INTERNATIONAL HOUSE OF PANCAKES 36-94
851 W SAMPLE RD, Pompano Beach FL 33064 · 954.941.0311
Last inspected Feb 11, 2026 · 11 visits since August 2023
FEB 25
APR 25
OCT 25
JAN 26
FEB 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Portioned turkey dated 08/04, diced ham 07/30.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023046685 | Aug 11, 2023 | Dec 18, 2023 | $120 |
| 2--2016027298 | Jun 2, 2016 | Jun 23, 2016 | $400 |
Inspection history
11 visits, newest first
Feb 11, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Two spray bottles containing red and yellow toxic substances not labeled at dish machine in prep area. Operator labeled degreaser and sanitizer.
Carbon dioxide tanks not adequately secured in dry storage area.
Equipment in poor repair. 1. Observed flip top cooler door completely detached from unit in prep area.
Ice buildup in around door and on flaps in walk-in freezer.
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Carbon dioxide tank not adequately secured in storage area.
Ice buildup in walk-in freezer, observed on flaps and on packages near door.
No conspicuously located ambient air temperature thermometer in Traulsen, single door reach in cooler in kitchen. Operator provided thermometer.
Old labels stuck to two food containers after cleaning and stored clean at cleaned utensil rack in storage area.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket in storage area.
Oct 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 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 with gloved hands at the grill and then handle clean food utensils at the grill in the kitchen without handwashing.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Per corporate policy, rehydrated hash browns in the carton are to be placed 1 inch apart in the cooler, after rehydrating and as a part of the cooling process. Rehydrated hash browns in the carton observed stored in close contact with other rehydrated hash brown cartons on shelf in walk in cooler.
Handwash sink not accessible for employee use at all times. Observed blue utensil rack and container lid stored in hand sink basin in kitchen.
Carbon dioxide tank not adequately secured in storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filter above grill in kitchen. 2. Heavy food debris observed beneath cookline equipment in kitchen.
Apr 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
Show 9 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. Observed diced tomato (61F) and diced ham (62F) in flip top unit in kitchen. Foods not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomato (61F) and diced ham (62F) in flip top unit in kitchen. Foods not prepared or portioned today. Stored in unit overnight per operator. 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. No time mark observed on pancake batter at cook line. Operator time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage (116F - Hot Holding ) and bacon (not crispy) (119F - Hot Holding) at the grill in the kitchen. Per operator foods cooked less than two hours ago. Operator turned up heat at grill.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen at cookline.
Interior of microwave has accumulation of grease/food debris in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Observed underneath cookline equipment in kitchen. 2. Observed around rim and on exterior of fryers in kitchen.
Old labels stuck to food containers after cleaning. Observed on food container stored clean at cleaned utensil storage rack in dry storage area.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket near mop sink.
Feb 27, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cleaned spoons stored in storage rack at shelf in ware wash area not inverted.
Cutting board has cut marks and is no longer cleanable. Observed at cook line and prep area cutting boards in kitchen and prep area.
Floor tiles missing and/or in disrepair. Observed cracked and broken tiles throughout kitchen and prep area.
Hole in or other damage to wall. Observed a hole in the ceiling near water heater in storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets on Asber single door reach in cooler in kitchen. 2. Bottom shelf of Asber reach in cooler in kitchen.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage (121F - Hot Holding) on grill top at cook line. Cooked less than one hour ago per operator. Operator turned up heat to reheat food to 165F.
Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank not secured in dry storage area.
Ceiling damage or is in disrepair. Hole in the ceiling in front of water heater in dry storage area.
Cove molding at floor/wall juncture missing in hallway in front of walk in cooler and freezer.
Cutting board has cut marks and is no longer cleanable. Heavy and black score marks observed on cutting board in prep area.
Equipment in poor repair. 1. Flip top cooler door not attached to unit, door does not easily open and close.
Hood filter missing from automatic fire suppression/exhaust system above fryers in kitchen.
Light not functioning. Two lights not functioning at hood above fryers in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Bottom of four four reach in cooler opposite cook line in kitchen. 2. Underneath and around fryers in kitchen.
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate12 Basic
Show 15 findings ▾
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. No time marking for whipped butter and butter pads at the front counter and pancake batter at the cook line. Operator time marked items.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels in the kitchen.
Proof of required state approved employee training not available 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 mold-like substance in the interior of the ice machine in storage area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cleaned spoons and forks stored in cleaned utensil container at the triple sink, not inverted.
Cove molding at floor/wall juncture broken/missing. Observed missing cove molding in areas opposite the walk in freezer and in prep area.
Covered waste receptacle not provided in upstairs unisex employee bathroom.
Cutting board has cut marks and is no longer cleanable. Observed heavily black stained and scored cutting boards at the cook line and both flip top coolers in the kitchen.
Floor area(s) covered with standing water. 1. Observed standing water in missing tile space on floor in kitchen. 2. Observed standing water on floor under hand sink in ware wash area.
Floor tiles missing and/or in disrepair. 1. Observed cracked floor tiles throughout kitchen and prep areas.
Hood filter missing from automatic fire suppression/exhaust system at hood above fryers in kitchen.
Interior of oven/microwave has accumulation of grease/food debris in kitchen opposite cook line.
Light not functioning. One light not functioning at hood above fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Reach in freezer door gaskets, opposite cook line in kitchen.
Water leaking from pipe at the hand sink next to the triple sink in ware wash area.
Aug 14, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Area around soda nozzles soiled
Dead roaches on premises. Observed 6 dead roaches under second booth on left side of main dining room area. Operator removed cleaned and sanitized Observed 4 dead roaches on ground next to ac unit in upstairs maintenance room. Operator removed cleaned and sanitized
Plumbing system in disrepair. Drain pipe at triple sink in disrepair. Pipe falling off connection and water draining onto floor. Operator placed pipe back in connection
Aug 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 8 findings ▾
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. Employee touched apron then handled bacon with same gloved hand - instructed employee on proper glove changing. Employee removed gloves and washed hands.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Portioned turkey dated 08/04, diced ham 07/30.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prep area make table - diced ham (46F - Cold Holding) not portioned or prepared today and held over night and more than 4 hours - see stop sale. hot line 4 door reach in cooler - pork sausage (48F-51F - Cold Holding); sliced ham (53F - Cold Holding); mashed potatoes (51F - Cold Holding); salmon (51F - Cold Holding); raw chicken (51F - Cold Holding); portioned omelette steak (50F - Cold Holding) not portioned or prepared today operator states held over 4 hours - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill - cooked sausage (127F - Hot Holding); held under 2 hours - operator moved to grill to reheat - recheck cooked sausage (172F - Reheating)
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Sink surface 848/2258ppm) operator corrected Sanitizer Bucket (sink surface 700/1875ppm)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - hot line make table - sliced tomatoes (48F - Cooling) 11:05am cooling since 8:40am recheck 40mins 48F. Tomatoes held in top unit in plastic container operator moved to reach in freezer to facilitate the cooling process.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked still wet - operator separated containers.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Sauté station using oil based products in sauté pans not under hood system.
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.