ORIGINAL PANCAKE HOUSE

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spatula in dirty water at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (51F - Cold Holding) at cook line, as per operator for one hour. Operator added ice to ice bath for rapid cooling. Corrective Action Taken Repeat Violation

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400+ppm) at wait station. Operator replaced sanitizer bucket for final concentration Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer soiled. Operator cleaned during inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on floor underneath triple sink. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unaware of how to calibrate thermometer and proper calibration temperature. - From follow-up inspection 2026-02-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed dishwasher unaware of how to test sanitizer of dish machine. - From follow-up inspection 2026-02-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of proper minimum cooking temperature for raw shell eggs. - From follow-up inspection 2026-02-19: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gasket torn across from cook line. Repeat Violation - From follow-up inspection 2026-02-19: Time Extended

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from water bottle and then handled clean equipment without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger patties stored over heavy cream, raw smoked salmon stored over shredded cheese, and raw steaks stored over strawberry syrup on shelves inside walk in cooler. Operator properly relocated products. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server take dirty dishes to dish area and scrape plates into garbage can then grab a clean to go container without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whipped butter (69F - Cold Holding) at prep table in back area, as per operator for 3 hours. Operator moved product to walk in cooler. Corrective Action Taken

High Priority - 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 and the time removed from temperature control cannot be determined. Observed whipped butter at expo station not time marked. Operator able to prove time product was put on expo station and labeled product. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed can of WD-40 stored on shelf under prep table next to box of butter. Operator removed WD-40. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of yeast in back prep area. Operator removed cup. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty at cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on prep table in back prep area and across from cook line.

Basic - Employee eating/drinking in a food preparation or other restricted area. Observed employee drinking in prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on top of prep table across from cook line. Repeat Violation

Basic - Equipment in poor repair. Observed gaskets torn at reach in cooler across from cook line. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at prep table in back area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then handle clean utensils and plate without washing hands and changing gloves in between. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed container of burn spray stored on shelf above reach in cooler next to containers of spices across from cook line. Operator removed spray. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli sliced blade soiled at back prep area.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for Jean V. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of yeast in back prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on top of flip top reach in cooler across from stove. Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn across from cook line.

Basic - Insect control device installed over food preparation area. Observed bug zapper installed on shelf over prep table in back prep area. Operator removed bug zapper. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage stored inside standing reach in cooler in back prep area.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed clean utensils stored upright at dish rack.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted on shelf across from cook line. Operator properly placed to go boxes. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed container of powdered sugar not labeled at wait station. Operator labeled container. Corrected On-Site Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and grab clean utensils without changing gloves and washing hands in between. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger patties stored over heavy cream inside walk in cooler. Operator relocated products. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hash browns (110F - Hot Holding) at flat top, as per operator for 30 mins. Operator took hash browns to reheat Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubber stored inside hand sink at wait station Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in wait station Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at hand sink in dish area

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Maria Y expired 7/12/2024 Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of sanitizer not labeled at front counter. Operator labeled bottle. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks not secured under soda station at wait station Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee book bag stored on shelf with clean equipment. Operator removed bag Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed floor cracks by cook line

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board near cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted on shelf above prep table on cook line

Basic - Working containers of food removed from original container not identified by common name. Observed container of pancake mix not labeled inside dry storage. Operator labeled container Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then grab cooked sausage without washing hands and changing gloves in between.

High Priority - Observed raw pork chops wrapped in plastic wrap stored above ready to eat ham inside of reach in freezer in back prep area. Manager relocated the pork chops. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw burger patties stored over unwashed potatoes inside of walk in cooler. Manager relocated the burger patties. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hashbrowns (110F - Hot Holding); cooked sausage (100F - Hot Holding) at cook line, as per employee for 15 mins. Manager took products to be reheated. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at mop sink in back of restaurant.

Intermediate - Handwash sink used for purposes other than handwashing. Observed whisk stored inside hand sink in back prep area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine for dish machine. Manager found correct test kit. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in back prep area and at expo station. Manager added paper towels to both sinks. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for employees Gabriela Firpo (2/20/2023) and Jill Guerny (9/13/2024).

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles of sanitizer not labeled at dish area. Manager labeled the bottles. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured at expo station under soda machine. Repeat Violation

Basic - Ceiling vent missing. Observed ceiling vent missing inside of dish area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout kitchen area.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating food inside of dish area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on top of prep cooler on cook line and employee phone and keys stored on shelf in dish area. Repeat Violation

Basic - Food stored on floor. Observed bag of powdered milk stored on floor inside of dry storage area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles stored inside containers of flour and sugar touching the product in back prep area. Manager removed scoops. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink in back prep area. Manager put a sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in freezer in back prep area and gaskets at reach in cooler on cook line soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored near hand wash sink in back area.

Basic - Carbon dioxide/helium tanks not adequately secured. Upon inspection observed carbon dioxide tank not secured under servers station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed employee jacked stored on knife storing rack in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed moisture between stacked sauce pans on drying racks.

Basic - In-use wet wiping cloth/towel used under cutting board. Upon inspection observed wiping cloths under multiple cutting boards in kitchen.

Basic - Open dumpster lid.

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn, located by kitchen entrance. - From follow-up inspection 2023-10-04: as per operator the gaskets are in back order. Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Observed a coffee pot stored on front counter hand washing sink Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit onsite.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Gregory White expired on 02/12/23, Jacson Flaveus expired on 02/14 23, Graciela Firpo 02/20/23.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of the prep cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cleaned pans with standing water wet nesting stored on a shelf located in the back area.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed three compartment sink set as wash, sanitized, and rinse.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled underneath flat grill, reach in cooler gasket soiled at the reach in cooler located in the line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen, back area Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in the back area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen hand washing sink used as a dump sink.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled, underneath flat grill soiled.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen, back area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour container.

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler ambient temperature at 48F, unit locates in the kitchen area. Repeat Violation - From follow-up inspection 2022-02-01: Observed reach in cooler ambient temperature at 48F, no food was stored inside. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area. - From follow-up inspection 2022-02-01: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area. Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler ambient temperature at 46°F, unit located by the walk in cooler entrance. Observed 1 reach in cooler not working properly, no food was stored inside at the time of the inspection. - From follow-up inspection 2021-09-24: Observed reach in cooler ambient temperature at 46°F, unit located by the walk in cooler entrance, no TCS food was observed. Observed 1 reach in cooler not working properly, no food was stored inside at the time of the inspection. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Kitchen area. - From follow-up inspection 2021-09-24: Floor tiles missing and/or in disrepair and/or in disrepair. Kitchen area. Time Extended