IHOP 36-176
Last inspected: Mar 25, 2026
47
Score
Across the available record, IHOP 36-176 has 16 inspections on file, the first dated 2022. The most recent report on file is from Mar 25, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around five violations each, up from closer to three violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged seven times.
By comparison, the average Greenacres facility scores 76, putting IHOP 36-176 on the weaker side. Diners may want to scan the inspection details before deciding to visit.
16
Inspections
3
Critical latest
3
Major latest
0
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed a bag with raw beef then proceeded to flip bag in side out with hands then grabbed clean spatulas without washing hands first. Employee washed hands **Corrected On-Site**
12A-12-4
High Priority - Live, small flying insects found Approximately 2 flying around inside mop sink closet Approximately 1 flying around dry storage Advised operator to kill **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw beef over French fries Raw fish over cooked sausage and cooked potatoes All items not commercially packaged Walk in freezer Raw fish over cheese sticks. Fish not commercially packaged. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - No soap provided at handwash sink. By ice machine Operator provided **Corrected On-Site**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink by expo side. Operator opened dispenser and changed batteries **Corrected On-Site**
31B-05-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
47
Sep 25, 2025
Routine - Food
No violations found.
100
Sep 24, 2025
Routine - Food
6 critical violations. 2 minor violations.
View 8 violations
High Priority - Live, small flying insects found Approximately 3 flying around on back area ,training room . Approximately 11 flying around under the dishwasher machine. **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Reach in freezer cook line Raw breaded shrimp stored above bags of French fries. Operator stored properly **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer Portioned bags of raw chicken stored above a case with raw beef. Operator stored properly **Corrected On-Site** **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler Box containers stored right next to each other with no separation with Hash browns at 8:42am(88F cooling) since 7am At 9:35am (83F cooling). Stop sale **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler Box containers stored right next to each other with no separation with Hash browns at 8:42am(88F cooling) since 7am At 9:35am (83F cooling). Stop sale **Warning**
03D-01-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Advised operator to tell employee to washed hands. **Warning**
12A-27-4
Basic - Clean coffee pots stored under hand washing sink drain pipes front counter area. Operator removed and stored properly **Corrected On-Site** **Warning**
24-21-4
Basic - Dead roaches on premises. 3 dead roaches on the floor inside mop sink and water heater room. 1 dead roaches on the floor right outside men's restroom. 2 dead roaches on the floor inside electrical room. Operator removed dead roaches clean and sanitized areas **Warning**
35A-03-4
37
Jun 24, 2025
Routine - Food
No violations found.
100
Jun 23, 2025
Routine - Food
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
High Priority - 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. Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while removing from dish machine without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-13-4
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 touched hair while placing into restraint and then handled clean utensils and equipment to prepare food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line; sour cream (48F - Cold Holding). Operator stated not prepared or portioned today held overfilled in cooler less than 2 hours, removed overfilled portions to walk-in cooler. At Flip top cooler; raw hamburger (49F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 1 hour, moved to walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control (TPHC) not discarded at the end of the 4-hour. At Cook line; pancake batter with liquid eggs (TPHC), time marked 5:25am at 9:40am. See stop sale. **Warning**
01B-19-5
High Priority - Time/temperature control for safety food held using time as a public health control (TPHC) not discarded at the end of the 4-hour. At Cook line; pancake batter with liquid eggs (TPHC), time marked 5:25am at 9:40am. See stop sale. **Warning**
03F-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; ham (92F - Hot Holding). Operator stated ham reheated prior to being held for less than 1 hour, discarded ham. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top; cooked beef (55F - Ambient Cooling 9:40/56F 10:15am); cooked sausage (51F - Ambient Cooling 9:40/52F 10:15am). Operator stated items portioned 1 hour prior, at this rate will not reach 41F within a total of 4 hours, moved items to walk-in cooler to facilitate faster cooling. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Standing water in bottom of cook line flip top reach-in-cooler. **Warning**
29-49-6
35
Dec 7, 2024
Routine - Food
No violations found.
