International House of Pancakes 36-67
1395 Pompano Pkwy, Pompano Beach, FL 33069 · Permanent Food Service · License 1608272
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked sausage (104°F-129°F - Hot Holding).
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection4 high priority (fixed on the spot, 1 repeat), 5 basic-19
- Administrative complaint on Jul 16Counts in full until a follow-up finds the problems fixed-20
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked sausage (104°F-129°F - Hot Holding).
Per operator sausage was reheated approximately 1 hour ago. Sausage stored on wire rack on top of flat top stacked high. Employee moved sausage to flat top and reheated to 165°F and placed sausage in single layer on wire rack
Fixed on the spotRepeat violationAdministrative complaint
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.
Butter pats at wait station held on time as a public health control has no time marking. Operator states butter has been out for 2 hours. Operator time marked
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee handle raw steak with gloved hands then proceed to handle utensils without changing gloves and washing hands. Instructed employee to remove gloves, wash hands, replace utensils
Fixed on the spot
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. Dish machine tested at 0ppm chlorine. Hose line pinched under sanitizer bucket. Operator primed and retested at 100ppm chlorine
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Portion cup used dispense chocolate chips at wait station, instructed employee to replace with handled utensil
Fixed on the spot
Ice buildup in reach-in freezer.
Observed at cook line reach in freezer
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Observed on cook line. Operator moved to sanitizer bucket
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed at 4 door stainless reach in cooler
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Cook line cold rail partially frozen and water not draining. Operator states service call is in
Fixed on the spot
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.