IHOP Restaurant 36201
3480 Wedgewood Lane, The Villages, FL 32162 · Permanent Food Service · License 7000417
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 Aug 24 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 5 basic-10
- Safety score90
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 visitAug 24, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Sausage link holding temp was 96°F, operator voluntarily discarded
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand washing sink blocked with mop bucket and stored pitcher in the hand washing sink Operator removed the mop bucket and gallon pitcher from the sink
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed tomatoes stored above cooked bacon in walk in cooler, operator moved bacon above tomatoes.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice cream holding reach in freezer buildup ice.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Stove top, exterior of cooking equipment and around can opener soiled.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor soiled under and behind equipment throughout the kitchen
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided operator with printed copy of DBPR choking poster, operator posted choking poster in kitchen
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.