IHOP Restaurant 36-205

2589 S Highway 27, Clermont, FL 34711 · Permanent Food Service · License 4508479

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 21 routine inspection
2 high priority (no follow-up needed), 1 intermediate, 9 basic (3 repeats)
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Sep212026

Routine inspection

12 violations found

First visitSep 21, 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.
12 violations found:
- 2 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
  See stop sale. More than 4 hours waffle batter (58°F - Cooling)
- Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  More than 4 hours waffle batter (58°F - Cooling )
Intermediate1
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Covered in deep container in walk in cooler
Basic9
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer by front counter
  Repeat violation
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  On cooks line next to tongs , operator relocated
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior or microwave -gaskets of walk in cooler
  Buildup of food debris/soil residue on equipment door handles.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Underneath handwashing sink by corner of reach in cooler on cooks line
  Repeat violation
- Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
  By handwashing sink by entrance of cooks line
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  By dish machine floor
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.