IHOP 36-157
1503 BELVEDERE RD, West Palm Beach FL 33406 · 561.242.4949
Last inspected Jul 23, 2026 · 17 visits since July 2023
JUN 25
JUL 25
DEC 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying around near soda machine nozzles at server station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025058283 | Jul 17, 2025 | Aug 27, 2025 | $800 |
| 2--2025001478 | Oct 2, 2024 | Feb 19, 2025 | $1,600 |
| 2--2024044725 | Aug 2, 2024 | Aug 20, 2024 | $800 |
| 2--2024022398 | Mar 28, 2024 | May 16, 2024 | $400 |
| 2--2023048116 | Aug 14, 2023 | Dec 18, 2023 | $360 |
Inspection history
17 visits, newest first
Jul 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cooked chicken in cooler at cook line; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pot roast (43-56F - Cold Holding) in cooler at cook line; as per operator food not prepared or portioned today; foods overstocked; smaller portions made and food placed in ice;
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 - small cooler at cook line; foods on time since 6:00 am; operator marked
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator fixed to 200 ppm
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling vents at cook line.
Employee with no hair restraint while engaging in food preparation. Observed employee preparing food without wearing hair restraint. Employee put hat on.
Ice buildup in reach-in freezer and walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on reach in freezer door, at cook line.
Open dumpster lid. Observed both dumpster lids open.
Dec 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority4 Intermediate0 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shelled eggs then handled clean spatula and pan on stove; no handwash Educated employee on proper handwashing procedures. Employee washed hands
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 employee handle cellphone then handled clean container of liquid eggs to place in flip top cooler; no hand wash. Employee washed hands.
Live, small flying insects found At dishmachine: Approximately 4 live small flying insects landing on dirty dishes At dry storage with fountain drinks: Approximately 1 small live flying insect and landing on boxes of fountain drinks
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top cooler by stove: raw shell eggs (48F - Cold Holding); As per operator removed from cooler and placed in flip top cooler less than 4 hours prior. Not prepped or portioned today. Operator removed and placed to quick chill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: Shredded cheese (47F - Cold Holding); Sliced American (47F - Cold Holding); Shredded blended cheddar (47F - Cold Holding); Sliced provolone (47F - Cold Holding); Bagged spinach (47F - Cold Holding); Whipped butter packets (47F - Cold Holding); Oat milk creamers (47F - Cold Holding); Sliced ham (47F - Cold Holding); Chopped Turkey breast (47F - Cold Holding); boxes of raw shelled eggs (47F - Cold Holding); boxes of liquid eggs (47F - Cold Holding); Box of sour cream (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: Shredded cheese (47F - Cold Holding); Sliced American (47F - Cold Holding); Shredded blended cheddar (47F - Cold Holding); Sliced provolone (47F - Cold Holding); Bagged spinach (47F - Cold Holding); Whipped butter packets (47F - Cold Holding); Oat milk creamers (47F - Cold Holding); Sliced ham (47F - Cold Holding); Chopped Turkey breast (47F - Cold Holding); boxes of raw shelled eggs (47F - Cold Holding); boxes of liquid eggs (47F - Cold Holding); Box of sour cream (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See Stop Sale
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed server with long acrylic nails touching the inside of plate containing food; no gloves. Educated employee to wear.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: waffle batter (49F at 9:31am; 48F at 10:00am - Cooling) as per operator since 7:30am; sausage patties (46F at 9:31am; 45F at 10:43am- Cooling) as per operator since 7:58am; chopped tomatoes (48F at 9:53am; 48F at 10:43am - Cooling) as per time stamp since 7:29am; At current rate of cooling products will not reach 41F within a total of 4 hours. Operator placed products to quick chill.
No written procedures available for use of time as a public health control to hold time/ temperature control for safety food. At make table by server station: Packets of whipped butter time marked but not identified in the written procedure as a food held using time as a public health control. Operator included packets of whipped butter in written procedures.
Spray bottle containing toxic substance not labeled. At server station: Unlabeled bottle of windex Operator labeled bottle
Jul 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Jose Mena 5/9/20, expired 5/9/25.
