International House of Pancakes - 36-181
1825 E West Pkwy, Fleming Island, FL 32003 · Permanent Food Service · License 2001119
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 2 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 7 basic (2 repeats)-19
- Safety score81
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 visitSep 2, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In counter top ice well, Salsa (60°F - Cold Holding). Stored in plastic portion cups with no ice underneath. Operator relocated pan of salsa to reach in cooler. At conclusion of inspection salsa in proper cold holding temperature.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
In walk-in-in freezer plastic wrapped raw Philly meat, over. Commercially packaged raw shrimp. Operator relocated raw shrimp to correct location.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Open container of milk. Not date marked, per operator milk was opened on 9/1/26. Operator added correct date marking.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels in dispenser. Employee restocked paper towel dispenser.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
In flip-top cooler, top reach in cooler avocados with stickers still attached. Per operator not washed prior to use. Cut avocado present. Operator removed and washed all avocados.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee on cook line actively working with food without beard guard when needed. Operator provided employee beard guard.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Reach in chest freezer on wait station line with ice build up on door seal.
Duct tape used to repair nonfood-contact surface.
Duct tape used to repair fan guard in walk-in cooler unit.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
On cook line food debris and grease build up in between cooking equipment, sides of fryers and suppression system.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf of prep area clean metal containers stacked while wet. On shelf over 3 compartment sink, clean plastic containers stacked wet.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling air vents on cook line with visible dust build up.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.