IHOP 36-245
778 BEAL PKWY NW STE 100, Fort Walton Beach FL 32547 · 850-706-9010
Last inspected Mar 24, 2026 · 9 visits since August 2023
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation: some of the date mark stickers that come out of the machine, shredded cheddar cheese for example) has the date it was pre-portioned and then seven calendar days for use by date. EXAMPLE: shredded cheddar cheese prep date 08/10/2025, use by date 08/17/2025.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food: observed a pan of hamburgers on a shelf in the walk-in cooler over a pan of raw salmon that was sitting on a box of fully cooked pot roast. Additionally, there was prepared french toast mix sitting on a shelf above bread. Manager rearranged the food for proper storage.
Food-contact surface soiled with food debris, mold-like substance or slime: observed dirty pans on shelf with clean pans. General Manager took the dirty pans to the dish room for proper cleaning.
Equipment and utensils not properly air-dried - wet nesting: observed several plastic pans on the dry pan rack were stacked while wet. General Manager separated them.
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged: open box of raw battered cod fillets on shelf over open box of fully cooked biscuits. Assistant General Manager moved the biscuits to another shelf.
Raw animal food stored over/not properly separated from ready-to-eat food: pan of Philly steak meat in pan over package of fully cooked pot roast in walk-in cooler. Assistant General Manager moved the pot roast to a higher shelf.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation: some of the date mark stickers that come out of the machine, shredded cheddar cheese for example) has the date it was pre-portioned and then seven calendar days for use by date. EXAMPLE: shredded cheddar cheese prep date 08/10/2025, use by date 08/17/2025.
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: observed cooked sausage links 68° F and shredded potatoes 87° F being held on the cook line for use in omelettes. Cook states both items have been there for 2 hours. Crepes tempted to 52° F. Cook states held for 1 hour. There is no time mark.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233: establishment use SafeStaff for its training. All expired in 07/2025.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength: buckets of quatrenary amonium sanitizer tested to 0ppm. Assistant General Manager had an employee make new buckets of sanitizer. Retested to 200ppm.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
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 sanitizer measuring at 0ppm. General Manager had dish person set up three compartment sink third sink for sanitizing the dishes.
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.