100
Dec 6, 2024
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Observed: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked fresh shell eggs into pan and proceeded to grab to plate ready to eat food. Discussed with operator employee washed hands **Corrected On-Site** **Warning** Priority: High Priority
12A-27-4
High Priority - Observed: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee placed dirty dishes in cart and proceeded to place fresh fruit on to a plate after take and plates of food to customer tables; discussed with operator employee washed hands **Corrected On-Site** **Warning** Priority: High Priority
12A-02-4
High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees At flip top across from reach in cooler roasted tomatoes (46F - Cold Holding); holandaise sauce (50F - Cold Holding); pot roast (50F - Cold Holding); cheese (49F - Cold Holding) per operator products not portioned or prepared today and held overnight in cooler. **Warning** Priority: High Priority
01B-02-5
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top across from reach in cooler roasted tomatoes (46F - Cold Holding); holandaise sauce (50F - Cold Holding); pot roast (50F - Cold Holding); cheese (49F - Cold Holding) per operator products not portioned or prepared today and held overnight in cooler. See stop sale Located in reach in cooler under waffle station milk (47F - Cold Holding) per operator not portioned or prepared today. removed and placed in freezer to rapid chill At flip top next to flat top turkey bacon (45F - Cold Holding); liquid eggs (49F - Cold Holding)crepes (56F - Cold Holding); per operator products mentioned above were not portioned or prepared today, per operator all products mentioned above stored for approximately 2 hours **Corrective Action Taken** **Repeat Violation** **Admin Complaint** Priority: High Priority
03A-02-5
High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line cooked sausage (107F - Hot Holding) per operator product reheated 45 minutes ago; operator reheated to 165f **Corrected On-Site** **Warning** Priority: High Priority
03B-01-6
Intermediate - Observed: Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in dishwashing sink using soap water containing dishes to be washed. Discussed with operator employee washed hands in hand wash sink. **Corrected On-Site** **Warning** Priority: Intermediate
12A-03-4
Intermediate - Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator printed and filled out **Repeat Violation** **Warning** Priority: Intermediate
03F-10-5
Basic - Observed: 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. Located at cook line reach in cooler salmon in ROP not removed from packaging per operator product stored for approximately 2 hours; discussed with operator who cut open packages **Corrected On-Site** **Warning** Priority: Basic
06-09-1
Basic - Observed: Dead roaches on premises. In dry storage room next to walk in cooler 2 dead roaches under shelves. In electric room next to bathroom 8 dead roaches on floor In water heater room next to ice machine 2 dead roaches on floor. Operator removed roaches cleaned and sanitized areas. **Corrected On-Site** **Warning** Priority: Basic
35A-03-4
Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over reach in cooler at expo line operator chose to discard. **Corrected On-Site** **Warning** Priority: Basic
12B-07-4
Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Packs of ground meat thawing at room temperature; discussed with operator who placed under cold running water **Corrected On-Site** **Warning** Priority: Basic
06-01-5
Basic - Observed: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at 50 ppm operator corrected to 100ppm **Warning** Priority: Basic
21-08-4
30
Aug 9, 2024
Routine - Food
No violations found.
