IHOP #36-173
1101 E 23 ST, Panama City FL 32405 · 850-872-7033
Last inspected Jul 28, 2026 · 14 visits since August 2023
DEC 24
JUL 25
JAN 26
APR 26
JUL 26
▼ IMPROVING
5 inspections trending up, 14 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flying insects in dish room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2024042528 | Jul 11, 2024 | Aug 15, 2024 | $200 |
Inspection history
14 visits, newest first
Jul 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In maketable next to reach in cooler in cooking line: turkey 49F, sausage 45F, shredded cheese 44F. In lowboy: ground beef patties 46F. In pancake station upright cooler: pancake batter 54F. All items in cooler units for less than 4 hours. Operator placed items in ice bath at the time of inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels in handwashing sink located at the end of cooking line.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. Maketable next to reach in cooler in cooking line.
Standing water in bottom of reach-in-cooler. Lowboy adjacent to flat top in cooking line.
Worn, torn and/or soiled floors/carpeting. Debris and food buildup on walk in cooler and walk in freezer floors. Damaged floor under board in ware washing area.
Apr 21, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate12 Basic
Show 14 findings ▾
Handwash sink used for purposes other than handwashing. Evidence of food debris and grease in handwashing sink in cooking line.
Spray bottle containing toxic substance not labeled. Spray bottle with unknown substance underneath expo line not labeled. Operator voluntarily discarded substance at the time of inspection.
Cutting board has cut marks and is no longer cleanable. Maketable next to reach in cooler in cooking line.
Grease on the ground and/or pad around grease receptacle.
Interior of microwave has accumulation of black substance/grease/food debris in cooking line. Operator cleaned it at the time of inspection.
Male bathroom facility not clean.
Objectionable odors in males bathroom.
Open dumpster lid.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler adjacent to flat top in cooking line.
Single-service articles not stored inverted or protected from contamination. Lids in cooking line and expo line. Operator appropriately inverted items at the time of inspection.
Standing water in bottom of reach-in-cooler. Lowboy adjacent to flat top in cooking line.
Toilet/urinal not flushing/functioning properly. Urinal in men's restroom not flushing.
Unwashed fruits/vegetables stored over ready-to-eat food. Strawberries with "wash before use" label, stored over bread in walk in cooler. Operator reorganized items at the time of inspection.
Worn, torn and/or soiled floors/carpeting. Damaged floor under board in ware washing area.
Jan 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 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. Strip marked at 0ppm. Solution bucket was empty. Manager had a worker change the bucket for a new one during inspection. Retested at a 100ppm.
Handwash sink not accessible for employee use at all times. Handwashing sink located in the line cooking area was covered with a plastic bag. Manager removed it during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over the cook line, prep area, and ice machine.
Equipment in poor repair. Scissors with broken handle in the prep area magnet strip.
Grease on the ground and/or pad around grease receptacle.
Hole in or other damage to wall. Wall over the Walk-In cooler with the presence of holes. Door that leads to the ware washing area from the dining room in disrepair.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop and butter scoop in the server station both in water at 126F and 127F.
Open dumpster lid.
Worn and torn floors in the cooking line area, and the ware washing area.
Jul 16, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low reach in: Raw chicken breast 44F, per manager in reach in approximately 2 hours. Moved to walk-in cooler during inspection. New temp: 43F. Reach in cooler by Grill: Egg whites 47F per manager in cooler for hour and a half, down to 43F at end of inspection.. Cold holding liquid egg 45F less than 2 hours per manager, down to 43F at end of inspection. Low one door cook line cooler: Waffle batter 60F per manager in cooler over night. See stop sale.
