IHOP #36-71

5001 Gulf Blvd, St.Pete Beach, FL 33706 · Permanent Food Service · License 6206440

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Sep 4, 2026

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Sep 4 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 12 basic (1 repeat); basic violations cost 12 at most
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep42026

Routine inspection

17 violations found

First visitSep 4, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
17 violations found:
- 2 High priority
- 3 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Single door reach in deli cooler at the end of the cook line: diced tomatoes (56°F - Cold Holding); shredded cheese (50°F - Cold Holding); sliced tomatoes (48°F - Cold Holding); cut lettuce (49°F - Cold Holding); diced ham in portion cups (50°F - Cold Holding); raw beef in portion (46°F - Cold Holding) Manager on duty is took temperatures at 7am. Temperature log was observed. Food items have not been out of temperature for more than 4 hours. Items were moved into the reach in freezer on the cook line to bring down the temperature rapidly. Manager called service technician to come check the cooler during the inspection. An ambient thermometer was stored inside the reach in cooler. Thermometer was reading at 48 degrees. Re-temped items at 11:14am: diced tomatoes (32°F - Cold Holding); shredded cheese (42°F - Cold Holding); sliced tomatoes (33°F - Cold Holding); cut lettuce ( 40°F - Cold Holding); diced ham in portion cups (43°F - Cold Holding); raw beef in portion (39°F - Cold Holding) Discussed monitoring cold holding temperature to ensure cooler is maintaining 41 degrees or below.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 live fly flying near the dish machine drain board.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Fryer baskets heavily soiled with burnt food debris. Single door reach in deli cooler cutting board stained brown.
- Code 29, Plumbing and backflow prevention: Water softener not maintained according to manufacturer's instructions.
  Observed brown debris in interior of water softener container.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Food slicer stored in front of hand sink next to dish machine. Items moved.
  Fixed on the spot
Basic12
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink stored on prep table near cook line where opened boxes hash browns were observed. Items moved.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Single door reach in deli cooler cutting board.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed in reach in freezer at the end of cook line and walk in freezer.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Old labels stuck to food containers after cleaning.
  Observed on containers stored on shelf on wall across from dish area.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled with food debris at bottom of single door reach in cooler and reach in coolers on the cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler gaskets soiled with food debris. Button equipment for order on screen soiled with dried food debris.
  Buildup of food debris/soil residue on equipment door handles.
  Reach in cooler and freezer at the end of the cook line.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 29, Plumbing and backflow prevention: Water filter not located to facilitate disassembly for periodic servicing and cleaning.
  Water filer next to soda syrup boxes on second floor observed with a date of 9/30/2020.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Hand sink at the end of cook line. Emailed manager hand washing sign at the end of the inspection.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  CO2 tank next to soda syrup boxes on second floor.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.