IHOP 36-214
1797 N CONGRESS AVE, Boynton Beach FL 33426 · 561.736.7220
Last inspected Jun 16, 2026 · 12 visits since July 2023
SEP 24
DEC 24
JUL 25
SEP 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Communicated beef was stored over raw bacon.
★ 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 |
|---|---|---|---|
| 2--2024007772 | Jan 24, 2024 | Mar 4, 2024 | $200 |
Inspection history
12 visits, newest first
Jun 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging and raw salmon over par cooked potatoes not in commercial packaging at cook line reach in freezer. Operator stored products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (96F - Hot Holding) Observed in pan at cook line. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Operator has time control procedure template. Advised operator to fill out time control procedure.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: par cooked bacon (66F - Cooling) at 9:23; cooling since 5:00 - 63F at 9:44 Observed in deep containers with lids on. At current rate of cooling product will not reach 41F within 6 hours. Advised operator to remove lids and place in shallow containers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage stored next to clean plates at cook line.
Show the remaining 2 findings ▾
Utensils in poor condition. Clean spatula torn and melted.
Walk-in freezer shelves with rust that has pitted the surface.
Sep 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 11 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing. Cook touched undercooked poached eggs and then plated ready to eat bacon. Cook went to wash his hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Communicated beef was stored over raw bacon.
Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. 0ppm sink and surface in triple sink.Operator will use chlorine
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook placed Raw bacon on grill and then plated ready to eat waffle, without changing gloves. Cook went to wash his hands and changed his gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler at the farthest end of the cook line.Crepes (53F - Cold Holding.Not prepared or portioned today.In the cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler at the farthest end of the cook line.Crepes (53F - Cold Holding.Not prepared or portioned today.In the cooler overnight.Operator was instructed to throw out.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Manager did not know symptoms of illness.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. PIC has no knowledge of cooking temperatures for pork and ground beef.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at expo lines handwashing sink.
Raw avocados not washed on cook line prior to preparation.
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. 0ppm sink and surface bucket at wait station.Operator set up first solution at 75 ppm chlorine.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ground beef in reach in cooler across stove. Operator placed shell eggs in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 479F-51F, in wait station for less than 4 hours. Operator added ice.
Warewashing sanitizing solution exceeding the maximum concentration allowed 200+ chlorine in triple sink. Operator set up sink and surface cleaner at 700ppm.
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 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Cook cracked raw shell eggs and then handled ready-to-eat plated pancakes without washing hands. Cook went to wash his hands.
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 0ppm.
No soap provided at handwash sink next to entrance to kitchen and cook line. Operator provided.
Spray bottle containing bleach not labeled in chemical storage. Operator labeled.
Interior of microwave has accumulation of food debris, on cook line.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outside next to back door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 107F in wait area. Operator turned on water heater.
Jun 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 27, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ham (114F - Hot Holding); cook line. Out less than 4 hours. Reheated to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Juice dispensers
Handwash sink used for purposes other than handwashing. Utensils and blue wiping cloths in hand sink next to register
Non-pitting surface rust on food-contact equipment. In use Salt shakers on tables in dining room/ salt shakers not in use contain rust around rims and lids
Floor soiled/has accumulation of debris. Around mixer in prep area At dish wash area
Old labels stuck to food containers after cleaning. Plastic container on drying rack
Raw fruits/vegetables not washed prior to preparation. In use Avocados with stickers on cook line
Stored food not covered. Icecream in freezer chest next to milk shake machine
Jun 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cook line; came back, changed gloves without washing hands and started preparing foods; Operator educated; employee washed hands;
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- butter scoop - heavy food particles observed Water changed
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handling foods and clean utensils with damaged gloves; operator educated; employee changed gloves;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (45F - Cold Holding) at expo line; food out of temperature fir less than four hours; food overstocked; smaller portions made; liquid eggs (71F - Cold Holding); at cook line; as per operator food out of temperature for approximately 2 hours; food not prepared today; food moved to 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 and the time marking- batters since 6:00 am; operator decided to discard and replaced with new batch; time marked
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- wiping cloth solution not tested
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced ham (58-62F - Cooling)at 10:04 to 55 F at 10:55 since 9:00
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- at dishwasher area
Container lid cracked or broken- used to cover pancake batter in cooler at cook line and walk-in cooler
Employee with soiled clothing at cook line
Faucet/handle missing at plumbing fixture- mop sink by dishwasher area;
Food stored on floor- bucket of pickles in walk-in cooler; stored properly
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Milk shake scoops in water at 133 F; operator fixed water;
No hot and cold running water at mop sink. Employee filling up the bucket by using three compartment sink Faucet and handles removed
Wiping cloth sink and surface sanitizing solution not at proper minimum strength. Sanitizer Bucket (0)- sink and surface; operator fixed to 700 ppm
Jan 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 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. After 3 attempts Dishwasher (Chlorine 0ppm).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 door reach in cooler - sliced ham (48F - Cold Holding); shredded cheese (48F - Cold Holding); raw ground beef (51F - Cold Holding); sausage (49F - Cold Holding), hot line make table - portioned ham (63F - Cold Holding); portioned shredded cheddar cheese (54F - Cold Holding) operator states all the above products were not portioned or prepared today held under 4 hours - operator moved to freezer for quick chill.
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 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 0ppm. Operator set up triple sink with 700ppm sink and surface cleaner.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey bacon over ham in walk in cooler. Manager reversed.
Cutting board has cut marks and is no longer cleanable. Next to grill. Manager removed.
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.