THE ORIGINAL PANCAKE HOUSE
4110 NW FEDERAL HWY, Jensen Beach FL 34957
Last inspected Sep 15, 2023 · 11 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 23
AUG 23
AUG 23
SEP 23
≈ ERRATIC
4 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Approximately 40-50 rodent droppings on top of dish machine. Dish machine area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023039375 | Jul 12, 2023 | Aug 23, 2023 | $800 |
| 2--2022004575 | Dec 21, 2021 | Feb 25, 2022 | $200 |
Inspection history
11 visits, newest first
Sep 15, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout dining room.
Sep 14, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Smoked salmon not in commercial packaging over cooked turkey sausage walk in freezer. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Pancake batter with raw shell eggs over home fries at walk in cooler. Operator stored properly.
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. Walk in cooler: bacon (45F - 47F Cold Holding); pancake batter w/ eggs (50F - Cold Holding); butter (44F - Cold Holding); corned beef hash (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: bacon (45F - 47F Cold Holding); pancake batter w/ eggs (50F - Cold Holding); butter (44F - Cold Holding); corned beef hash (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products held overnight. See stop sale. Reach in by flat top: home fries (65F - Cold Holding); reach in by dish room: feta (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature for 3 hours. Observed home fries in a bowl sitting on top of pans on upper part of flip top make table cooler. Operator placed inside cooler. Observed container of feta in reach in cooler by dish area, cooler not functioning properly. Operator placed in reach in cooler by flat top.
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. No time stamp raw shell eggs, pooled raw shell eggs, pancake batter. Per operator, items removed from temperature control for 3 hours. Operator placed time stamp for remaining 1 hour.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout dining room.
Sep 14, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 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 31, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 30, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler: rehydrated hash browns (106F - Cooling) at 10:15 since 9:00 - 93F at 10:40 At current rate of cooling product will not reach 41F within 2 hours. Operator placed on ice bath to quick chill.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over sliced ham flip top cooler at cook line. Raw steaks are stored in top portion insert behind cooked sliced ham at flip top cooler. Operator placed raw steaks in front part of top insert area of flip top cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler cook line: sliced ham (50F - Cold Holding); sausage patties (45F - Cold Holding); hash browns (50F - Cold Holding); in ice bath: diced ham (57F - Cold Holding); sliced mozzarella (47F - Cold Holding); small reach in by dish area: feta (57F - Cold Holding); black beans (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 2 hours. Operator placed all products in walk in cooler to quick chill.
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. Observed No time mark: raw shell eggs, pooled raw egg, pancake batter, hollandaise, syrups and clarified butter. Per operator, products removed from cooler at 7am. Operator placed time mark for all products.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed grooved cutting board at cook line with black mold like substance. Operator removed from cook line to clean and sanitize.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 30, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 24, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under flat top: melted butter (98F - Hot Holding) held since 8/18/23. See stop sale. Flat top: clarified butter: (118F - Hot Holding) Server line: cooked blueberry syrup 98F (hot holding); cooked strawberry syrup 98F (hot holding) Per operator, out of temperature for 2 hours. Operator decided to use time control. Time stamp placed for remaining 2 hours. Time control procedure sent to operator.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in dining room with accumulated mold like substance.
Floor tiles missing and/or in disrepair. Broken floor tiles at mop sink area.
Standing water in bottom of reach-in-cooler. At cook line flip top cooler.
Aug 23, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority3 Intermediate3 Basic
Show 13 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 then handling clean plate to plate food and pick up bowl to add potatoes to bowl with no hand wash. Educated employee on proper hand washing procedures. Employee removed gloves and washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw smoked salmon over cooked sausage patties walk in freezer. Neither product in commercial packaging. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Pancake batter containing raw shell eggs over unpeeled onions and butter blend walk in cooler. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under flat top: melted butter (98F - Hot Holding) held since 8/18/23. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line ice bath: American cheese (58F - Cold Holding) Per operator, out of temperature for 2 hours. Operator placed back in reach in cooler. Server line: butter pats (71F - Cold Holding) Per operator, out of temperature for 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure sent to operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under flat top: melted butter (98F - Hot Holding) held since 8/18/23. See stop sale. Flat top: clarified butter: (118F - Hot Holding) Server line: cooked blueberry syrup 98F (hot holding); cooked strawberry syrup 98F (hot holding) Per operator, out of temperature for 2 hours. Operator decided to use time control. Time stamp placed for remaining 2 hours. Time control procedure sent to operator.
Toxic substance/chemical improperly stored. Observed bottle of Chlorine stored on prep table near condiments. Operator stored properly.
No paper towels or mechanical hand drying device provided at handwash sink. Observed No paper towels at hand wash sink by 3 compartment sink. Operator provided paper towels.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for raw shell eggs, pooled raw eggs and pancake batter. No written procedure present at time of inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in dining room with accumulated mold like substance.
Floor tiles missing and/or in disrepair. Broken floor tiles at mop sink area.
Standing water in bottom of reach-in-cooler. At cook line flip top cooler.
Jul 12, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Faucet at three-compartment sink does not reach all compartments.
Jul 11, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 7 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Faucet at three-compartment sink does not reach all compartments.
Rodent activity present as evidenced by rodent droppings found. Approximately 40-50 rodent droppings on top of dish machine. Dish machine area.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham/opened over 24 hours before/walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents/dining room/water condensation.
Floor area(s) covered with standing water. By 3 compartment sink/kitchen
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.