IHOP 36-176
6708 FOREST HILL BLVD, Greenacres FL 33413 · 561.434.2707
Last inspected Aug 11, 2026 · 16 visits since September 2023
DEC 24
JUN 25
SEP 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. Outside walk in Cooler approximately one live roach crawling on the floor. Operator killed, removed and sanitize area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026038008 | Mar 25, 2026 | Jul 7, 2026 | $600 |
| 2--2025080388 | Sep 24, 2025 | Dec 4, 2025 | $400 |
| 2--2025051090 | Jun 23, 2025 | Jul 22, 2025 | $400 |
Inspection history
16 visits, newest first
Aug 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 8 high priority.
8 High priority2 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. Employee cracked raw shell eggs and then handled clean plates, clean utensils and prepared/plated ready to eat/cooked food without washing hands. Operator discussed with employee who then 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. Employee handled soiled dishes while scraping, washing and rinsing then handled clean/sanitized dishes while removing from dishwasher without washing hands. Operator discussed with employee 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 customers table, placing in tub on cart then picked up plated food and made drinks for customers wiggly washing hands Operator discussed with server who then washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety (TCS) food held using time as a public health control (TPHC) not discarded at the end of the 4-hour period. Operator stated expo line flip top cooler and two cook line expo side flip top coolers held using 4 hours TPHC option for all temperature control items all items beginning at 6:35am or 7:00am, not discarded as of 10:35am/11:00am. Butter/cut melon/sour cream/milk/sliced tomatoes/sliced cheese/sausage/ham/cooked chicken/ sausage gravy/sour cream/batter. See stop sale.
Time/temperature control for safety (TCS) food held using time as a public health control (TPHC) not discarded at the end of the 4-hour period. Operator stated expo line flip top cooler and two cook line expo side flip top coolers held using 4 hours TPHC option for all temperature control items all items beginning at 6:35am or 7:00am, not discarded as of 10:35am/11:00am. Butter/cut melon/sour cream/milk/sliced tomatoes/sliced cheese/sausage/ham/cooked chicken/ sausage gravy/sour cream/batter. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line back left single door flip top cooler; portioned cooked sliced turkey (50F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top for less than 4 hours, moved overfilled portions to reach 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. Operator stated time marking is on dry erase board at area, all 3 dry erase boards have 7:00-11:00, 11:00-3:00, and 3:00-7:00, no specific time marking for items, not properly tracking time. Advised Operator of proper TPHC use/requirements. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At pan on grill and pan in drawer under grill; cooked sausage (108F - Hot Holding); cooked sausage (114F - Hot Holding). Operator stated sausage cooked prior to being held for less than 1 hour, moved to be reheated to 165F and held at 135F or above.
Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (approximately 48 hours) not properly date marked after opening. Operator applied appropriate date mark.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; hot water rehydrated cooked hash browns (114F - Cooling 9:25/112F). Operator stated cooling for 20 minutes prior to first temperature, in full, closed containers and then full, stacked, tightly lidded containers, at this rate will not reach 70F within 2 hours, unstacked, uncovered, moved into walk-in cooler to facilitate faster cooling.
Mar 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed a bag with raw beef then proceeded to flip bag in side out with hands then grabbed clean spatulas without washing hands first. Employee washed hands
Live, small flying insects found Approximately 2 flying around inside mop sink closet Approximately 1 flying around dry storage Advised operator to kill
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw beef over French fries Raw fish over cooked sausage and cooked potatoes All items not commercially packaged Walk in freezer Raw fish over cheese sticks. Fish not commercially packaged. Operator stored properly
No soap provided at handwash sink. By ice machine Operator provided
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink by expo side. Operator opened dispenser and changed batteries
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.
Sep 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler Box containers stored right next to each other with no separation with Hash browns at 8:42am(88F cooling) since 7am At 9:35am (83F cooling). Stop sale
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Advised operator to tell employee to washed hands.
Live, small flying insects found Approximately 3 flying around on back area,training room. Approximately 11 flying around under the dishwasher machine.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Reach in freezer cook line Raw breaded shrimp stored above bags of French fries. Operator stored properly
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. Walk in freezer Portioned bags of raw chicken stored above a case with raw beef. Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler Box containers stored right next to each other with no separation with Hash browns at 8:42am(88F cooling) since 7am At 9:35am (83F cooling). Stop sale
Clean coffee pots stored under hand washing sink drain pipes front counter area. Operator removed and stored properly
Dead roaches on premises. 3 dead roaches on the floor inside mop sink and water heater room. 1 dead roaches on the floor right outside men's restroom. 2 dead roaches on the floor inside electrical room. Operator removed dead roaches clean and sanitized areas
Jun 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
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. Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while removing from dish machine without washing hands. Operator discussed with employee who then washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair while placing into restraint and then handled clean utensils and equipment to prepare food for customers without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line; sour cream (48F - Cold Holding). Operator stated not prepared or portioned today held overfilled in cooler less than 2 hours, removed overfilled portions to walk-in cooler. At Flip top cooler; raw hamburger (49F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 1 hour, moved to walk-in cooler.
