Original Pancake House
11510 SW 72 St, Miami, FL 33173 · Permanent Food Service · License 2325925
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 Oct 22 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot, 2 repeats), 1 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 visitRoutine inspection
- First visitOct 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed pooled eggs (61°F - Cold Holding) at cook line.
Repeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed sausage (100°F - Hot Holding); hash browns (110°F - Hot Holding) at cook line. As per operator for less than one hour.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw bacon on tray stored over ice inside standing reach in freezer in back prep area. Operator removed bacon.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Observed spatula in dirty water at cook line. Operator replaced water.
Fixed on the spotRepeat violation
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 employee crack raw shell eggs then continue to handle clean utensils without changing gloves and washing hands.
Basic1
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed powdered sugar not labeled in wait station. Operator labeled product.
Fixed on the spot
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.