IHOP 36-246
12978 SOUTH US HIGHWAY 301, Riverview FL 33578 · 813-440-6358
Last inspected May 15, 2026 · 6 visits since July 2023
FEB 24
AUG 24
MAY 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ham 121 F on stove top, operator states she wants to hold on time.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
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. Dish machine tested 0 ppm, manager primed tested 50 ppm chlorine.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce 106 F in steam well on cook line, manager began reheating.
Employee with no beard guard/restraint while engaging in food preparation. Employee cooking food with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
Show the remaining 3 findings ▾
Food stored on floor. Sauce on floor, manager removed at time of inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water temped 130 F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Sep 10, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
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. Cooked sausage held on time as a public health control no time stamp on cooks line. Manager added proper time stamp to cooked sausage.
In-use knife/knives stored in cracks between pieces of equipment. Spatula stored in between grills on cooks line. Manager removed and placed spatula at dishwasher.
In-use tongs stored on equipment door handle between uses. Tongs hanging on equipment handles on cooks line. Manager removed tongs and placed at dishwasher.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 130F. Manager discarded water and place utensils at dishwasher.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave is soiled.
May 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed. Cutting boards on cooks line are stained at time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting boards on back end of cooks line is grooved at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse and phone stored on shelf used for clean plate ware in dish room at time of inspection. Operator moved items to designated place during inspection.
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
Show 14 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. Dish machine tested 0ppm, operator changed chemical and primed tested 50 ppm chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over liquid eggs in reach in cooler on cook line. Operator reorganized at time of inspection.
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. Pancake mix not time marked, operator time marked at time of inspection.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker, operator put on vacuum breaker at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near 3 compartment sink.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water temped 120 F, operator removed at time of inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
Single-service articles not stored inverted or protected from contamination. Coffee filters not protected, operator protected at time of inspection.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and pineapples over ready to eat beef in walk in cooler.
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer bucket tested 0ppm, operator remade tested 704 lactic acid.
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ham 121 F on stove top, operator states she wants to hold on time.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted in dish area.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dish area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water temped 131 F, operator replaced water temped 142 F.
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. Operator removed at time of inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers on cooks line.
Old food stuck to clean dishware/utensils. Clear containers on dish drying rack.
Stored food not covered. Sliced cheese in reach in cooler. Operator covered at time of inspection.
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.