Ihop

4201 W Bell Rd, Phoenix 85053

Food Establishment - Eating & Drinking · Permit FD-66330

Score based on 9 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 21, 2026.

Excellent

Phoenix restaurant avg: 95

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Score over time

Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history9 on record

2026

Aug 18, 2026RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.Discussed plastic cups in top portion of prep coolers and minor facility maintenance

Apr 22, 2026RoutinecleanA

No County legal action will result from this inspection.Of Note: Discussed hand washing requirements and time as a public health control requirements with PIC.

2025

Oct 23, 2025RoutinecleanA

No County legal action will result from this inspection.****Discussed cooling methods for hashbrowns

Jul 7, 2025Routine1 coreA

No County legal action will result from this inspection.****Discussed purchasing additional chlorine test strips (only a few left in container) and bodily fluid kit.***Reminder: Live animals are prohibited on premises of food establishment, with the exception of patrol dogs (in certain areas) and service animals. Provided ADA guidance via email on determining if an animal is considered a service animal.

#55 — Physical Facilities Installed, Maintained, and CleanCore6-501.12

Inspector's notes

-- Observed heavy buildup of food debris and grease on multiple tables below grills. Discussed with the PIC increasing cleaning frequencies and maintaining a cleaning schedule to prevent significant accumulation of debris, dust, dirt, and organic matter. Corrective Action: Correct prior to next routine inspection.

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6-501.12 - Core: Cleaning, Frequency and Restrictions

Mar 24, 2025Routine2 coreA

No County legal action will result from this inspection.***Reviewed approved cooling methods for blanched bacon and rehydrated hashbrowns.

#47 — Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and UsedCore4-501.12

Inspector's notes

-- Prep/cook line cutting board has heavy scoring/scratching. Cutting surfaces must be maintained easily cleanable and maintained in good repair. Corrective Action: Correct prior to next routine inspection.

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4-501.12 - Core: Cutting Surfaces

#55 — Physical Facilities Installed, Maintained, and CleanCore6-501.12

Inspector's notes

-- Heavy food debris observed under dishwasher and in drains throughout the kitchen. Discussed increasing cleaning frequencies as needed to remove heavy buildup of debris and food. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: -- Multiple hand sinks attached to the wall observed with significant cracks/gaps in the sealing. Equipment attached to walls must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

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6-501.12 - Core: Cleaning, Frequency and Restrictions

2024

Oct 4, 2024RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.Of note: Reviewed cooling procedures for waffle batter. Discussed that cutting boards used for TCS foods must be washed, rinsed, and sanitized every 4 hours if used continuously.

Jun 25, 2024RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.**Reviewed cooling methods.

Mar 28, 2024Routine1 priority2 coreB

This establishment received a B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection. No County legal action will result from this inspection. Inspection report delivered via email. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-RequestForm-181.Award: B,Signer: Maria E. ,Food Manager Licenses: 1,Embargo Lbs: 10

#20 — Proper Cooling Time and TemperaturesPriority3-501.14

PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. -- Observed covered container of blanched bacon from 6:28 PM 3/27/2024 in walk-in refrigerator with internal temperatures ranging from 47°F-53°F using probing thermometer. Reviewed cooling requirements with the person in charge (PIC): partially cooked bacon must be cooled from 135°F to 70°F within two hours and from 135°F to 41°F or less within a total of 6 hours. At the time of inspection, the PIC voluntarily discarded the bacon. Reviewed approved cooling methods with the PIC: placing food in shallow pans, using rapid cooling equipment (i.e. a blast chiller/placing in walk-in freezer), submerging containers in an ice water bath, and/or using containers that facilitate heat transfer. Correct By: Corrected At Time Of Inspection

#38 — Insects, Rodents and Animals not PresentCore6-501.111

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring -- Observed harborage of fruit and drain flies under dishwasher. The PIC provided most recent pest control report from 3/9/24. Discussed with management methods for preventing harborage conditions: limiting liquid and food spoilage buildup on floors, in drains, and maintaining a clean and sanitary facility. Correct By: Correct Prior To Next Routine Inspection

#55 — Physical Facilities Installed, Maintained, and CleanCore6-501.12

Core-6-501.12, C: Cleaning, Frequency and Restrictions -- Observed heavy accumulation of food spoilage buildup throughout the facility: heavy grease and food debris under fryers and dishwashing area, spilled syrups on the floor in dry storage, food and debris on the floors and drains throughout the kitchen. Spoke with the person in charge (PIC) about increasing cleaning frequencies and creating a cleaning schedule to prevent heavy buildup of debris and food. Correct By: Correct Prior To Next Routine Inspection

2023

Dec 4, 2023Routine1 priorityall corrected on siteB

This establishment received a B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection. No County legal action will result from this inspection. Inspection report delivered via email. Discussed "fill line" for TCS items in prep coolers.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-RequestForm-181.Review Complete: CHECKED,Food Manager Licenses: 1,Award: B,Signer: Maria E. ,Review Notes: QA

#8 — Hands Clean and Properly WashedPriority2-301.14

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. -- Observed employee crack raw eggs with gloved hands, then start to touch cooked bacon with the same gloved hands. Reviewed when to wash procedures after handling raw animal foods with the person in charge (PIC). At the time of inspection, the employee washed their hands and changed gloves before continuing preparing food. The PIC restocked sher-mitts(gloves) at cook line and instructed employees to use them when working with raw animal foods. Correct By: Corrected At Time Of Inspection

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Data from Maricopa County Environmental Services public records, last checked Sep 21, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →