IHOP #36-209
10050 Calle Comercio, Boca Raton, FL 33428 · Permanent Food Service · License 6010940
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection4 high priority (1 fixed by the Oct 13 follow-up, 3 fixed on the spot, 1 repeat), 1 intermediate, 6 basic (2 repeats)-25
- Administrative complaint on Oct 12, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score63
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 visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in cooler 3 door reach cooler cook line steak (45°F - Cold Holding); batter (54°F - Cold Holding); ham (44°F - Cold Holding) Not prepped or portioned today. Per operator items held in unit for less than 2 hrs. Operator put items on ice . Dairy (45°F - Cold Holding) held in server station flip top cooker. Per operator not prepped or portioned today. Operator held on ice. beef patties (46°F - Cold Holding); sour cream (45°F - Cold Holding) not prepped or portioned today stored at cook line flip top. Per operator, items held for less than 3 hours. Operator iced items.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed pancake batter on cook line held on time with no time mark. As per operator food held less than 2 hrs. Operator time marked .
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed in cook line employee cracked raw shelled eggs and then immediately handled customer plate. Operator educated employee on hand washing. Employee washed hands and changed gloves.
Fixed on the spot
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. Dishwasher (Chlorine 0ppm).
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed flip top cooler expo line in disrepair. Interior hangin down.
Utensils in poor condition.
Observed heavily melted spatula in use cook line
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed in cook line microwave solid with food debris. Operator cleaned microwave.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed at cookline reach in freezer door handle soiled. Operator cleaned it.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed multiple food containers in dishwashing area wet nesting. Operator removed to dry properly
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed by ice cream freezer and drip well standing water on floor. Operator mopped the floor.
Fixed on the spotRepeat 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
- 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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.