IHOP #36-145

18860 S Dixie Hwy, Miami, FL 33157 · Permanent Food Service · License 2315631

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Aug 6, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 5 other violations

How the score was calculated

Starting score100
Violations at the Aug 4 routine inspection
1 high priority (1 repeat), 5 basic (2 repeats)
-15
Complaint after follow-up on Aug 6
Counts in full until a follow-up finds the problems fixed
-20
Safety score65

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

Inspection history

1 inspection · 2 visits

Aug42026

Routine inspection

6 violations found · Inspector came back once

Follow-up visitAug 6, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
- 1 High priority
- 4 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed milk (44°F - Cold Holding) at the reach in cooler at the coffee station. As per manager less than 3 hour. Manager took milk to walk in cooler.
  Administrative complaint
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler thermometer was at 48°F.
  More time given
  Cold holding equipment not maintained in good repair.
  Observed reach in cooler ambient thermometer at the server alley was at 48°F. Manager was advised not to use this equipment.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  Observed floor tiles missing grout throughout the kitchen and walk in cooler.
  More time given
Official report, on the Florida DBPR website
First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 1 High priority
- 5 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed chicken (47°F - Cold Holding); cheese (45°F - Cold Holding); milk (50°F - Cold Holding) at the reach in cooler at the coffee station and at the cook line . As per manager less than 2 hour. Manager took milk to walk in cooler. Also observed sausage (49°F - Cold Holding); ham (50°F - Cold Holding); salmon (50°F - Cold Holding)inside the walk in cooler. As per manager delivery came and left the door open for about 1 hour.
  Repeat violation
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed ice cream inside reach in freezer not covered.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler thermometer was at 45°F..
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler ambient thermometer at the server alley was at 50°F. And also observed reach in cooler at the cook line.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler door gaskets soiled.
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  Observed floor tiles missing grout throughout the kitchen.
  Repeat violation
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.