INTERNATIONAL HOUSE OF PANCAKES 36-72
2305 N UNIVERSITY DR, Pembroke Pines FL 33024 · 954.964.4397
Last inspected Jan 30, 2026 · 7 visits since October 2023
FEB 24
SEP 24
JAN 25
AUG 25
JAN 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In bottom right cabinet of Traulsen 4 door reach in, container of raw mini burgers on top of container of raw bacon. Employee inverted for proper separation.
★ 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--2026020500 | Jan 29, 2026 | Apr 2, 2026 | $200 |
Inspection history
7 visits, newest first
Jan 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler ham (46F - Cold Holding); cut tomatoes(45F - Cold Holding); cheese (45F- Cold Holding). Per operator door of unit was left open for preparation. Per operator food cold holding out of temperature less than four hours. Food not prepared or portioned today. Operator placed food on ice to quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line cooked sausage (112-135F - Hot Holding). Per operator food hot holding on cook line less than four hours ago. Operator placed sausage on different section of grill to reheat to 165F
Floor soiled/has accumulation of debris. Floor soiled with food debris on cookline
Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen microwaves contain food debris. Operator cleaned microwaves
Aug 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Traulsen reach in freezer by ice machine, container of portioned raw breaded steak above container of portioned cooked turkey. Manager rearranged to properly separate.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cookline FLATTOP - cooked sausage links (128-136F - Hot Holding); mini ham steaks (119F - Hot Holding). Observed not held on hottest section of flattop. Per employee prepared approximately 30 minutes. Employee moved back onto griddle to reheat and increased temper of holding section.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water 108F mini heater at front counter by drink machine. Employee dumped water.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter expo station, under no time or temperature control, portioned sour cream (60F - Cold Holding); individual butters (58F - Cold Holding). Per manager neither portioned today and in unit approximately 1-1.5 hrs. Observed both over stacked above chill line in containers. Employee removed overstacked portions and replaced in reach in cooler to rechill.
Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands at triple sink before assisted prep person to put up order. Reviewed with employee to use hand wash sink only.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager Syed Kazi Person in Charge Kenneth Dostellio
In-use utensil stored in standing water less than 135 degrees Fahrenheit. By front counter ice cream freezer, scoops in standing water 112F in mini heater unit. Manager increased temperature to unit to raise above 135F.
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In bottom right cabinet of Traulsen 4 door reach in, container of raw mini burgers on top of container of raw bacon. Employee inverted for proper separation.
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. Clarified butter at cookline indicate as being under time control missing time mark. Employee added time mark from 9:00am.
Food-contact surface soiled with food debris, mold-like substance or slime. Area immediately around orange juice dispenser nozzle at service station has mold like buildup.
No soap provided at handwash sink. At hand sink at front counter exposed line. Manager replaced soap bottle.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Batteries dead in paper towel dispenser closest to dish machine. Manager replaced batteries and dispenser operating.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on shelf under dirty dishwater table by dish machine. Manager labeled as glass cleaner.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water at expo counter ice cream freezer. Manager removed scoop and turned on heating unit for water holder.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under cook line prep tops have heavy grease buildup and some food debris.
Feb 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
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. Dishwasher (Chlorine 0 ppm); observed chlorine hose not connect to machine. Operator re-connected hose to machine. Corrected to 200 PPM
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee walked out from kitchen with soiled gloves and grab cup of coffee from wait station and walked back to kitchen with gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top: shredded cheese (56F - Cold Holding); cut tomatoes (52F - Cold Holding); roast beef (52F - Cold Holding); cooked chicken (52F) held less than 4 hours ago in unit per manager. Operator iced down to quick chill. Foods not prepared today. Unit next to fryer and lids kept open.
Single-service articles not stored inverted or protected from contamination. Coffee filter at coffee station not properly protected.
Time/temperature control for safety food thawed in an improper manner. Observed 2 pesto bags not properly thawing in container under no running water. Operator removed water and moved product to walk-in cooler.
Oct 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 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. Dishwasher handled soiled dishes then touched cleaned plates when it came out the dish machine. Operator washed hands and changed gloves.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touch forehead and then made order. Told operator to wash hands and changed gloves. Educate cook on proper hand washing procedures. Operator complied
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line; portioned cups of diced tomatoes (44))and portioned cups of diced ham (45F) pulled from walk in cooler less than 4 hours ago. Observed container filled above line mark, operator moved excess to walk in cooler to quick chill. Foods not prepared or portioned today.
Vacuum breaker missing at mop sink faucet outside exit door of establishment. Operator installed during inspection.
Employee beverage containers in walk in cooler above food to be served to customers ( crepe). Operator removed drinks and stored correctly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat grill in cook line soiled.
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.