IHOP
Last inspected: Feb 9, 2026
52
Score
The health department has logged nine inspections at IHOP, the earliest from 2022. The latest inspection on file is from Feb 9, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to five violations before.
“Floor soiled/has accumulation of debris” accounts for the largest share of issues, appearing three times across the record.
Compared to other Daytona Beach Shores restaurants (averaging 68), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
52
Aug 26, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food Temperature Measuring Devices Provided and Accurate
FL-46
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
50
Mar 18, 2025
Routine - Food
7 minor violations.
View 7 violations
Basic - Floor covering missing and/or in disrepair. -floor below air handler upstairs
36-17-5
Basic - Floor soiled/has accumulation of debris. -upstairs around soda bib rack
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -67F, employee replaced water and turned on equipment to be heated to 135F **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -air curtain above waffle irons -air handler upstairs
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sanitizer bucket on shelf next to clean plates/pans **Corrected On-Site**
21-44-1
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -standing water inside mop sink due to disrepair at basin
29-20-5
Basic - Waste receptacle/floor mat/hood filter/equipment cleaned in a manner that allows the waste cleaning water to drain onto ground.
28-03-4
70
Nov 13, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
43
Jun 27, 2024
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon on sheet pan stored above precooked sausages inside walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage gravy 128F, queso 115F, grits 128-130F on steam table less than 2 hours per manager/employees on line, manager reheated sausage gravy to 165F inside microwave -advised to monitor tabletop warmer cited in report to verify hot holding of 135F or above **Corrected On-Site**
03B-01-6
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -some ceiling tiles in dining area show signs of bulging/water damage -ceiling damage near microwave on back line
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dining area/lobby
36-34-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -hot holding well not in use for ice cream scoop **Corrected On-Site**
10-07-4
64
Jan 17, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 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. -dish machine 0ppm, person in charge correctedline 100ppm **Corrected On-Site**
22-41-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook
13-04-4
Basic - Equipment in poor repair. -rust on single service shelving
14-11-5
Basic - Hole in or other damage to wall. -below dish machine near plumbing
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of chemical buckets in dish area under dish machine **Corrected On-Site**
23-03-4
70
Aug 4, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -soiled dishes to clean dishes, gloves changed without washing hands
12A-07-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -ambient thermometer inside cooler up front reading 25-28F inside cooler maintaining food at 40F. Advised to replace due to miscalibration
05-05-4
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. -kenneth
53B-13-5
Intermediate - food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -plate on cook line with chip
14-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service/single use items. -car seat stored on top of paper bags upstairs. Advised to designate employee area for personal belongings not to interfere with items used for establishment **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. -stand up freezer door handle -cooler at end of cookline, lid handle
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -small gap at bottom right of door sweep at back door.
35B-01-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Utensils in poor condition. -white knife handle
14-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat 50-100 inside bucket recently filled from station in back, manager stated looking into issue with equipment, advised to use test strips to maintain minimum requirements stated on instructions for sanitizer
21-08-4
45
Jan 18, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Cleanable and Properly Maintained
FL-49
Toilet Rooms Maintained
FL-53
64
Aug 11, 2022
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate handling clean equipment/utensils after handling soiled equipment/utensils. -dishwasher changed gloves after handling soiled dishes, did not wash hands before handling clean plates.
12A-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked sausage 120F-132F on grill. Pan is densely loaded, resting on raised "shelf" not getting direct heat. Manager reheated on grill to 175F, stated initial cook was just prior to inspection **Corrected On-Site**
03B-01-6
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
Intermediate - No chemical test kit provided when using sanitizer at warewashing machine.
16-37-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Drain cover(s) not installed. -floor drain in prep area near hand sink **Corrected On-Site**
29-18-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Floor soiled/has accumulation of debris. -cook line, under matts/around equipment
36-73-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw bacon, less than 2 hours, manager had employee **Corrected On-Site**
06-06-5
Basic - Hole in or other damage to floor. -upstairs in dry storage near air conditioning units
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -spilled syrup in containers in dry storage -shelving upstairs -area of surface above juice dispenser
23-03-4
Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. -above fryers, manager stated being cleaned, replaced during inspection **Corrected On-Site**
14-72-4
41
Frequently Asked Questions
When was IHOP last inspected?
The most recent health inspection at IHOP on file is from Feb 9, 2026. The public record contains nine inspections in total.
What is the most common violation at IHOP?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited three times, more than any other issue at IHOP.
How does IHOP compare to other restaurants in Daytona Beach Shores?
IHOP most recently scored 52 out of 100, which is lower than the Daytona Beach Shores average of 68.
Has IHOP's inspection record improved over time?
No. Recent inspections at IHOP have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at IHOP 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 inspected?
Based on the inspection history on file, IHOP is inspected around three times per year on average.
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