INTERNATIONAL HOUSE OF PANCAKES 36-41
2454 N UNIVERSITY DR, Sunrise FL 33322 · 954.749.4545
Last inspected Jun 18, 2026 · 11 visits since October 2023
JUL 24
NOV 24
SEP 25
SEP 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Observed sausage (121-145F - Hot Holding, reheated to 190F). Operator reheated.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025076663 | Sep 16, 2025 | Nov 5, 2025 | $400 |
Inspection history
11 visits, newest first
Jun 18, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw shell eggs stored above container of cooked chicken Traulsen reach in cooler in kitchen. Manager inverted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep Table-; French Toast Batter (82F - Cold Holding) Waffle Batter (72F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Observed item stored on prep table at room temperature. Manager stored in reach in cooler to quick chill.
Bucket of pickles stored on floor in walk in cooler. Elevated during inspection.
Sep 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tiles missing and/or in disrepair. Observed tile in dry storage area in disrepair.
Sep 19, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 0 Ppm. Operator primed tree time. Operator called technician.
Sep 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 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. Chlorine 0 Ppm. Operator primed tree time. Operator called technician.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler liquid egg whites (not pasteurized ) stored over fruit cups. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced tomatoes (55F - Cold Holding); butter milk batter (55F - Cold Holding); French toast egg batter (55F - Cold Holding) per operator not prep or portion today held in unit overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger patties (55F - Cold Holding) sliced ham (47F - Cold Holding); egg whites (52F - Cold Holding in reach in cooler on cook line per operator removed from walk-in and place in cooler less than 2 hours not portion or prepared today. Operator placed ice packs on items and voluntarily discarded. Observed flip top cooler sliced tomatoes (55F - Cold Holding); butter milk batter (55F - Cold Holding); French toast egg batter (55F - Cold Holding) per operator not prep or portion today held in unit overnight. See stop sale.
No soap provided at handwash sink. On cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener holder/sleeve surface soiled with grease, food debris, dirt, slime or dust.
Raw fruits/vegetables not washed prior to preparation. Observed avocado halves with labels still intact to skin. Educated operator and employee
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer interior/shelves have accumulation of soil residues. Observed inside flip top cooler bottom have accumulation of soil residues.
Sep 16, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 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 properly. Observed chlorine sanitizer at 00ppm.
Employee washed hands with no soap. Chef washed her hands with no soap.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs cold held in reach in cooler at cook line at 45F. Per operator, eggs transfer to unit 10 minutes prior to the inspection. Operator placed item on ice bath for quick chill.
No soap provided at handwash sink at cook line.
Floor tiles missing and/or in disrepair. Observed tile in dry storage area in disrepair.
Reach-in freezer interior and shelves have accumulation of soil residues. Double door freezer
Wet mop not stored in a manner to allow the mop to dry.
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 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 0ppm. Corrected to 50ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat bacons in reach in cooler. PIC removed and stored appropriately.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed protein batter (48F - Cold holding). Per operator, batter was made cold at approximately 8:30 but fell out of temperature after being held of the cooler. Item was out of temperature for approximately 45mins. Operator voluntarily discarded.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocado stored next to ready to eat items in flip top cooler across from cook line. PIC removed avocado.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed 0ppm. Corrected to 200ppm.
Sep 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/ Observed Karyn D. Expired 3/6/24.
Jul 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 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 0ppm. Corrected to 100ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked eggs then proceeded to remove waffle from waffle maker without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed hash browns (51F - Cold Holding). Item has been in walk-in cooler since the day prior to inspection. Observed pan cake batter (55F - Cold Holding). Item out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed hash browns (51F - Cold Holding). Item has been in walk-in cooler since the day prior to inspection. Observed pan cake batter (55F - Cold Holding). Item out of temperature for more than 4 hours. See stop sale. - Observed sausage (47F - Cold Holding); burgers (45F - Cold Holding); ham slices (45F - Cold Holding); pot roast (45F - Cold Holding); raw chicken (44F - Cold Holding). Per operator, items have been out of temperature for approximately 1.5 hours. Ice placed on items to rapid cool.
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/ Observed Karyn D. Expired 3/6/24.
Handwash sink used for purposes other than handwashing. Observed hand wash sink used to hold sanitizer bucket in kitchen.
Oct 2, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
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. Reach in cooler- Observed roast beef (43-47F - Cold Holding). Per operator, item was not prepared or portioned today. Beef has been in cooler for approximately 48 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler- Observed roast beef (43-47F - Cold Holding). Per operator, item was not prepared or portioned today. Beef has been in cooler for approximately 48 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Observed sausage (121-145F - Hot Holding, reheated to 190F). Operator reheated.
Food stored in a location that is exposed to splash/dust. Walk in cooler Observed water dripping from fan unit in walk in cooler onto country fried steak which was covered with plastic wrap. Manager remover items from under fan.
Hole in or other damage to wall. Back of house. Observed water leaking through roof and walls in ice machine area, above meter and behind garbage storage area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen- next to reach in cooler
Observed water dripping from fan in walking 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.