IHOP 36-211
Last inspected: Jan 14, 2026
67
Score
Going back to 2022, IHOP 36-211 has 10 inspections in the public record. The most recent visit was on Jan 14, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
The pattern that stands out is “time/temperature control for safety food”, which has been cited three times.
The city-wide average sits at 79, which IHOP 36-211's 67 doesn't quite reach. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausages kept hot holding for less than 4 hrs on cook line with temperature of 124 F
03B-01-6
Basic - Cutting board has cut marks and is no longer cleanable. Black cutting board on make table.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryers
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler that has pancake batter has debris
22-16-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
21-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat sanitizer bucket with 0 ppm. Rechecked after new water added. 150 ppm
21-08-4
67
Aug 18, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Live, small flying insects found 1 small flying insect on dish area
35A-02-7
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water 80F. Operator thru away water . Corrected On-Site** **Corrected On-Site**
10-07-4
Basic - Standing water in bottom of reach-in-cooler. Under toasters and microwave in cook line **Corrected On-Site**
29-49-6
78
Feb 4, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
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 dish machine with 0 ppm. Operator primed machine, inspector rechecked 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.French toast batter containing raw eggs stored over raw beef in reach in cooler. Raw Philly meat stored over raw shrimp in reach in freezer. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter kept in cook line for less than 4 hrs with temperature of 100F. Manager moved to flat top to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink located in servers area. **Corrected On-Site**
31B-02-4
Basic - Garbage on the ground and/or pad around dumpster. Boxes and paper towel dispenser on dumpster pad floor. **Corrected On-Site**
33-19-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
52
Aug 29, 2024
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over veggies. Operator placed veggies over beef. **Corrected On-Site**
08A-02-6
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. Hash browns 78f (20 mins) at cooks line per cook and operator. Operator marked hash browns. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 112f on cooks line griddle per cook less than 1 hr. Operator placed on griddle for temperature recovery. **Corrective Action Taken**
03B-01-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen cooking area above reach in freezer/cooler, and dry storage area.
36-34-5
Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
12B-02-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Server serving food.
13-02-4
Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment, dry storage area underneath shelves, 3 compartment sink and dish machine.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of all cooking equipment, underneath all cooking equipment, server food heating lamp and behind all cooking equipment.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back line on cooks line exposed pipes, and server station area.
36-27-5
47
Apr 18, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under microwaves. Operator immediately cleaned **Corrected On-Site**
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwaves on cook line. Operator cleaned immediately **Corrected On-Site**
22-08-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop cheese cake bites. Operator removed **Corrected On-Site**
14-01-5
74
Oct 13, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Servers wearing bracelets and watch while preparing drinks.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.Plastic containers kept on dry rack. **Repeat Violation**
24-08-4
90
Jun 6, 2023
Complaint Full
No violations found.
100
Jun 2, 2023
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 small flying insects coming out of opening next to talk reach in cooler on servers station. 9 small flying insects on bread rack located on dry storage 4 small flying insects flying around on dish are. Total= 17 small flying insects **Repeat Violation** **Admin Complaint**
35A-02-6
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.Salmon bee thawed in walk-in cooler not removed from package. **Corrected On-Site**
06-09-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Tall reach in freezer have debris.
22-16-4
78
Jan 5, 2023
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Jul 5, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was IHOP 36-211 last inspected?
The most recent health inspection at IHOP 36-211 on file is from Jan 14, 2026. The public record contains 10 inspections in total.
What is the most common violation at IHOP 36-211?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at IHOP 36-211.
How does IHOP 36-211 compare to other restaurants in Orlando?
IHOP 36-211 most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has IHOP 36-211's inspection record improved over time?
Results have been roughly steady. Inspections at IHOP 36-211 have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at IHOP 36-211 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is IHOP 36-211 inspected?
Based on the inspection history on file, IHOP 36-211 is inspected around three times per year on average.
Nearby Restaurants