THE ORIGINAL PANCAKE HOUSE

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....chlorine 200++ppm. Warning

High Priority - In-use utensil stored in unclean water at 95 degrees Fahrenheit at cook line . Cook removed. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...smoked salmon above cooked sausages in walk in cooler . Employee properly stored food. Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server brought dirty dishes from customers table and then handle cleaned plate , serve drinks, serve food without washing hands . Discuss with employee. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less...shell eggs stored in cook line being held less than 4 hours . Employee removed to walk in cooler . Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ...butter control with Time , after 4 hours employee removed to reach in cooler . ...Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding home fries potatoes 96F, sausage 117F in cook line , employee not answer how long food being held. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... egg wash 57F, yellow eggwash 47F at cook line , food not prepped or portioned today , food being held less than 4 hours . Employee removed to walk in cooler . Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ...butter control with Time , after 4 hours employee removed to reach in cooler . See stop sale. Employee discarded food. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding home fries potatoes 96F, sausage 117F in cook line , employee not answer how long food being held. Employee discarded food. Stop sale issue . Warning

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated 35F Warning

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch at dishwashing machine drain pipe.

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....chlorine 00 ppm. Operator set up triple sink to wash utensils. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...pan cake batter mixed with raw egg wash, butter milk was prepped 9/23/25 , blintzes prepped 9/19/25 in walk in cooler . stop sale issue . Employee discarded food. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...pan cake batter mixed with raw egg wash, butter milk was prepped 9/23/25 , blintzes prepped 9/19/25 in walk in cooler .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...bacon 45F in flip top reach in cooler , food not prepped or portion today , food being held less than 4 hours. Employee removed food to acceptable cooler . Corrective Action Taken

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.... Due to broken thermometer

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep station . Employee provided. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Dead roaches on premises...3 dead roaches on sticky trap at dishwashing area. Employee cleaned Corrected On-Site

Basic - Water draining onto floor surface from dishwashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Manager chained tanks Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign next to ice machine faded

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours...eggs spinner at kitchen. Employee cleaned .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... 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. ...butter at front line being held more than 4 hours.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sausage patties 54F, sausage 47-51F, sausage links 49F, ham 54F, turkey bacon 52F in flip top reach in cooler across from grill at kitchen and shredded cheese 49F, yellow cheese 53F, white cheese 47F , cut tomatoes 50F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sausage patties 54F, sausage 47-51F, sausage links 49F, ham 54F, turkey bacon 52F in flip top reach in cooler across from grill at kitchen and shredded cheese 49F, yellow cheese 53F, white cheese 47F , cut tomatoes 50F in flip reach in cooler by the eggs mixer station ... food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food. Corrective Action Taken Repeat Violation Admin Complaint

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. ...butter at front line being held more than 4 hours. See stop sale. Employee discarded food. Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine test kit wrapped. Employee removed.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Cook unable answer cold hold temperature. Reviewed with Cook

Basic - Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly top of the ice machine . Employee removed Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container...whipped cream scoop with food stored in room temperature at front line . Employee removed scoop. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...slice cheese 51° in flip top one door reach in cooler by the kitchen being held less than 4 hours,employee discarded cheese. Other TCS food was at 41°-43° in same 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...egg wash 53° at cook line , no time mar. Per employee food being held less than 4 hours . Employee discarded food. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled...sanitizer spray bottle. Employee labeled Corrected On-Site

Basic - Bathroom facility not clean... dirty toilet bowl , men and women bathroom

Basic - Food stored on floor....sugar, employee covered Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment...both bathroom

Basic - Working containers of food removed from original container not identified by common name....sugar, salt, employee labeled Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.... Shell eggs stored in room temperatures at cook line . Per manager food being held less than four hours. Employee moved to walk in cooler . Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...bacon 49°, shredded cheese 52°, slice cheese 52°, ham 51°, sausage 49°, impossible burger 62°, slice tomatoes 64°, turkey burger 54° , chicken petty 45° in flip top reach in cooler across from grill and omelette cooler at kitchen, food being held more than 4 hours... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding Hallandale sauce 113° at front line hot holding counter , per employee food being held more than four hours . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... food not portion or prep today bacon 49°, shredded cheese 52°, slice cheese 52°, ham 51°, sausage 49°, impossible burger 62°, slice tomatoes 64°, turkey burger 54° , chicken petty 45° in flip top reach in cooler across from grill and omelette cooler at kitchen, food being held more than 4 hours.stop sale issue . Employee discarded food. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding Hallandale sauce 113° at front line hot holding counter , per employee food being held more than four hours . Stop sale issue . Employee discarded food. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing...stored container lid At cook line handwashing sink . Employee moved ...dumped ice in handwashing sink at front line . Corrected On-Site Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses...at front counter several wet cloth stored . Employee moved Corrected On-Site Repeat Violation Warning

Basic - Wiping cloth sanitizing solution stored on the floor at kitchen. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from handling/cooking raw shell eggs/raw pooled shell eggs to handling/plating cooked ready to eat food. Discussed with operator, operator discussed with employee. Employee washed hands/changed gloves. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line; single use gloves worn while switching from raw to ready to eat food, handling soiled wiping cloths, gloves not changed. Discussed with operator, operator discussed with employee. Employee washed hands/changed gloves between tasks. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to store utensil. Operator removed. Corrected On-Site

Basic - Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloth stored on/used to wipe edge of cook top. Operator removed.

High Priority - Raw animal (raw burgers)food stored over or with ready-to-eat food (vegetables burgers)in a freezer - not all products commercially packaged. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food re-served to customers. Observed waitress bringing back butter from customers table and placing in in a container to be reserved. Operator discarded Corrected On-Site

Basic - Hand Sanitizer stored with food, equipment, utensils, linens, single-service, or single-use articles on cook line. Operator removed Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Operator printed and displayed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in flip top #2 unit on cook line. Operator provided Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Operator removed Corrected On-Site

Basic - Single-service articles ( cups, Togo containers)improperly stored on the floor on dry storage. Operator stored properly Corrected On-Site

Basic - Stored food not covered. Container of seasoning not covered in store room. Operator covered Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Improper reading 50 Ppm . Operator change solution retested to 200 Ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed 2 containers of vitamins used in food preparation in store room not labeled. Operator label Corrected On-Site

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. Items in 1 door flip top cooler have no time marking. All TCS items in unit on 6 hour time. Items confirmed to be under 70°F. Operator placed time stamp on items Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards throughout Warning - From follow-up inspection 2021-07-21: Next unannounced Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict items do not indicate raw or undercooked product is served in item. Does not forward consumer to consumer advisory Warning - From follow-up inspection 2021-07-21: Next unannounced Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2021-07-21: Next unannounced Time Extended