IHOP 36-183
3755 CHENEY HWY, Titusville FL 32780 · 321.264.2025
Last inspected Mar 10, 2026 · 8 visits since November 2023
JUN 24
DEC 24
APR 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot holding over 4 hours, grits 2quarts Sausage gravy 1quart
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate9 Basic
What the inspector wrote — 14 findingsThe state's own report →
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Two chemical hoses in triple sink lying in the bottom of sink. Operator cut hoses during inspection.
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 cracked raw shell eggs, then touched clean plates without washing hands. Operator coached employee on proper handwashing procedures. Cook washed their hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steaks stored over raw shrimp in reach in freezer at the end of cook line. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Cooked diced chicken stored below raw salmon in reach in cooler on cook line. Operator removed.
Show the remaining 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Dough mixer by triple sink soiled
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Plates by grits station and clean bowls at server area in front counter not inverted. Operator flipped them
Equipment and utensils not properly air-dried - wet nesting. On triple sink area
In-use tongs stored on equipment door handle between uses. Tongs stored on fryer baskets handles
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on make table by kitchen entrance Area Between kitchen equipment Exterior of cooking equipment
Objectionable odors in bathroom or other areas of the establishment. In employee men's restroom
Reach-in cooler shelves with rust that has pitted the surface. Reach in freezer at the end of cook line
Wiping cloth Sink and Surface sanitizing solution not at proper minimum strength. First reading 0 ppm. Operator changed solution on all sanitizer buckets. New reading sink and surface 700 ppm.
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate6 Basic
Show 10 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. Cook on cook line touched his cellphone then went back to cook line to finish cooking without hand wash. Operator coached. Cook 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. Cook on cook line touched their pants then their face without hand washing before returning to finish cooking on cook line. Operator coached on handwashing. Cook washed their hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over green beans in walk in freezer. Operator corrected Raw steak stored over fully cooked fish in reach in freezer at the end of cook line in kitchen. Operator corrected Raw beef patties stored over fully cooked chicken in walk in cooler. Operator corrected. Corrected On-SiteCorrected On-Site**
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table reach in cooler by kitchen entrance precooked sausage (49F - cold holding); raw burger patties (50F, cold holding); pancake batter (49F - cold holding); marinated steak (50F - cold holding). Per Operator, they had an issue with their reach in cooler on cook line for 1 hour. Operator placed in freezer, new reading 38F for all above items.
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. Reach in cooler on cook line under make table in disrepair. Operator had a work order placed
Equipment and utensils not properly air-dried - wet nesting. On dry rack above triple sink. Operator placed to dry
In-use sweeper stored in cracks between pieces of equipment. Sweeper stored between equipment on cook line. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach on coolers gaskets in kitchen soiled
Single-service articles not stored inverted or protected from contamination. Coffee filters and plastic to go containers in dry storage stored on racks uninverted. Operator corrected
employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in reach in cooler in front counter area. Operator removed
Apr 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 crack eggs in egg cooler. Manager discarded crack eggs.
Food storage container/container lid cracked or broken. 1 lids container crack. Manager discarded the lid
Single-service articles not stored inverted or protected from contamination. To go container lids are not inverted or protected. Manager inverted the lids
Wet mop not stored in a manner to allow the mop to dry. Manager stored mop the proper way
Dec 9, 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, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45F Manager took temps at 7:00 found at 9:30 Low boy 2 door cooler; sliced ham (44F - Cold Holding); sausage links (45F - Cold Holding); steak (48F - Cold Holding); turkey bacon (46F - Cold Holding); precooked sausage links (47F - Cold Holding); steaks (48F - Cold Holding) manager took temps at 7:00 found at 9:30 recommended to rapid chill.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -20F 2 door low boy cooler
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. 2 door low boy cooler not maintaining 41F door doesn't close tightly.
Exterior of microwaves and coolers soiled with food debris.
Pipe leaking under the front line hand sink
Walls soiled with accumulated grease, and dust.
Jun 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steamwell on cook line grits (122F - Hot Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Under side of mixer arm has a build up of old food particulate
Accumulation of debris on exterior of warewashing machine.
Cardboard used to line food-contact shelves. Cardboard used to line shelves in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area surrounding hoods over cook line has an accumulation of grease dripping
Single-service articles not stored inverted or protected from contamination. Coffee filters stored uncovered
Stored food not covered. Multiple open cases in walk in freezer. Operator covered
Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have an accumulation of mold like substance
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. First run the Dish Washing Machine at up under 25 ppm, find that lines for detergent and sanitizer where switched, corrected, primed and retested at 50 ppm
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened gallon milk from 3 days previous not date marked, corrected
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached whore shell eggs used on Benedict items on menu not identified.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Newest employee on site,2 days at work without employee agreement provided, GM had it signed while inspection was taking place for Employee Lisa
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Inverted ice cream and milk shake glasses in direct contact with reach in cooler shelving.
Floor not cleaned when the least amount of food is exposed. Walls, floors and baseboard, floor drains under and behind equipment soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 6 burner stove soiled, exterior of grill, hood vents soiled. Reach in cooler gaskets on cooks line soiled. Building components soiled on cooks line.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler make table, upright reach in freezer unit interior soiled with old food debris,
Nov 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot holding over 4 hours, grits 2quarts Sausage gravy 1quart
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prepared on site crepes held above fill line in reach in cooler unit, cold holding at 44-46F. Placed in reach in freezer to rapid chill to 30° in 25 mins.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. both items from 5am today, see stop sale, commerically prepared sausage gravy; (116F - Hot Holding); prepared on site grits (122-123F - Hot Holding)
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict offered on menu, no indication served undercooked on menu, general manager had me,beer of wait staff place astrick on item to correct.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Interior of the wait station make table lid in need of repair, exposed insulation
Floor not cleaned when the least amount of food is exposed. Walls, floors and baseboards under and behind equipment soiled
Floor tiles missing and/or in disrepair. Broken floor tiles near the dish washing area. Low grout on floor tiles thru the location.
Hole in or other damage to wall. Under hand wash sink on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cooks line soiled. Handles to equipment on the cooks line soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Cooks line reach in cooler and reach in freezer units soiled with old food debris. Interior of the microwave on cooks line soiled.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to to go containers, on cooks line, corrected by manager
Unclean building components, attachments or fixtures. Electrical wiring over fryer units with old food debris.
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.