IHOP
Last inspected: Apr 8, 2026
100
Score
Going back to 2024, IHOP has six inspections in the public record. The most recent report on file is from Apr 8, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near one violation per visit.
Among Gilbert restaurants, the typical score is 96; IHOP is comfortably above that bar. Overall, the inspection record reads well.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 8, 2026
Routine
No violations found.
100
Oct 22, 2025
Routine
No violations found.
100
Sep 18, 2025
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed the cook use gloved hands to crack raw shell eggs into a frying pan. Cook then used gloved hands to handle to go containers and plate food, without removing gloves and washing hands. PIC instructed employee to remove gloves and wash hands. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code
2-301.14
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked and cooling bacon in a covered, shallow pan in the reach-in cooler on the cook-line, with an internal temperature of 45-48F, probe thermometer, verified by PIC. According to PIC and the label, the bacon was blanched and started the cooling process more than 6 hours prior to the inspection. PIC discarded the bacon, see embargo form. Discussed the cooling process for the bacon. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. PIC will retrain employees to cool TCS foods in the walk-in to ensure that it is rapidly cooled to 41F or less
3-501.14
74
May 27, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Improper cooling methods used
(corrected on site)
Inspector notes: Observed recently diced and sliced tomatoes cooling in tightly covered plastic containers in the walk-in cooler. PIC uncovered the containers to allow for airflow. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means
3-501.15(B)
95
Jan 6, 2025
Routine
1 minor violation.
View 1 violation
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Observed heavy scoring and gouging on the cutting boards along the cook-line. Discussed replacing or resurfacing the cutting boards to restore a smooth and easily cleanable surface. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate
4-501.12
95
Oct 15, 2024
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: 2ND CONSECUTIVE VIOLATION. Observed an open pan of raw ground beef patties stored above a sheet pan of unpackaged raw salmon filets, on a speed rack in the walk-in cooler. PIC moved the salmon above the beef patties. Reviewed the food storage charts on the cooler/freezer doors; PIC will train employees on proper food storage to prevent cross-contamination. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed a pan of sausage links hot holding above the grill with internal temperatures of 98-105F, probe thermometer, verified by PIC. Cook reheated the sausage to at least 165F on the grill. Discussed storing the pan directly on the grill and using water below the grate to maintain the food temperature at 135F or above. Maintaining cooked TCS foods at 135F or more during hot holding is required to prevent the growth of pathogens
3-501.16(A)(1)
74
Frequently Asked Questions
When was IHOP last inspected?
The most recent health inspection at IHOP on file is from Apr 8, 2026. The public record contains six inspections in total.
How does IHOP compare to other restaurants in Gilbert?
IHOP most recently scored 100 out of 100, which is higher than the Gilbert average of 96.
Has IHOP's inspection record improved over time?
Results have been roughly steady. Inspections at IHOP have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at IHOP means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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