INTERNATIONAL HOUSE OF PANCAKES - 36-181
1825 E WEST PKWY, Fleming Island FL 32003 · 904-215-9564
Last inspected Jan 16, 2026 · 6 visits since July 2023
MAR 24
SEP 24
MAR 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. At dish area, observed one flying insect. Manager killed and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager present has expired Certified Food Manager certificate, A. Fronek expired 10/8/2025. Also, 6 food handlers present including manager, no Certified Food Manager present.
No soap provided at handwash sink. At wait station, clear liquid coming from soap dispenser, not foaming when washing hands. Operator filled dispenser with hand soap.
Covered waste receptacle not provided in women's bathroom. In kitchen area, unisex restroom missing covered receptacle. Operator placed lid on receptacle.
Equipment and utensils not properly air-dried - wet nesting. At dish area and prep area, containers stacked before air drying.
Show the remaining 5 findings ▾
Floor area(s) covered with standing water. In wait station, standing water on floor at counter under pas thru window. Manager stated plumber has been out but needs to return to determine where leak is coming from.
Floors, walls and/or ceilings soiled/has accumulation of debris. In walk-in cooler, floor under shelves soiled with food residue.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of microwave has encrusted splatter debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At wait station, under counter cabinet with cooling unit has build up of food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of flip top reach-in cooler and stand up reach-in cooler soiled with food residue.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Live, small flying insects found. At dish area, observed one flying insect. Manager killed and discarded.
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line missing beard guard.
Equipment and utensils not properly air-dried - wet nesting. At dish area, plastic and metal containers stacked before air drying.
Floors, walls and/or ceilings soiled/has accumulation of debris. Floor under equipment at end cook line and at fryer has build up of grease and debris. Wall at stand mixer area has build up of splatter debris. Ceiling vent by walk-in cooler has dust build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At wait station, plate above nozzle on hot chocolate machine soiled.
Mar 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Waffle batter made with melted butter at 7:13 70F at 10:06.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer put gloved hands in pockets then handled clean dishes. Manager discussed proper hand washing with employee.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Commercially packaged raw chicken over portioned raw shrimp in walk in freezer. Chicken moved.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Waffle batter made with melted butter at 7:13 70F at 10:06.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned sour cream 51F at front counter. Manager moved to reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Inside bottom of reach in cooler on cook line has food debris.
Handwash sink used for purposes other than handwashing. Ice in hand sink in dish machine area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water in employee bathroom 76F.
Carbon dioxide/helium tanks not adequately secured. Tank outside not secure
Employee personal items stored above food. Jacket on soda boxes. Jacket removed.
Equipment in poor repair. Multiple plastic lids cracked. Shelving in tall reach in cooler rusting.
Floor soiled/has accumulation of debris. Concrete outside back door soiled with grease.
Ice buildup in walk-in freezer.
Interior of microwave has accumulation of food debris. Microwave on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Exterior of toasters soiled with food debris.
Open dumpster lid.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bananas over hashbrowns in walk in cooler.
Sep 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pumpkin pancake batter (58F - Cold Holding) in reach in cooler on cook line, per manager batter has been consistently taken in and out of cooler for several hours and batter is usually used up with 4 hours, manager placed all batters in use on time control.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at far end of cook line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. All time/temperature controlled for safety foods in the steam well on the cook line missing from written procedures, manager corrected during inspection.
Floor soiled/has accumulation of debris. Under equipment on cook line.
No Heimlich maneuver/choking sign posted. Manager posted
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between flat top grill and table on cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed lemons stored over washed and cut lemons in walk in cooler. Box of unwashed tomatoes stored over cut fruit in walk in cooler.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top section of flip top reach-in cooler at pancake station, cut melon (45F - Cold Holding). Cut melon in closed cup stored above chill line. Operator moved to walk-in cooler, retemp below 41f.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, splitter has backflow preventer on hose to chemical dispensers, missing on non chemical dispenser side.
Equipment and utensils not properly air-dried - wet nesting. At prep table, metal pan stacked before air drying. Operator moved to dish to be washed.
Equipment in poor repair. At dessert station in wait station, interior of microwave has rust/chipped finish.
Food storage container/container lid cracked or broken. At dish area, one plastic container cracked. Operator discarded.
Grease receptacle lid open, broken, or missing. At dumpster enclosure, grease receptacle lid open. Employee closed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At sit station by pass thru window, utensils in standing water at 116f. Operator made new container of water above 135f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table below flattop has build up.
Jul 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 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 approximately less then 50ppm, employee replaced sanitizer bucket for machine and ran machine several times, retested at 100ppm
Toxic substance/chemical improperly stored. Squeeze bottle of soap stored next to container of liquid butter on lower shelf of prep table in prep area, manager removed soap.
Floor soiled/has accumulation of debris. Under flat top grill on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of tables directly underneath flat top grills on cook line.
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.