ORIGINAL PANCAKE HOUSE
8903 GLADES RD STE K1, Boca Raton FL 33434 · 561-470-4880
Last inspected Mar 25, 2026 · 10 visits since September 2023
AUG 24
OCT 24
JUN 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 12/01/2023
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026037692 | Mar 25, 2026 | Jun 24, 2026 | $400 |
| 2--2025078357 | Sep 19, 2025 | Nov 24, 2025 | $360 |
Inspection history
10 visits, newest first
Mar 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed at 10:30 a.m., hash browns temps at 71-82F. Per operator, item rehydrated in hot water at 8:30 a.m. Hash browns didn't cooled from 135F to 70F in 2 hours. Operator trans items to walk in freezer for fast cooling.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs cold held at 46F at cook line. Per operator item transfer to area 2 hours prior to the inspection. Advise operator to place eggs in ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hash browns hot held at 122F at cook line. Per operator, item reheat and place at cook line 1.5 hours before the inspection. Operator reheat item to 268F.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink.
Show the remaining 8 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed food manager certification expired on 3/1/2026
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of heavy black mold like substances buildup inside ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking water stored on food preparation table. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substance buildup on can opener holster.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on food preparation table next to clean plates. Operator removed bucket.
Single-service articles not stored inverted or protected from contamination. Observed coffee filters not stored in a protected manner.
Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth at cook line not stored in sanitizer solution between use.
Sep 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority3 Intermediate0 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak over fully cooked sausages at walk in cooler. Raw shell eggs over unwashed produce at walk in cooler. Operator stored all products properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over raw steak at walk in freezer. Operator stored products properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. table top cold holding unit: raw shell eggs (58F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator added ice to product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top cooler by blodgett oven: pancake batter(eggs) (54F - Cold Holding); flip top left of waffle irons: turkey (47F - Cold Holding); swiss cheese (47F - Cold Holding); ham (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator added ice to product.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. sourdough starter(cooked potatoes) (76F - Cooling) at 10:10; cooling since 6:30 - 74F at 10:30 Observed in deep pots sitting on counter in kitchen. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. sourdough starter(cooked potatoes) (76F - Cooling) at 10:10; cooling since 6:30 - 74F at 10:30 Observed in deep pots sitting on counter in kitchen. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (114F - Hot Holding) Observed on flat top with no heat. Per operator, out of temperature for approximately 1 hour. Operator returned heat to product to reheat to 165+F; link sausage (128F - Hot Holding) Observed on double boiler on flat top. Per operator, out of temperature for approximately 15 minutes. Operator returned to flat top to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: hash browns (114F - Cooling) at 9:13; cooling since 8:00 - 92F at 9:48 Observed in deep containers in walk in cooler. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in walk in freezer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Spanish sauce (tomato sauce) observing walk in cooler, pulled from freezer 9/17 not date tracked. Educated operator on proper date tracking procedures.
Jun 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over raw beef at walk in freezer. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in by syrup warmer: milk (48F - Cold Holding); sour cream (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Advised operator to move products to another operable cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in: hash browns (106F - Cooling) at 9:36; cooling since 8:30 - 97F at 10:03 - At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in walk in freezer to quick chill.; table top cooler: pooled eggs (44F - Cooling) at 9:42; cooling since 7:00 - 44F at 10:06 - At current rate of cooling product will not reach 41F within 4 hours. Operator added ice to cooling unit.
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/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Emailed time control procedure to operator.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Walk in cooler: Mushroom sauce pulled from freezer on 6/9 not date marked. Educated operator on proper date marking procedures.
Oct 28, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by ice machine
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form was emailed
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink by blodgett oven
Sep 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed batter for pancakes (47F - Cold Holding), as per operator removed from walk in cooler at 8:00am, placed on ice bath, was not prepped or portioned today. Operator replaced ice bath.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hand washing sink in dish washing area, below has threaded nozzle with no vacuum breaker.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Source dough starter has cooked potatoes.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed honey dew at 9:30 prepped at 7:00am (50F - Cooling)-10:15 (47F) at reach in cooler at the end of kitchen area. At this rate of cooling it will not reach 41F in the allotted 4 hours.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at employee restaurants.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Source dough starter made with cooked potatoes.
Spray bottle containing toxic substance not labeled. Observed bleach not properly labeled.
Observed ice scoop handle in contact with sugar. Operator properly stored item.
Raw fruits/vegetables not washed prior to preparation, oranges not washed prior to placing in juicer.
Single-service articles improperly stored, boxes of register tape in restroom.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep area for kitchen wiping clothes not properly stored. Operator properly stored.
Working containers of food removed from original container not identified by common name. Observed brown sugar in food storage container not labeled. Operator properly labeled item.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Walk in cooler- observed containers of diced ham date mark 1/12. Operator stated ham was removed from freezer this morning. Operator date marked ham with today's date.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line prep table at stove- observed employee water bottle on prep table. Operator removed water bottle
Ice buildup in reach-in freezer and/or walk-in freezer. Observed on inside of on the floor and on the floor at rear of freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler- observed employee thermo cup of beverage being stored with food on shelf.
Jan 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 12/01/2023
Handwash sink not accessible for employee use at all times. Front counter cook line hand washing sink- observed china cap being stored inside hand washing sink. Operator removed china cap.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen dish area- observed sheet trays on storage shelf being stored not inverted. Operator stored sheet trays inverted.
Sep 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority5 Intermediate4 Basic
Show 11 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. Front counter- observed waiter- dropped half n half creamer on floor, picked up creamer and grab clean service plate and cup without washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top grill-; potato hash (84F - Hot Holding); sausage links (106F - Hot Holding). Operator removed removed items for reheating.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided operator with employee health form.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided operator with Big 6.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink used for purposes other than handwashing. Front counter expo line hand washing sink- observed ice inside hand washing sink.
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. No proof of training for employees currently working.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen cook line at grill station cold holding unit prep table- observed plates being stored on table not inverted.
In-use wet wiping cloth/towel used under cutting board. Main kitchen front counter expo line- observed wiping cloths underneath cutting boards.
Opened employee beverage container in walk in cooler unit with food to be served to customers. Operator removed employee cups of beverage.
Soiled dry wiping cloth in use. Front counter expo line- observed wiping cloths on entire prep tables.
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.