IHOP #36-234
11350 Bloomingdale Ave, Riverview, FL 33578 · Permanent Food Service · License 3918026
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 23 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic (1 repeat)-14
- Safety score86
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 visitSep 22, 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 visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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.
Eggs 50°F, steak 44°F-retemp 43°F, cheese 48°F- retemp 50°F, in reach in cooler on cook line next to hand wash sink. Employee placed on ice.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Boxes blocking hand wash sink near back door, manager unblocked at time of inspection.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All employee training expired.
Basic5
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice buckets not inverted, manager corrected at time of inspection.
Fixed on the spot
Equipment and utensils not properly air-dried - wet nesting.
Containers wet nesting above 3 compartment sink.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Bug light over single service containers and condiments in server area.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone on prep table, removed at time of inspection.
Fixed on the spotRepeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Manager hung at time of inspection.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.