IHOP #36-224

Name: IHOP #36-224
Address: 5463 GATEWAY VILLAGE CIR UNIT #105, ORLANDO, FL, 32812, US
Rating: 53

5463 GATEWAY VILLAGE CIR UNIT #105, ORLANDO, FL 32812

License #5812880

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

53 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

August 19, 2026 · 32 findings · 5 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

IHOP #36-224 in ORLANDO currently holds an InspectFL Health Score of 53 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 19, 2026. Across those visits, inspectors documented 32 total violations — 5 critical, 5 major, 22 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 19, 2026 shows 32 observation rows: 5 critical, 5 major, and 22 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

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.

Community pulse

Would you eat here?

IHOP #36-224 has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Coffee cup without handle used as scoop at the Oreo chocolate. Operator removed it .
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates stored at the 3 compartment sink area not inverted.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee eyeglasses stored next to bread at prep table (cook line )
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing watches and bracelets.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed the cook preparing food cooking food without beard guard .
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[14-38-4] Food storage container/container lid cracked or broken. Cracked lids used to cover the grits .
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water 129 f at expo station.
[36-62-4] Light not functioning. One out by the hoods .
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. At the cook line and walk-in cooler no ambient thermometer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Employee hand sink at the cook line .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of make table the one used to be at the server station and employee hand sink cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table kitchen area .
[29-49-6] Standing water in bottom of reach-in-cooler. Bottom table the one facing the prep sink .
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries stored over crepes and cut clean Mellon at the walk-in cooler .
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
[29-11-4] Water leaking from pipe and/or faucet/handle. 3 compartment sink leaking.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wipes cloth stored at prep table cook line .
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt no label at expo station . Operator label .
[35A-02-8] Live, small flying insects found. Observed 5 small flying insects 2 by cook line ,3 by dish area not landing at any food . Next day call back required per supervisor.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored over ham at the walk-in cooler . Operator removed it .
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw bacon at the walk-in cooler .
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler raw shell eggs (55f-cold holding )beef burgers (47F - Cold Holding); ham (47F - Cold Holding); steak tips (48F - Cold Holding); pot roast (47F - Cold Holding); smoked sausage (47F - Cold Holding)q; cooked bacon (50f - Cold Holding); cooked chicken (50F - Cold Holding); butter (49F - Cold Holding); shredded cheese cheddar (50F - Cold Holding); diced tomatoes (50F - Cold Holding); diced ham (50F - Cold Holding); potatoes (47F - Cold Holding); spread butter (49F - Cold Holding); hash browns (46F - Cold Holding); sliced American cheese (50F - Cold Holding); white cheese (50F - Cold Holding). Reach-in cooler milk (50F - Cold Holding); watermelon (45F - Cold Holding); sour cream (46F - Cold Holding)w; sweet melon (47F - Cold Holding); marinara (49F - Cold Holding). The drawer cooler facing the eggs station ,Ham (49F - Cold Holding); hotdogs (50F - Cold Holding); ham thin sliced (50F - Cold Holding); raw burger (46 - Cold Holding); raw beef steak (46F - Cold Holding); steak tips (50F - Cold holding).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler beef burgers (47F - Cold Holding); ham (47F - Cold Holding); raw shell eggs (55f-cold holding ),steak tips (48F - Cold Holding); pot roast (47F - Cold Holding); smoked sausage (47F - Cold Holding)q; cooked bacon (50f - Cold Holding); cooked chicken (50F - Cold Holding); butter (49F - Cold Holding); shredded cheese cheddar (50F - Cold Holding); diced tomatoes (50F - Cold Holding); diced ham (50F - Cold Holding); potatoes (47F - Cold Holding); spread butter (49F - Cold Holding); hash browns (46F - Cold Holding); sliced American cheese (50F - Cold Holding); white cheese (50F - Cold Holding). Reach-in cooler milk (50F - Cold Holding); watermelon (45F - Cold Holding); sour cream (46F - Cold Holding)w; sweet melon (47F - Cold Holding); marinara (49F - Cold Holding). The drawer cooler facing the eggs station ,Ham (49F - Cold Holding); hotdogs (50F - Cold Holding); ham thin sliced (50F - Cold Holding); raw burger (46 - Cold Holding); raw beef steak (46F - Cold Holding); steak tips (50F - Cold holding).
[31A-09-4] Handwash sink not accessible for employee use at all times. Employee hand sink at the cook line blocked with cooking pans . Operator removed it .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Employee hand sink at the cook line .
[31B-03-4] No soap provided at handwash sink. Employee hand sink at the cook line .
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical no label at prep area .