INTERNATIONAL HOUSE OF PANCAKES 36-63
6101 N UNIVERSITY DR, Tamarac FL 33321 · 954.721.7666
Last inspected Feb 18, 2026 · 11 visits since September 2023
SEP 24
MAR 25
JUL 25
DEC 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches -Front counter 1 live roach inside cabinet with single serving items, room away from kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024067205 | Sep 16, 2024 | Dec 11, 2024 | $200 |
Inspection history
11 visits, newest first
Feb 18, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Live, small flying insects found -Observed 2 live flying insects in dishwashing area.
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 and the time removed from temperature control cannot be determined. -Observed at 9:00 a.m., no time mark on butter held using time as a public health control. As per operator, butter transfer to cookline at 6:00 a.m. Operator correctly time marked
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Observed accumulation of old food debris buildup on Amana Microwave.
Show the remaining 2 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residues buildup inside microwave.
Single-service articles improperly stored. -Observed coffee filters not stored in a protected manner. Operator rearranged filters for protection.
Feb 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hash browns not cooling as instructed. Manufacturer instructions require hash brown containers to be kept 1 inch apart; Inside walk in cooler hash brown containers have no space between them
Dec 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; sliced tomatoes (41-45F - Cold Holding). As per operator food not portioned or prepared today, in u it less than 4hrs. Observed flip top kept open. Operator closed flip top for quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hash browns not cooling as instructed. Manufacturer instructions require hash brown containers to be kept 1 inch apart; Inside walk in cooler hash brown containers have no space between them
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/ Christian Bain 9/11/24
Handwash sink not accessible for employee use at all times. Triple sink area handwashing sink blocked by dishwasher racks stacked on floor. Operator removed
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels at hand wash sink in triple sink area
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food container kept in walk in cooler not clearly separated from customer foods. Operator removed
Stored food not covered. In 4 door reach in cooler, uncooked hash browns left uncovered
Jul 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone found on top of paper towel dispenser in hand washing station inside dish washing area. Operator removed
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle found in 4 door reach in cooler. Operator removed
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hash browns not spaced out as mentioned in instructions
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in WIF on fan unit and walls
Stored food not covered. In 2 door reach in freezer, container of fried chicken not covered
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Water leaking from handwashing sink pipe at dishwashing area.
Sep 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 7 high priority.
7 High priority3 Intermediate10 Basic
Show 20 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food at cook line. Manager entered the kitchen to helped on the cook line put gloves on without handwashing, advised operator to wash hands and change gloves.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook-line employee washed hands, put on gloves then proceeded to pull up his pants and engage in food cooking, advised operator to wash hands and put on new gloves.
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. Walk in freezer;unpacked raw frozen chicken stored over raw frozen salmon, operator stored properly.
Roach activity present as evidenced by live roaches -Front counter 1 live roach inside cabinet with single serving items, room away from kitchen.
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. 1) COOK LINE REACH IN 4 DOOR; LEFT DOOR; Shredded Cheese (55F - Cold Holding); Canadian bacon (46F - Cold Holding); Sliced Ham (47F - Cold Holding); Pot Roast (48F - Cold Holding); Diced Ham (50F - Cold Holding); Mashed Potatoes (47F - Cold Holding) Items held in unit over 4 hrs, foods were not prepared or portioned today. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) COOK LINE REACH IN 4 DOOR; LEFT DOOR; Shredded Cheese (55F - Cold Holding); Canadian bacon (46F - Cold Holding); Sliced Ham (47F - Cold Holding); Pot Roast (48F - Cold Holding); Diced Ham (50F - Cold Holding); Mashed Potatoes (47F - Cold Holding) Items held in unit over 4 hrs, foods were not prepared or portioned today. See Stop Sale.
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 and the time removed from temperature control cannot be determined. For butter on the cook line. Operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. 1) Prep table next to dishwashing station. 2) grill mesh for hot holding stored with food debris on rack in dishwashing area., opera discarded.
Handwash sink used for purposes other than handwashing. -Employee drained water from coffee jug in handwashing sink at front wait station. Advised employee that sink is used for handwashing only.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. -COOK LINE REACH IN 4 DOOR
Ceiling/ceiling tiles/vents soiled with accumulated mold-like substance in dining area. - Dining area; 8 tiles by entry to kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic buckets wet nesting on shelf by ice machine. Buckets not stored inverted.
Dead roaches on premises. -Front counter 2 dead roaches inside cabinet, room away from kitchen.
Equipment and utensils not properly air-dried - wet nesting. - Metal containers on shelf at prep table in dishwashing area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) Wait station; utensils in standing water 103F 2) Front counter utensils in standing water 131F Operator discarded water.
Interior of microwaves has accumulation of food debris.
Water leaking from handwashing sink pipe at dishwashing area.
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
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. Dish machine reads 0ppm. Operator setting up triple compartment sink to properly clean and sanitize dishes.
Presence of insects, rodents, or other pests. 1 live small flying insect in triple compartment sink in kitchen. Did not contact any surfaces. Operator killed and disposed of fly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top; cut tomatoes (65F - Cold Holding); cut lettuce (59F - Cold Holding). Per operator prepared today, in unit less than 4hrs. Operator opted to discard all items.
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.
Current Hotel and Restaurant license not displayed.
In-use ice scoop stored on soiled surface between uses. Ice scoop left on soiled ice machine counter. Operator placed scoop in ice scoop bin
Wet mop not stored in a manner to allow the mop to dry. Near ice machine stored wet soiled floor. Operator stored correctly.
Oct 3, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In cook line 4 door cooler bottom right, containers of raw steak strips and raw burgers above containers of cooked sausage and cooked chicken. Employee inverted for proper separation.
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.
Covered waste receptacle not provided in women's bathroom. Women's restroom missing covered receptacle.
Oct 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Sep 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (44°F); cut tomatoes (44°F); pancake batter (45°F); hash browns (47°F); liquid egg (45°F). Being held in walk in cooler. Operator states cooler was being cleaned prior to inspection and door was open monitored unit for 1.5 hours with slight decrease in temperature operator iced items and kept door closed
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cheese cooking since 8am (9:40) (56°F - Cooling); cheese 11:20 (50°F - Cooling). Cheese in walk in cooler. Item stored behind air flow from condenser. Based current cooling rate item will not reach 41°F in 4 hours, operated iced item
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.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food improperly stored on top of restaurant food items. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and keys on top microwave. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave(2) in kitchen soiled.Operator cleaned and sanitized
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.