IHOP Restaurants
1789 Tamiami Trail, Port Charlotte, FL 33948 · Permanent Food Service · License 1801577
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection11 high priority (3 fixed by the Aug 13 follow-up, 8 fixed on the spot), 2 intermediate, 6 basic-45
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority11
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed cooked steak (46°F - Cold Holding); raw philly meat (46°F - Cold Holding); raw ground beef (47°F - Cold Holding); cooked chicken (47°F - Cold Holding); cooked sausage (47°F - Cold Holding); cooked ham (47°F - Cold Holding); mashed potatoes (49°F - Cold Holding); raw turkey bacon (48°F - Cold Holding); whipped cream (46°F - Cold Holding); hollandaise sauce (49°F - Cold Holding); french toast mix (46°F - Cold Holding); sour cream (46°F - Cold Holding); pistachio cream sauce (48°F - Cold Holding); sour cream (46°F - Cold Holding); cut tomatoes (46°F - Cold Holding); sausage gravy (47°F - Cold Holding); chocolate pancake batter (47°F - Cold Holding); shredded cheese (46°F - Cold Holding); liquid egg (48°F - Cold Holding); sliced cheese (47°F - Cold Holding); butter sticks (48°F - Cold Holding); hash browns (48°F - Cold Holding); whipped butter (46°F - Cold Holding); liquid egg whites (46°F - Cold Holding) in the walk in cooler. All of the above foods have been held overnight. The operator discarded the potentially hazardous foods. Observed liquid egg (47°F - Cold Holding); cooked sausage (47°F - Cold Holding); sour cream (46°F - Cold Holding); raw philly meat (51°F - Cold Holding); raw ground beef (50°F - Cold Holding); cooked pot roast (49°F - Cold Holding); sliced cheese (48°F - Cold Holding) in the 4-door reach in cooler. The above foods had been held for more than 4 hours. The operator discarded the potentially hazardous foods.
Fixed on the spot
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. Observed raw philly meat date marked 8/3 in the 4-door reach in cooler on the cook line. The operator discarded the philly meat.
Fixed on the spot
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. Observed hash browns (50°F - Cooling) in the walk in cooler. Observed date sticker showing the hash browns were prepared the day prior to inspection. The operator discarded the hash browns.
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed raw philly meat date marked 8/3 in the 4-door reach in cooler on the cook line. The operator discarded the philly meat.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut tomatoes (62°F - Cold Holding); cooked ham (62°F - Cold Holding); shredded cheese (61°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored in the lower portion of the reach in cooler. Observed raw ground beef (47°F - Cold Holding); sliced cheese (47°F - Cold Holding); cooked ham (46°F - Cold Holding); cooked pot roast (47°F - Cold Holding); sausage gravy (46°F - Cold Holding); liquid egg (46°F - Cold Holding); cooked sausage (44°F - Cold Holding); sour cream (45°F - Cold Holding); raw philly meat (47°F - Cold Holding) in the 4-door reach in cooler on the cook line. The operator stated a temperature check was completed at 7AM showing a temperature of under 40°F. Observed liquid egg (47°F - Cold Holding); cooked sausage (47°F - Cold Holding); sour cream (46°F - Cold Holding); raw philly meat (51°F - Cold Holding); raw ground beef (50°F - Cold Holding); cooked pot roast (49°F - Cold Holding); sliced cheese (48°F - Cold Holding) at 11:30. The operator discarded the foods temped at 11:30. Observed cooked steak (46°F - Cold Holding); raw philly meat (46°F - Cold Holding); raw ground beef (47°F - Cold Holding); cooked chicken (47°F - Cold Holding); cooked sausage (47°F - Cold Holding); cooked ham (47°F - Cold Holding); mashed potatoes (49°F - Cold Holding); raw turkey bacon (48°F - Cold Holding); whipped cream (46°F - Cold Holding); hollandaise sauce (49°F - Cold Holding); french toast mix (46°F - Cold Holding); sour cream (46°F - Cold Holding); pistachio cream sauce (48°F - Cold Holding); sour cream (46°F - Cold Holding); cut tomatoes (46°F - Cold Holding); sausage gravy (47°F - Cold Holding); chocolate pancake batter (47°F - Cold Holding); shredded cheese (46°F - Cold Holding); liquid egg (48°F - Cold Holding); sliced cheese (47°F - Cold Holding); butter sticks (48°F - Cold Holding); hash browns (48°F - Cold Holding); whipped butter (46°F - Cold Holding); liquid egg whites (46°F - Cold Holding) in the walk in cooler. All of the above foods have been held overnight. The operator discarded the potentially hazardous foods.
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed raw shell eggs ambient (46°F - Cold Holding) the operator stated a temperature check was completed at 7AM showing a temperature of under 40°F.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed hash browns (50°F - Cooling) in the walk in cooler. Observed date sticker showing the hash browns were prepared the day prior to inspection. The operator discarded the hash browns.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Observed butter packets on the server expo line with no time marking. The operator placed a time mark on the butter.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw turkey bacon stored over cooked ham in the walk in cooler. The operator discarded the foods due to temperature violations.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed an employee with bare hands handle the food contact surface of coffee filters without washing hands. Educated employee on when bare hand contact is permitted.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed no vacuum breaker on a hose bibb with a hose connected in the prep area near the ice machine.
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed an incomplete written time as public health control plan. Incomplete information includes: business information, rules and regulations check boxes, requirements, and proposed procedures.
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
Observed a broken ambient thermometer for the 4-door reach in cooler on the cook line.
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed an in-use scoop stored in 130°F standing water near the shake station on the server line. The operator increased the temperature to 153°F.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup on the walk-in cooler fan unit.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed a sanitizer bucket stored on a prep table near the shake mixer. The operator properly stored the sanitizer bucket.
Fixed on the spot
Code 25, Single-service items: Coffee filters not stored inverted or protected from contamination in dry storage.
The operator properly stored the coffee filters.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: The rear exit door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall at the bottom corner of the doorway in dry storage.
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Observed the rear exit blocked by a cart. The operator moved the cart allowing access to the rear exit.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.