INTERNATIONAL HOUSE OF PANCAKES 36-75
4562 LAKE WORTH RD, Lake Worth FL 33463 · 561.641.7823
Last inspected Aug 12, 2026 · 11 visits since August 2023
FEB 25
APR 25
NOV 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 1 flying around dishwasher area landing on clean plates Operator moved plates to wash and was unable to kill it
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006493 | Nov 20, 2025 | Feb 23, 2026 | $600 |
| 2--2025008359 | Feb 5, 2025 | Feb 26, 2025 | $800 |
| 2--2024072808 | Oct 21, 2024 | Jan 14, 2025 | $200 |
Inspection history
11 visits, newest first
Aug 12, 2026Call 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
What the inspector wrote — 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. At 0 ppm, Operator corrected to 50ppm chlorine
Aug 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 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. At 0 ppm, Operator corrected to 50ppm chlorine
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then handled clean dishes Employee washed hands
Live, small flying insects found. 1 flying around dishwasher area landing on clean plates Operator moved plates to wash and was unable to kill it
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line One door stainless steel, cheese 46F cold holding; cooked chicken 47F ( - Cold Holding); raw beef 48F ( - Cold Holding Walk in cooler Ham 44F cold holding, cheese 46F cold holding, Per operator both cooler were left open for approximately 1 hour and not prepared or portioned today. Operator iced down products
Mar 17, 2026Inspection 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/not properly separated from ready-to-eat food. Observed Raw shell eggs over fully cooked bacon at reach in cooler near cook line. Operator stored products properly.
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. Pancake batter no time stamp at cook line. Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for remaining 3 hours.
Wiping cloth sanitizing solution stored on the floor. By cook line.
Nov 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 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 0ppm) discussed with operator ran machine multiple times and reprimed system, at recheck Dishwasher (Chlorine 100ppm)
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and fixed hair and after without washing employee handled clean scup's to prepare a customers coffee, discussed with operator, employee washed hands.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb connection at dish washing sink with short black hose attached, no vacuum breaker installed, discussed with operator to install vacuum breaker.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked hash browns (49F - Cooling) at 9:00 since 3:30 to 49F at 9:10, at the rate of cooling product will not reach 41F within 6 hours, discussed with operator who moved product to walk in freezer to rapid chill.
Floors not constructed to be easily cleanable. At dish washing area floor grout missing between tiles with standing water, discussed with operator to repair flooring to make smooth and easily cleanable.
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
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. Dishwasher (Chlorine 0ppm) discussed with operator who moved bucket off of intake line and re primed the system at recheck Dishwasher (Chlorine 100ppm)
Feb 5, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority1 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler hash browns at 9:32Am(46F cooling) since last night. See stop sale.
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 handle dirty dishes on dishwasher then handle clean plates with out washing hands. Employee handle spatula that felt on the floor then handle clean plates with out washing hands. Employees washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observe approximately 3 flying around prep area. Approximately 3 flying around dishwasher area. Approximately 2 flying around on back area by water heater Approximately 5 landing on picture frame on hallway to the customers bathroom Approximately 20 landing on garbage can on dining room area next to coffee machine Approximately 5 landing on wrapped silverware on dining room on server station Customer tables next to area were small live flying insects landing.
Per operator steak tenderized was done cooking Cooked beef 145F cooking. Operator returned to grill to finish cooking 175F cooking
Raw animal food stored over/not properly separated from ready-to-eat food. Cook line Reach in cooler Raw beef over cooked vegetables burgers. Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler hash browns at 9:32Am(46F cooling) since last night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler#1 Cheese 45F cold holding, Diced tomatoes 45F cold holding, Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today Operator moved to walk in cooler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on dishwasher area shelves Hash browns at 9:10am(122F cooling) since 9 am., at 9:49Am same temperature. At this current cooling rate product will not cool to 70F within 2 hours. Operator moved to walk in freezer
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.at 0 ppm Operator corrected to 200 ppm quaternary
Oct 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority1 Intermediate2 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, employee cracked raw shell eggs, reached into cooler grabbed raw ham, then proceeded to handle clean equipment, did not wash hands. Advised operator of proper handwashing. Operator educated cook. The employee washed hands and changed gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach in freezer, Raw shrimp stored over French fries. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach in cooler, Raw steak stored over liquid eggs. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, Mechanically tenderized Raw steak stored over raw shell eggs cooked for immediate service. Advised operator of proper storage. Operator stored correctly.
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. At expo line, sour cream (69F - Cold Holding); Not prepared or portioned today. Operator stated product held for over6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line, sour cream (69F - Cold Holding); Not prepared or portioned today. Operator stated product held for over6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked sausage (120F - Hot holding); Operator stated product held for approximately 45 minutes. Advised operator to reheat product to 165F. Operator reheated product to 165F+.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line flip top cooler, Flip top cooler; sliced tomatoes (49F- Cooling)@9:05 since 7:00, 48F @ 9:51; Portioned cup of diced tomatoes (50F - Cooling)since 7:30, 50F @ 9:15 47F @9:55; cut turkey (50F - Cooling)@9:15, since 7:00 46F @ 9:53; raw chicken (50F - Cooling)@9:16, since 6:30am, 50F @ 9:54, at this current rate, products will not reach 41F within 4 hours. Operator placed ice onto products to fascilitate cooling.
Covered waste receptacle not provided in women's bathroom. At employee restroom, trash can without cover.
Dead roaches on premises. At back storage room, 1 dead roach. Operator removed.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above cheese, French fries, ham in reach in cooler. Employee properly stored food.
Shell eggs in use or stored with cracks or broken shells at walk in cooler. Employee discarded eggs.
Stop Sale issued due to food not being in a wholesome, sound condition..... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit...pot roast, lemon ricotta, cheese feeling, portion turkey in flip top reach in cooler at kitchen. Manager discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....portion tomato 53°, portion cheese 52°, portion cheese 49°, portion cheese 51° in flip top reach in cooler. Per manager food being held less than 4 hours. Time marked on food.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit...pot roast, lemon ricotta, cheese feeling, portion turkey in flip top reach in cooler at kitchen. Manager discarded food. See stop sale.
In-use utensil tong, brush with moist food stored in container at kitchen. Manager moved
Ice buildup in walk-in freezer.
Aug 1, 2023Inspection 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 ▾
No handwashing sign provided at a hand sink used by food employees. Observed missing sign in lobby multiuser restroom. Operator replaced.
Uncovered food stored near sink exposed to splash. No splash guard between hand sink and mixer.
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.