100
Aug 8, 2024
Routine - Food
7 critical violations. 2 major violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Dishwasher area approximately two live small flying insects not landing on anything Mop sink room; approximately one live small flying insect not landing on anything. Advised operator to kill it **Warning**
35A-02-6
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. Dishwasher (Chlorine 0ppm) Operator corrected to 100 ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Employee switched from working with raw food to ready-to-eat food without At cookline; Employee handled raw beef then handled pancakes without washing hands Discussed with operator Operator discussed with employee Employee washed hands **Corrected On-Site** **Warning**
12A-12-4
High Priority - Roach activity present as evidenced by live roaches found. Outside walk in Cooler approximately one live roach crawling on the floor. Operator killed, removed and sanitize area. **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; shredded cheese (48F - Cold Holding) Per operator item held overnight in cooler Per operator not prepared or portioned today **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; shredded cheese (48F - Cold Holding) Per operator item held overnight in cooler Per operator not prepared or portioned today See Stop Sale At flip top cooler across from stove; ham (50F - Cold Holding); cooked onions (50F - Cold Holding); cheese (51F - Cold Holding) Per Operator not prepared or portioned today Per operator items stocked an hour and a half. Items overstocked Advised operator to ice food items At Reach in Cooler in food service area; sour cream 48F - Cold Holding); Per operator not prepared or portioned today Per Operator held for 15 minutes Item overstocked Operator placed in smaller portions **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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 and the time removed from temperature control cannot be determined. At Cookline; No time marked on egg batter No time marked on liquid egg and French toast batter Per Operator stored for approximately one hour Operator time marked **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; waffle batter (62F - Cooling)since 11:05am at 1:21 2nd temperature 62F 1:58pm Waffle batter held in large covered container. At this current rate food will not reach the temperature of 41F or below within 4 hours. Operator uncovered and moved to quick chill **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to Operator Operator printed and filled out form **Corrected On-Site** **Warning**
03F-10-5
29
Oct 4, 2023
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Cole Massey working 2 months as manager. **Warning** - From follow-up inspection 2023-10-04: Same **Time Extended**
53A-04-6
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several ceiling tiles showing water damage in dining room. **Warning** - From follow-up inspection 2023-10-04: Same **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2023-10-04: Same **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-10-04: Same **Time Extended**
14-33-4
78
Oct 3, 2023
Complaint Full
10 critical violations. 4 major violations. 5 minor violations.
View 19 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. hash browns 64 f cooling tightly covered as per label prepared at 6:41 second temperature 57 at 12:53 pm . Cooling longer than 6 hours in plastic containers hash browns 65 f, 60 f cooling tightly covered longer than 6 hours. **Warning**
03D-02-5
High Priority - Employee washed hands with no soap. Male cook washed hands without soap. Explained and he used soap. **Corrected On-Site** **Warning**
12A-20-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Breaded fish stored over French fries in reach in freezer. Manager rearranged. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Portioned Raw shrimps stored over ice cream in walk in freezer. Manager rearranged. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw steaks stored over raw fish in walk in freezer. Manager rearranged. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male cook standing on cook line with both gloved hands on his hip then started handling cooked sausage. Explained and he changed the gloves. **Corrected On-Site** **Warning**
12A-09-4
High Priority - Sink and Surface and quat sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink sink and surface 0 ppm sanitizer container empty. Manager changed the container primed and tested 0 ppm checked container. Container labeled quat dispenser labeled sink and surface. Checked quat 0 ppm. **Warning**
22-43-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. hash browns 64 f cooling tightly covered as per label prepared at 6:41 second temperature 57 at 12:53 pm . Cooling longer than 6 hours hash browns 65 f, 60 f cooling tightly covered longer than 6 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned sausage gravy 44 ( not prepared or portioned today as per manager ) **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links 129 ( as per cook 30 minutes) **Warning**
03B-01-6
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Female manager Adriana Silva unable to answer thermometer calibration temperature in ice water. , Big 6, major food allergens explained and emailed. **Warning**
53A-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one. **Warning**
11-27-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Cole Massey working 2 months as manager. **Warning**
53A-04-6
Intermediate - No soap provided at handwash sink. At hand sink by waffle station on cook line. Manager stocked. **Corrected On-Site** **Warning**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several intake AV vents soiled with heavy accumulation of dust in the dining room. **Warning**
36-34-5
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sink and Surface or quat 0 ppm **Warning**
21-07-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several ceiling tiles showing water damage in dining room. **Warning**
36-32-5
12
Sep 26, 2023
Complaint Full
3 minor violations.
