The Original Pancake House
6650 Dykes Rd, Southwest Ranches, FL 33331 · Permanent Food Service · License 1619979
What drove the grade
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection6 high priority (2 fixed by the Jul 30 follow-up, 4 fixed on the spot, 2 repeats), 2 basic-24
- Administrative complaint on Jul 29, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score64
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 visitJul 30, 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 visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in low boy cooler at wait station half and half (50°F - Cold Holding); chocolate milk (50°F - Cold Holding); per operator held in cooler overnight not portioned or prepared today
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in walk-in cooler biscuit gravy (41-53°F - Cold Holding) per operator was removed from walk-in cooler and held on cook line approximately 30 minutes before returned to walk in cooler. Observed in low boy cooler at wait station half and half (50°F - Cold Holding); chocolate milk (50°F - Cold Holding); per operator held in cooler overnight not portioned or prepared today see stop sale. whipped cream (50°F - Cold Holding) per operator removed from walk-in cooler and placed in unit approximately 2 hours not portioned or prepared today. Operator moved to another cooler.
Fixed on the spot
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 and the time removed from temperature control cannot be determined.
See stop sale. Observed whip butter at 9:30am no time marked on held using time as a public health control. Operator determined that item made at 7:00 a.m. Operator correctly time marked.
Fixed on the spot
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.
Observed employee cracked unpasteurized raw shell eggs and then handled a clean plate with out washing hands. Explained to Operator correct hand washing technique to explain to employee.
Fixed on the spotRepeat violationAdministrative complaint
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. 0 Ppm. Machine primed rechecked 100 Ppm
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed hose attached to faucet without vacuum breaker. Located by dishwasher area. Outside
Repeat violationAdministrative complaint
Basic2
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
On cook line
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed coffee filters not stored inverted or protected from contamination. Operator stored inverted.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.