INTERNATIONAL HOUSE OF PANCAKES - 36-107
315 BLANDING BLVD, Orange Park FL 32073 · 904.272.0690
Last inspected Jun 5, 2026 · 14 visits since July 2023
FEB 25
APR 25
JUN 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects at back door area..
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Jun 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
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. Observed dish machine using chlorine solution testing at 0ppm. Three compartment sink set up for ware washing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed time/temperature control for safety butter packets at temperatures of 72F on front server line. Person in charge stated butter packets were removed from cold holding 45 minutes prior and returned to reach in cooler. Butter packets (72F - Cold Holding)
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee beverage cup with no lid stored on cook line away from food items.
Equipment in poor repair. Observed left microwave with door in disrepair on cook line. Microwave door shakes on hinges and the front plate of door is falling off. Microwave door handle has a rope-like mechanism to open it due to missing handle.
Floor, walls, and/or ceiling soiled/has accumulation of debris. Observed; food debris build up on floor throughout kitchen cook line. Mold like substance build up on wall next to hand wash sink on cook line. Grease stains on ceiling tiles throughout kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; mold like substance build up on walk-in cooler door gasket. Food debris build up on reach in cooler door gaskets on cook line.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed heavily soiled rope-like mechanism used to open microwave door on cook line.
Raw fruits/vegetables not washed prior to preparation. Observed unwashed cut avocado with sticker still attached to skin in reach in cooler on cook line.
Utensils in poor condition. Observed spatula with frayed rubber end stored on cook line.
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Live, small flying insects found. Observed 1 live flying insect in kitchen near prep table. Also, observed 1 live flying insect in dish area land on clean dish. Dish was placed back with dirty dishes. Also, observed 1 live flying insect in dining area. Operator called pest control company to come out.
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler on cook line, raw steak strips stored in top drawer over cooked chicken. Operator switched items.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker on wrong end of splitter in mop sink. Vacuum breaker is to be put on end of splitter where blue hose is attached. Operator began to moved vacuum breaker.
Handwash sink used for purposes other than handwashing. At handwash sink in server area, server rinsed coffee pot in handwash sink. Operator couched employee on handwash sink being for just hand washing.
Bowl or other container with no handle used to dispense food. Observed employee scoop ice out of well with glass drinking cup. Operator couched employee to always use ice scoop.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At server area, ice bucket not inverted. Operator flipped over ice bucket.
Current Hotel and Restaurant license not displayed. Current license displayed in office expired June 1 2025.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above prep table at end of cook line, employee open drinking cup on shelf. Operator removed and discarded.
Equipment in poor repair. On cook line, handles to both microwaves in disrepair.
Floor soiled/has accumulation of debris. Floor under cook line reach in coolers and cooking equipment soiled with food debris. Also, floor under prep table at end of kitchen soiled with food debris. Also, wall behind cook line equipment soiled with grease build up.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. In dipperwell on server line, top of scoops not covered in water. Employee filled well with more water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwaves on cook line soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris on cook line. Also, tables under cooking equipment soiled with food debris build up.
Single-service articles not stored inverted or protected from contamination. On top shelf of metal rack by back door, metal to go containers not inverted. Operator flipped pans.
Jun 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, egg mix (64F - Cold Holding); shredded cheddar cheese (51F - Cold Holding). Manager stated egg mix was out of cooler for approximately 1 hour during breakfast and then placed back into reach in cooler. Cheddar cheese was placed in reach in cooler approximately 20 minutes before temperature was taken. Manager placed cheddar cheese back in walk-in cooler to bring down temperature.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in large stall of men's restroom. Manager has employee restock paper towels.
Equipment in poor repair. On cook line, microwave has no handle. Strap attached to door to help with opening.
Floor, walls and/or ceilings soiled/has accumulation of debris. Floor under flat top grills on cook line soiled with food and debris. Also, floor under server alley counter soiled. Also, wall behind flat top grills on cook line soiled with grease build up.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwaves on cook line soiled with food build up. Manager had employee begin cleaning interior or microwaves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On soda machine and juice machine in server alley, around nozzles soiled. Also, multiple gaskets soiled on cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On cook line, Sanitizer Bucket (Quaternary 0ppm). Manager remade sanitizer bucket and rechecked at 150ppm.
