Village Inn Pancake House
11302 N 30 St, Tampa, FL 33612 · Permanent Food Service · License 3902876
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection1 high priority (no follow-up needed, 1 repeat), 1 intermediate, 7 basic (1 repeat)-16
- Safety score84
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 visitJul 22, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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. Dishwasher tested 0ppm of chlorine. Restaurant unable to use dishwasher until it is fixed and sanitizing properly three compartment sink is set up t tested 200PPM quaternary ammonia.
Repeat violation
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on reach in cooler on cooks line has stains.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Plastic bottles of sauces used for cooking has no labeling of ingredients inside reach in cooler on cooks line.
Code 08, Food protection and cross-contamination: Food stored on floor.
Boxes of soda syrup stored on floor in back kitchen area. Manager properly stored boxes.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink stored overtop reach in cooler on cooks line. Manager removed and properly stored drink.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Door on reach in cooler is broken on cooks line. Gasket are torn in reach in cooler on cooks line.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup inside walk in frezzer.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions.
Sanitizer bucket tested 400ppm of quaternary ammonia. Manager refilled bucket with chlorine sanitizer bucket tested 100ppm of chlorine.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets are soiled inside reach in cooler on cooks line.
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.