International House of Pancakes 36-22

201 S Federal Hwy, Dania, FL 33004 · Permanent Food Service · License 1601653

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Aug 20, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Aug202026

Routine inspection

12 violations found

First visitAug 20, 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.
12 violations found:
- 5 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  shredded cheese (50°F - ambient Cooling) in walk in cooler, operator stated held in cooler overnight. Not prepared or portioned today.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  In reach in cooler on cook line, Turkey with expiration 8/17. Operator discarded turkey.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler in kitchen, pot roast (46°F - Cold Holding). Employee stated held in cooler less than two hours. Operator moved item to walk in cooler to chill.
  Fixed on the spot
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  shredded cheese (50°F - ambient Cooling) in walk in cooler, operator stated held in cooler overnight. Not prepared or portioned today. See stop sale.
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  On cook line, cook cracked raw shell eggs then touched pancake batter bucket and pan handles. Discussed with employee to change gloves and wash hands after cracking raw shell eggs. Cook removed gloves and washed hands and put new gloves on.
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Establishment has grits, butter and cream cheese being held on time as a public health control, no written procedures. Emailed written procedures to operator.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  On cook line, spatula and dirty gloves stored on handwashing sink. Employee removed items from sink.
  Fixed on the spot
Basic5
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  On cook line, in use utensils stored between equipment. Employee removed items.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  In back room with ice machine, freezer doors soiled with mold like substance. Inside of coolers soiled with food debris.
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
  In kitchen, in use knife rack soiled with grease and food debris
- Code 33, Garbage and refuse: Open dumpster lid.
  Both dumpster lids open.
  Garbage on the ground and/or pad around dumpster.
  Area around dumpster has accumulated trash and debris.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.