International House of Pancakes - #36-155

1101 N Federal Hwy, Fort Lauderdale, FL 33304 · Permanent Food Service · License 1619211

Official report

out of 100

Grade A

Safety score 98 of 100

Latest visit: Nov 2, 2026 (5 days ago)

What drove the grade

Ceiling vent soiled with accumulated dust.Basic · 1 other violation

How the score was calculated

Starting score100
Violations at the Nov 2 complaint inspection
2 basic
-2
Safety score98

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

Inspection history

2 inspections · 3 visits

Latest inspection

Nov22026

Complaint inspection

2 violations found

First visitNov 2, 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.
2 violations found:
- 2 Basic
What the inspector cited
Basic2
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions.
  DDBSA 0ppm Sanitizer Bucket at the front line. The solution was corrected, 700ppm DDBSA
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling vent soiled with accumulated dust.
  At the front counter
Official report, on the Florida DBPR website

Earlier inspections 1

Aug52026B82Complaint inspection7 violations, 4 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 4 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: 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°F. In the cook line reach in cooler, turkey bacon (47°F - Cold Holding); hollandaise sauce (47°F - Cold Holding); cheese (47°F - Cold Holding); steak strips (47°F - Cold Holding); ham (47°F - Cold Holding). The items were stored in the refrigerator overnight. The items were not prepped or portioned today. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In the cook line reach in cooler, turkey bacon (47°F - Cold Holding); hollandaise sauce (47°F - Cold Holding); cheese (47°F - Cold Holding); steak strips (47°F - Cold Holding); ham (47°F - Cold Holding). The items were stored in the refrigerator overnight. The items were not prepped or portioned today. See stop sale.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The bucket was changed and the machine primed. Solution corrected to 100ppm Chlorine
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  The spray bottle of cleaner was stored with the clean pots and pans. The chemical was moved
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  In the men's restroom, the dispenser is not functioning.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Under the prep sink, a spray bottle of cleaner was not labeled. The manager labeled during the inspection.
  Fixed on the spot
Basic1
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  On the soda dispenser, the area behind the nozzles is soiled with a black green substance. The area was cleaned and sanitized during the inspection
  Fixed on the spot
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.
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.