IHOP 36-179
2560 SR 16, Saint Augustine FL 32092 · 904.829.2215
Last inspected Jul 31, 2026 · 8 visits since July 2023
OCT 24
MAR 25
AUG 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. Pancake batter in container and dispenser on cook line, per manager batter had been taken out of walk in cooler no more then a couple a hours prior.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 31, 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
What the inspector wrote — 5 findingsThe state's own report →
Accumulation of lime scale on the inside of the dishmachine. Build up of encrusted lime scale in dish machine.
Exterior door has a gap at the threshold that opens to the outside. In kitchen area, gap at bottom/side of back door.
Floors, walls and/or ceilings soiled/has accumulation of debris. In kitchen area, floor under ice machine soiled with residue/debris. At dish area, floor under dish machine has build up of black residue.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, build up of encrusted splatter debris on underside of head on stand mixer. At drink station on juice dispenser, plate above nozzles has mold-like substance. At front wait station, switch on shake mixer has build up of residue.
Show the remaining 1 finding ▾
Standing water in bottom of reach-in-cooler. At cook line, standing water in bottom of middle reach-in cooler.
Jan 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned from the bathroom and came into the kitchen and began to make a to go drink for a customer without washing hands first. Also server handled soiled dishes with bare hands and scratched behind ear with bare hands then continued to handle clean utensils and equipment without washing hands between tasks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (45F - Cold Holding) in small reach in cooler in front line/serve area, per employee milk has been consistently taken in and out of cooler for less then a couple of hours and is usually used up within 4 hours, inspector suggested placing milk on time control.
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. Batters, liquid eggs, and time/temperature controlled for safety foods items in top section of reach in coolers on make line under service window missing time markings, manager placed markings on all items at the start of the inspection for several hours before the inspection began.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back interior of ice bin of soda machine in kitchen has mold like substance spots.
Floor soiled/has accumulation of debris. Build up of grease under equipment on cook line. Build up of debris in small area next to walk in cooler where brooms are stored in kitchen. Under drink station in kitchen has a build up of food debris and mold like substance. Build up of water and debris under large ice machine in back of kitchen. Build up of single use items and individual packets of food under rack in dry food storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on exterior of grills and shelf grill is sitting on in cook line.
Aug 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracking raw shell eggs with gloved hands, changed gloves, then continued to make food order without washing hands twice.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked bacon in bottom of reach in cooler on cook line, both items rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hollandaise (55F - Cold Holding); mashed potatoes (56F - Cold Holding); sliced cheese (47F - Cold Holding); diced tomatoes (53F - Cold Holding); liquid eggs (53F - Cold Holding) in top section of reach in coolers on make line under service window, per manager lids have been constantly open for about 4 hours, manager placed all items on 6 hour time control.
Employee washed hands in a sink other than an approved handwash sink. Employee at server station washed hands in dump sink under service window. Also the same employee rubbed hands together less then 10 seconds while washing hands at hand wash station in ware washing area.
Food-contact surface soiled with food debris, mold-like substance or slime. Square rack on stove top on cook line.
Floor soiled/has accumulation of debris. Under all equipment on cook line. Also walls behind cook line have a build up of debris.
Food stored on floor. Cooking oil in storage area, oil moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment on cook line.
Mar 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 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 in ware washing area with gloved hands then moved to walk in cooler to put boxes of food away then moved to cook line and made food orders without changing gloves or washing hands after touching soiled dishes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters (44F-49F - Cold Holding) in reach in cooler at wait station under service window, per manager butters where placed in cooler 1 hour ago, ice added to ice bath and items covered. Manager moved butters to walk in cooler after 20 minutes.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing liquid eggs, and batters on cook line held on time on written procedures, manager corrected during inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off at hand wash station on cook line, manager turned water back on
Floor soiled/has accumulation of debris. Under equipment on cook line. Also walls in dry storage area have a build up of debris.
Standing water in bottom of reach-in-cooler. In bottom of reach in cooler on make line under service window.
Oct 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler on make line, omelette mix (48F - Cold Holding, retemp after 30 mins, 42F); shredded cheese (49F - Cold Holding, retemp after 30 mins, 41F). Both were moved in and out of refrigeration during breakfast rush. Manager placed both in walk in cooler to lower temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line has mold-like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table where orange juice and milk is dispensed. Manager removed drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone above flip top cooler on make line. Manager removed phone.
Floor soiled/has accumulation of debris. On make line, build up under flip top reach in cooler and flat top stove.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris on make line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On table under flat top stove on make line, grease build up.
Dec 11, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over bag of liquid eggs in bottom of reach in cooler on make line near sever area, per manager bacon is raw, bacon removed. Raw shell eggs stored over bag in box liquid eggs in walk in cooler, both items rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual sour cream (49F - Cold Holding) in overfilled container without a lid in reach in cooler under service window in server area, per manager cream has been in cooler no more then a couple of hours, cream placed in 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. Pancake batter in container and dispenser on cook line, per manager batter had been taken out of walk in cooler no more then a couple a hours prior.
Soap dispenser at handwash sink not working/unable to dispense soap. In men's bathroom.
Floor soiled/has accumulation of debris. Under all equipment on make line and cook line in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in container of water in server area under service window at 125F.
Objectionable odors in bathroom or other areas of the establishment. In men's bathroom.
Standing water in bottom of reach-in-cooler. In bottom of middle reach in cooler make table on make line.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of lettuce and avocados store dover waffle and pancake batters in walk in cooler.
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer, raw breaded shrimp in commercial packaging over individual bags of French fries. Operator relocated the shrimp to the correct storage location.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the main cook line have build up of food residue staining.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean plastic containers stacked while wet.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the waitstation pass through counter, utensils stored in water at 124F. Operator reheated the water to 138F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave closest to the walk in cooler has build up of food debris.
Single-service articles improperly stored. In the dry storage area, single service drink cups and lids stored on the floor.
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.