Time/temperature control for safety food held using time as a public health control (TPHC) not discarded at the end of the 4-hour. At Cook line; pancake batter with liquid eggs (TPHC), time marked 5:25am at 9:40am. See stop sale.
Time/temperature control for safety food held using time as a public health control (TPHC) not discarded at the end of the 4-hour. At Cook line; pancake batter with liquid eggs (TPHC), time marked 5:25am at 9:40am. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; ham (92F - Hot Holding). Operator stated ham reheated prior to being held for less than 1 hour, discarded ham.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top; cooked beef (55F - Ambient Cooling 9:40/56F 10:15am); cooked sausage (51F - Ambient Cooling 9:40/52F 10:15am). Operator stated items portioned 1 hour prior, at this rate will not reach 41F within a total of 4 hours, moved items to walk-in cooler to facilitate faster cooling.
Standing water in bottom of cook line flip top reach-in-cooler.
Dec 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Observed: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked fresh shell eggs into pan and proceeded to grab to plate ready to eat food. Discussed with operator employee washed hands Priority: High Priority
Observed: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee placed dirty dishes in cart and proceeded to place fresh fruit on to a plate after take and plates of food to customer tables; discussed with operator employee washed hands Priority: High Priority
Observed: 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 At flip top across from reach in cooler roasted tomatoes (46F - Cold Holding); holandaise sauce (50F - Cold Holding); pot roast (50F - Cold Holding); cheese (49F - Cold Holding) per operator products not portioned or prepared today and held overnight in cooler. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top across from reach in cooler roasted tomatoes (46F - Cold Holding); holandaise sauce (50F - Cold Holding); pot roast (50F - Cold Holding); cheese (49F - Cold Holding) per operator products not portioned or prepared today and held overnight in cooler. See stop sale Located in reach in cooler under waffle station milk (47F - Cold Holding) per operator not portioned or prepared today. removed and placed in freezer to rapid chill At flip top next to flat top turkey bacon (45F - Cold Holding); liquid eggs (49F - Cold Holding)crepes (56F - Cold Holding); per operator products mentioned above were not portioned or prepared today, per operator all products mentioned above stored for approximately 2 hours Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line cooked sausage (107F - Hot Holding) per operator product reheated 45 minutes ago; operator reheated to 165f Priority: High Priority
Observed: Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in dishwashing sink using soap water containing dishes to be washed. Discussed with operator employee washed hands in hand wash sink. Priority: Intermediate
Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator printed and filled out Priority: Intermediate
Observed: 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. Located at cook line reach in cooler salmon in ROP not removed from packaging per operator product stored for approximately 2 hours; discussed with operator who cut open packages Priority: Basic
Observed: Dead roaches on premises. In dry storage room next to walk in cooler 2 dead roaches under shelves. In electric room next to bathroom 8 dead roaches on floor In water heater room next to ice machine 2 dead roaches on floor. Operator removed roaches cleaned and sanitized areas. Priority: Basic
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over reach in cooler at expo line operator chose to discard. Priority: Basic
Observed: Time/temperature control for safety food thawed in an improper manner. Packs of ground meat thawing at room temperature; discussed with operator who placed under cold running water Priority: Basic
Observed: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at 50 ppm operator corrected to 100ppm Priority: Basic
Aug 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 7 high priority.
7 High priority2 Intermediate0 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. Dishwasher (Chlorine 0ppm) Operator corrected to 100 ppm
Employee switched from working with raw food to ready-to-eat food without At cookline; Employee handled raw beef then handled pancakes without washing hands Discussed with operator Operator discussed with employee Employee washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Dishwasher area approximately two live small flying insects not landing on anything Mop sink room; approximately one live small flying insect not landing on anything. Advised operator to kill it
Roach activity present as evidenced by live roaches found. Outside walk in Cooler approximately one live roach crawling on the floor. Operator killed, removed and sanitize area.
