IHOP #36-243

Name: IHOP #36-243
Address: 588 S ALAFAYA TRAIL, UNIT #60, ORLANDO, FL, 32828, US
Rating: 80.9

588 S ALAFAYA TRAIL, UNIT #60, ORLANDO, FL 32828

License #5813247

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

80.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

IHOP #36-243 in ORLANDO currently holds an InspectFL Health Score of 80.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 26, 2026. Across those visits, DBPR recorded 40 total findings; InspectFL has detailed violation rows for 34 of them so far.

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

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 February 26, 2026 shows 13 observation rows: 3 critical, 1 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter spoon stored in standing water 120 f.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee preparing food no hair restraint .
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm . Operator changed the sanitizer bucket second check 200 ppm
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[41-17-4] Spray bottle containing toxic substance improperly labeled. Labeled as sanitizer, tested, no reading. Operator filled with sanitizer, tested at 200 ppm quaternary ammonia.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Avocado not washed before cut .
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Stainless pens at the storage area .
[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. 0 ppm Operator fix it while conducting inspection second check 100 ppm .
[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. Cooler at the kitchen not hold temperature.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind dishwasher.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted tomatoes (50F - Cold Holding); crepes house made (50F - Cold Holding)over night Operator discarded it .
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. roasted tomatoes (50F - Cold Holding); crepes house made (50F - Cold Holding)
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cafe cooler ; milk (50f - Cold Holding); wep butter (55f - Cold Holding); butter (60f - Cold Holding); sour cream (53f - Cold Holding)over night .
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen had left at the prep sink at standing water . Operator turn the water on .
[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 on top of pre cooked fries at the walk-in freezer.
[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. Observed employees handling dirty dishes then went to cut ready to eat ham with the same gloves no hand wash ,spoke to manager and he coach him.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat sanitation no test strips available.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored at the mop bucket . Operator hunged
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Cafe station cooler .
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop at the cheese cake crumple.
[29-49-6] Standing water in bottom of reach-in-cooler. Bottom cooler cafe station .
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stainless silverware at the expo station not inverted.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cafe cooler ; milk (50f - Cold Holding); wep butter (55f - Cold Holding); butter (60f - Cold Holding); sour cream (53f - Cold Holding)over night.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop at the expo line 122f.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees cut ham wearing bracelets.

Community reaction

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Community pulse