IHOP RESTUARANT received a C, scoring 75 out of 100, in a DeKalb County food-service inspection on Aug 27, 2026. The official report lists ten findings. [1]
The report states: “CA: (a) Equipment, Food-Contact Surfaces, and Utensils.” [2]
The report states: “CA: Time/temperature control for safety (TCS) cold holding food shall hold at 41F or below.” [3]
The report states: “CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding.” [4]
The report marks four findings as corrected on site. Three findings are marked as repeat violations. [5]
Showing 10 of 10 findings
CA: (a) Equipment, Food-Contact Surfaces, and Utensils. 1.
Code 511-6-1.05(7)(a)1
CA: (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. OBSERVED 2 white containers holding the ice scoops unclean with black build-up on the server's line actively used for beverages. COS-Ice scoops rewashed-rinsed-sanitized and placed in a clean metal pan. OBSERVED glasses stored as "clean" with food particles on the server's line. COS-glasses removed and taken to the dish pit to be properly rewashed. Corrected On-Site. New Violation.Official report · Item 4-2B ↗
CA: Time/temperature control for safety (TCS) cold holding food shall hold at 41F or below. Observed: TCS foods holding above 41F in the 1st cook line prep top cooler (sandwich) and the front prep cooler.
Code 511-6-1.04(6)(f)
CA: Time/temperature control for safety (TCS) cold holding food shall hold at 41F or below. Observed: TCS foods holding above 41F in the 1st cook line prep top cooler (sandwich) and the front prep cooler. COS-butter held less than 4 hrs located to the freezer to cool/All other products held longer than 4 hours discarded-(5lb butter, butter pats, sour cream, cut tomatoes, cut lettuce, gravy, white cheese). Discussed with PIC to have the units serviced. Corrected On-Site. New Violation.Official report · Item 6-1A ↗
CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.
Code 511-6-1.04(6)(f)
CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P OBSERVED: Time/Temperature Control for Safety Food (sausage links) not held at 135 degrees Fahrenheit or above on griddle. COS-PIC added time stamp Corrected On-Site. New Violation.Official report · Item 6-1B ↗
5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.
Code 511-6-1.04(6)(c)
5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. OBSERVATION: Raw salmon in the walk-in cooler in the sealed packaging thawing. COS- removed from the packaging. Corrected On-Site. New Violation.Official report · Item 11C ↗
OBSERVATION: Linen in plastic bags stored on the floor of the side storage room. CA: (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.
Code 511-6-1.05(10)(e)1,2,4
OBSERVATION: Linen in plastic bags stored on the floor of the side storage room. CA: (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. Repeat Violation.Official report · Item 14B ↗
CA: 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
Code 511-6-1.05(6)(a)
CA: 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. OBSERVATION: Front line prep cooler has a large block of ice in the interior bottom. The 1st prep top cook's cooler and the front line prep top cooler is not able to maintain TCS products at 41F or below. Discussed with the PIC onsite and the operator by phone to have the unit serviced. New Violation.Official report · Item 15A ↗
CA: 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Code 511-6-1.05(7)(a)2,3
CA: 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. OSERVATION: Old 2 dr Traulsen cooler in the rear, interior and exterior of the Atosa freezer, gasket on the sandwich prep top cooler, shelf where microwave is stored, exterior of the fryers are unclean with debris. Discussed with PIC that a deep cleaning is needed. Repeat Violation.Official report · Item 15C ↗
CA: (b) Cleaning, Frequency and Restrictions. 1.
Code 511-6-1.07(5)(a),(b)
CA: (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. OBSERVATION: Floor and wall in the dish pit area are unclean with debris and black build-up. Floor underneath and behind the fryers/prep cooler, in the rear storage area, are unclean with debris and grease build-up. Repeat Violation.Official report · Item 17C ↗
CA: 1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
Code 511-6-1.07(2)(i)
CA: 1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. OBSERVATION: Lights in the storage room that contains wiping cloths, food containers are unshielded. New Violation.Official report · Item 17D ↗
CA: (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1.
Code 511-6-1.07(5)(k)
CA: (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. OBSERVATION: Numerous gnats or fruit flies observed in the storage room, dishpit, ice machine area. Discussed with the operator by phone that Professional Pest Control Operator will be contacted for service. Email report within 10 days. New Violation.Official report · Item 18 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
DeKalb County · Aug 27, 2026
02 / Same facility ↗Official inspection historyInspection 57549208 · Facility 12294822
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from DeKalb County. History includes only this authority’s exact facility ID.
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