IHOP 36-214
1797 N Congress Ave, Boynton Beach, FL 33426 · Permanent Food Service · License 6010896
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection3 high priority (fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 3 basic-18
- Administrative complaint on Oct 2Counts in full until a follow-up finds the problems fixed-20
- Safety score62
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 visitOct 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
pancake batter (eggs) (74°F - hot Holding) Observed at ambient temperature on cook line. Operator decided to add to time control. Per operator, out of temperature for approximately 1 hour. Operator added time stamp for remaining 3 hours.
Fixed on the spotRepeat violationAdministrative complaint
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 Raw shrimp stored over mozzarella sticks in reach in freezer both products not in commercial packaging. Educated operator. Operator stored products properly. - Observed Raw steak out of commercial packaging in walk in freezer stored over fully cooked pot roast. Educated operator on proper storage.
Fixed on the spotRepeat violationAdministrative complaint
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 Employee cracking raw shell eggs, then changed gloves and pulled crepes from the cooler to put on flat top, then picked up plate to plate ready to eat food without washing hands. Educated operator. Employee washed hands properly.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-Observed spray bottle containing bleach in chemical storage area, no label. Educated operator. Operator added label.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored over ready-to-eat food.
- Observed Unwashed pineapple stored over strawberry glaze inside walk in cooler. Educated operator on proper food storage.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-Observed Portion cup used as scoop in sugar at server station. Educated operator. Operator removed.
Fixed on the spot
Food storage container/container lid cracked or broken.
-Observed Food storage pans and lids cracked and broken.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.