IHOP Restaurant #36-221

155 Bill France Blvd, Daytona Beach, FL 32114 · Permanent Food Service · License 7407216

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Aug 11, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 6 basic
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Aug112026

Routine inspection

10 violations found

First visitAug 11, 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.
10 violations found:
- 4 High priority
- 6 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -turkey 52f less than 4 hours manager discarded -sliced cheese 45f manager placed into in freezer cooled to 36f -38 f
  Fixed on the spot
  Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41°F within 6 hours.
  -bacon 48f to 66f cooked 2:58 am
  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 and the time removed from temperature control cannot be determined.
  -melted butter less than 4 hours
  Fixed on the spot
Basic6
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  -ice scoop holder cracked
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  -interior of reach in cooler with batter
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -top of burners at egg station soiled -floor fan soiled
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  -rear door
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  -by walk in cooler and cookline
  Floor soiled/has accumulation of debris.
  -floor soiled with grease and debris on cookline equipment -floors soiled under shelves in storage area -floors soiled under wait station
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.
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.