INTERNATIONAL HOUSE OF PANCAKES -36#178
320 DIRKSEN RD, Debary FL 32713 · 386.668.9901
Last inspected Apr 28, 2026 · 7 visits since September 2023
FEB 24
NOV 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Raw sewage on ground of establishment. Grey water for dish machine overflowing from clogged floor drain. Cleaned and sanitized area,.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Nonfood-contact surface soiled with grease, food debris, dirt, slime or -Hinges on waffle makers soiled with encrusted food debris. -sides and under fryers soiled with grease. -stove soiled with food debris. Oven handle soiled with food debris.
Apr 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Grey water draining into flor drain, causing it to over flow. Operator is calling plumber.
Raw sewage on ground of establishment. Grey water for dish machine overflowing from clogged floor drain. Cleaned and sanitized area,.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table raw bacon (66F - Cold Holding); 30 minutes; operator started cooking, stacked containers of diced tomatoes (42F-45F - Cold Holding)3.75 hours. Operator reduced amount of containers.
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Cook line hand sink used as a dump sink.
Cleaned and sanitized equipment or utensils not properly stored.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops at front counter, 107-117F Water reading at conserve wells
Kitchen floor soiled/has accumulation of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or -Hinges on waffle makers soiled with encrusted food debris. -sides and under fryers soiled with grease. -stove soiled with food debris. Oven handle soiled with food debris.
Standing water in bottom of kitchen low boy unit.
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table unit butter (46-50 Cold Holding); placed more than 4 hours. Operator instructed to discard.
Accumulation of debris on exterior of warewashing machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing bracket, while preparing food, operator had them remove it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled with grime at kitchen make table unit, - waffle maker soiled by hinge. -stove stop soiled with food debris
Apr 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate5 Basic
Show 13 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. 10 ppm chlorine. Operator corrected to 100 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop,Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter sour cream (47F - Cold Holding)/ more than 4 hours; instructed operator to discard.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sausage gravy 117F in steam table, more than 4 hours, operator discarded.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Waffle maker soiled with food debris.
No paper towels or mechanical hand drying device provided at handwash sink, by three compartment sink.
No soap provided at women's bathroom handwash sink.
Cookline ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs at front counter stored in soiled container. Ooerator Removed l
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks soiled with grime.
Open dumpster lid.
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table unit diced ham (43-50F - Cold Holding)3 hours. Operator filled pass,fill line. Operator reduced amount.
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. Patricia B 8-11-2024.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Vacuum packaged Turkey breast, thawed.
Cook line ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cook line reach in cooler shelves with rust that has pitted the surface.
Raw fruits/vegetables not washed prior to preparation. Onions not washed prior to slicing,, Educated operator.
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Food worker at cookline cracked eggs, with gloved hands and continued to handle food without washing hands after changing gloves. Educated operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table. Bags of cream cheese (43-50F - Cold Holding)//10 minutes. Operator reduced amount and placed inside cold holding unit. Cookline cold holding unit, shredded hash browns (48F-Cold Holding)10 minutes; Operator recently returned to unit.
Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Blanched bacon.
Cookline reach in cooler -in cooler shelves with rust that has pitted the surface.
Floor area(s) covered with standing water, by ice machine,
Standing water in bottom of kitchen reach-in-cooler.
Sep 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
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.
Clean utensils or equipment stored in dirty container tongs at front counter
Current Hotel and Restaurant license not displayed.
FOD Employee with no hair restraint while engaging in food preparation.
Front counter Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled with grease, grime and food debris,
Reach-in cooler shelves with rust that has pitted the surface.p, at front counter dessert station..
Standing water in bottom of kitchen lowboy reach-in-cooler.
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.