IHOP 36-130
12755 SW 88 St, Miami, FL 33186 · Permanent Food Service · License 2325164
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 12 basic (2 repeats); basic violations cost 12 at most-24
- Safety score76
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 visitSep 3, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed in reach in cooler across from cook line 5 loins of raw salmon loins commercially processed reduced oxygen packaged fully defrosted. Operator discarded of salmon during time of inspection.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in walk in freezer raw beef patties stored over French fries in freezer. Operator stored beef below French fries during time of inspection. Observed in walk in freezer raw salmon filets stored above cooked turkey. Operator stored salmon below cooked turkey during time of inspection. Corrected On-Site Corrected On-Site
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw mechanically tenderized t bone steak and raw steak tips stored over cooked chicken. Operator stored cooked chicken above raw mechanically tenderized t bone steak and raw steak tips during time of inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed at preparation table employee touch face and proceed to prepare spinach. Employee was coached on proper procedure and proceeded to wash hands and change gloves.
Fixed on the spot
Basic12
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed in reach in cooler across from cook line 5 loins of raw salmon loins commercially processed reduced oxygen packaged fully defrosted. Operator discarded of salmon during time of inspection.
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Observed ice scoop on dirty surface.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee beverage on table with clean plates. Employee discarded of beverage during time of inspection.
Fixed on the spot
Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed in reach in freezer across from cook line personal water and candy stored in unit. Employee removed water and candy during time of inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed in walk in cooler on shelves
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed on clean containers at dry storage rack old labels. Operator removed during time of inspection.
Fixed on the spot
Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed at Dishwasher Chlorine 0ppm. Operator primed line and changed sanitizer bucket concentration read Chlorine 50ppm.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed in ice machine in dry storage area black mold like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed in walk in cooler accumulation of dust in fan gaurd.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed at dry storage pot not inverted on shelf.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed food debris at cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed vents soiled with dust in dinning area.
Repeat violation
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
- 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.