IHOP 36-218

408 E Bearss Ave, Tampa, FL 33613 · Permanent Food Service · License 3912142

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 12 routine inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot), 4 intermediate (2 fixed on the spot), 7 basic
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Oct122026

Routine inspection

16 violations found

First visitOct 12, 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.
16 violations found:
- 5 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  whipped butter (54 - Cold Holding) in reachin cooler across from soda station in servers station. Operator stated butter was pulled at 8am and placed in cooler. Operator placed butter in walk-in cooler. Re-temp around 30 min Later at 46°F.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  sausage (134°F - Hot Holding) on cookline stored over grill top. Operator utilized food item before inspector could get second temp.
  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 and the time removed from temperature control cannot be determined.
  Butter missing time stamp. Operator stated he took out butter at 9am. Operator placed sticker on 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.
  Raw beef stored over cooked bacon in walk-in cooler. Raw Steak tips stored over cooked chicken in reach in cooler on cook line across from griddle station. Raw steak over pasteurized eggs in reach in cooler across from griddle station. Operator placed swapped all food items to correct storage issues.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 fly cookline landing on ceiling. 1 fly on storage shelf in dish area.
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Microwave soiled with old food debris on cook line across from griddle station. Operator cleaned microwave. Mixer machine soiled with old food debris on interior of machine.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand sink blocked by utensil holder. Manager removed.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Observed food debris inside hand sink next to soda bin station.
- Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
  Dish washer lacked knowledge of how to proper test the PPM of the dish machine when asked to test sanitizer on the dish machine.
Basic7
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  White cutting board in dish storage area grooved and stained.
  Equipment in poor repair.
  3 spatulas containing burn marks stored on hanging rack above 3-compartment sink.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Pink slim like substance inside ice machine located in back kitchen
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Old food debris inside reachin freezer on cook line adjacent to grill top. Ice machine filter soiled with dust and debris.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Plastic containers wet nesting in dish pit.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles soiled with dust in storage room adjacent to manager office.
  Floor soiled/has accumulation of debris.
  Old food debris along floor in walk-in freezer. Old food debris under grill tops on cook line.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.