The Original Pancake House
2851 N Federal Hwy, Ft Lauderdale, FL 33306 · Permanent Food Service · License 1619147
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection7 high priority (fixed on the spot), 2 intermediate-27
- Complaint after follow-up on Oct 1Counts in full until a follow-up finds the problems fixed-20
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 1, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line cheese (46°F - Cold Holding); Operator stated not prepared or portioned today; held for less than 1 hour. Operator change cheese to a deeper pan
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cook line; hash browns (122°F - Hot Holding). Operator stated item reheated prior to being held 1 hour; moved to be reheated to 165°F+ to be held at 135°F+
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Pancake batter with raw shell eggs stored over cooked potatoes. Operator corrected
Fixed on the spot
- First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line shredded cheese (46°F - Cold Holding); sliced cheese (47°F - Cold Holding) pooled raw shell eggs (87°F - Cold Holding). Operator stated items were not prepared or portioned today; held for less than 4 hours. Applied time mark/move to walk in cooler
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cook line; hash browns (109°F - Hot Holding); butter (91°F - Hot Holding). Operator stated items reheated prior to being held 2.5 hours; moved to be reheated to 165°F+ to be held at 135°F+
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler portioned smoked salmon stored over butter and pickles. Operator moved items
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee touched raw shell egg whites then continued to cook/plate ready to eat food without washing hands. Operator discussed with employees who then washed hands
Fixed on the spot
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.
Employee handled soiled dishes while loading dishwasher machine then proceeded to handle clean dishes while placing to dry/store/reuse without washing hands. Operator discussed with employee who then washed hands
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched visibly soiled towel and then handled clean utensils and prepared foods without washing hands. Operator discussed with employee who then washed hands
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade spray bottle designed/labeled for chemical use only used for food storage - direct contact with butter.
Operator discarded Spray bottle
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety (TCS) food.
Pooled raw shell eggs and Hollandaise sauce held using TPHC, no written procedures. Advised Operator to complete written procedures.
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.
1 new employee no reporting agreement. Advised Operator to inform/provide proof of responsibility.
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.