INTERNATIONAL HOUSE OF PANCAKES 36-190
7800 ULMERTON RD, Largo FL 33771 · 727.524.8680
Last inspected Jan 20, 2026 · 8 visits since August 2023
JAN 24
JUL 24
JAN 25
SEP 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in dish area not landing on food near trash can.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Paper towel dispenser at handwash in women's restroom sink not working/unable to dispense paper towels. Operator repaired.
Missing drain plug at dumpster.
Reach-in cooler shelves on tall cooler on cook line with rust that has pitted the surface.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 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 Observed the dish machine testing at 0ppm. Discussed setting up three compartment sink with manager.
Equipment and utensils not properly air-dried - wet nesting. Observed wet stacked containers in the dish washing area.
Ice buildup in reach-in freezer on the cook line.
Sep 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 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 Observed the dish machine testing at 0ppm. Discussed setting up three compartment sink with manager.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris in the reach freezer in the cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable in the dish washing area. Manager voluntarily discarded.
Equipment and utensils not properly air-dried - wet nesting. Observed wet stacked containers in the dish washing area.
Ice buildup in reach-in freezer on the cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris build up in the interior of the microwave.
Jan 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of flat top Grill left side sausage links (90F - Hot Holding); gravy (72F - Hot Holding) Retemp- sausage links (180F - Hot Holding); gravy (194F - Hot Holding)
No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand wash sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on table next to clean dishes under grill. Employee beverage on prep table during active preparation of strawberries. Employee moved all drinks. Sanitized area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on ice cream reach in cooler. Employee moved
Interior of top microwave has accumulation of food debris.
No copy of latest inspection report available.
Reach-in cooler interior/shelves have accumulation of soil residues. Left side deli reach in cooler interior soiled.
Reach-in cooler shelves with rust that has pitted the surface. Three silver reach in cooler middle selves rusted.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Next to cook line hand wash sink. Under dishwasher wall soiled.
Jul 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in dish area not landing on food near trash can.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Incorrect date mark on box of hash browns in walk in cooler. Management changed sticker
Buildup of soil residue on equipment door handles. Most door handles in kitchen.
Dishmachine has no data plate/operating specifications.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on prep table at cook line. Employee moved
Interior of microwave has accumulation of food debris.
Reach-in cooler at cook line interior/shelves have accumulation of soil residues.
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook at grill touched diced ham with bar hands added to top of cheese omelette.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Reach in cooler Raw shell eggs ambient temperature of 50 degrees Fahrenheit. Moved to walk in freezer Raw shelled eggs 32 degrees Fahrenheit cold holding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler Due to overfilling Diced ham small cups cold holding 60-57 degrees Fahrenheit. Manager moved to walk in freezer Cut leafy greens 55 degrees Fahrenheit col holding Moved 1/2 to walk in freezer. Retemp of ham 31 degrees Fahrenheit cold holding Retemp of cut leafy greens 30 degrees Fahrenheit cold holding
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 109 degrees Fahrenheit holt holding on griddle
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board at reach in cooler across from cook line.
Dishmachine has no data plate/operating specifications.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and speaker above reach in cooler and microwave.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee changed gloved after touching face with no Hand washing.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. I live fly in dish area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in deli cooler at cook line cut leafy greens (47F - Cold Holding); manager moved 1/2 to walk in cooler due to overfilling. cut leafy greens (47F - Cold Holding)retemp at 12:13 at 41F;
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No back flow prevention device located above mop sink on extra hose bib.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temp at 110 Accumulation of lime scale on the inside of the dishmachine. Accumulation of debris inside warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent outside office and dish area in kitchen.
Clean utensils or equipment stored in dirty drawer or rack. Rack in wear-washing area rusted.
Equipment and utensils not properly air-dried - wet nesting. Educated Manager educated employees
Garbage on the ground and/or pad around dumpster. Muddy and standing water around ground of garbage area. Accumulation of standing water.
Ice buildup in reach-in freezer At cook line. Cleaned equipment storage shelves with rust that has pitted the surface.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Unable to read due to Mold like substance Manger cleaned off
No handwashing sign provided at a hand sink used by food employees. In bathroom mens room manger added during time of inspection. No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at handwash sink in bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance under soda fountain, juice dispenser area serves station.
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.