IHOP 36-168
4745 W ATLANTIC AVE, Delray Beach FL 33445 · 561-638-7201
Last inspected May 5, 2026 · 7 visits since August 2023
AUG 23
FEB 24
DEC 25
MAY 26
— STEADY
4 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.... 4 live flying insects landing on the wall milk shake area by the cook line. Approximately 10 live flying insects landing on the wall and flying around above reach in cooler at cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026045595 | May 4, 2026 | Jul 27, 2026 | $200 |
| 2--2023048287 | Aug 22, 2023 | Sep 13, 2023 | $200 |
Inspection history
7 visits, newest first
May 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Shell eggs in use or stored with cracks or broken shells...employee discarded
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....ham 51F, yellow egg wash 50F, sausage 51F, portion cut tomatoes 53F, portion chicken 51F, cheese 53F, roasted tomatoes 47F, roasted peppers 46F, white egg wash 49F in flip top reach cooler across from burner, shredded cheese 48F, French toast batter 50 F in flip top reach in cooler across from flat grill in kitchen. Food not prepped or portioned today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ham 51F, yellow egg wash 50F, sausage 51F, portion cut tomatoes 53F, portion chicken 51F, cheese 53F, roasted tomatoes 47F, roasted peppers 46F, white egg wash 49F in flip top reach cooler across from burner,....shredded cheese 48F, French toast batter 50 F in flip top reach in cooler across from flat grill in kitchen. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit..... single serve butter, whipped butter at expo line. Employee stated that food being displayed less than 4 hours, forgot to changed time marked. Employee time marked
No cleaning implements provided for onsite trash/garbage receptacles not cleaned off site...dirty garbage area.
Open dumpster lid.
Wet wiping cloth not stored in sanitizing solution between uses multiple wet cloth at expo line. Employee removed.
Jan 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
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....cream cheese in bags 55F, French toast batter 55F in flip top middle reach in cooler at kitchen, food not prepped or portioned today,food being held more than 4 hours....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.... butter 65F, whipped butter 61F without time marked at expo line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cream cheese in bags 55F, French toast batter 55F in flip top middle reach in cooler at kitchen, food not prepped or portioned today,food being held more than 4 hours. Stop sale issue, pan cake batter 47F, bacon 49F in same cooler at bottom shelf and portion ham 45F, cheese 45F, steak 48F over storing food in flip top across from burner at kitchen,food not prepped or portioned today,food being held less than 4 hours. Manager removed food 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 has no time marking and the time removed from temperature control cannot be determined.... butter 65F, whipped butter 61F without time marked at expo line. Manager not aware how long food being out. See stop sale issue. Employee replace new food with time marked.
container with no handle used to dispense food in blueberries in reach in cooler. Manager removed
Clean utensils spatulas stored between reach in coolers at kitchen. Manager removed to washe.
In-use utensil spatulas stored in sanitizer between uses at kitchen. Manager removed
Sanitizing solution for wiping cloths not free of food debris and visible soil at kitchen. Employee removed.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above raw steak in walk in cooler. Employee properly stored
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...sour cream 61F at expo line, food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 61F at expo line, food not prepped or portion today, food being held more than 4 hours. Stop sale issue.... Single serve butter 70F at expo line being held less than four hours, employee removed to reach in cooler
Handwash sink not accessible for employee use at all times....blocked by moving cart at kitchen, employee removed cart.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at women bathroom, employee provided.
Accumulation of debris inside warewashing machine.
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 thawing in reduce oxygen packaging at reach cooler at kitchen. Label states to remove before thawing. Employee removed package
Floors not constructed to be easily cleanable...grooved in floor at dishwashing area.
Ice buildup in floor in walk-in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit...ice cream scoop in 125F, employee changed water at 167F.
No handwashing sign provided at a hand sink used by food employees at kitchen
Soiled floors at dishwashing area.
Stored food not covered...ice cream in reach in freezer. Employee covered
Aug 23, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Aug 22, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.... 4 live flying insects landing on the wall milk shake area by the cook line. Approximately 10 live flying insects landing on the wall and flying around above reach in cooler at cook line.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
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... food not prep or portion today, yellow cheese 54°, steak 51°, turkey 51°, mashed potatoes 50°, raw chicken 50°, vacuum package salmon 52°, waffle batter 55°, ground beef 55° in flip top reach in cooler across from fryer, shredded cheese 60°, provolone cheese 55°, portion ham 55°, roast beef 47°, ham 48°, steak ham 50°, sausage 50° in flip top reach in coolers across from grill at cook line and sausage 49°, sauces 49°, slice cheese 49°, shredded cheese 49°, roast beef 49°, raw chicken 48°, turkey bacon 48°, butter milk batter 49°, provolone cheese 49°, hash browns 50° in walk in cooler. Food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... food not prep or portion today, yellow cheese 54°, steak 51°, turkey 51°, mashed potatoes 50°, raw chicken 50°, vacuum package salmon 52°, waffle batter 55°, ground beef 55° in flip top reach in cooler across from fryer, shredded cheese 60°, provolone cheese 55°, portion ham 55°, roast beef 47°, ham 48°, steak ham 50°, sausage 50° in flip top reach in coolers across from grill at cook line and sausage 49°, sauces 49°, slice cheese 49°, shredded cheese 49°, roast beef 49°, raw chicken 48°, turkey bacon 48°, butter milk batter 49°, provolone cheese 49°, hash browns 50° in walk in cooler. Food being held more than 4 hours. Stop sale issue. Recommended manager discarded food.
Handwash sink not accessible for employee use at all times....blocked by latter by the cook line. Manager moved.
No soap provided at handwash sink by the cook line.employee provided.
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.
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 at reach in cooler. Stop sale issue due to temperature abuse.
Floor soiled at kitchen, ice machine area.
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.