IHOP 36-159

Name: IHOP 36-159
Address: 7693 S ORANGE BLOSSOM TRAIL, ORLANDO, FL, 32809, US
Rating: 66.3

7693 S ORANGE BLOSSOM TRAIL, ORLANDO, FL 32809

License #5810073

☕ Café/Breakfast ℹ️

66.3 Grade F / 100

Failing Health Score

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Latest inspection

August 3, 2026 · 14 findings · 2 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

IHOP 36-159 in ORLANDO currently holds an InspectFL Health Score of 66.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 3, 2026. Across those visits, inspectors documented 29 total violations — 5 critical, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on August 3, 2026 shows 14 observation rows: 2 critical, 0 major, and 12 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

IHOP 36-159 has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[03F-02-5] 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. Pancake batter located on the cook line. Management added the time marking.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Dish dollies
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on the cook line. Shelves on the cook line.
[36-73-4] Floor soiled/has accumulation of debris. Throughout the cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.dish area
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Leaking in the kitchen. Management says leaking from AC condensation.
[16-03-4] Accumulation of debris inside warewashing machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (110F - Hot Holding) less than 4 hours. Management discarded.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticks ears on them, located in make table on the cook line.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. 3 buckets stored next to clean equipment. Staff moved the s.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water on the counter of cook line. Management removed bottle.

Official DBPR inspection report ↗

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Dish dollies
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on the cook line. Shelves on the cook line.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticks ears on them, located in make table on the cook line.
[16-03-4] Accumulation of debris inside warewashing machine.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris.
[22-41-4] 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 2 cycles ran.
[36-73-4] Floor soiled/has accumulation of debris. Throughout the cook line.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (110F - Hot Holding) less than 4 hours. Management discarded.
[03F-02-5] 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. Pancake batter located on the cook line. Management added the time marking.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water on the counter of cook line. Management removed bottle.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. 3 buckets stored next to clean equipment. Staff moved the s.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Leaking in the kitchen. Management says leaking from AC condensation.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.dish area
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.