International House of Pancakes 36-63

6101 N University Dr, Tamarac, FL 33321 · Permanent Food Service · License 1611617

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

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.High priority, repeat · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 21 routine inspection
3 high priority (fixed on the spot, 1 repeat), 1 intermediate, 6 basic
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep212026

Routine inspection

10 violations found

First visitSep 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
- 3 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Observed hotdogs and precooked chicken cold held at 44°F in 4 door refrigerator. Per operator, both items transfer to unit less than 3 hours prior to the inspection. Operator placed ice packs on items for quick chill.
  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.
  -Observed at9:45 a.m., no time marked on butter held using time as a public health control. Per operator, butter transfer to frontline at 7:00 a.m. Operator correctly time marked butter.
  Fixed on the spotRepeat violation
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Observed employee cutting cantaloupe with bare hand. After brief education, employee put second glove on.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed accumulation of black substances buildup on cutting boards at cook line.
Basic6
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  -Observed food item thawing in standing water at 3 compartment sink. Operator placed underneath running water.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Observed solution at 00 ppm. Operator charged solution to 200 ppm.
  Fixed on the spot
  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Observed sanitizer bucket stored on counter next to clean plates.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed food containers stock pile before properly air deied.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  -Observed accumulation of black mold like substances buildup on walls at dishwashing area.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.