Burger and Pancake House

1631 8th Ave W, Palmetto, FL 34221 · Permanent Food Service · License 5104564

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Jul 13, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 13 routine inspection
3 high priority (2 fixed on the spot, 2 repeats), 8 basic (2 repeats)
-26
Administrative complaint on Jul 13
Counts in full until a follow-up finds the problems fixed
-20
Safety score54

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

Inspection history

1 inspection · 1 visit

Jul132026

Routine inspection

11 violations found

First visitJul 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 3 High priority
- 8 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed the following Chicken Soup (146°F - Reheating) in steam table never reaching the required temperature of 165°F. Employee stated she placed items in steam table 3 hours prior to inspection and Manager discarded soup.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed the following items in cook line reach in cooler above 41°F Sliced Cheese (54°F - Cold Holding); Cut Tomatoes (48°F - Cold Holding); Sausage (50°F - Cold Holding); Pooled Eggs (50°F - Cold Holding); Ham (54°F - Cold Holding); Gyro Meat (48°F - Cold Holding). Manager stated they were placed in reach in cooler from walk in 2 hours prior to inspection. Manager placed items in walk in cooler.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  Observed the following Chicken Soup (146°F - Reheating) in steam table never reaching the required temperature of 165°F. Employee stated she placed items in steam table 3 hours prior to inspection and Manager discarded soup.
  Fixed on the spot
Basic8
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed hand blender used to blend raw eggs stored in room temperature water on prep counter near walk in freezer.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed cutting boards on all reach in coolers with cut marks; no longer cleanable.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed interior of kitchen ice machine soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed exterior of dish machine soiled.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall behind cook line soiled.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed multiple ceiling tiles in dining area stained.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling vents above cook line soiled.
  Repeat violation
  Unclean building components, attachments or fixtures.
  Observed fan guards in walk in cooler soiled.
Reporting only1
- Code 45, Fire extinguishing equipment: Portable fire extinguisher missing from its designated location.
  For reporting purposes only. Observed fire extinguisher stored under prep table in kitchen not hanging in designated location.
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.
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.