Ihop
4333 Dallas Ft Worth Tpke, Dallas, TX 75211 · 75211 · Restaurant
Passed all 15 inspections — critical violations noted
2023-11-21 Pass Routine CRITICAL 7
*24 Food Labeling- with common name of the food
Label all squeeze bottles with contents
*32 Equipment and Utensils Multiuse Materials durable
Replace/get new wire racks that have heavy rust build-up
*22 Accredited food handler certificate - 60 days
Food handlers expired
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Ensure that foods in coolers are covered
*39 Cutting surfaces.
Get rid of worn cutting boards
*42 Dirty nonfood contact surfaces
Clean wire racks in all cookers
*45 Premises shall be maintained in good repair
replace damaged ceiling tile in dry storage
2023-06-07 Pass Routine CRITICAL 8
*21 Outfitter-Certified Food Manager
Food manager on duty Food Manager Certificate expired
*22 Accredited food handler certificate - 60 days
Renew food handler certificates for employees
*24 Food Labeling- with common name of the food
Label all squeeze bottles with contents
*32 Maintain in Good Repair
Repair or get rid of broken microwave
*34 Pest control-routine inspections for
Flies present during inspection
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover foods in reach-in cooler in kitchen
*42 Dirty nonfood contact surfaces
Clean racks in all coolers
*45 Lockers to be used to store personal items
Properly store personal items
2022-12-05 Pass Routine CRITICAL 9
*10 Q.A. PPM - follow manufacturer's direction
Sanitizer bucket observed at 0 ppm QA
*20 Grease Trap Tickets
No current grease trap manifest
*22 Accredited food handler certificate - 60 days
Get new food handler certificates/cards>all the ones on site expired
*28 Date marking commercially prepared RTE/ TCS food
Date mark all commercially prepared food products once removed/opened from original package
*34 Controlling pests. Eliminating harborage conditions
Eliminate harboring conditions in kitchen
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Properly cover/seal bulk items once opened
*42 Dirty nonfood contact surfaces
Clean all food residue from racks of all cooling units
*45 Lockers to be used to store personal items
Place all employee belongings in designated area
*47 Other Violations
Register certified food manager certificate with City of Dallas
2022-06-18 Pass Routine CRITICAL 7
*10 Other sanitizer use - manufacturer label direction
Change out sanitizing solution bucket/water as often as needed (weak)
*21 RFSM - Not On Site
No RFSM on site (Repeat)
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Properly store employee drinks-not in food prep area
*43 Light bulbs, light shields provided
Replace blown out lights underneath the vent-a-hood filter
*42 Dirty nonfood contact surfaces
Deep clean store top range/side of the fryers-to remove build-up. Detail clean the food cart. Clean inside of out of use fryer-back of cook line
*31 Handwashing lavatory - used for other purpose
Observed plate/utensils in hand sink-Do not store dishes into hand sinks
*47 OTHER VIOLATIONS
Label dump sinks throughout the kitchen area
2021-08-10 Pass Routine CRITICAL 6
*47 RFSM Certificate - Not Display
missing RFSM certificate must be have FSM registered with the city
*02 Outfitter-Food Temperatures (Cold).
RI cooler unit at 46 F at service area must be monitoring and verified cooler unit have food temperature at: 40 F or below
*45 Premises free of litter
external premises with litter and trash around premises must be clean to maintain premises in good condition
*42 Floors/walls/ceiling/nonfood dirty
*10 Equipment and Utensils Cleaning-contamination
*39 Cooking equipment free of encrusted grease
2021-02-10 Pass Routine CRITICAL 17
*47 RFSM Certificate - Not Display
*19 Hand sink water temperature below 110'F
*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
*43 Clean vent syst:Intake/exhaust air ducts
*42 Floors/walls/ceiling/nonfood dirty
*39 Equipment in good repair and proper adjustment.
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
*45 Premises shall be maintained in good repair
*21 RFSM - Not On Site
missing RFSM certificates must be have FSM registered with the city
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
hot water must be maintain during pick demands on operational hours must be at 110 F or above during operational hours or replace or repair with water heater buster in all sinks
*39 Cooking equipment free of encrusted grease
cooking equipment with encrusted grease accumulations must be clean to avoid cross contamination
*43 Clean vent syst:Intake/exhaust air ducts
a/c vents dirty with soils, dust and grease accumulations must be clean or replace filters to avoid cross contamination
*42 Floors/walls/ceiling/nonfood dirty
floors behind equipment dirty with food debris, litter and soils accumulations must be clean to avoid cross contamination
*45 Premises shall be maintained in good repair
some lights not working in back room area must be replace or repair to proper condition ceiling tiles on back area with exposed material must be replace or repair to proper condition
*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
food surfaces dirty with food debris and grease accumulations PIC must be ensure employees clean food surfaces during operational hours
*21 PIC prevents cross contamination by bare hands
*19 Hand sink water temperature below 110'F
all hand sinks with hot waster below 110 F must be have hot water at 110 F on hand sinks
2020-07-24 Pass Routine CRITICAL 6
*42 Floors/walls/ceiling/nonfood dirty
floors at kitchen area dirty with oil and grease drippings must be clean to avoid contamination and use as public hazard prevention
*47 RFSM Certificate - Not Display
missing current RFSM certification on site must be have current RFSM certification on site
*39 Equipment in good repair and proper adjustment.
