INTERNATIONAL HOUSE OF PANCAKES 36-67
1395 POMPANO PKWY, Pompano Beach FL 33069 · 954 917 3463
Last inspected Jul 16, 2026 · 9 visits since September 2023
SEP 24
JAN 25
SEP 25
DEC 25
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reconstituted hash browns (47-53F - Cold Holding) in walk-in cooler. Per operator not portion or prepare today held in walk-in cooler overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
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 tested at 0ppm chlorine. Hose line pinched under sanitizer bucket. Operator primed and retested at 100ppm chlorine
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw steak with gloved hands then proceed to handle utensils without changing gloves and washing hands. Instructed employee to remove gloves, wash hands, replace utensils
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. Butter pats at wait station held on time as a public health control has no time marking. Operator states butter has been out for 2 hours. Operator time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage (104F-129F - Hot Holding). Per operator sausage was reheated approximately 1 hour ago. Sausage stored on wire rack on top of flat top stacked high. Employee moved sausage to flat top and reheated to 165F and placed sausage in single layer on wire rack
Show the remaining 5 findings ▾
Bowl or other container with no handle used to dispense food. Portion cup used dispense chocolate chips at wait station, instructed employee to replace with handled utensil
Ice buildup in reach-in freezer. Observed at cook line reach in freezer
Plumbing system in disrepair. Cook line cold rail partially frozen and water not draining. Operator states service call is in
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 4 door stainless reach in cooler
Soiled dry wiping cloth in use. Observed on cook line. Operator moved to sanitizer bucket
Dec 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate8 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee print label for sanitizer bucket removed gloves placed new gloves and then proceeded to prepare scrambled eggs without washing hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing hands for less than 7 seconds.
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. Observed server handling grapes and strawberries and placing in to go cups. Employee placed on gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on flat top griddle sausage links (118-140F - Hot Holding) per operator held out of temperature less than 2 hours. Operator placed on griddle to reheat to 165F.
Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle in container of sliced strawberries at front counter. Operator removed.
Employee with no hair restraint while engaging in food preparation. Observed manager no hair restraint while engaging in food preparation.
Food stored on floor. Observed bag of onions stored on walk-in cooler floor.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop in contact on shelf next to the ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at front counter In-use utensil stored in standing water temperature 130F. Operator changed water recheck 140F.
Single-service articles improperly stored. Observed box of single serve 16 ounce cups stored on the floor up stairs storage room.
Stored food not covered. Observed container of cooked sliced bacon and hash browns not covered in walk-in cooler.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting inside mop bucket.
Sep 3, 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 ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then handled single serve articles with out washing hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line sliced provolone (43-44F - Cold Holding) top 2 slices per operator held out of temperature less than 2 hours. Operator voluntarily discarded.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed plastic container of cooking oil stored on the floor in back kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior tops of microwave
Jan 14, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
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. Observed chlorine 0 Ppm. Ran dishwasher machine 3 cycles. Operator called technician.
Jan 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority0 Intermediate5 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 chlorine 0 Ppm. Ran dishwasher machine 3 cycles. Operator called technician.
Bowl or other container with no handle used to dispense food. Chocolate chips and lemon at expo station. Operator removed.
Food stored on floor. Observed box of biscuits on freezer floor. Operator elevated.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil scoop stored in standing water temperature 130F at expo line. Operator changed water rechecked 165F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris. Employee cleaned and sanitized.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on hoshizaki reaching freezer lower door with grease, food debris, dirt, slime or dust
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reconstituted hash browns (47-53F - Cold Holding) in walk-in cooler. Per operator not portion or prepare today held in walk-in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reconstituted hash browns (47-53F - Cold Holding) in walk-in cooler. Per operator not portion or prepare today held in walk-in cooler overnight. Prepared Sunday 09/29. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink. Operator provided.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee with no beard guard/restraint while engaging in food preparation. Observed cook with no beard guard/restraint while engaging in food preparation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 106F. Operator discarded water.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lettuce over cut melon in walk-in cooler.
Jun 12, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS cheese cold held in Traulsen refrigerator at 44F. Per operator, cheese transfer from walk-in cooler 2.5 hours before inspection. Operator placed ice packs on cheese for quick chill.
No paper towels or mechanical hand drying device provided at handwash sink at cookline.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on in-use food preparation table. Operator removed and stored properly.
Single-service articles improperly stored. Observed cases with takeout containers stored on dry storage floor.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed case with unwashed tomatoes stored over container with cut water melon in walk-in cooler.
Utensils in poor condition. -Observed a spatula with deep chipped at dishwashing area.
Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of dust buildup on walls in dishwashing area.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted by ice machine at back kitchen area.
Stored food not covered. Observed stored watermelon and cooked cut chicken not covered in Walk-in Cooler.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket at back kitchen area.
Sep 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
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. At expo line; server touched face and hair and then handled clean plates of food to be served to customers without washing hands. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line ice bath; butter packet (51°F - Cold Holding). Operator stated not prepared or portioned today, being held at expo line for 3 hours, moved to reach in cooler.
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. At expo line; whipped butter identified in the written procedure as a food held using time as a public health control has no time marking. Operator applied appropriate time mark.
No soap provided at handwash sink. At server station hand wash sink; no soap. Operator provided soap.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At expo line; Sanitizer Bucket (Quaternary 0ppm). Operator remade to quaternary 200ppm.
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.