Apr 18, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
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. Dish machine reading 0ppm, machine primed and retested at 100ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs on cook line with gloved hands then continued to handle other clean utensils and make other food orders without changing gloves and washing hands between tasks.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple racks of plates and cups ran through dish machine reading 0ppm for chlorine as the sanitizer, machine primed and retested at 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pancake batter (62F,61F - Cooling, after 30 minutes 61F,61F) in stacked, covered, plastic containers, more then 4 inches deep, per manager batter was made approximately 30 minutes prior.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of large ice machine in back of kitchen, on deflector plate.
Floor soiled/has accumulation of debris. Under all equipment on cook line.
Floors not constructed to be easily cleanable. Missing grout throughout kitchen and ware washing area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop in 130F in server area, water changed out to 145F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment on cook line and warming lamps in service window.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation buckets on cook line reading 0ppm, remade to 200ppm.
Mar 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority3 Intermediate8 Basic
Show 17 findings ▾
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. Dishwasher (Chlorine 10ppm), ran multiple times. Operator called for service.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in bottom section of flip top reach-in cooler, raw beef stored over container of ready to eat liquid egg. Operator moved beef.
Shell eggs in use or stored with cracks or broken shells. See stop sale. At cook line, 2 broken raw shell eggs in pan with other shell eggs. Employee discarded broken eggs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler, 12 containers of hash browns (47-50F - Cold Holding). Hash browns prepared yesterday, in large plastic containers with kids stacked close together 2 high.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, shell eggs (ambient 49F - Cold Holding). Employee stated egg just used for order, returned to reach-in cooler.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk-in cooler, 12 containers of hash browns (47-50F - Cold Holding). Hash browns prepared yesterday, in large plastic containers with kids stacked close together 2 high.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, 12 containers of hash browns (47-50F - Cold Holding). Hash browns prepared yesterday, in large plastic containers with kids stacked close together 2 high.
No paper towels or mechanical hand drying device provided at handwash sink. At dining room wait station, no paper towels. Employee stocked.
No soap provided at handwash sink. At dish area, no soap.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At wait station drink station, ice bucket on top of dispenser not inverted. Manager inverted.
Damaged/spoiled/recalled food not properly segregated. At cook line, 2 broken raw shell eggs in pan with other shell eggs. Employee discarded broken eggs.
Equipment and utensils not properly air-dried - wet nesting. At prep area, containers stacked before air drying.
Floor tiles missing and/or in disrepair. At frying station, multiple floor tiles cracked
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under equipment has build up. Walk-in freezer floor soiled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At wait station pass thru area, scoops in standing water at 123f. Manager replaced water, above 135f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, top of heat lamps have build up.
Outer openings not protected with self-closing doors. Back door missing door closer.
Sep 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F,50F,48F - Cold Holding); raw chicken (48F - Cold Holding); cut tomatoes (45F,47F - Cold Holding); cut lettuce (51F - Cold Holding); cream cheese topping (46F - Cold Holding); cheesecake topping (46F - Cold Holding) in flip top reach in cooler on make line. Per employees cooler was left open while stocking for 1 hour, all items moved to walk in freezer, all items retemped at or below 41F. hashbrowns (50F,51F - Cold Holding); cut lettuce (48F - Cold Holding); liquid eggs (50F - Cold Holding); shredded cheese (50F - Cold Holding); raw beef (46F - Cold Holding); sliced ham (46F - Cold Holding) all items in walk in cooler, per employees door has been consistently open for approximately 3.5 hours, internal door to walk in freezer propped open.
Sep 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs with gloved hands then continued to handle clean plates and utensils without changing gloves and washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over rehydrated hash browns in reach in cooler on cook line, steak moved.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 broken raw shell eggs in pan with other raw shell eggs on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F,50F,48F - Cold Holding); raw chicken (48F - Cold Holding); cut tomatoes (45F,47F - Cold Holding); cut lettuce (51F - Cold Holding); cream cheese topping (46F - Cold Holding); cheesecake topping (46F - Cold Holding) in flip top reach in cooler on make line. Per employees cooler was left open while stocking for 1 hour, all items moved to walk in freezer, all items retemped at or below 41F. hashbrowns (50F,51F - Cold Holding); cut lettuce (48F - Cold Holding); liquid eggs (50F - Cold Holding); shredded cheese (50F - Cold Holding); raw beef (46F - Cold Holding); sliced ham (46F - Cold Holding) all items in walk in cooler, per employees door has been consistently open for approximately 3.5 hours, internal door to walk in freezer propped open.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Whipped butter at server station and liquid butter on cook line missing from written procedures, manager corrected during inspection.
Current Hotel and Restaurant license not displayed. Last year's license posted host stand
Damaged/spoiled/recalled food not properly segregated. 4 broken raw shell eggs in pan with other raw shell eggs on cook line.
