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International House Of Pancakes (IHOP #360125)

International House Of Pancakes (IHOP #360125)
1107 Malabar Rd
Palm Bay, FL 32907
(321)676-6410

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No (0) Emergency Closure Orders Since October 2008
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1 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

International House Of Pancakes (IHOP #360125) either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and International House Of Pancakes (IHOP #360125) or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2010054739 - On November 17, 2010 International House Of Pancakes (IHOP #360125), Palm Bay was ordered to pay $500 for violations observed during its October 27, 2010 inspection.

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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2014
Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 5287905
Inspection Date: Thursday, October 16, 2014
Inspection Number: 2399162
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, on shelving under flat grills
24-02-4 Basic.Clean cups/glasses not properly air dried - wet nesting.
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. Grout missing around tiles causing food and water to Lay in crevices **. Repeat Violation**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Server station.
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area.
12A-02-4 High Priority.Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. For dumping and rinsing coffee pitchers
22-28-4 Intermediate.Interior of cook line reach-in cooler soiled with accumulation of food residue.

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 5269354
Inspection Date: Friday, June 27, 2014
Inspection Number: 2390411
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting.
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. -
16-46-4 Basic.Old labels stuck to food containers after cleaning.
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area.
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
29-35-4 High Priority.No vacuum breaker on fitting/splitter added to hose bibb. - on one side
08A-03-4 High Priority.Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Corrected On-Site**
22-24-4 Intermediate.Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 4958734
Inspection Date: Tuesday, February 25, 2014
Inspection Number: 2286269
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
25-10-4 Basic.Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable.
36-43-4 Basic.Dusty ceiling tiles and/or air conditioning vent covers. / in storage area
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting.
12A-04-4 High Priority.Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / sausage links 131°f, manager reheated to 172°f **Corrected On-Site**
08A-10-4 High Priority.Raw animal food stored over ready-to-eat food in reach-in cooler. / raw hamburger over fully cooked chicken **Corrected On-Site**
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. / crepes covered during cooling **Corrected On-Site**

Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 4958733
Inspection Date: Tuesday, September 03, 2013
Inspection Number: 2286268
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 3
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.Cutting board has heavy cut marks and is no longer cleanable.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
14-38-4 Basic.Food storage container/container lid cracked or broken.
03C-06-4 High Priority.Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart. / raw sausage 150 degrees f recommended to keep cooking to 155 degrees f took corrective action **Corrected On-Site**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / pooled eggs cooks line above the chill line recommended rapid chill
41-06-4 High Priority.Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / cooks line **Corrected On-Site**

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3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 4958733
Inspection Date: Tuesday, September 03, 2013
Inspection Number: 2286268
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 3
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.Cutting board has heavy cut marks and is no longer cleanable.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
14-38-4 Basic.Food storage container/container lid cracked or broken.
03C-06-4 High Priority.Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart. / raw sausage 150 degrees f recommended to keep cooking to 155 degrees f took corrective action **Corrected On-Site**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / pooled eggs cooks line above the chill line recommended rapid chill
41-06-4 High Priority.Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / cooks line **Corrected On-Site**

Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 4658717
Inspection Date: Monday, February 25, 2013
Inspection Number: 2186400
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / rapid chilled ham, roast beef re- temp at 38 degrees f **Corrected On-Site**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. / cooks line ***Corrected On-Site**
36-38-4 Basic.Attached equipment soiled with accumulated dust. / ceiling light shield

Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 4658718
Inspection Date: Tuesday, September 25, 2012
Inspection Number: 2186401
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical.- Potentially hazardous food not held at 135 degrees Fahrenheit or above. /sausage gravy over filled top not maintaining 135 degrees f recommended rapid reheat -manager took corrective action
09-01-1 Critical.- Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. /croutons
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. /sandwhich line cooler
23-03-1 Observed build-up of moderate grease under hoods and wall cook line
37-11-1 Observed ceiling light shields soiled with accumulated dust. /kitchen

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3 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 4620776
Inspection Date: Wednesday, June 20, 2012
Inspection Number: 2164637
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08A-05-1 Critical.- Fruits/vegetables not washed prior to preparation. /pre cut mushrooms in box not washed before being packaged
10-03-1 Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
12B-07-1 Critical.- Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. //cooks line Corrected On Site.
14-33-1 Observed equipment in poor repair. /door to ice cream freezer seperating
14-37-1 Observed cutting boards moderately grooved/pitted and no longer cleanable.
40-04-1 Observed personal care item stored with food. /phone,keys by bannana's cooks line and in dishmachine area Corrected On Site.

Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 4317078
Inspection Date: Thursday, December 08, 2011
Inspection Number: 2077445
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. /butter on cooks line Corrected On Site.
08A-15-1 Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. / pancake mix in 1st compartment of 3 bin sink Corrected On Site.
10-03-1 Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
12B-07-1 Critical. Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. /dishmachine area above clean dishes Corrected On Site.
37-05-1 Observed wall moderately soiled with accumulated food debris. /cooks line

Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 4317079
Inspection Date: Friday, August 12, 2011
Inspection Number: 2077446
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /phf's long side cold bar less than 1 hr recommended rapid chill /establishment has a time as public health control not marked. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /butter out at room temp less than 1 hr recommended rapid chill
03C-09-1 Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. /potato soup reheating after 1. 30 minutes will not meet the parameter of 165 degrees f-had management take to get a rapid reheat to make 165 degrees f mark Corrected On Site.
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. /after cracking whole shell eggs and continued on without changing gloves Corrected On Site. Repeat Violation.
12A-26-1 Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Waite staff. Scooping fruit,grits
22-19-1 Critical. Observed interior and exterior of microwave moderately soiled.
22-22-1 Critical. Observed heavily encrusted material on can opener. Corrected On Site. Repeat Violation.
23-05-1 Observed residue/gunk/food debris build-up in drainunder prep sink/and 3 compartment sink
37-06-1 Observed wall soiled with accumulated grease. /under fire exstinguisher

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7 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 4001918
Inspection Date: Monday, May 02, 2011
Inspection Number: 1989502
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
01B-12-1 Critical. Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site. Manager discarded
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream 47F,cut melon 49F recommend rapid chill. Manager states set up at 7 am Corrected On Site. Applied ice. Repeat Violation.
03A-07-1 Critical. Observed praw bacon cold held at greater than 41 degrees Fahrenheit. Found at 74F on cook line. Corrected On Site. Placed in RIF cook says out 30 minutes
03B-03-1 Critical. Precooked sausage links not held at 135 degrees Fahrenheit or above. Found at 121F. Recommend to reheat to 165F. Corrected On Site. Placed on grill
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After cracking eggs Corrected On Site. Removed gloves washed hands
22-22-1 Critical. Observed encrusted material on can opener. Repeat Violation.
22-23-1 Critical. Observed encrusted, soiled material on slicer. Corrected On Site. Repeat Violation.
23-06-1 Observed build-up of food debris on shelves under equipment
37-05-1 Observed wall soiled with accumulated food debris. Cook line areas. Repeat Violation.
40-04-1 Observed cell phone stored on cook line shelf

Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 4159627
Inspection Date: Monday, December 20, 2010
Inspection Number: 2032013
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 4136839
Inspection Date: Thursday, October 28, 2010
Inspection Number: 2032013
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Emergency Order Callback Complied - Return visit resulting from a previous facility closure found violations to be corrected.
Total Number of Violations: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
34-09-1 Violation: 34-09-1Observed heavy grease/sludge on the ground and/or pad around grease receptacle.

Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 4134987
Inspection Date: Wednesday, October 27, 2010
Inspection Number: 2032013
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Emergency order recommended - Conditions have been found that endanger the health and safety of the public requiring immediate closure of the establishment.
Total Number of Violations: 20
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut melon 46 and sour cream 47F on cold bar at server station. Put out at 8 am recommend rapid chill. Corrected On Site. Repeat Violation.
08A-29-1 Critical. Observed 6 bags of salt for water softner stored on floor/ground that used for water softner. Corrected On Site.
21-03-1 Observed detergent and sanitizer mixed together improperly and used for wiping cloths. On cook line
22-22-1 Critical. Observed moderate encrusted material on can opener. Repeat Violation.
22-23-1 Critical. Observed heavily encrusted, soiled material on slicer. Repeat Violation.
23-06-1 Observed heavy build-up of food debris, dust or dirt on where clean plates on stored next to grill
23-06-1 Observed heavy build-up of food debrise under microwaves and toasters
23-06-1 Observed moderate build-up of food debris on cook line RIC gaskets
34-09-1 Observed heavy grease/sludge on the ground and/or pad around grease receptacle.
35A-05-1 Critical. Observed roach activity as evidenced by 1 live roach found on wall at server station
35A-05-1 Critical. Observed roach activity as evidenced by 4 live roaches found under shelves on cook line. Repeat Violation.
35A-05-1 Critical. Observed roach activity as evidenced by 5 live roaches found under bucket in dish area next to kitchen
35A-05-1 Critical. Observed roach activity as evidenced by 5 by floor mat in live roaches found in dishmachine area
35A-05-1 Critical. Observed roach activity as evidenced by 2 live roaches found by icemachine
35A-05-1 Critical. Observed roach activity as evidenced by 2 live roaches found behind prep table by slicer
35A-05-1 Critical. Observed roach activity as evidenced by 2 live roaches found under chemical bucket under 3 bay sink
36-15-1 Observed moderatefood debris/grease accumulated on kitchen floor under equipment. Repeat Violation.
37-05-1 Observed wall on cook line moderatly soiled with accumulated food debris. Repeat Violation.
37-08-1 Observed light sheilds in dish area and cook line moderatly soiled with accumulated food debris and dead bugs.
41A-02-1 Critical. Observed containers of chemicals stored next to salt pellets fpr water softner. Corrected On Site.

Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 4001919
Inspection Date: Thursday, September 09, 2010
Inspection Number: 1989503
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
03A-07-1 Critical. Observed cold held at greater than 41 degrees Fahrenheit. Egg wash,berry butter,sour cream, on cook line longer than 4 hours. Cook states product was left there over night.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage gravy 102,holinday sauce 97F both hot hold at steam table. Recommend to reheat to 165F. Corrected On Site.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature is 52F. No warning issued has 3 RIC's on cook line
08A-26-1 Critical. Observed uncovered pans of raw beef and raw tilapia stored over uncover container of garlic bread and opened package of precooked sausage. Corrected On Site.
08A-26-1 Critical. Observed raw beef and raw chicken stored over boxes of oinion rings in WIF.
15-28-2 Hood filters missing above flat grill. For reporting purposes only.
22-22-1 Critical. Observed heavy encrusted material on can opener.
23-06-1 Observed moderate build-up of food debris on shelves under cooking equipment
35A-07-1 Critical. Observed small flying insects in by icemachine.
35A-08-1 Critical. Observed 2 live flies in kitchen.
36-13-1 Observed moderate grease accumulated under cooking equipment.
36-15-1 Observed moderate food debris accumulated on kitchen floor behind equipment.

Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 4077341
Inspection Date: Thursday, July 15, 2010
Inspection Number: 2026803
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 3
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
14-37-1 Violation: 14-37-1Observed individual cutting board badly grooved/pitted and no longer cleanable. New boards on order
37-18-1 Violation: 37-18-1Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen
47-16-2 Critical. Violation: 47-16-2Electrical outlet missing cover plate. For reporting purposes only. Above toasters in kitchen.

Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 4075998
Inspection Date: Wednesday, July 14, 2010
Inspection Number: 2026803
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 20
Number of Critical/Risk Violations: 15
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw bacon left out on cook line counter for 1 hour at 57F. Corrected On Site. Recommend rapid chill
05-09-1 Critical. No conspicuously located thermometer in holding unit. In l0w boy RIC located on cook line
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Suffle cup inside iced coffee in walkin cooler.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Grabbing bread with out gloves.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Scooped ice using glass not scoop.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When changing gloves.
12B-07-1 Critical. Observed an open beverage container on shelf in walkin cooler
14-37-1 Observed individual cutting board badly grooved/pitted and no longer cleanable.
22-19-1 Critical. Observed interior of microwave moderatly soiled.
23-06-1 Observed HEAVY build-up of food debris under cooking equipment and shelves on cook line
35A-03-1 Critical. Observed 3 dead roaches on premises behind RIC.
35A-05-1 Critical. Observed roach activity as evidenced by 2 live roaches found behind icecream chest in kitchen
35A-05-1 Critical. Observed roach activity as evidenced by 1 live roaches found behind cook line RIC
35A-05-1 Critical. Observed roach activity as evidenced by 1 live roaches found by ice machine by back door.
35A-05-1 Critical. Observed roach activity as evidenced by 8 live roaches found dry storage area.
36-15-1 Observed moderate food debris accumulated on kitchen floor behind equipment.
37-04-1 Observed wall moderatly soiled with accumulated black debris in dishwashing area.
37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen
47-16-2 Critical. Electrical outlet missing cover plate. For reporting purposes only. Above toasters in kitchen
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 6 emmployee's on site. Corrected On Site.

