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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
IHOP 36-183 in TITUSVILLE currently holds an InspectFL Health Score of 87 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 4, 2026. Across those visits, inspectors documented 9 total violations — 2 critical, 7 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 4, 2026 shows 9 observation rows: 2 critical, 0 major, and 7 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
IHOP 36-183 looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef burger patties stored above ready to eat sausage in walk in cooler. Operator removed
- [13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees prepping and serving food wearing watches
- [14-33-4] Reach-in cooler shelves with rust that has pitted the surface. By end of cook line
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Multiple units in kitchen
- [25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters in front area not protected. Operator covered
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table in kitchen shredded cheese (48F - Cold Holding); sliced cheese (47F - Cold Holding); sliced ham (46F - Cold Holding). Operator placed items in a freezer to rapid chill. New reading 41F for all three items.
- [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drink store in reach in cooler in front area. Operator removed
- [08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed avocado cut without first washing. Operator discarded avocado, and placed the rest to wash
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Wires behind screen on cook line Between kitchen equipment
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