The Original Pancake House
8903 Glades Rd Ste K1, Boca Raton, FL 33434 · Permanent Food Service · License 6020439
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection7 high priority (4 no follow-up needed, 3 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot)-27
- Safety score73
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 9, 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 priority7
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Cheese sauce with deep dent in can.
Food with mold-like growth.
See stop sale. Lemon with heavy mold growth at walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition.
Cooked Ham and Canadian bacon removed from freezer and stored in cooler since 8/31.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
sausage (112-114°F - Hot Holding) Observed in perforated pan at flat top grill. Per operator, out of temperature for approximately 20 minutes. Advised operator to use time control. Operator placed time stamp for remaining 3 hours and 40 minutes.
Fixed on the spotRepeat violation
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for raw shell Eggs.
Per operator, out of temperature for approximately 2 hours. Operator placed time stamp for remaining 2 hours.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw bacon over fully cooked sausage at cook line drawer Pooled raw shell eggs over mayo at walk in cooler. Operator stored all products properly.
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.
Employee Cracked raw shell eggs, wiped hands on apron, then labeled sauce onto dish of ready to eat food without washing hands. Educated operator on proper hand washing procedures.
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.
Milk opened 9/7 at server expo cooler no date mark.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At server expo hand wash sink.
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.
- Stop sale
- An order that the food can’t be sold or served.