IHOP 36-206
6631 Dudley Dr, Naples, FL 34105 · Permanent Food Service · License 2102387
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 Jul 27 routine inspection2 high priority (fixed on the spot), 2 basic-8
- Safety score92
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 visitJul 27, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the reach in cooler next to hand sink across from cook top, observed raw ground beef (52°F - Cold Holding). Operator stated raw ground beef was moved from walk in cooler around 3hours prior to inspection. Operator began placing raw ground beef on an extended pan with ice.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the walk in cooler, observed raw ground beef stored above containers of pasteurized egg whites. Operator rearranged for proper storage.
Fixed on the spot
Basic2
Code 33, Garbage and refuse: Missing drain plug at dumpster.
New dumpster has been provided since last inspection. Waste management no longer provides plug. Operator stated they will buy dumpster plug today.
Code 40, Employee personal belongings: Employee personal items stored on food preparation area.
Observed employee cellphone on cutting board at reach in cooler next to hand sink on cook line. Employee removed cellphone followed by a proper hand wash. Discussed with operator cutting board should be washed rinsed sanitized
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.