The Original Pancake House
1840 S Federal Hwy, Delray Beach, FL 33483 · Permanent Food Service · License 6011626
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F...sausages 47°F , ham 45°F in flip top reach in cooler at kitchen, food not prepped or portioned today , food being held less than 4 hours , manager removed food to freezer to chill fast .
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 1 basic-12
- Safety score88
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 5, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat 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....
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ..Hallandale sauce after lime limit romoved food to reach in cooler .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...sausages 47°F , ham 45°F in flip top reach in cooler at kitchen, food not prepped or portioned today , food being held less than 4 hours , manager removed food to freezer to chill fast .
Fixed on the spotRepeat violation
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ..Hallandale sauce after lime limit romoved food to reach in cooler .
See stop sale. Manager discarded.
Fixed on the spot
Basic1
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice in ice bin .
Employee properly stored.
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.
- Stop sale
- An order that the food can’t be sold or served.