IHOP RESTAURANT 36-205

Name: IHOP RESTAURANT 36-205
Address: 2589 S HIGHWAY 27, CLERMONT, FL, 34711, US
Rating: 40

2589 S HIGHWAY 27, CLERMONT, FL 34711

License #4508479

☕ Café/Breakfast ℹ️

40 Grade F / 100

Failing Health Score

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Latest inspection

September 21, 2026 · 12 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

IHOP RESTAURANT 36-205 in CLERMONT currently holds an InspectFL Health Score of 40 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 21, 2026. Across those visits, inspectors documented 73 total violations — 9 critical, 13 major, 51 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 19, 2023

The latest inspection on September 21, 2026 shows 12 observation rows: 2 critical, 1 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

IHOP RESTAURANT 36-205 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
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. More than 4 hours waffle batter (58F - Cooling )
[14-69-4] Ice buildup in reach-in freezer by front counter
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On cooks line next to tongs , operator relocated
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior or microwave -gaskets of walk in cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. More than 4 hours waffle batter (58F - Cooling)
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered in deep container in walk in cooler
[29-11-4] Water leaking from pipe and/or faucet/handle. Underneath handwashing sink by corner of reach in cooler on cooks line
[36-22-4] Floor area(s) covered with standing water. By dish machine floor
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[33-06-4] Trash receptacles not provided where needed in establishment. By handwashing sink by entrance of cooks line

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles on cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -by walk in cooler and dish area
[36-03-4] Cove molding at floor/wall juncture broken/missing. -by walk in cooler and on cook line across from upright reach in cooler
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server making coffee and drinks on server line wearing a watch and bracelet.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting plastic and metal containers in dish area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. -avocados on cook line
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface on cook line.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored over liquid butter on cook line.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over prepped tomatoes
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -exterior wall of walk in cooler that is part of the dry storage room has accumulation of mold-like substance. -wall by dish room
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[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 on cook line.
[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. -dishwasher handled dirty dishes, then touched clean dishes with no glove change/handwashing.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -slicer under prep table in back area.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on top exterior of warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment.
[36-03-4] Cove molding at floor/wall juncture broken/missing .Outside walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone was on top of gloves in back prep area.
[13-07-4] Employee wearing bracelets other than a plain ring on their hands/arms while preparing food.
[36-24-5] Holes in wall throughout the establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler door are soiled.
[21-44-1] Sanitizer bucket stored on top of prep table at server station.
[08B-17-4] Unwashed tomatoes stored over prepped onions and tomatoes in walk in 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 .Butter, 67 f, on cooks line. Operator placed a sticker on the container.
[29-42-4] Vacuum breaker is not at the correct location on the hose Bibb at fitting/splitter added to mop sink faucet.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Servers were wearing nail polish while scooping ice.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board in back prep area is stained. Spray nozzle at dishmachine is soiled. Juice nozzle at server station is soiled.
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Water filters by ice machine are expired.