IHOP 36-043
427 N Atlantic Ave, Daytona Beach, FL 32118 · Permanent Food Service · License 7401573
What drove the grade
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
How the score was calculated
- Starting score100
- Violations at the Jul 28 complaint inspection2 high priority (no follow-up needed), 1 intermediate, 4 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 28, 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 priority2
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. -Employee touched stack of sliced cheese with bare hand. Advised to use gloves. -employee touched hash browns with bare hands, reaching into bulk container from cooler/storage
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.
-mixer for milkshake on wall, manager stated they are cleaned morning and night shift. Advised to have backups to send food contact mixer be warewashed while remaining equipment available for operations.
Intermediate1
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
-server portioning food out front
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
-expo line
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
-area around floor drain at end of cookline
Floor tiles in disrepair.
-various locations in the back, manager stated due for floor remodeling
Hole in or other damage to wall/door frame.
-base of frame near entryway by mixer
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.