Village Pancake House
7011 W Hillsborough Ave, Tampa, FL 33634 · Permanent Food Service · License 3904150
What drove the grade
Vacuum breaker missing at splitter added to mop sink faucet for a black hose.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection4 high priority (3 fixed on the spot, 3 repeats), 2 intermediate (1 fixed on the spot, 1 repeat)-27
- Administrative complaint on Sep 2Counts in full until a follow-up finds the problems fixed-20
- Safety score53
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 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw shell eggs 61°F at 9:36 AM placed on front line cook at 9:15 AM - cooled to 40°F at 10:03 AM inside walk in freezer.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over individual containers of sauces inside the walk in cooler. Employee relocated raw eggs to an approved location at time of inspection.
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 one front line cook, crack shell eggs, and then handle a container of takeout food for customers without changing gloves or washing hands. Discussed with manager. Employee change gloves and wash hands at time of inspection.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at splitter added to mop sink faucet for a black hose.
Repeat violationAdministrative complaint
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
No plan completed for raw shell eggs placed on front line cook. Manager began filling out form at time of inspection.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Expired for Ofelia E. and Laura S.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.