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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
IHOP #36-71 in ST.PETE BEACH currently holds an InspectFL Health Score of 76 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 4, 2026. Across those visits, inspectors documented 17 total violations — 2 critical, 3 major, 12 minor.
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What stands out in this inspection history
The latest inspection on September 4, 2026 shows 17 observation rows: 2 critical, 3 major, and 12 minor.
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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.
- •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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What do locals think?
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Would you eat here?
IHOP #36-71 has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Single door reach in deli cooler cutting board.
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler and freezer at the end of the cook line.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled with food debris. Button equipment for order on screen soiled with dried food debris.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting.
- [31A-09-4] Handwash sink not accessible for employee use at all times. Food slicer stored in front of hand sink next to dish machine. Items moved.
- [51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tank next to soda syrup boxes on second floor.
- [29-31-4] Water softener not maintained according to manufacturers instructions. Observed brown debris in interior of water softener container.
- [16-46-4] Old labels stuck to food containers after cleaning. Observed on containers stored on shelf on wall across from dish area.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table near cook line where opened boxes hash browns were observed. Items moved.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled with food debris at bottom of single door reach in cooler and reach in coolers on the cook line.
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer at the end of cook line and walk in freezer.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door reach in deli cooler at the end of the cook line: diced tomatoes (56F - Cold Holding); shredded cheese (50F - Cold Holding); sliced tomatoes (48F - Cold Holding); cut lettuce (49F - Cold Holding); diced ham in portion cups (50F - Cold Holding); raw beef in portion (46F - Cold Holding) Manager on duty is took temperatures at 7am. Temperature log was observed. Food items have not been out of temperature for more than 4 hours. Items were moved into the reach in freezer on the cook line to bring down the temperature rapidly. Manager called service technician to come check the cooler during the inspection. An ambient thermometer was stored inside the reach in cooler. Thermometer was reading at 48 degrees. Re-temped items at 11:14am: diced tomatoes (32F - Cold Holding); shredded cheese (42F - Cold Holding); sliced tomatoes (33F - Cold Holding); cut lettuce ( 40F - Cold Holding); diced ham in portion cups (43F - Cold Holding); raw beef in portion (39F - Cold Holding) Discussed monitoring cold holding temperature to ensure cooler is maintaining 41 degrees or below.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets heavily soiled with burnt food debris. Single door reach in deli cooler cutting board stained brown.
- [16-21-4] Accumulation of debris on exterior of warewashing machine.
- [29-30-4] Water filter not located to facilitate disassembly for periodic servicing and cleaning. Water filer next to soda syrup boxes on second floor observed with a date of 9/30/2020.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink at the end of cook line. Emailed manager hand washing sign at the end of the inspection.
- [35A-02-8] Live, small flying insects found. 1 live fly flying near the dish machine drain board.
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