IHOP 36-214

Name: IHOP 36-214
Address: 1797 N CONGRESS AVE, BOYNTON BEACH, FL, 33426, US
Rating: 90.9

1797 N CONGRESS AVE, BOYNTON BEACH, FL 33426

License #6010896

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

90.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

IHOP 36-214 in BOYNTON BEACH currently holds an InspectFL Health Score of 90.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 3, 2025. Across those visits, inspectors documented 12 total violations — 7 critical, 3 major, 2 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 3, 2025 included 4 critical violations, 3 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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: Administrative complaint recommended
[03A-02-5] 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.
[12A-09-4] 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.
[08B-39-4] Raw avocados not washed on cook line prior to preparation.
[01B-02-5] 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.
[53B-16-4] 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.
[21-45-1] 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.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Manager did not know symptoms of illness.
[22-51-5] Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturers instructions. Do not use equipment/utensils not properly sanitized. 0ppm sink and surface in triple sink.Operator will use chlorine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at expo lines handwashing sink.

Community reaction

What do locals think?

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Community pulse