Jul 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 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. Dishwasher (Chlorine 0ppm). Operator set up triple sink to manually sanitize dishes until machine is repaired and able to sanitize properly.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server wiped face/nose with hand and then handled plated food while carrying to customer table, without washing hands. Operator discussed with server who then washed hands.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes while removing from customer table and then picked up plated food for different customer without washing hands. Operator discussed with server who then washed hands.
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. At Cook line side by side flip top cooler(s); Cheese/cut tomatoes/pot roast/sour cream, no time marking. Operator stated items held using 4 hour time as a public health control, applied appropriate time mark.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Jose Mena 5/9/20, expired 5/9/25.
Jun 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shell eggs while restocking pan on cook line and then handled cooked sausage without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes while removing from tables and then handled clean plates of food while serving to customers without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked sausage (130F - Hot Holding). Operator stated sausage cooked prior to being held piled on grate over grill surface for less than 1 hour, moved to be reheated to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Left side flip top; cut tomatoes (50F - Ambient Cooling 9:15am/50F 9:45am). Operator stated tomatoes cut at 7:30am, cooling in overfilled pan, at this rate will not reach 41F within 4 hours, moved over filled portion inside reach in cooler to facilitate faster cooling.
Worn, torn and/or soiled floors/carpeting throughout dinning room.
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At expo line, in use utensil-scoop stored in standing water 85F. Operator removed utensil.
Oct 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled clean utensils and plate to serve ready to eat pancakes without washing hands. Discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went from cleaning soiled food service tray to handling clean plates/coffee creamer and butter pan in ice bath without washing hands. Discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; cut tomatoes (50F - Cold Holding); sour cream (46F - Cold Holding); diced ham (50F - Cold Holding); pot roast (50F - Cold Holding); shredded cheese (52F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 3 hours, moved to walk-in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At cook line; pancake batter with liquid eggs and buttermilk, no time mark. Operator stated held 2 hours, applied appropriate time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; sausage (95F - Hot Holding). Operator stated sausage cooked prior to being held on grill for less than 2 hours, discarded.
Aug 2, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 5 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then clean plate to serve cooked omelette without washing hands. Discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; portioned bags of raw chicken stored over portioned bags of raw shrimp. Operator moved raw chicken to bottom shelf.
Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings in kitchen on floor next to walk-in cooler. 3 rodent dropping in kitchen on floor under dish machine. 3 rodent droppings in kitchen on floor in dry storage area. 3 rodent droppings on floor at expo line.
Rodent burrow or rodent nesting materials present. Nesting materials (chewed/gathered insulation/debris) in kitchen behind water heater.
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. At cook line; raw shell eggs/liquid eggs, no time mark. Operator stated being held less than 4 hours, applied appropriate time mark.
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
Employee wiped his hands on dirty apron and then engaged in food preparation after changing his gloves without washing hands. Advised operator to have employee wash his hands prior to applying new gloves. Operator asked employee to wash hands and then change gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw chicken stored over French fries. Operator moved chicken to lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bacon jam (65F - Cold Holding); tomato slices (57F - Cold Holding); sour cream (65F - Cold Holding); cooked beef (65F - Cold Holding); cooked onions and peppers (65F - Cold Holding); per operator products stored overnight. Not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bacon jam (65F - Cold Holding); tomato slices (57F - Cold Holding); sour cream (65F - Cold Holding); cooked beef (65F - Cold Holding); cooked onions and peppers (65F - Cold Holding); per operator products stored overnight. Not prepared or portioned today. See stop sale. diced ham (45F - Cold Holding); shredded cheese (45F - Cold Holding) hollandaise (48F - Cold Holding); roasted peppers (48F - Cold Holding); tomato soup (48F - Cold Holding); French toast batter with eggs (48F - Cold Holding); crepes made with eggs (48F - Cold Holding) Per operator products stored for approximately 2 hours Per operator items not prepared or portioned today Operator removed overstocked items
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 and the time removed from temperature control cannot be determined. For liquid eggs, shelled eggs, butter per operator stated items held for 2 hours. Put time mark on items.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk, Mac and cheese sausage gravy.Operator stated food items commercially packaged, was prepared or portioned yesterday( unsure of exact time) with no date marking. Advised operator to date mark each item prepared or portioned over 24 hours prior. Advised operator to dated marked items
No paper towels or mechanical hand drying device provided at handwash sink. Next to cook line.
