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International House Of Pancakes (IHOP #360140)

International House Of Pancakes (IHOP #360140)
4455 W New Haven Ave
Hwy 192
York Inn / Econo Lodge
West Melbourne, FL 32904
(321)953-6433

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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3 Food Service Inspections Since July 1, 2014
Inspection For: TRES AMIGOS RESTAURANT
License Number: 1503985
License ID: 5937561
Inspection Visit ID: 5450983
Inspection Date: Wednesday, December 31, 2014
Inspection Number: 2449049
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: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
03D-20-4 Intermediate.Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. / shredded chicken in dep metal pans **Warning**still utilizing larger pans

Inspection For: TRES AMIGOS RESTAURANT
License Number: 1503985
License ID: 5937561
Inspection Visit ID: 5407479
Inspection Date: Thursday, October 30, 2014
Inspection Number: 2449049
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: 18
Number of High Priority Violations: 3
Number of Intermediate Violations: 5
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
32-07-4 Basic.Bathroom facility not clean. / employee restroom/ toilet **Warning**
29-18-4 Basic.Drain cover(s) missing. / employee hand wash sink cooks line/all floor drains **Warning**
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. / employee food in tall freezer with foods sold to the public server area **Corrected On-Site** **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. / metal cambros **Warning**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Warning**
16-03-4 Basic.Moderate Accumulation of debris inside warewashing machine. **Warning**
16-21-4 Basic.Moderate Accumulation of debris on exterior of warewashing machine. **Warning**
29-20-4 Basic.Standing water server area dump sink draining very slowly. **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / server area **Warning**
03D-02-4 High Priority.Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. / shredded chicken cooled over night walk in cooler **Warning**
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. / got to the server before picking up the food had her wash hands re- educated **Corrected On-Site** **Warning**
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine 200++++ **Warning**
31A-13-4 Intermediate.Employee used handwash sink as a dump sink. / by dish machine **Warning**
22-22-4 Intermediate.Moderately Encrusted material on can opener blade. **Warning**
53A-05-5 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. **Warning**
03D-20-4 Intermediate.Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. / shredded chicken in dep metal pans **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / cooked beef, pork in walk in **Warning**

Inspection For: TRES AMIGOS RESTAURANT
License Number: 1503985
License ID: 5937561
Inspection Visit ID: 5405472
Inspection Date: Friday, August 29, 2014
Inspection Number: 2448443
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
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 High Priority Violations: 1
Number of Intermediate Violations: 5
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
14-22-4 Basic.Can opener blade not kept sharp - observed metal shavings.
29-18-4 Basic.Drain cover front of cooks line broken
08B-12-4 Basic.Food stored in holding unit not covered. / tamales front line
23-03-4 Basic.Heavy Build-up of grease/ dirt in the mop sink
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. / at any hand wash sink- gave signs
14-47-4 Basic.Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. / the shelving in the back dry storage area
29-34-4 High Priority.Vacuum breaker missing at hose bibb. / hose bib under dish machine
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / milk
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. / server station **Corrected On-Site**
16-34-4 Intermediate.No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. / for 3 compartment sink
31B-03-4 Intermediate.No soap provided at handwash sink. / server station
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / cooked beans/ rice/chicken-

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 #360140) in West Melbourne 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 West Melbourne's International House Of Pancakes (IHOP #360140).

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 #360140) 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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