IHOP 36-168
4745 W Atlantic Ave, Delray Beach, FL 33445 · Permanent Food Service · License 6013720
What drove the grade
Roach activity present as evidenced by live roaches found... approximately
How the score was calculated
- Starting score100
- Violations at the Nov 6 complaint inspection7 high priority (fixed before it reopened Nov 6, 1 repeat), 6 basic-29
- Emergency closure on Nov 6, reopened Nov 6Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-20
- Safety score51
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitNov 6, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust....heavy grease, soiled build up underneath cooking equipment, shelvings at kitchen.
Not clean
More time given
- First visitNov 6, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
Time/temperature control for safety food cold held at greater than 41°F...eggwash 69°F in egg sandwich reach in cooler across from burner at kitchen .. single serve butter 53°F in cold holding unit at expo line . Employee not determined how long food being out of temperature .... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. .. salsa , whipped butter at expo line .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...eggwash 69°F in egg sandwich reach in cooler across from burner at kitchen .. single serve butter 53°F in cold holding unit at expo line .
Employee not determined how long food being out of temperature .Stop sale issued . Employee discarded food. slice cheese 49°F, shredded cheese 46°F, , ham 50°F in flip top reach in cooler across from burner at kitchen, food not prepped or portioned today , food being held less than 4 hours . Employee cover food.
Repeat violationAdministrative complaint
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. .. salsa , whipped butter at expo line .
Stope sale issued.
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F...whipped butter scoop stored in dirty water at 92°F water at expo line .
Employee removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled...Cooke picked up dirt from floor to garbage and then handles cleaned plate to serve food.
Employee changed gloves washed hands after discussion.
Fixed on the spot
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...kitchen employee wipe hands with gloves on dirty apron and then prep grab bacon, French fries without changed gloves and washing hands .
Employee changed gloves washing hands after discussion.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found... approximately
15 live roaches underneath black ice cream cooler in smoothie station at kitchen. 2 live roaches in smoothie reach in cooler in smoothie station at kitchen 3 live roaches underneath smoothie reach in cooler at kitchen. 1 live roaches on floor at cook line . 3 live roaches by mop sink next to ice machine .
Basic6
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils...open coffee cup in smoothie station at kitchen.
Employee discarded.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues...smoothie reach in cooler.
Code 23, Non-food contact surfaces clean: Heavy grease buildup exterior fryer , exterior reach coolers soiled at kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust....heavy grease, soiled build up underneath cooking equipment, shelvings at kitchen.
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack....clean plate store in dirty, slimy shelf underneath prep container at kitchen.
Clean drink cup stored in dirty shelves at expo line .
Code 35, Insects, rodents, pests and animals: Dead roaches on premises...3 dead roaches in smoothie reach in cooler.
2 dead roaches underneath reach in cooler in smoothie station. 1 dead roach underneath booth at dining room
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.
- Stop sale
- An order that the food can’t be sold or served.