IHOP 36-211
11571 UNIVERSITY BLVD, Orlando FL 32817 · 407-306-0800
Last inspected Jan 14, 2026 · 6 visits since October 2023
APR 24
AUG 24
FEB 25
AUG 25
JAN 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found 1 small flying insect on dish area
★ 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 |
|---|---|---|---|
| 4--2023046207 | Jun 2, 2023 | Dec 18, 2023 | $200 |
Inspection history
6 visits, newest first
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausages kept hot holding for less than 4 hrs on cook line with temperature of 124 F
Cutting board has cut marks and is no longer cleanable. Black cutting board on make table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryers
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler that has pancake batter has debris
Show the remaining 2 findings ▾
Wet wiping cloths stored in detergent and sanitizer mixed together.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat sanitizer bucket with 0 ppm. Rechecked after new water added. 150 ppm
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Live, small flying insects found 1 small flying insect on dish area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water 80F. Operator thru away water. Corrected On-SiteCorrected On-Site**
Standing water in bottom of reach-in-cooler. Under toasters and microwave in cook line
Feb 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 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 dish machine with 0 ppm. Operator primed machine, inspector rechecked 100 ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.French toast batter containing raw eggs stored over raw beef in reach in cooler. Raw Philly meat stored over raw shrimp in reach in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter kept in cook line for less than 4 hrs with temperature of 100F. Manager moved to flat top to reheat.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink located in servers area.
Garbage on the ground and/or pad around dumpster. Boxes and paper towel dispenser on dumpster pad floor.
Open dumpster lid.
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over veggies. Operator placed veggies over beef.
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. Hash browns 78f (20 mins) at cooks line per cook and operator. Operator marked hash browns.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 112f on cooks line griddle per cook less than 1 hr. Operator placed on griddle for temperature recovery.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen cooking area above reach in freezer/cooler, and dry storage area.
Employee eating in a food preparation or other restricted area.
Employee with ineffective hair restraint while engaging in food preparation. Server serving food.
Floor soiled/has accumulation of debris. Underneath all cooking equipment, dry storage area underneath shelves, 3 compartment sink and dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of all cooking equipment, underneath all cooking equipment, server food heating lamp and behind all cooking equipment.
Wall soiled with accumulated grease, food debris, and/or dust. Back line on cooks line exposed pipes, and server station area.
Apr 18, 2024Inspection 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 ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Bowl or other container with no handle used to dispense food. Cup used to scoop cheese cake bites. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwaves on cook line. Operator cleaned immediately
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under microwaves. Operator immediately cleaned
Oct 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Servers wearing bracelets and watch while preparing drinks.
Equipment and utensils not properly air-dried - wet nesting.Plastic containers kept on dry rack.
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.