IHOP
2112 N Flamingo Road, Pembroke Pines, FL 33028 · Permanent Food Service · License 1623592
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot), 4 intermediate (2 fixed on the spot), 4 basic-29
- Safety score71
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 29, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in Cooler-hash browns (50°F-62°F -Heated Cooling at 9:30 a.m ) Date label and manager stated rehydrated last night at 9:40 pm. See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk in Cooler-hash browns (50°F-62°F -Heated Cooling at 9:30 a.m ) Date label and manager stated rehydrated last night at 9:40 pm. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Walk in cooler- raw shell eggs over bags of pasteurized liquid eggs. Manager placed raw shell eggs on bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee placed gloves to help prepared order customers orders, without washing hands first. Educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee wearing gloves cracked raw shell eggs, then grabbed a clean spatula to turn over precooked hash browns. After manager educated employee proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed cartoons of hash browns not being separated one inch from each other, according to manufacturer instructions stamped on each cartoon.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Employee bathrooms men and women- water temperature (72-79°F).
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Dishwasher area- sweeper in front of sink, manager removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Expo sta, employee provided.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Expo Station- serving scoop on water temperature of 112°F, employee removed scoop.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee working in cook line drank water from an open container. After educated employee, employee removed from food preparation.
Fixed on the spot
Opened employee beverage container in a cold holding unit with food to be served to customers.
Walk in cooler- open bottle of water, employee removed
Fixed on the spot
Code 32, Restrooms: Bathroom facility not clean.
Men and women- hands wash sink soiled, debris near toilet in handicap bathroom. Employee cleaned and sanitized bathrooms.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.