heat element at WI freezer door not working -door cannot close down properly - must be replace or repair to proper condition
*20 Grease Trap Tickets
missing current grease trap ticket must be have current grease trap ticket
*39 Cooking equipment free of encrusted grease
waffle cooking equipment under oil pan catcher dirty with encrusted soils and grease accumulations must be clean to avoid cross contamination
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
2019-12-02 Pass Routine CRITICAL 5
*10 Equipment and Utensils Cleaning-contamination
all cooler units dirty with soils, spills and food debris must be clean to avoid cross contamination
* 21 RFSM notify 10 days & replacement in 45 days
missing RFSM certification must be have FSM registered with the city
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
sanitizer buckets at zero concentration of Quat sanitizing solution - prep line area - must be at: 200 -400 ppm Quat concentration to avoid cross contamination
*42 Floors/walls/ceiling/nonfood dirty
walls, floors in different areas dirty with soils, spills and grease residues must be clean to avoid contamination ceiling dirty with dust and grease accumulations must be clean to avoid cross co
*39 Equipment in good repair and proper adjustment.
shelving inside cooler units rust and oxidize must be replace or repair to proper condition door at front cooler unit broken must be repair to proper condition to maintain proper food temperature
2019-06-12 Pass Routine CRITICAL 9
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed salsa store next to raw meat
*10 Clean Sight and Touch
provide cleaning for the coolers
*14 When to wash hands before donning new gloves
*21 RFSM - Not On Site
*22 Handlers-Certificate Not On Site
*34 Pest Control
observed flies in the prep area
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
seal open packages of chicken
*42 Floors/walls/ceiling/nonfood dirty
provide cleaning for the floor
*28 Date marking > 24 hrs,on site,temp 41F
cheese
2018-12-26 Pass Routine CRITICAL 7
*15 Contact RTE Products w/ Bare Hands
sandwich, pancake
*07 Food safe, good condition, unadulterated, and honestly presented
provide lid, cover for all food containers
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken above beef
*10 Clean Sight and Touch
provide cleaning for the cooler, freezer, prep area
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
cheeses
*36 Cloths in-use for wiping between uses stored
2018-06-05 Pass Routine CRITICAL 6
*43 Clean vent syst:Intake/exhaust air ducts
Vents for return air above dish pit shows some buildup of dust and lint.
*31 Handwashing lavatory - accessible
No trash receptacle at main production hand wash sink. Please provide a means for employees to discard used hand towels. Frequent hand washing is to be encouraged.
*21 RFSM - Not On Site
No employee able to provide evidence of Registered Food Service Manager level of food safety training. Registered Food Service Manager certified through the City of Dallas must be present at all ti
*42 Dirty nonfood contact surfaces
Stand for waffle griddle shows spilled batter on surface. Equipment is in a storage place. Please thoroughly clean before placing into storage.
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Houseflies in office area.
*47 Conditions of Permit-in use of food equipment
Please post a sign or placard notifying customers that latest health inspection report is available upon request.
2017-11-27 Pass Routine CRITICAL 4
*39 Keep utensils handles upright or protected
*29 Cold/hot hold unit thermometer easily viewable
Thermometer missing on reach i cooler. Corrected on site.
*10 Equipment and Utensils Sanitization
Toilet bowl plunger in dish washing area. This item should never be used to clear food from drains. Please use a plumbing snake or a mesh strainer to keep form getting clogged. Corrected on site.
*43 Clean vent syst:Intake/exhaust air ducts
Dust and lint buildup on vent above dish washing machine
2017-04-26 Pass Routine CRITICAL 3
*44 Trash can provided for papertowel waste
*10 Clean Sight and Touch
INSIDE MICROWAVE INSIDE RIC
*18 Toxic items storage adjacent to food/utensils
TOXIC SPRAY BOTTLE NEXT TO UTENSIL
2016-10-28 Pass Routine CRITICAL 8
*14 When to wash hands before donning new gloves
*42 Dirty nonfood contact surfaces
*22 Washing hands only at a designated hand sink
*03 Food products not maintained at 135øF or above
GRAVY 109 (DEGREE F)
*36 Cloths in-use for wiping between uses stored
*02 Cold Hold (41øF/45øF or below)
WAFFLE BATTER 49.9 (DEGREE F) COS
*28 Date marking > 24 hrs,on site,temp 41F
ENSURE THAT THERE IS PROPER DATE MARKING (GRAVY)
*10 Clean Sight and Touch
INSIDE COOLERS
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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