IHOP
Last inspected: Jul 23, 2025
95
Score
Public records show eight inspections at IHOP stretching back to 2022. The most recent visit was on Jul 23, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
The pattern that stands out is “interior of microwave has accumulation of food debris”, which has been cited two times.
That puts the facility ahead of the local pack: the average Wildwood restaurant scores 86. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jul 23, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Multiple ceiling tiles soiled in dining room. **Warning** - From follow-up inspection 2025-07-23: **Time Extended**
36-34-5
95
Jul 21, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. turkey breast (47F - Cold Holding); pot roast (47F - Cold Holding); country gravy (46F - Cold Holding); steak tips (45F - Cold Holding); salmon filets (45F - Cold Holding); turkey bacon (46F - Cold Holding); ham slices (47F - Cold Holding); Black Forest ham (47F - Cold Holding); steak (46F - Cold Holding); burgers (46F - Cold Holding); chicken breast (46F - Cold Holding); steak strip (46F); chicken strips (46F - Cold Holding) tomato basil soup (62F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from stove in cook line area. Items were in cooler overnight. No temperature monitoring documented. See stop sale. turkey breast (47F - Cold Holding); pot roast (47F - Cold Holding); country gravy (46F - Cold Holding); steak tips (45F - Cold Holding); salmon filets (45F - Cold Holding); turkey bacon (46F - Cold Holding); ham slices (47F - Cold Holding); Black Forest ham (47F - Cold Holding); steak (46F - Cold Holding); burgers (46F - Cold Holding); chicken breast (46F - Cold Holding); steak strip (46F); chicken strips (46F - Cold Holding) **Warning**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In reach in cooler at cook line 50F ambient temperature **Warning**
03A-03-5
Basic - Equipment in poor repair. Reach in cooler across from stove in cook line area ambient temperature 50F **Warning**
14-11-5
Basic - Multiple ceiling tiles soiled in dining room. **Warning**
36-34-5
58
Jan 31, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server put dirty dishes in dish area, walked out to dining room, got more dirty dishes, walked to server station, touched computer then began to grab plates from service window with customer food, no handwash at any time. Inspector asked her to wash her hands, which she did. **Corrective Action Taken**
12A-02-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine not sanitizing. Manager already had triple sink set up and ecolab was on the way to work on problem. Machine fixed to 100 ppm, by ecolab while inspector was present. **Corrected On-Site**
22-49-4
Basic - Missing drain plug at dumpster. Both dumpsters missing drain plugs.
33-11-4
70
Aug 15, 2024
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched her hair and then touched clean equipment continuing to cook.
12A-25-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched cell phone and then touched clean equipment.
12A-29-4
Intermediate - Handwash sink not accessible for employee use at all times. On cook line paper towels blocking access. Manager removed paper towel dispenser. **Corrected On-Site**
31A-09-4
Basic - Open dumpster lid. Manager closed **Corrected On-Site**
33-16-4
64
Mar 25, 2024
Routine - Food
No violations found.
100
Dec 14, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
95
May 11, 2023
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above fruits in reach in freezer at cook line. Operator corrected shelves. Raw beef stored above ham steaks in walk in cooler. Operator corrected shelves. **Corrected On-Site**
08A-05-6
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food in cook line area
13-07-4
Basic - Interior of microwave has accumulation of food debris. Microwave in cook line area by reach in freezer
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler next to stove in cook line area. Operator installed thermometer. **Corrected On-Site**
05-09-4
74
Dec 13, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 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. Linda Vanessa
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
Basic - Floor soiled/has accumulation of debris. In kitchen area under cooking equipment Walk in cooler floor Walls and floors soiled in 3 compartment sink/dish machine area Floor tiles in disrepair in kitchen area **Repeat Violation**
36-73-4
Basic - Interior of microwave in server area rusted.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris. Exterior of cooking equipment in kitchen area
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers and the reach in freezer on the cook line
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door reach in cooler at cook line. Ice build up in walk in freezer **Repeat Violation**
14-33-4
64
Frequently Asked Questions
When was IHOP last inspected?
The most recent health inspection at IHOP on file is from Jul 23, 2025. The public record contains eight inspections in total.
What is the most common violation at IHOP?
Across the inspection record, “interior of microwave has accumulation of food debris” has been cited two times, more than any other issue at IHOP.
How does IHOP compare to other restaurants in Wildwood?
IHOP most recently scored 95 out of 100, which is higher than the Wildwood average of 86.
Has IHOP's inspection record improved over time?
Results have been roughly steady. Inspections at IHOP have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at IHOP means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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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