No soap provided at handwash sink. No soap at handwashing sink #1, #2, #3 Operator provided soap for handwashing sink. Corrected On-SiteRepeat ViolationWarning**
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1 dead rodent in trap was observed in back storage room. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on food expo table. Operator disposed of beverage
Ice buildup in reach-in freezer. Operator stated that it will be defrosted and cleaned.
No handwashing sign provided at a hand sink used by food employees. Next to cook line
Reach-in cooler interior/shelves have accumulation of soil residues At cook line, reach in cooler interior and shelves soiled with food debris and spillage. Operator stated he will clean and sanitize today.
Stored food not covered. In walk in freezer, cheesecake bites, chocolates stored uncovered.
Wiping cloth sink and surface compound sanitizing solution not at proper minimum strength.at 0 Ppm Operator corrected to 700 ppm sink and surface
Aug 15, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in freezer shelves with rust that has pitted the surface.
Aug 14, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority4 Intermediate6 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying around near soda machine nozzles at server station.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Liquid eggs 55,hash browns in plastic container 48 f, sausage link 45, portioned macaroni and cheese 46,deli ham 53, raw steaks 45 in four door cooler on cook line, all in this cooler longer than 4 hours Portioned mixed shredded cheese 57, fancy shredded cheese mix bag 52, gallon milk 55,sour cream 46, butter block 55, 2nd 54, 3rd 54, 4th 55, 52, 6th 49, 7th 53, 8th 50, 9th 50, 10th 54, 11th 53, 12th 52, butter packets 57, liquid egg whites 53, turkey slices 54, Second temperature of butter block 55 at 2:51 in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 55,hash browns in plastic container 48 f, sausage link 45, portioned macaroni and cheese 46,deli ham 53, raw steaks 45 in four door cooler on cook line, all in this cooler longer than 4 hours Portioned mixed shredded cheese 57, fancy shredded cheese mix bag 52, gallon milk 55,sour cream 46, butter block 55, 2nd 54, 3rd 54, 4th 55, 52, 6th 49, 7th 53, 8th 50, 9th 50, 10th 54, 11th 53, 12th 52, butter packets 57, liquid egg whites 53, turkey slices 54, Second temperature of butter block 55 at 2:51
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. pancake batter made 9 am 46 at 1:45,
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pancake batter made 9 am 46 at 1:45,
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at hose bibbs located by mixer and one side of the splitter at mop sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes 60 at 1:23 pm as per manager prepped at 12:35, gluten friendly batter 63 at 1:26 pm prepared at 12:30 in flip top cooler on cook line. Second temperature of sliced tomatoes 63 at 1:46 second temperature of gluten friendly batter 63 at 1:48 pm Based on this rate of cooling both items wouldn't reach 41 or colder within 4 hours.
Handwash sink used for purposes other than handwashing. Dumping ice in hand sink by ice machine
No soap provided at handwash sink. At hand wash sink by ice machine. Dispenser empty. 1. Soap dispenser missing at hand sink by flip top cooler on cook line.no other soap available near this hand sink. 2 no soap in dispenser or anywhere near hand sink by three compartment sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink at front line. Manager changed the battery. 1.At hand sink on cook line by flip top cooler 2. At hand sink by three compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior Top section of ice machine and inside section of ice machine lid. Technician cleaned.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, sun glasses, car keys next to ice tea dispenser. Manager removed all
Interior of ice machine/bin with rust that has pitted the surface screw on left side rusted and part of liner rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Clear plastic single service food container lids edges soiled with food at server station. 2.Table top fan screen guard next to toaster and bread soiled with grease. 3. Hand sink on cook line by flip top cooler soiled with bread slice, Cho chips, dark brown color solids, plastic bread loaf closer. 4. Hood filters and surrounding area by hood filters is soiled by heavy buildup of grease. First three corrected on site.( cleaned)
Stored food not covered. Cheesecake bites and chocolate chips stored in freezer are not covered.
Walk-in freezer shelves with rust that has pitted the surface.
Jul 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.