IHOP 36-214

Name: IHOP 36-214
Address: 1797 N CONGRESS AVE, BOYNTON BEACH, FL, 33426, US
Rating: 33.9

1797 N CONGRESS AVE, BOYNTON BEACH, FL 33426

License #6010896

☕ Café/Breakfast ℹ️

33.9 Grade F / 100

Failing Health Score

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Latest inspection

October 2, 2026 · 7 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

IHOP 36-214 in BOYNTON BEACH currently holds an InspectFL Health Score of 33.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 2, 2026. Across those visits, inspectors documented 59 total violations — 25 critical, 12 major, 22 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 9, 2024

The latest inspection on October 2, 2026 shows 7 observation rows: 3 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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IHOP 36-214 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: Administrative complaint recommended
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - Observed Raw shrimp stored over mozzarella sticks in reach in freezer both products not in commercial packaging. Educated operator. Operator stored products properly. - Observed Raw steak out of commercial packaging in walk in freezer stored over fully cooked pot roast. Educated operator on proper storage.
[14-38-4] Food storage container/container lid cracked or broken. -Observed Food storage pans and lids cracked and broken.
[41-17-4] Spray bottle containing toxic substance not labeled. -Observed spray bottle containing bleach in chemical storage area, no label. Educated operator. Operator added label.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed Employee cracking raw shell eggs, then changed gloves and pulled crepes from the cooler to put on flat top, then picked up plate to plate ready to eat food without washing hands. Educated operator. Employee washed hands properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pancake batter (eggs) (74F - hot Holding) Observed at ambient temperature on cook line. Operator decided to add to time control. Per operator, out of temperature for approximately 1 hour. Operator added time stamp for remaining 3 hours.
[14-01-5] Bowl or other container with no handle used to dispense food. -Observed Portion cup used as scoop in sugar at server station. Educated operator. Operator removed.
[08B-17-4] Unwashed fruits/vegetables stored over ready-to-eat food. - Observed Unwashed pineapple stored over strawberry glaze inside walk in cooler. Educated operator on proper food storage.

Disposition: Warning Issued
[08B-39-4] Raw avocados not washed on cook line prior to preparation.
[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.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing. Cook touched undercooked poached eggs and then plated ready to eat bacon. Cook went to wash his hands.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Communicated beef was stored over raw bacon.
[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
[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.
[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.
[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.
[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.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at expo lines handwashing sink.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin- at dishwasher area
[14-38-4] Container lid cracked or broken- used to cover pancake batter in cooler at cook line and walk-in cooler
[13-01-4] Employee with soiled clothing at cook line
[29-09-4] Faucet/handle missing at plumbing fixture- mop sink by dishwasher area;
[08B-38-4] Food stored on floor- bucket of pickles in walk-in cooler; stored properly
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Milk shake scoops in water at 133 F; operator fixed water ;
[27-10-4] No hot and cold running water at mop sink. Employee filling up the bucket by using three compartment sink Faucet and handles removed
[21-07-4] Wiping cloth sink and surface sanitizing solution not at proper minimum strength. Sanitizer Bucket (0)- sink and surface ; operator fixed to 700 ppm
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cook line; came back, changed gloves without washing hands and started preparing foods; Operator educated; employee washed hands;
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- butter scoop - heavy food particles observed Water changed
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handling foods and clean utensils with damaged gloves; operator educated; employee changed gloves;
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (45F - Cold Holding) at expo line ; food out of temperature fir less than four hours; food overstocked; smaller portions made; liquid eggs (71F - Cold Holding); at cook line; as per operator food out of temperature for approximately 2 hours; food not prepared today; food moved to cooler;
[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 and the time marking- batters since 6:00 am; operator decided to discard and replaced with new batch; time marked
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- wiping cloth solution not tested
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced ham (58-62F - Cooling)at 10:04 to 55 F at 10:55 since 9:00