IHOP 36-183

3755 Cheney Hwy, Titusville, FL 32780 · Permanent Food Service · License 1505745

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Sep 4, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 4 routine inspection
2 high priority (fixed on the spot, 1 repeat), 7 basic (3 repeats)
-18
Safety score82

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep42026

Routine inspection

9 violations found

First visitSep 4, 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.
9 violations found:
- 2 High priority
- 7 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Make table in kitchen shredded cheese (48°F - Cold Holding); sliced cheese (47°F - Cold Holding); sliced ham (46°F - Cold Holding). Operator placed items in a freezer to rapid chill. New reading 41°F for all three items.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef burger patties stored above ready to eat sausage in walk in cooler. Operator removed
  Fixed on the spotRepeat violation
Basic7
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  Observed avocado cut without first washing. Operator discarded avocado, and placed the rest to wash
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee energy drink store in reach in cooler in front area. Operator removed
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employees prepping and serving food wearing watches
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  By end of cook line
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters Wires behind screen on cook line Between kitchen equipment
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Multiple units in kitchen
  Repeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Coffee filters in front area not protected. Operator covered
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.