IHOP 36-171
Last inspected: Mar 13, 2024
14
Score
IHOP 36-171 has been inspected four times since 2022. The most recent visit was on Mar 13, 2024. High risk usually means inspectors flagged either critical violations or a stack of smaller ones. Public records show no inspections at IHOP 36-171 since Mar 13, 2024, so this file may not reflect current conditions.
Recent visits have flagged more than earlier ones: around 15 violations per visit lately, up from roughly six violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged two times.
Restaurants in West Palm Beach average 80, so IHOP 36-171 trails the local norm. The pattern in the record is worth a careful look.
4
Inspections
11
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 13, 2024
Routine - Food
11 critical violations. 2 major violations. 2 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked potatoes (70F - Cold Holding) Operator stated potatoes not prepared or portioned today being held at room temperature for 2 hours. Operator put them in reach in freezer. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line pancake batter (51F -Ambient cooling)9:05am; pancake batter (53F - Ambient Cooling)11:05am since 6:30am; ; milk/flour mixture (59F - Ambient coolin)9:05; 59F Ambient cooling at 11:05am, since 6:30am At this rate product did not reach 41F within 4 hours. See stop sale. **Warning**
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line pancake batter (51F -Ambient cooling)9:05am; pancake batter (53F - Ambient Cooling)11:05am since 6:30am; ; milk/flour mixture (59F - Ambient coolin)9:05; 59F Ambient cooling at 11:05am, since 6:30am At this rate product did not reach 41F within 4 hours. See stop sale. **Warning**
03D-06-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line Sanitizer Bucket (Chlorine 200 +ppm) Operator diluted sanitizer bucket to 100ppm **Corrected On-Site** **Warning**
41-15-5
High Priority - Dented/rusted cans present. See stop sale. 2 #10 cans of grape jelly dented at seam 2 #10 cans of pineapple dented at seam **Warning**
01B-01-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touch hair/hat and then continued preparing food without washing hands. Discussed with operator and advised employee to wash hands. **Warning**
12A-25-4
High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Establishment partially cooks raw shell eggs (poached), cools, cold holds and then reheats for immediate service (not to a minimum temperature of 155F). Advised Operator eggs née to be fully cooked when using a non-continuous cooking method. **Warning**
03C-91-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. At walk in cooler, cut washed potatoes stored in a re-used 5 gallon dish detergent bucket. Operator removed potatoes. **Corrected On-Site** **Warning**
14-15-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2023 **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged At reach in freezer, shucked raw oysters stored over ready to eat uncovered potatoes. Operator moved oysters to lower shelf. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged raw salmon, raw mahi-mahi labeled to remove from packaging prior to thawing no longer frozen. See stop sale. **Warning**
01B-13-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon; served raw and not identified as being raw. Advised Operator to identify smoked salmon as being raw. **Warning**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. At walk in cooler multiple ready to eat/temperature controlled for safety foods prepared on site, frozen, thawed, held refrigerated date marked with date prepared( exceeding 7days) Operator stated items thawed 2 days prior. Advised operator to properly date mark items. **Warning**
02C-08-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged raw salmon, raw mahi-mahi labeled to remove from packaging prior to thawing no longer frozen. See stop sale. **Warning**
06-09-1
14
Sep 21, 2023
Food-Licensing Inspection
No violations found.
100
Nov 2, 2022
Complaint Full
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Employee washed hands with no soap. Cook washed hands without soap in hand sink on cook line. He used sanitizer in lieu of soap. ( soap dispenser not dispensing soap properly. As per manager you have to keep pumping several times to dispense soap. ) Explained and he washed hands with soap. **Corrected On-Site** **Warning**
12A-20-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage link 108 on top 136 bottom one on metal screen insert on left side of the grill. As per manager less than 30 minutes. All used up within an hour. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pot roast 59, sliced American cheese 48 on top and 44 on the bottom,sliced pepper jack cheese 55 on top and 45 on the bottom,portioned Hallandale sauce 57 on top and 42 at the bottom ,( all over stocked ) sliced tomatoes 47 in flip top cooler on cook line. Explained to manager. **Warning**
03A-02-5
High Priority - 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. Chlorine 0 ppm .tested twice. **Warning**
22-41-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Tried to wash hands in hand sink on cook line. No soap dispensed. Washed hands in hand sink in prep area across from dishwasher area. soap dispenser not dispensing soap properly. As per manager you have to keep pumping several times to dispense soap. **Warning**
31B-06-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager card for manager haneekqua Linton expired on 10/05/2022. No other certified food manager. **Warning**
53A-03-7
Basic - Ceiling tile missing. Several ceiling tiles missing in back room near access to roof. **Warning**
36-36-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Dark brown color liquid beverage cup without lid on prep table by walk in cooler area. Manager discarded the cup. **Corrected On-Site** **Warning**
12B-12-5
Basic - Hole in or other damage to wall. Large hole in wall in dry food storage room. **Warning**
36-24-5
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy buildup of White mold like substance on walk in cooler wire rack shelves. **Warning**
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sink and surface 0 ppm ( washcloth bucket at server station) **Warning**
21-07-4
33
Sep 1, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Male Dishwasher used restroom then started removing clean plates from the rack . Thank stoped him from storing the clean plates with other clean plates. Explained and he washed hands. **Corrected On-Site**
12A-11-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of hose Bibb splitter at mop sink. ( installed on chemical dispenser side ) explained .
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Server dumped unused milk in hand sink at server station. Explained.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dishwasher chlorine sanitizer . **Repeat Violation**
16-37-1
Basic - Walk-in cooler and reach in cooler/ freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef thawing at room temperature in the box on prep table by three compartment sink . Ground beef Still frozen. Explained and manager put ground beef packages in pan and moved to walk in cooler. **Corrected On-Site**
06-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Male cook handle food on cook line without any hair restraint for loose head hair. Explained. **Repeat Violation**
13-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal water bottle stored with and above fod in upright reach in freezer on cook line. Manager discarded. **Corrected On-Site**
08B-49-4
50
Frequently Asked Questions
When was IHOP 36-171 last inspected?
The most recent health inspection at IHOP 36-171 on file is from Mar 13, 2024. The public record contains four inspections in total.
What is the most common violation at IHOP 36-171?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at IHOP 36-171.
How does IHOP 36-171 compare to other restaurants in West Palm Beach?
IHOP 36-171 most recently scored 14 out of 100, which is lower than the West Palm Beach average of 80.
Has IHOP 36-171's inspection record improved over time?
No. Recent inspections at IHOP 36-171 have averaged around 15 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at IHOP 36-171 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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