IHOP

14505 SW 42 St, Miami, FL 33175 · Permanent Food Service · License 2328855

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Jul 14, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 routine inspection
5 high priority (4 no follow-up needed, 1 fixed on the spot), 4 basic
-19
Safety score81

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

Inspection history

1 inspection · 1 visit

Jul142026

Routine inspection

9 violations found

First visitJul 14, 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.
9 violations found:
- 5 High priority
- 4 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed hash browns (45°F - Cooling) at walk in cooler. As per manager, product was prepared in the previous day. Discussed proper cooling procedures with manager and provided cooling hand out.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed pancake batter (59°F - Cold Holding) at room temperature. Observed poblano hollandaise (45°F - Cold Holding) at reach in cooler next to fryers. As per cook, product placed in unit 3 hours prior. Cook placed item inside walk in cooler to rapidly chill.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked sausage (112°F - Hot Holding) on flat top at cook line. As per manager, product on grill for approximately 20 minutes. Advised manager to reheat product to 165°F.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Observed hash browns (45°F - Cooling) at walk in cooler. As per manager, product was prepared in the previous day. Discussed proper cooling procedures with manager and provided cooling hand out.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Observed pan of raw sliced beef stored over cooked sausage at reach in freezer at cook line. Manager rearranged products.
  Fixed on the spot
Basic4
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed scoop stored in water at 132 next to milk shake machine. Manager removed scoop.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Quaternary 0ppm) at cook line. Manager replenished solution with quaternary ammonium solution. Final reading, 200ppm.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed exterior of fryer and reach in cooler soiled with old food debris. Observed shelf underneath flat top top grill soiled with old food debris.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed single service trays stored next to hand sink at front line.
  Fixed on the spot
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.