IHOP 36-183

Name: IHOP 36-183
Address: 3755 CHENEY HWY, TITUSVILLE, FL, 32780, US
Rating: 81.7

3755 CHENEY HWY, TITUSVILLE, FL 32780

License #1505745

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.7 Grade C / 100

Mixed Health Record

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Quick take

IHOP 36-183 in TITUSVILLE currently holds an InspectFL Health Score of 81.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 10, 2026. Across those visits, inspectors documented 24 total violations — 8 critical, 1 major, 15 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 10, 2026 shows 14 observation rows: 4 critical, 1 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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.

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on fryer baskets handles
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in freezer at the end of cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on make table by kitchen entrance Area Between kitchen equipment Exterior of cooking equipment
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. In employee mens restroom
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Two chemical hoses in triple sink lying in the bottom of sink. Operator cut hoses during inspection.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell eggs, then touched clean plates without washing hands. Operator coached employee on proper handwashing procedures. Cook washed their hands.
[21-07-4] Wiping cloth Sink and Surface sanitizing solution not at proper minimum strength. First reading 0 ppm. Operator changed solution on all sanitizer buckets. New reading sink and surface 700 ppm.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Plates by grits station and clean bowls at server area in front counter not inverted. Operator flipped them
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Cooked diced chicken stored below raw salmon in reach in cooler on cook line. Operator removed.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steaks stored over raw shrimp in reach in freezer at the end of cook line. Operator removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Dough mixer by triple sink soiled
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Throughout kitchen
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On triple sink area

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over green beans in walk in freezer. Operator corrected Raw steak stored over fully cooked fish in reach in freezer at the end of cook line in kitchen. Operator corrected Raw beef patties stored over fully cooked chicken in walk in cooler. Operator corrected.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach on coolers gaskets in kitchen soiled
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On dry rack above triple sink. Operator placed to dry
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters and plastic to go containers in dry storage stored on racks uninverted. Operator corrected
[10-17-4] In-use sweeper stored in cracks between pieces of equipment. Sweeper stored between equipment on cook line. Operator removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table reach in cooler by kitchen entrance precooked sausage (49F - cold holding); raw burger patties (50F, cold holding); pancake batter (49F - cold holding); marinated steak (50F - cold holding). Per Operator, they had an issue with their reach in cooler on cook line for 1 hour. Operator placed in freezer, new reading 38F for all above items.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cook line under make table in disrepair. Operator had a work order placed
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line touched his cellphone then went back to cook line to finish cooking without hand wash. Operator coached. Cook washed hands.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line touched their pants then their face without hand washing before returning to finish cooking on cook line. Operator coached on handwashing. Cook washed their hands
[12B-13-4] employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in reach in cooler in front counter area. Operator removed

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