IHOP #36-225
7344 West Colonial Drive, Orlando, FL 32818 · Permanent Food Service · License 5813706
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection1 high priority (fixed by the Jul 28 follow-up), 4 intermediate, 5 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
More time given
Basic4
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
More time given
Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
More time given
Missing drain plug at dumpster.
More time given
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested zero ppm chlorine.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cut melon in walk in cooler.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Hash browns cooling covered in walk in cooler. Not following procedures for rehydrating in cartons.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Drink machine under dispenser heads and upper area of juice dispenser.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
2 at mop sink area.
Basic5
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Water will not turn off at prep area handsink
Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
By prep area handsink.
Missing drain plug at dumpster.
Open dumpster lids.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Mopsink area.
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.