Jul 14, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority0 Intermediate8 Basic
Show 11 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. Tested at 0ppm. Employee connected new bucket of chlorine to machine and primed machine, tested at 50ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Waffle batter 60F per manager in cooler over night. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low reach in: Raw chicken breast 44F, per manager in reach in approximately 2 hours. Moved to walk-in cooler during inspection. New temp: 43F. Reach in cooler by Grill: Egg whites 47F per manager in cooler for hour and a half, down to 43F at end of inspection.. Cold holding liquid egg 45F less than 2 hours per manager, down to 43F at end of inspection. Low one door cook line cooler: Waffle batter 60F per manager in cooler over night. See stop sale.
Back of chairs surface soiled with grease, food debris, dirt, slime or dust.
Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles throughout dining area soiled and stained.
Cutting board has cut marks and is no longer cleanable. Observed cutting board on make table in kitchen with deep grooves in board.
Floor soiled/has accumulation of debris. Observed debris and dirt under small make table in kitchen. Grease/residue on dining room floor.
Missing drain plug at dumpster.
Standing water in bottom of low cook line reach-in-cooler.
Water draining onto floor surface from small reach in cooler in kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hanging up to dry. Employee hung up mop.
Jan 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 7, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Hand wash sink leaking on floor on cook line. Manager placed bucket under sink to catch water.
Dec 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook crack raw shell egg with gloved hand and then place cooked bacon on plate with same gloves. Discussed with cook, cook washed hands and changed gloves and discarded bacon. See stop sale on bacon.
Hand wash sink leaking on floor on cook line. Manager placed bucket under sink to catch water.
Stop sale issued on bacon. Observed employee handle cooked bacon after cracking raw shell egg.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink and in men's room stall. All restocked during inspection.
Flooring torn in kitchen area.
In-use ice scoop stored on soiled surface between uses. Interior of ice scoop holster soiled. Scoop and holster sent to dish pit for washing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ice bucket soiled. Outside of prep area paperwork dispenser soiled.
Plumbing system in disrepair. Switch on dish pit hand wash sink broken, faucet permanently on, unable to control water velocity.
Jul 12, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flying insects in dish room.
Jul 11, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flying insects in dish room.
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. Raw chicken 47F, raw burger patties 44F, sausage patties 45F, sausage links 44F, sirloin steak 50F, cooked turkey 47F, shredded cheese 47F, in cook line make table cooler at 10:25 am, per manager items stocked in cooler at 6am. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47F, raw burger patties 44F, sausage patties 45F, sausage links 44F, sirloin steak 50F, cooked turkey 47F, shredded cheese 47F, in cook line make table cooler at 10:25 am, per manager items stocked in cooler at 6am. See stop sale. Server expo area: pan of butter 46F, butter packs 52F, per manager less than 2 hours. Pan of butter voluntarily discarded. Butter packs sent to walk-in for chilling.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash sink in prep area by cook line. Manager replaced batteries during inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Water damage on tiles in dining room.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance on vent over register, vent over cook line make table, and vent in dish pit.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line make table bottom left door does not seal shut.
Condensation or other drainage not disposed of according to law. Condensation from ac vent dripping on seat in back dining room.
Forks on expo line not inverted. Manager inverted forks at time of inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in server expo area in water 68F. Manager sent scoop to dish pit and replaced with clean scoop, no water.
Outer openings of establishment cannot be properly sealed when not in operation. Gaps between front double doors.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by register in recharge zone.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back flow prevention required on non chemical side of splitter.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser at cook line handwash sink. Fixed at time of inspection.
Standing water or very slow draining water in handwash sink. On cook line. Obstruction cleared at time of inspection.
Aug 18, 2023Inspection 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 ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. All wiping cloth buckets tested at 550+ ppm quat. Diluted at time of inspection, retested at 200ppm.
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. Observed vacuum sealed salmon on cook line reach in cooler with label indicating it is to be removed from packaging before thawing. Salmon cut open at time of inspection.
Cutting board has cut marks and is no longer cleanable. Observed 2 small cutting boards on cook line with dark cut marks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food residue build up on walk-in cooler shelves and on walk-in freezer handle.
Water leaking from pipe under dishwashing sink.
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.