in dish washing area.
36-37-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food storage container cracked or broken.
14-38-4
Basic - Hole in or other damage to wall above back door.
36-24-5
Basic - No handwashing sign provided at a hand sink used by food employees at cook line.
31B-04-4
74
Oct 24, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling paint peeling above dish area. Ceiling has hole by back door.
36-32-5
Basic - Floor soiled/has accumulation of debris at end of cookline.
36-73-4
Basic - Floors not constructed to be easily cleanable, deep grout lines at cookline.
36-12-4
Basic - Hole in or other damage to wall by mixer.
36-24-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues, cookline reach in cooler by hand sink.
22-16-4
74
Mar 15, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. -outside back door, manager had employee clean up. Must be dumped in approved location/mop sink. **Corrected On-Site**
28-14-5
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -upstairs dry storage
36-32-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook, manager had discussion with employee **Corrected On-Site**
13-04-4
Basic - Exterior door has a gap at the side threshold that opens to the outside.
35B-01-4
Basic - Standing water in bottom of reach-in-cooler. -out front, dairy cooler
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. -under hand sink
29-11-4
64
Nov 9, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
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 mark, link sausage at cook line. **Corrected On-Site**
03F-02-5
Basic - Ceiling shows water damage or is in disrepair by back door.
36-32-5
Basic - Nonfood-contact surface soiled with grease, food debris: table under fryer.
23-03-4
Basic - Reach-in cooler interior at cookline has accumulation of soil residues.
22-16-4
64
Frequently Asked Questions
When was IHOP last inspected?
The most recent health inspection at IHOP on file is from Jan 21, 2026. The public record contains nine inspections in total.
What is the most common violation at IHOP?
Across the inspection record, “hole in ceiling kitchen by entrance” has been cited four times, more than any other issue at IHOP.
How does IHOP compare to other restaurants in Ormond Beach?
IHOP most recently scored 52 out of 100, which is lower than the Ormond Beach average of 79.
Has IHOP's inspection record improved over time?
Yes. Recent inspections at IHOP have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at IHOP 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 inspected?
Based on the inspection history on file, IHOP is inspected around three times per year on average.
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