IHOP 36-035
2204 SOUTH ATLANTIC AVENUE, Daytona Beach Shores FL 32118 · 3862559629
Last inspected Aug 20, 2026 · 8 visits since August 2023
NOV 24
MAR 25
AUG 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections trending up, 30 points better than where it started.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -sliced tomatoes
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef 46F, Canadian bacon 47F, cooked chicken 46F, cheese 47F. Manager stated temperatures checked a couple hours prior to inspection, placed product in walk in cooler
Equipment in poor repair. -gasket to refrigerator on line
Food storage container/container lid cracked or broken.
Wall soiled with accumulated grease, food debris, and/or dust.
Show the remaining 1 finding ▾
Water leaking from pipe and/or faucet/handle. -slow drip at hand sink in server expo area
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above Pasteurized egg mix inside cooler on cook line
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -plastic container intentionally cut to allow for utensil slot/pouring, creating potential physical hazard and inability to adequately clean/sanitize equipment at cut ridges.
Accumulation of debris on exterior of warewashing machine. -top surface along edges of door
Dumpster and grease receptacle with rusted out lid/exterior.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while handling food
Equipment in poor repair. -vent panel at end of cook line partially separated
Floor area(s) covered with standing water. -isolated areas inside grout/damaged tile under the dish machine
Floor soiled/has accumulation of debris. -isolated areas of floor around ware washing area, storage area
Floors not maintained smooth and durable. -grout area in some parts of the establishment
Hole in or other damage to wall. -at end of cook line next to hand wash sink
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -grits 123-127F, sausage gravy 118-125F inside tabletop warmer on cookline, manager stated loaded product 90 minutes earlier. Manager reheated to 165F to allow for continued hot holding at 135F. Advised to monitor food temperatures in hot holding station, and to use 4 hour time control if needed until equipment is replaced/repaired/verified hot holding above 135F.
Handwash sink inadequate in area containing bulk ice machine. -no reasonably located handwash sink in back of establishment where bulk ice machine is located
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -clean rack of glasses stored next to hand sink, splash observed due to no guard on side where rack is located
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. -debris on floor under/behind cookline equipment
Hole in or other damage to wall. -area above microwave on -underneath dish machine -behind dish machine
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in 125F water on cookline.
Interior of microwave has accumulation of black substance/grease/food debris. -on cookline above freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -area directly above juice dispenser nozzles in server station
Utility lines preventing proper floor cleaning i. Affected area. -drain line under 3 compartment sink
Water leaking from pipe and/or faucet/handle.
Exit door locked. For reporting purposes only. -bungie cord used to hold back door closed from inside
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Floor covering missing and/or in disrepair. -floor below air handler upstairs
Floor soiled/has accumulation of debris. -upstairs around soda bib rack
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -67F, employee replaced water and turned on equipment to be heated to 135F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -air curtain above waffle irons -air handler upstairs
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sanitizer bucket on shelf next to clean plates/pans
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -standing water inside mop sink due to disrepair at basin
Waste receptacle/floor mat/hood filter/equipment cleaned in a manner that allows the waste cleaning water to drain onto ground.
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -chicken breasts removed from commercial packaging stored above fully cooked chicken inside stand up freezer.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -sliced tomatoes
Time/temperature control for safety food prepared at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -sliced tomatoes 45-47F in densely loaded pan in top side of makeline cooler across from grill, stated cut 4-5 hours prior. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage links 121F, employee stated cooked 10 minutes prior. Advised to use time as a control if leaving sausage links raised above direct heat. Placed on time as a public health control for up to 4 hours. -sausage gravy 119F, manager had employee reheat to 165F
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -lactic acid, tested from main unit pneumonia wall stronger than manufacturer requirements.
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up in some filters
Jun 27, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon on sheet pan stored above precooked sausages inside walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage gravy 128F, queso 115F, grits 128-130F on steam table less than 2 hours per manager/employees on line, manager reheated sausage gravy to 165F inside microwave -advised to monitor tabletop warmer cited in report to verify hot holding of 135F or above
Ceiling/ceiling tile shows damage or is in disrepair. -some ceiling tiles in dining area show signs of bulging/water damage -ceiling damage near microwave on back line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dining area/lobby
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -hot holding well not in use for ice cream scoop
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
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. -dish machine 0ppm, person in charge correctedline 100ppm
Employee with no beard guard/restraint while engaging in food preparation. -cook
Equipment in poor repair. -rust on single service shelving
Hole in or other damage to wall. -below dish machine near plumbing
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of chemical buckets in dish area under dish machine
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -soiled dishes to clean dishes, gloves changed without washing hands
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -ambient thermometer inside cooler up front reading 25-28F inside cooler maintaining food at 40F. Advised to replace due to miscalibration
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -kenneth
food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -plate on cook line with chip
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service/single use items. -car seat stored on top of paper bags upstairs. Advised to designate employee area for personal belongings not to interfere with items used for establishment
Equipment in poor repair. -stand up freezer door handle -cooler at end of cookline, lid handle
Exterior door has a gap at the threshold that opens to the outside. -small gap at bottom right of door sweep at back door.
Floor soiled/has accumulation of debris.
Missing drain plug at dumpster.
Utensils in poor condition. -white knife handle
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat 50-100 inside bucket recently filled from station in back, manager stated looking into issue with equipment, advised to use test strips to maintain minimum requirements stated on instructions for sanitizer
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.