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 Flip top cooler; shredded cheese (48F - Cold Holding) Per operator item held overnight in cooler Per operator not prepared or portioned today
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; shredded cheese (48F - Cold Holding) Per operator item held overnight in cooler Per operator not prepared or portioned today See Stop Sale At flip top cooler across from stove; ham (50F - Cold Holding); cooked onions (50F - Cold Holding); cheese (51F - Cold Holding) Per Operator not prepared or portioned today Per operator items stocked an hour and a half. Items overstocked Advised operator to ice food items At Reach in Cooler in food service area; sour cream 48F - Cold Holding); Per operator not prepared or portioned today Per Operator held for 15 minutes Item overstocked Operator placed in smaller portions
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. At Cookline; No time marked on egg batter No time marked on liquid egg and French toast batter Per Operator stored for approximately one hour Operator time marked
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; waffle batter (62F - Cooling)since 11:05am at 1:21 2nd temperature 62F 1:58pm Waffle batter held in large covered container. At this current rate food will not reach the temperature of 41F or below within 4 hours. Operator uncovered and moved to quick chill
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to Operator Operator printed and filled out form
Oct 4, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Cole Massey working 2 months as manager.
Ceiling/ceiling tile shows damage or is in disrepair. Several ceiling tiles showing water damage in dining room.
Ice buildup in walk-in freezer.
Reach-in cooler shelves with rust that has pitted the surface.
Oct 3, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 10 high priority.
10 High priority4 Intermediate5 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. hash browns 64 f cooling tightly covered as per label prepared at 6:41 second temperature 57 at 12:53 pm. Cooling longer than 6 hours in plastic containers hash browns 65 f, 60 f cooling tightly covered longer than 6 hours.
Employee washed hands with no soap. Male cook washed hands without soap. Explained and he used soap.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Breaded fish stored over French fries in reach in freezer. Manager rearranged.
Raw animal food stored over/not properly separated from ready-to-eat food. Portioned Raw shrimps stored over ice cream in walk in freezer. Manager rearranged.
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. Raw steaks stored over raw fish in walk in freezer. Manager rearranged.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male cook standing on cook line with both gloved hands on his hip then started handling cooked sausage. Explained and he changed the gloves.
Sink and Surface and quat sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink sink and surface 0 ppm sanitizer container empty. Manager changed the container primed and tested 0 ppm checked container. Container labeled quat dispenser labeled sink and surface. Checked quat 0 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. hash browns 64 f cooling tightly covered as per label prepared at 6:41 second temperature 57 at 12:53 pm. Cooling longer than 6 hours hash browns 65 f, 60 f cooling tightly covered longer than 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned sausage gravy 44 ( not prepared or portioned today as per manager )
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links 129 ( as per cook 30 minutes)
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Female manager Adriana Silva unable to answer thermometer calibration temperature in ice water., Big 6, major food allergens explained and emailed.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Cole Massey working 2 months as manager.
No soap provided at handwash sink. At hand sink by waffle station on cook line. Manager stocked.
Ceiling/ceiling tile shows damage or is in disrepair. Several ceiling tiles showing water damage in dining room.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several intake AV vents soiled with heavy accumulation of dust in the dining room.
Ice buildup in walk-in freezer.
Reach-in cooler shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sink and Surface or quat 0 ppm
Sep 26, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. At expo line; ceiling tiles show water damage.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At dining room; ceiling vent soiled with accumulated dust.
Floor soiled/has accumulation of debris. At walk-in freezer; floor has accumulation of debris.
Sep 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair... reach in cooler door broken at below waffle maker.
Sep 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 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.....chlorine 00 ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...due to Dishmachine unable to sanitizing utensils. Recommend manager prepare sanitizer solution in three compartment sink.
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....milk 50°, waffle batter mixed with liquid eggs 50°, mashed potatoes 49°, macaroni cheese 49°, bacon 50° in reach in cooler below waffle maker.... Portion ham 48°, turkey 46°, cheese, white cheese sauce 50° in flip top reach in cooler across from fryer at kitchen....butter 51°, whipped butter 49°, whipped cream 53° temperature control in ice at server station. Food not prep or portion today, food being held more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....milk 50°, waffle batter mixed with liquid eggs 50°, mashed potatoes 49°, macaroni cheese 49°, bacon 50° in reach in cooler below waffle maker.... Portion ham 48°, turkey 46°, cheese, white cheese sauce 50° in flip top reach in cooler across from fryer at kitchen....butter 51°, whipped butter 49°, whipped cream 53° temperature control in ice at server station. Food not prep or portion today, food being held more than four hours. Stop sale issue. Employee discarded food.
Equipment in poor repair... reach in cooler door broken at below waffle maker.
Waffle maker exterior heavy soiled, grease build up
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.