IHOP
Last inspected: Sep 25, 2025
90
Score
Inspectors have visited IHOP six times, with records going back to 2024. IHOP was last inspected on Sep 25, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around two violations each.
“Equipment food - contact surfaces and utensils-frequency” comes up most often, recorded two times in the inspection record.
Restaurants in Tempe average 95, so IHOP trails the local norm. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 25, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Juice nozzles in the server pass thru area with excess soil residue present. Ensure that non TCS equipment items are cleaned at least every 24 hours when in use and are clean to sight and touch
4-602.11(E)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw salmon stored over roasted turkey in the walk in cooler. (*The turkey was wrapped and the salmon was stored in a pan.) The turkey was relocated to proper location. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display
3-302.11(A3-8)
90
Sep 4, 2025
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Time used as public health control not properly documented
(corrected on site)
Inspector notes: In use hashbrowns in the cookline area with no set discard time. PIC stated that the hashbrowns are held for 4 hours after being made. PIC was not sure what time the hashbrowns were made or placed onto the cookline and discarded-see embargo form. Two cartons of rehydrated hashbrowns in the prep area. PIC stated that the hashbrowns were recently made and provided four hour discard times. The FOOD shall be marked or otherwise identified to indicate the time of discard following internal policies
3-501.19(B1,3-4;C1,4-5)
Hands not washed when required
(corrected on site)
Inspector notes: Employee in the cookline area cracked/handled a raw shell egg then went to get a clean plate, in use spatula to get hashbrowns, and cooked sausage for a customer order without changing gloves and washing hands. The PIC instructed the employee to wash hands and the employee did so. Ensure that employees wash hands often enough during food preparation to prevent cross contamination
2-301.14
74
May 6, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Employee cutting and directly handling fresh strawberries with bare hands. Employee was asked to discard the strawberries that were handled with bare hands and to put on gloves. Ensure that employees are limiting contamination of ready to eat foods by wearing gloves or by other approved methods
3-301.11(B)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Juice nozzles in the server pass thru area with excess old food residue along the nozzles. Ensure that non TCS equipment items are cleaned at least every 24 hours when in use and are clean to sight and touch
4-602.11(E)
82
Dec 3, 2024
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked breakfast sausage in a container on the cooktop with temperatures between 104 to 105*F at time of inspection. Per cook, breakfast sausage had been made less than an hour prior to inspection. Cook reheated breakfast sausage up to 165*F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above
3-501.16(A)(1)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed precooked smoked breakfast sausages stored below unpasteurized shelled eggs in drawer unit of cooking area at time of inspection. Person in charge (PIC) moved precooked sausage above unpasteurized shelled eggs at time of inspection. 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)
74
Oct 9, 2024
Reinspection
No violations found.
100
Sep 20, 2024
Routine
2 critical violations. 2 major violations. 3 corrected on site.
View 4 violations
Hands not washed when required
(corrected on site)
Inspector notes: Employee in the cookline area cracked a shell egg to be cooked in a pan, then went to handle toasted hamburger buns and customer plates without changing gloves and washing hands. Employee in the server pass thru area touched face twice to adjust face mask, then assembled plates and food items for to-go orders without changing gloves and washing hands. Both employees were asked to wash hands. Ensure that employees wash hands often enough during food preparation to prevent cross contamination and when hands become contaminated
2-301.14
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation
(corrected on site)
Inspector notes: Chlorine sanitizer in dish machine at 0ppm.The chlorine sanitizer was found to be empty and the PIC stated that the establishment had ran out of the sanitizer. PIC stated that all dishes would be washed in the three compartment sink until the sanitizer for the dish machine could be obtained. Ensure that sanitizer is at proper concentration according to manufacturer’s directions
4-501.114(F1-2)
Evidence of pests or pest control inadequate
Inspector notes: Multiple small flies on the walls and equipment in the ware wash and prep areas. Ensure that proper pest control is performed
6-501.111(C)
Improper cooling methods used
(corrected on site)
Inspector notes: Two large, deep, and foil covered pans of country gravy-91-92F cooling in the walk in cooler. PIC stated that the gravy was recently made less than one hour prior and had the gravy portioned and into smaller containers to more rapidly cool. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf
3-501.15(A)
61
Frequently Asked Questions
When was IHOP last inspected?
The most recent health inspection at IHOP on file is from Sep 25, 2025. The public record contains six inspections in total.
What is the most common violation at IHOP?
Across the inspection record, “equipment food - contact surfaces and utensils-frequency” has been cited two times, more than any other issue at IHOP.
How does IHOP compare to other restaurants in Tempe?
IHOP most recently scored 90 out of 100, which is lower than the Tempe average of 95.
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.
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