IHOP 36-176
6708 Forest Hill Blvd, Greenacres, FL 33413 · Permanent Food Service · License 6013846
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection8 high priority (4 fixed by the Aug 11 follow-up, 4 fixed on the spot), 2 intermediate (fixed on the spot)-28
- Safety score72
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 visitAug 11, 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 visitAug 10, 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 priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety (TCS) food held using time as a public health control (TPHC) not discarded at the end of the 4-hour period. Operator stated expo line flip top cooler and two cook line expo side flip top coolers held using 4 hours TPHC option for all temperature control items all items beginning at 6:35am or 7:00am, not discarded as of 10:35am/11:00am. Butter/cut melon/sour cream/milk/sliced tomatoes/sliced cheese/sausage/ham/cooked chicken/ sausage gravy/sour cream/batter. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line back left single door flip top cooler; portioned cooked sliced turkey (50°F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top for less than 4 hours, moved overfilled portions to reach in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At pan on grill and pan in drawer under grill; cooked sausage (108°F - Hot Holding); cooked sausage (114°F - Hot Holding). Operator stated sausage cooked prior to being held for less than 1 hour, moved to be reheated to 165°F and held at 135°F or above.
Fixed on the spot
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.
Operator stated time marking is on dry erase board at area, all 3 dry erase boards have 7:00-11:00, 11:00-3:00, and 3:00-7:00, no specific time marking for items, not properly tracking time. Advised Operator of proper TPHC use/requirements. See stop sale.
Time/temperature control for safety (TCS) food held using time as a public health control (TPHC) not discarded at the end of the 4-hour period.
Operator stated expo line flip top cooler and two cook line expo side flip top coolers held using 4 hours TPHC option for all temperature control items all items beginning at 6:35am or 7:00am, not discarded as of 10:35am/11:00am. Butter/cut melon/sour cream/milk/sliced tomatoes/sliced cheese/sausage/ham/cooked chicken/ sausage gravy/sour cream/batter. See stop sale.
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Server handled soiled dishes while removing from customers table, placing in tub on cart then picked up plated food and made drinks for customers wiggly washing hands Operator discussed with server who then washed hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled soiled dishes while scraping, washing and rinsing then handled clean/sanitized dishes while removing from dishwasher without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked raw shell eggs and then handled clean plates, clean utensils and prepared/plated ready to eat/cooked food without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (approximately 48 hours) not properly date marked after opening.
Operator applied appropriate date mark.
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At prep area; hot water rehydrated cooked hash browns (114°F - Cooling 9:25/112°F). Operator stated cooling for 20 minutes prior to first temperature, in full, closed containers and then full, stacked, tightly lidded containers, at this rate will not reach 70°F within 2 hours, unstacked, uncovered, moved into walk-in cooler to facilitate faster cooling.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.