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 3667753
Inspection Date: Wednesday, April 28, 2010
Inspection Number: 1879923
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
13-03-1 Observed employee with no hair restraint.
13-04-1 Observed employee with no beard guard/restraint.
14-41-1 Food-contact surface not smooth and easily cleanable. A moderate number of food container lids and plates are damaged
22-22-1 Critical. Observed encrusted material on can opener. Moderate build up
23-07-1 Observed gaskets with slimy/mold-like build-up. On the cook line reach in cooler
25-04-1 Observed single-service items stored on floor. A case of to go containers and a case of napkins are on the floor in the stock room
30-02-1 Critical. Vacuum breaker mising at hose bibb. On the 'y' connect at the mop sink
36-15-1 Observed food debris accumulated on kitchen floor. The grout on the floors throughout the kitchen area has a moderate build up food debris
36-15-1 Observed food debris accumulated on kitchen floor. Under the dishmachine
37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.

Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 3667754
Inspection Date: Monday, November 23, 2009
Inspection Number: 1879924
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 18
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented can of blueberries. Manager discarded. Repeat Violation.
08A-24-1 Critical. Observed raw chicken stored raw beef in the walkin frezzer.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw seafood over garlic bread in the RIF on cook line. Corrected On Site.
08A-26-1 Critical. Observed raw beef stored over blueberries in the walkin frezzer.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
12A-16-1 Critical. Observed employee cracking eggs and didn't change gloves before working handling with ready to eat food. Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Waitstaff area. Corrected On Site.
22-17-1 Critical. Observed soiled reach-in cooler gaskets. Waitstaff RIC
23-05-1 Observed heavy rust and dust build up on storage shelves in dish room
23-06-1 Observed build-up of food debris, dust or dirt on shelves where clean dishes are stored in the dish room.
23-07-1 Observed gaskets with slimy/mold-like build-up. Walkin cooler and walkin freezer.
25-04-1 Observed single-service items stored on floor. Dry storage area. Corrected On Site.
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Kitchen
36-15-1 Observed heavy food debris accumulated on walkin cooler floor behind shelves.
37-06-1 Observed wall and filters heavily soiled with accumulated grease. Cook line
37-11-1 Observed attached equipment soiled with heavy accumulated dust. Fan covers in the walkin cooler
37-14-1 Observed ceiling tiles in dining area soiled with water stains.
37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen cook line

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2 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 3213478
Inspection Date: Wednesday, February 11, 2009
Inspection Number: 1688275
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented/rusted cans. Owner discarded
02-24-1 Critical. Potentially hazardous food held under time as a public health control without a written plan
08A-28-1 Critical. Observed food stored on floor. Ln the walk in cooler Corrected On Site.
22-22-1 Critical. Observed encrusted material on can opener.
33-16-1 Observed open dumpster lid.
38-07-1 Lights missing the proper shield, sleeve coatings or covers. In the kitchen Corrected On Site.

Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 3213479
Inspection Date: Friday, November 21, 2008
Inspection Number: 1688276
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /butter waite station recommended rapid chill Corrected On Site.
05-07-1 Critical. Thermometers not calibrated due to digital needing battery
13-04-1 Observed employee with no beard guard/restraint.
14-40-1 Observed bulk milk dispenser with plastic still on Corrected On Site.
16-01-1 Critical. Observed missing/inaccurate warewashing machine- data plate. /data plate not easily readable
22-19-1 Critical. Observed interior of all microwaves heavily soiled.
22-22-1 Critical. Observed heavily encrusted material on can opener. Corrected On Site.
22-23-1 Critical. Observed moderately encrusted, soiled material on slicer.
34-09-1 Observed moderate grease on the ground and/or pad around grease receptacle. Repeat Violation.
36-10-1 Observed heavily soiled floors under 3 comparment sink
37-11-1 Observed ceiling light shields soiled with heavy accumulated dust/insects kitchen

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2 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 2969336
Inspection Date: Thursday, January 24, 2008
Inspection Number: 1616394
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage and bacon in the steam drawer on line at 129 degress f. Rabid heat to 165 and hold at 135 or use a time in place of temperature with documentation
05-08-1 Critical. No thermometer provided to measure temperature of food product.
08A-28-1 Critical. Observed food stored on floor. Boxes of food on the walkin freezer floor
12B-07-1 Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Many locations in the prep,cook and wait stations
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. On the cook reach in coolers
22-22-1 Critical. Observed encrusted material on can opener.
25-04-1 Observed single-service items stored on floor. Cup lids in dry storage
33-16-1 Observed open dumpster lid.
34-09-1 Observed grease on the ground and/or pad around grease receptacle. Heavy build up
34-10-1 Observed garbage on the ground and/or pad around dumpster. Observed a cat eating trash. Repeat Violation.
36-15-1 Observed food debris accumulated on kitchen floor. Heavy debris build up under the ice machine
42-03-1 Wet mop not hung to dry. At the dumpster

Inspection For: I H O P
License Number: 1504430
License ID: 2135166
Inspection Visit ID: 2969337
Inspection Date: Monday, September 10, 2007
Inspection Number: 1616395
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sliced cheese in the walk in Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs,sour cream,links at 50f on cooks line/rapid chill keep in ice bath Corrected On Site.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Links in hot hold drawer at 129f /reheat to 165 and hold at 135f Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. Salt bags used for water treatment are stored on the ground in out side storage Corrected On Site.
12A-03-1 Critical. Observed food employee (cook, dishwasher, wait staff, etc. ) washing hands in a sink other than an approved hand wash sink. Dishwasher Corrected On Site.
15-28-1 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. Corrected On Site.
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Wait line cooler
30-02-1 Critical. Vacuum breaker mising at hose bibb. 2 device's missing at the mop sink
34-09-1 Observed grease on the ground and/or pad around grease receptacle. And on the recovery unit

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4 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: I H O P
License Number: 1504430
Inspection Date: Monday, October 23, 2006
Inspection Number: 1462178
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: I H O P
License Number: 1504430
Inspection Date: Monday, October 23, 2006
Inspection Number: 1462175
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 4
Details
1 risk violation of code 01 which requires:
  • “01a - Food obtained from approved source.”
  • “01b - Wholesome, sound condition.”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
2 violations of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
3 risk violations of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 violation of code 56 which requires:
  • “Copy of Chapter 509, Florida Statutes, available (no longer used per Chapter 2008-55, Laws of Florida)”

Inspection For: I H O P
License Number: 1504430
Inspection Date: Tuesday, July 11, 2006
Inspection Number: 1462178
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 20
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 17
Details
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
4 violations of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
2 violations of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 violation of code 24 which requires:
  • “Storage/handling of clean equipment, utensils”
2 violations of code 25 which requires:
  • “Single service items properly stored, handled, dispensed”
1 violation of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
2 violations of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 violation of code 40 which requires:
  • “Employee lockers provided and used, clean”
1 critical violation of code 50 which requires:
  • “Current license, properly displayed.”
1 violation of code 51 which requires:
  • “Other conditions sanitary and safe operation”
1 risk violation of code 53 which requires:
  • “53a - Food management certification valid.”
  • “53b - Employee training verification.”

Inspection For: I H O P
License Number: 1504430
Inspection Date: Tuesday, July 11, 2006
Inspection Number: 1365169
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day International House Of Pancakes (IHOP #360125) in Palm Bay Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Palm Bay's International House Of Pancakes (IHOP #360125).

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while International House Of Pancakes (IHOP #360125) may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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