INTERNATIONAL HOUSE OF PANCAKES
1124 SW PINE AVE, Ocala FL 34471 · 352.629.2727
Last inspected Dec 16, 2025 · 8 visits since October 2023
MAR 24
AUG 24
APR 25
AUG 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line portion cups of ham 51F, manager place ice pack on top.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Dec 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs, handled clean plate and changed gloves without washing hands. Manager had employee change gloves and wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in wait station reach-in cooler: butter (51F - Cold Holding). Manager stated butter placed in cooler one hour prior to temperature being taken. Manager had employee place butter in reach-in freezer to reduce temperature to 41F.
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. Hash browns on cook line grill and items stored tabletop warmer no time marking. Manager stated items placed out at 7:00 am. Manager added proper time marking to items.
Cove molding at floor/wall juncture broken/missing. Cove molding in wait station beneath pass through window.
Show the remaining 5 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on wait station prep counter. Employee removed drink during inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on clean pan shelf in kitchen.
Open dumpster lid. Dumpster behind building. Manager closed lid.
Reach-in cooler shelves with rust that has pitted the surface. Cook line reach-in coolers.
Single-service articles not stored inverted or protected from contamination. Coffee filters stored on wait station coffee machine. Manager placed coffee filters in container.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer heads of tabletop mixer in wait station.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above cook line.
Food storage container/container lid cracked or broken. Lid for container of pancake batter on cook line. Manager discarded lid during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in wait station in front of pass through window, water temperature 131F. Manager changed water and utensils, 167F.
Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler across from cook line grill.
Apr 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority0 Intermediate10 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook wearing gloves crack raw shelled eggs then handled cooking equipment, cook changed gloves but did not wash hands before putting on gloves. Cook also wipes hands on apron and did not removed gloves or wash hands before handling serving plates and cooking equipment.
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. Hot holding items at the cook line (gravy, grits and hollandaise sauce) no time mark, Manager marked.
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in unisex bathroom next to men's room
Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment ( flip-top make table cooler bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Exterior door has a gap at the threshold that opens to the outside. Gap on side of exterior exit door
Floor tiles missing and/or in disrepair. Cracked and missing tiles by back exit door.
Hole in or other damage to wall. Hole in wall behind water heater
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around door of walk-in-freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled in reach in cooler, stove burner has accumulation of food and grease. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
Single-service articles not stored inverted or protected from contamination. Single service tray lid not inverted or protected
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cookline
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (strawberries and whole Tomato ) stored over ready-to-eat food ( cheese and liquid eggs ) in walk in cooler. Manager moved items.
Aug 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 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. Cook adjusted apron strap and wiped hands on apron then handled cooking utensils, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by dishmachine has water turned off due to dishmachine being replaced.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of microwave and stove top soiled on cook line
Mar 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
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 the cook line, employee touched her arms and adjusted gloves and continued working with food, inspector instructed to removed gloves, washed hands and continued working with food.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee at the cook line, moved personal drinks, cellphone and touched soiled surfaces and continued working with food and single service.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line portion cups of ham 51F, manager place ice pack on top.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one female employee at the cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at the cook line, employee discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets and other personal items on top of single service and prep tables, manager moved all.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers.
Food storage container/container lid cracked or broken. Green lids cracked
Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer around fan and door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler and freezers soiled.
Oct 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, observed raw shell stored above liquid eggs, manager moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station, milk 48F, sour cream 52F, honeydew 47F, Manager moved all items to freezer. At the cook line, cut tomatoes 56F, 49F, 46F, ham 46, manager moved to freezer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables, manager discarded all.
Employee personal food not properly identified and segregated from food to be served to the public. At the cook line, observed employee person food stored above bread, manager moved all.
Food storage container/container lid cracked or broken. In use lids with cracks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers and equipment soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (egg cooler).
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.