Dead roaches on premises. 1 dead roach under large ice machine in back of kitchen. Also 3 dead flies in employee break area. Employees began to clean up all dead insects during inspection.
Floor soiled/has accumulation of debris. Under all equipment on cook line. Under all racks and large ice machine in back of kitchen. Also half walls on cook line have a build up of debris.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in 121F water at server area in kitchen, water discarded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On table between flat top grill on cook line. Exterior of fryers on cook line. Interior of all cabinets at server area in kitchen. Interior of all cabinets at server station in dining area.
Feb 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked shell egg then handled to container without washing hands and changing gloves. Manager spoke to employee.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects at back door area..
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at waffle station, French toast batter (50F - Cold Holding); operator stated batter has been out for orders. At top section of flip top reach-in cooler at cook line, ham cups (49F - Cold Holding); operator stated ham placed in cooler 1 hour prior, moved to walk-in cooler, retemp 41f. At server station below pass thru window, sour cream (45F - Cold Holding). Operator stated item placed in cooler 3 hours earlier. Sour cream moved to walk-in cooler.
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. At cook line, sausage and hash browns held on time with no time marked. Operator had employee mark time.
Handwash sink used for purposes other than handwashing. Chemicals stored in dish area handwash sink. Operator removed chemicals. At wait station, employee used handwash sink to ring out towel
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. One employee on cook line has no certification available. One employee on cook line has certification but date is not legible.
Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, container labeled employee food stored on shelf with produce.
Floor area(s) covered with standing water. Standing water on floor in front of walk-in cooler.
Floors, walls and/or ceilings soiled/has accumulation of debris. Floor and wall under and behind flattop Wall above waffle makers. Floor and wall at fry station.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer on cook line. Door of walk-in freezer.
Outer openings not protected with self-closing doors. Back door missing self closer.
Single-service articles not stored inverted or protected from contamination. At wait station coffee maker, coffee filters not protected. Operator placed filters in covered container.
Standing water in bottom of reach-in-cooler. Reach-in cooler at cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At wait station in dining room, Sanitizer Bucket (Quaternary 0ppm); Operator made new bucket, Sanitizer Bucket (Quaternary 100ppm)
Aug 14, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects under dish machine. Approximately 4 live flying insects around back door to kitchen. Approximately 12 live flying insects in mop sink room in back of kitchen.
Jul 14, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects under dish machine. Approximately 4 live flying insects around back door to kitchen. Approximately 12 live flying insects in mop sink room in back of kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (48F - Cold Holding); shredded cheddar cheese (48F - Cold Holding); raw salmon (49F - Cold Holding); cooked peppers and onions (49F - Cold Holding) all items in 4 door reach in cooler on cook line, per employee door has been consistently opened for less then 2 hours. individual butters (50F - Cold Holding); milk (50F - Cold Holding); whipped cream (51F - Cold Holding); butter (50F - Cold Holding) in standing reach in cooler in server area, per employee door has been consistently opened for less then 2 hours, manager placed items in ice bath.
Jul 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
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. Dish machine reading 10ppm, dish machine ran multiple times retest at 50ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects under dish machine. Approximately 4 live flying insects around back door to kitchen. Approximately 12 live flying insects in mop sink room in back of kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (48F - Cold Holding); shredded cheddar cheese (48F - Cold Holding); raw salmon (49F - Cold Holding); cooked peppers and onions (49F - Cold Holding) all items in 4 door reach in cooler on cook line, per employee door has been consistently opened for less then 2 hours. individual butters (50F - Cold Holding); milk (50F - Cold Holding); whipped cream (51F - Cold Holding); butter (50F - Cold Holding) in standing reach in cooler in server area, per employee door has been consistently opened for less then 2 hours, manager placed items in ice bath.
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. Hashbrowns, pancake batter in dispenser, raw shell eggs, and liquid eggs on cook line. Sour cream and whipped cream in can in server area under service window. Employees marked all items.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Christine Puchalski, expired 3/21/2023
Spray bottle containing toxic substance not labeled. Chemical spray bottle with clear liquid in dish area. Chemical spray bottle at server station in dining area.
Bathroom facility in disrepair. Main sink in men's bathroom is coming apart from the wall and the faucet fixture is not secured to the sink.
Dead roaches on premises. 1 dead roach under table in dish area. 1 dead roach in women's bathroom behind toilet.
Floor soiled/has accumulation of debris. Under grills at far end of cook line. Under reach in coolers and reach in freezer on cook line. Under cabinets in server area. Under dish machine in dish area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.