International House of Pancakes 36-41
2454 N University Dr, Sunrise, FL 33322 · Permanent Food Service · License 1606403
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection5 high priority (2 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 4 basic-37
- Administrative complaint on Oct 16Counts in full until a follow-up finds the problems fixed-20
- Safety score43
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 visitOct 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the walk in cooler, GFGB hash browns in cartons not properly separated at least 1 inch apart. Prepped yesterday at 11:32am. Hash browns 46-48°F. The items were discarded. See stop sale.
Food with mold-like growth.
In the walk in cooler, a bucket of peppers with mold like growth were stored on the shelf. 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 flip top cooler, pancake batter (47°F - Cold Holding); french toast concentrate (55°F - Cold Holding). The items were stocked in the cooler at 6:30am. The items were not prepped or portioned today. The items were returned to the walk in cooler and swapped with items at the appropriate temperature.
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.
The butter packets at the front line were not time marked. The packets were placed there less than 3 hours ago. The time marking was placed On the cook line, the pancake dispenser was not time marked. The manager time marked the dispenser.
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.
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In the walk in cooler, GFGB hash browns in cartons not properly separated at least 1 inch apart. Prepped yesterday at 11:32am. Hash browns 46-48°F. The items were discarded. See stop sale.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
On the cook line. The cook replaced the paper towels
Fixed on the spot
No soap provided at handwash sink.
In the men's restroom. An employee replaced the soap
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
On the cook line, the reach in cooler gaskets are torn.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
The cook line flip top cooler bottom section coated in dried pancake batter.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
On the cook line, the storage area between the flip top and reach in cooler is heavily soiled with grease
Buildup of food debris/soil residue on equipment door handles.
On the cook line, on the reach in coolers
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.