International House of Pancakes - 36-196

1350 S Walnut St, Starke, FL 32091 · Permanent Food Service · License 1400189

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.High priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
1 high priority (no follow-up needed), 2 intermediate (1 repeat), 12 basic (4 repeats); basic violations cost 12 at most
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct272026

Routine inspection

15 violations found

First visitOct 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
- 1 High priority
- 2 Intermediate
- 12 Basic
What the inspector cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed hose bibb in dish area without a vacuum breaker.
Intermediate2
- Code 11, Employee health: 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.
  One employee present, hired less than sixty days, no proof of employees responsibility present.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed mixer in back area with food debris. Observed plates for service on server line with food debris.
  Repeat violation
Basic12
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed lettuce over ready to eat food in walk-in cooler. Operator moved the lettuce from above the ready to eat food.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed a handled scoop in the cookie crumbs on the cook line. Operator removed scoop.
  Fixed on the spot
  In-use utensil stored in standing water less than 135°F.
  Observed scoop in water at temperature of 127°F, on server line. Operator changed water out, the second temperature is 189°F.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed a scoop with no handle in the sprinkles on the server line, operator removed.
  Fixed on the spot
  Ripped/worn tin foil used as shelf cover.
  Observed torn foil in and on the oven on the cook line. Observed reach in cooler on cook line with peeling blue covering.
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
  Observed lime build up inside the dish machine. Observed exterior of dish machine with heavy soil.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed heavy grease and debris in both fryer cabinets. Front of reach in cooler on cook line soiled. Reach in freezer on line observed with debris. Observed walk-in cooler door soiled with debris.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed dishes on the clean dish shelf with water and stacked with other pans.
  Repeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed coffee filters on server line uncovered. Operator put a lid on the container and covered the filters.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed wall next to hand washing station in the back coming away from the rest of the wall.
  Floors, walls and ceiling soiled/has accumulation of debris.
  Observed walls on cook line with grease and food debris. Observed sides of equipment with grease and debris. Observed walls in back area with black/green mold like substance. Observed walls in dish area soiled with black/green mold like substance. Observed drain in dish area with heavy soil. Observed vents in dish area with heavy soil. Observed dust on the pipe for the fan compressor in the walk-in cooler.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee jacket next to pepper in side server station.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.