INTERNATIONAL HOUSE OF PANCAKES 36-93

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food container on equipment shelve next to dish machine 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. 2 employees expired August 2025

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open Drink over ready to eat food storage on upstairs dry storage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment shelves across from microwaves next to dish machine Repeat Violation

Basic - Floor soiled/has accumulation of debris. Entire cooks line and kitchen Repeat Violation

Basic - Food stored on floor. In freezer floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer. Ice cream freezer on wait station

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop container interior soiled Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in freezer gasket soiled

Basic - Trash receptacles not provided where needed in establishment. No trash can on cook line near hand wash sink 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. Sever touched dirty dishes then touched single serve creamers me bowl for creamers. Manager had employee discard creamers then employee washed hands Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee meals and drinks in walk in cooler. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line

Basic - Equipment in poor repair. Chipped dishes with ready to use plates. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent over dishwashing has buildup of dust and debris

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing gravy in water by 3 compartment sink. Corrected On-Site

High Priority - 4 Live, small flying insects in mop holding area, manager killed them and had the area clean and sanitized Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw portioned ground beef over commercially cooked Turkey bacon in walk In cooler Corrected On-Site

Basic - Equipment in poor repair. Microwave closest to cooks line

Basic - In-use tongs stored on equipment door handle between uses. On ansul pipe above grill on cooks line Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in under counter reach in cooler under area with microwaves Corrected On-Site

Basic - Open dumpster lid. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cooks line Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen. Fruit juice dispenser in restaurant at servers side station. (C.O.S)

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware in restaurant not properly protected. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation on cooks line. Corrected On-Site

Basic - Exterior exit door has a gap at the threshold that opens to the outside.

Basic - Floors not constructed to be easily cleanable. Floor tiles in kitchen not easily cleanable needs grouting.

Basic - In-use tongs stored on equipment door handle between uses. Tong hanging overhead on cooks line. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Servers station near expo line.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Servers Side station in restaurant Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior cold holding unit reach in cooler on cooks line . Exterior of fryers and flat top grill on cooks line. Dish racks

Basic - Stored food not covered. Cooked Hash browns stored under flat top stove on cooks line not covered. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Primed and then was 50ppm Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cups in pans on expo side of line Manager removed and replaced with spoons Corrected On-Site

Basic - Equipment in poor repair. Handle of microwave broken in prep area Repeat Violation

Basic - Open dumpster lid. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to clean plastic third pans under table with microwave shelf above Corrected On-Site

Basic - Unwashed strawberries stored over ready-to-eat strawberry glaze in walk in cooler Corrected On-Site

Portable fire extinguisher missing from its designated location. For reporting purposes only. Side server station Manager put back Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. eggs in metal pan which 3 eggs have cracked shells. Operator discarded items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Juice nozzles Waffle iron stored with food build up.

Basic - Clean utensils stored between equipment and wall. Spatulas on cook line between grill and tall reach in cooler. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board groved and cracked. Operator discarded Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Staff personal coffee on expo line . Corrected On-Site

Basic - Equipment in poor repair. Microwave in prep

Basic - Food storage container/container lid cracked or broken. Plastic containers stored below prep table. Operator discarded items. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple reach in coolers soiled. Outside of ice bin at service station had build up. Pipes attached to hood system has build up.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler below microwave.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls on cookline and expo line.

Intermediate - Handwash sink not accessible for employee use at all times./dish washing area hand sink was blocked by a bag of onions and blooms/ 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./two employees certificates expired.

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./dining room.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on shelve next to microwave/ Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation./all three kitchen employees.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris./throughout the kitchen.

Basic - Food stored on floor./a bag of onion on wet kitchen floor/ Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination To go lids and soufflé cups on the cooks line. Corrected On-Site

Basic - Walk-in cooler shelves have accumulation of soil residues.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquids eggs 54°F Less than four hours per manager, and he added to his time plan. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Stored over clean equipment behind double wooden doors upstairs. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting on clean items shelf Corrective Action Taken

Basic - In-use knife and spatula stored in cracks between pieces of equipment on the cooks line. Corrected On-Site

Basic - Light shield damaged/in disrepair in the walk in cooler.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in upstairs dry storage area. Corrected On-Site

Basic - Open dumpster lid. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes and lids on the cook line not inverted. Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment by hand sink in the kitchen by ice machine. Corrected On-Site Repeat Violation