IHOP

Name: IHOP
Address: 2112 N FLAMINGO ROAD, PEMBROKE PINES, FL, 33028, US
Rating: 40.1

2112 N FLAMINGO ROAD, PEMBROKE PINES, FL 33028

License #1623592

☕ Café/Breakfast ℹ️

40.1 Grade F / 100

Failing Health Score

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Latest inspection

September 29, 2026 · 13 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

IHOP in PEMBROKE PINES currently holds an InspectFL Health Score of 40.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 29, 2026. Across those visits, inspectors documented 44 total violations — 13 critical, 7 major, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 11, 2025

The latest inspection on September 29, 2026 shows 13 observation rows: 5 critical, 4 major, and 4 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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

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DBPR

Community reaction

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Community pulse

Would you eat here?

IHOP 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: Inspection Completed - No Further Action
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in cooler- raw shell eggs over bags of pasteurized liquid eggs. Manager placed raw shell eggs on bottom shelf.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler- open bottle of water, employee removed
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cartoons of hash browns not being separated one inch from each other, according to manufacturer instructions stamped on each cartoon.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee bathrooms men and women- water temperature (72-79F).
[31A-09-4] Handwash sink not accessible for employee use at all times. Dishwasher area- sweeper in front of sink, manager removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Expo sta, employee provided.
[32-07-5] Bathroom facility not clean. Men and women- hands wash sink soiled, debris near toilet in handicap bathroom. Employee cleaned and sanitized bathrooms.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee working in cook line drank water from an open container. After educated employee, employee removed from food preparation.
[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 wearing gloves cracked raw shell eggs, then grabbed a clean spatula to turn over precooked hash browns. After manager educated employee proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in Cooler-hash browns (50F-62F -Heated Cooling at 9:30 a.m ) Date label and manager stated rehydrated last night at 9:40 pm. See stop sale.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Expo Station- serving scoop on water temperature of 112F, employee removed scoop.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed gloves to help prepared order customers orders, without washing hands first. Educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in Cooler-hash browns (50F-62F -Heated Cooling at 9:30 a.m ) Date label and manager stated rehydrated last night at 9:40 pm. See stop sale.

Disposition: Warning Issued
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Clean equipment storage shelf, coiled container among clean containers, employee removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Expo station, employee glasses and car keys stored next to grit bowls. -Preparation area- cell phone and charger on shelf next to food scale in rear kitchen. All items removed.
[14-11-5] Equipment in poor repair. Observed walk in freezer - entrance door doesnt closed properly.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Substantial build up of ice in all parts of Walk in freezer.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Two compartments freezer- one bottle of water. Employee removed.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed employee cutting one banana without washing it first.
[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. After 3rd. Attempt, Dishwasher (Chlorine 00ppm)
[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 cracked unpasteurized shell eggs, then grabbed two slices of bread, lettuces and tomatoes, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
[35A-02-7] Live, small flying insects found -3 flying insects around soda nozzles in expo station -2 flying insects under drain board in dishwasher area. Employee killed flies, cleaned and sanitized area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler- raw shell eggs over liquid pasteurized eggs. Employee place raw shell eggs on lower shelf.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (52F - Cold Holding). Cook line- per employee eggs held less than 4 hours. Observed container of eggs stored in low ice, employee ice bath container and placed inside lower cooler for a quick chill.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Expo station- ; butter (48F - Cold Holding); portioned sour cream (49F - Cold Holding). Per an aged food held less than 4 hours. Observed food stored above the rim line. Employee removed food out of temperature and placed inside lower cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Cook line- used glove inside sink, employee removed.