View 3 violations
Basic - Ceiling/ceiling tile shows damage or is in disrepair. At expo line; ceiling tiles show water damage.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At dining room; ceiling vent soiled with accumulated dust.
36-34-5
Basic - Floor soiled/has accumulation of debris. At walk-in freezer; floor has accumulation of debris.
36-73-4
86
Sep 2, 2023
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Sep 1, 2023
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....milk 50°, waffle batter mixed with liquid eggs 50°, mashed potatoes 49°, macaroni cheese 49°, bacon 50° in reach in cooler below waffle maker .... Portion ham 48°, turkey 46°, cheese , white cheese sauce 50° in flip top reach in cooler across from fryer at kitchen ....butter 51°, whipped butter 49° , whipped cream 53° temperature control in ice at server station . Food not prep or portion today , food being held more than four hours . Stop sale issue . Employee discarded food. **Corrective Action Taken** **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 00 ppm. **Warning**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...due to Dishmachine unable to sanitizing utensils. Recommend manager prepare sanitizer solution in three compartment sink. **Warning**
22-45-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....milk 50°, waffle batter mixed with liquid eggs 50°, mashed potatoes 49°, macaroni cheese 49°, bacon 50° in reach in cooler below waffle maker .... Portion ham 48°, turkey 46°, cheese , white cheese sauce 50° in flip top reach in cooler across from fryer at kitchen ....butter 51°, whipped butter 49° , whipped cream 53° temperature control in ice at server station . Food not prep or portion today , food being held more than four hours . **Warning**
01B-02-5
Basic - Waffle maker exterior heavy soiled, grease build up **Warning**
23-01-4
Basic - Equipment in poor repair... reach in cooler door broken at below waffle maker . **Warning**
14-11-5
50
Jan 30, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled...employee handle raw fish and raw steak and then changed gloves without washing hands. Employee washing hands after discussion **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 54°, ham 47° , roasted portion tomatoes 56° , sliced chicken 47° , cheese 47° in flip top reach in cooler at kitchen. Per manager food being held less than four hours. Employee moved some food to walk in cooler , some covered. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing...rinsing spoons, cups in handwashing sink at front line server station. Some food evidence in handwashing sink at west side of the kitchen.
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
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....employee opened after discussion. **Corrected On-Site**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit... by the ice cream cooler . Manager moved . **Corrected On-Site**
10-07-4
55
Nov 28, 2022
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - In-use utensil stored in unclean water at below 135 degrees Fahrenheit...water is 78° F. Employee moved . **Corrected On-Site**
10-05-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....milk 45°, sour cream 49°, butter 50°,whipped cream 50° in flip top reach in cooler at front line being held more than 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....milk 45°, sour cream 49°, butter 50°,whipped cream 50° in flip top reach in cooler at front line being held more than 4 hours. Stop sale issue . Employee discarded food. .. Sausages 47°, portion roasted tomatoes 49°, portion ham 50° in flip top reach in cooler at kitchen over staking food , food being held less than four hours. Employee moved food to walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment....cold hold temperature. Reviewed with manager.
53A-10-4
Intermediate - 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...
53B-13-5
Basic - Floor soiled/has accumulation of debris....throughout kitchen, back prep area.
36-73-4
45
Frequently Asked Questions
When was IHOP 36-176 last inspected?
The most recent health inspection at IHOP 36-176 on file is from Mar 25, 2026. The public record contains 16 inspections in total.
What is the most common violation at IHOP 36-176?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at IHOP 36-176.
How does IHOP 36-176 compare to other restaurants in Greenacres?
IHOP 36-176 most recently scored 47 out of 100, which is lower than the Greenacres average of 76.
Has IHOP 36-176's inspection record improved over time?
No. Recent inspections at IHOP 36-176 have averaged around five violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at IHOP 36-176 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.
How often is IHOP 36-176 inspected?
Based on the inspection history on file, IHOP 36-176 is inspected around five times per year on average.
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