IHOP #36-228
15620 Panama City Beach Pkwy #100, Panama City Beach, FL 32413 · Permanent Food Service · License 1305619
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic (1 repeat)-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Low egg station cooler: liquid egg 48°F, per operator egg in cooler less than 30 minutes. Voluntarily discarded during inspection.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Mold like substance around soda machine nozzles. Employee cleaned area during inspection.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Ice cream scoop in standing water at 117°F, employee replaced with water at 187°F during inspection,
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gasket area of walk-in cooler door soiled. Grease/residue on waffle iron.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Gaps between and under front double doors.
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
Kitchen floor covering in disrepair. Floor sections coming apart.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.