Original Pancake House
10599 W Atlantic Blvd, Pompano Beach, FL 33071 · Permanent Food Service · License 1621947
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 28 routine inspection3 high priority (1 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot), 8 basic (2 repeats)-37
- Extension granted on Sep 29Counts in full until a follow-up finds the problems fixed-3
- Safety score60
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 visitSep 29, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
More time given
Basic1
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
- First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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. -Observed all TCS foods in refrigerator drawers hash brown (50°F - Cold Holding); steak (48°F - Cold Holding); cut tomatoes (47°F - Cold Holding); cheese (47°F - Cold Holding); corn beef hash (50°F - Cold Holding). All items transfer to unit 1 hour prior to the inspection except cut tomatoes placed in unit from overnight. See stop sale on cut tomatoes.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed all TCS foods in refrigerator drawers hash brown (50°F - Cold Holding); steak (48°F - Cold Holding); cut tomatoes (47°F - Cold Holding); cheese (47°F - Cold Holding); corn beef hash (50°F - Cold Holding). All items transfer to unit 1 hour prior to the inspection except cut tomatoes placed in unit from overnight. See stop sale on cut tomatoes. Operator placed ice packs on all other items for quick chill.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed sausages hot held at 125°F at cook line. Per operator, sausages reheat and stored at cook line 1 hour before the inspection. Operator reheat to 171°F
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-Observed hand wash sink in dishwashing area blocked with rolling cart. Operator removed cart.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink at wait station.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed no certified food manager on duty for four employees at this time.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar removed from the original container not labeled.
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed uncovered containers with pancake batter and crotons stored in walk in cooler. Operator covered.
Fixed on the spotRepeat violationAdministrative complaint
Unwashed fruits/vegetables stored with ready-to-eat food.
-Observed unwashed fruits stored over ready to eat foods in walk in cooler. Operator removed fruits.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
-Observed takeout containers in dry storage not stored inverted.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
-Observed water leaking from handwashing sink wastewater line.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water next to Turbo Air freezer.
Repeat violationAdministrative complaint
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Observed an hammer stored on food preparation table next to various food items. Operator relocate hammer.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.