IHOP 36-80

Name: IHOP 36-80
Address: 1241 S FEDERAL HWY, FT. LAUDERDALE, FL, 33316, US
Rating: 52

1241 S FEDERAL HWY, FT. LAUDERDALE, FL 33316

License #1608735

☕ Café/Breakfast ℹ️

52 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 21, 2026 · 7 findings · 2 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 36-80 in FT. LAUDERDALE currently holds an InspectFL Health Score of 52 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 41 total violations — 19 critical, 3 major, 19 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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

September 11, 2024

The latest inspection on September 21, 2026 shows 7 observation rows: 2 critical, 0 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

82%

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 36-80 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: Inspection Completed - No Further Action
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. 4 compartment reach in cooler- rusted shelves.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. 3 ceiling tiles with water damage I. Dinning room area and coffee station.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler, bag of employee food not labeled. Manager removed , placed in a separate container with an employee label.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Two compartments freezer- bags of raw salmon over portioned precooked chicken tenders. Employee placed raw salmon under precooked tenders.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Open bag of coffee filters no inverted. Employee inverted
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wearing gloves open a bag of raw beef, then changed gloves and grabbed portioned peppers and a clean spatula, using same gloves. After manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Expo station-lower cooler- bottom shelf- build up of rust like substance.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Observed melted ice cream on floor inside walk in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon stored inside cut melon container, handle in contact with food. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooler door gaskets soiled with mold and food debris throughout kitchen.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef, not commercially packaged, stored above raw fish, commercially packaged, inside four door reach in freezer. Operator properly stored.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed sliced tomatoes (49F - Cooling) since 2:13am, at 9:14am. ; diced tomatoes (49F - Cooling) since 2:13am, at 9:14am, stored inside walk in cooler. Foods did not reach 41F in allotted time for cold holding. Stop sale. 2) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (47F - Cold Holding); smoked sausage (47F - Cold Holding); diced ham (46F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today. Foods out of temperature for approximately 5 hours. Stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (47F - Cold Holding); smoked sausage (47F - Cold Holding); diced ham (46F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today. Foods out of temperature for approximately 5 hours. Stop sale.
[03F-02-5] 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. Observed no time marking on individual ranches and individual butters at server station. Operator put time marking on foods during inspection.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed sliced tomatoes (49F - Cooling) since 2:13am, at 9:14am. ; diced tomatoes (49F - Cooling) since 2:13am, at 9:14am, stored inside walk in cooler. Foods did not reach 41F in allotted time for cold holding. Stop sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1) Observed accumulation of green-yellow mold like substance inside ice machine, in kitchen. 2) Observed accumulation of black mold like substance inside soda nozzles at soda machine, in dining room. Operator had employee clean and sanitize nozzle during inspection.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at flip top cooler in kitchen next to handwashing sink.
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while portioning potatoes. Near triple sink.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.observed at back door.
[22-15-5] In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. Observed utensils in dirty water (142F) operator cleaned and provided fresh water.
[29-03-4] Water draining onto floor surface. Observed at back room - chemical dispenser dripping water onto floor.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer at back of establishment - raw chicken stored over chicken tender (not commercially packaged ) operator stored correctly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw beef stored above sausages operator stored correctly.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at reach in cooler in front of grill - raw shell eggs (49F - Cold Holding) as per operator item out of temperature for over 4 hours. See stop sale
[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. Observed at reach in cooler in front of grill - sausage (49F - Cold Holding)- as per operator item not portioned or prepared today. Item held out of temperature for approximately 6 hours. See stop sale. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at reach in cooler in front of grill - raw shell eggs (49F - Cold Holding) as per operator item out of temperature for over 4 hours. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler in front of grill - sausage (49F - Cold Holding)- as per operator item not portioned or prepared today. Item held out of temperature for approximately 6 hours. See stop sale.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 employees that couldnt provided proof of training.