IHOP
Last inspected: Mar 2, 2026
86
Score
Going back to 2024, IHOP has seven inspections in the public record. The newest entry in the record is dated Mar 2, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
Restaurants in Phoenix average 97, so IHOP trails the local norm. Taken together, the history is a positive one.
7
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 2, 2026
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed multiple times in use low temperature chlorine dish machine with 0ppm chlorine with inspector and establishment test strips. Person In Charge (PIC) will rewash, rinse, and sanitize all food contact utensils inside dish machine. ====Proper food sanitizer concentration for chlorine is 50ppm-100ppm
4-501.114(A-E)
86
Dec 8, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Three pans of blanched bacon-53-62F in the walk in cooler. *(The pans were all stacked and covered.) PIC stated that the bacon was blanched about ten hours prior and discarded-see embargo form. Ensure that PHF/TCS foods are cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less
3-501.14
Person in charge not present
(corrected on site)
Inspector notes: Employee stated that there was no person in charge or manager present. A manager was present about 15 minutes after the start of the inspection. Ensure that there is a PIC during all hours of operation
2-101.11
Plumbing system not maintained in good repair
Inspector notes: The handwashing sink in the ware wash area is very slow draining. Ensure that the plumbing is repaired properly and maintained in good repair
5-205.15(B)
Outer openings not protected against pests
Inspector notes: There is a gap at the back door in the cookline area. Install door sweep on the bottom of the door to eliminate the gap or eliminate by other means. ** Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment
6-202.15
70
Aug 25, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw (blanched) bacon stored over hashbrowns in the reach in cooler at the end of the cookline. (*Hashbrowns were covered with a lid.) PIC relocated the bacon to proper location. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display
3-302.11(A3-8)
95
Jul 30, 2025
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
Time used as public health control not properly documented
Inspector notes: Large container of butter in the server pass through area with set discard time at 2:41PM. (Current time was 11: 48AM and inspection start time was 10:26AM) The PIC stated that the butter had been removed from refrigeration prior to 8AM and discarded-see embargo form. Ensure that food is marked or otherwise identified to indicate the time of discard following internal policies not exceeding four hours. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and a verification breakdown which resulted in the violation
3-501.19(B1,3-4;C1,4-5)
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Employee used a large knife to cut open a package of raw beef, then wiped the knife with a towel from the sanitizer bucket and placed the knife back into the clean storage area in the cookline over other clean knives. PIC stated that the knifes in the clean storage area are used to open raw food items, cut toast, and cut avocados. PIC was instructed to remove the knifes and properly wash, rinse, and sanitize. Ensure that equipment is properly cleaned each time contamination occurs
4-602.11(A-D)
Rinsing Procedures
(corrected on site)
Inspector notes: Employee washing dishes at the three compartment sink with the sinks set up as wash, sanitize, rinse. Employee was instructed to properly set up the sink as wash, rinse, and sanitize. Ensure that equipment is properly rinsed off to remove detergents, abrasive, and food debris after the wash step to avoid diluting or inactivating the sanitizer
4-603.16
70
Mar 12, 2025
Routine
No violations found.
100
Nov 26, 2024
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Improper cooling methods used
(corrected on site)
Inspector notes: Observed pans of cooling crepes with lids on and stacked on top of one another in the walk-in refrigerator. Informed PIC that when products are cooling, they need to be uncovered to help facilitate proper cooling. The temperature of the crepes was 78*F, PIC stated that they had been placed in the walk-in about two hours prior. Crepes did not cool properly due to the walk-in being left open and lids on the pans. Crepes were discarded by PIC and embargoed. 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
Aug 6, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Three containers of blanched bacon-64-73F cooling in the walk in cooler. PIC stated that the bacon was made and began cooling over 6 hours prior and discarded-see embargo form. Ensure that PHF/TCS foods are cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and a verification breakdown), which resulted in the violation
3-501.14
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: No paper towels or hand drying device available at the hand wash sinks in women's bathroom. Manager provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and a verification breakdown which resulted in the violation. *Second Consecutive Violation
6-301.12
Equipment not in good repair or proper adjustment
Inspector notes: The reach in cooler at the end of the cookline in kitchen has a minor leak inside unit. Ensure that equipment is repaired properly
4-501.11
Physical facilities not in good repair
Inspector notes: There are multiple holes in the walls under the dump sink, in the storage room hall area, and in the cookline under the hand wash sink. The FRP on the walls in the ware wash area and next to the dump sink are separating and bulging. There are holes and missing coving behind the soda syrups and in front of the walk in freezer. Ensure that the walls and coving areas are repaired properly to a smooth and easily cleanable surface. *Second Consecutive Violation
6-501.11
70
Frequently Asked Questions
When was IHOP last inspected?
The most recent health inspection at IHOP on file is from Mar 2, 2026. The public record contains seven inspections in total.
How does IHOP compare to other restaurants in Phoenix?
IHOP most recently scored 86 out of 100, which is lower than the Phoenix average of 97.
Has IHOP's inspection record improved over time?
Results have been roughly steady. Inspections at IHOP have averaged around two violations 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.
How often is IHOP inspected?
Based on the inspection history on file, IHOP is inspected around four times per year on average.
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