International House of Pancakes 36-19
312 US Hwy 1, North Palm Beach, FL 33408 · Permanent Food Service · License 6000221
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 intermediate (1 fixed on the spot), 1 basic-21
- Safety score79
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.
8 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.
sour cream (40-49°F - Cold Holding); food not prepared or portioned today; food overstocked ; food out of temperature for approximately 30 minutes; advised Pluto make smaller portions
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 pancake batter at cook line; operator marked 9:00 am;
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 shell eggs over liquid eggs and sausage in walk-in cooler; advised to store properly
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee loading dirty dishes inside dishwasher and unloading without washing hands; No handwash sink in the ware washing area; advised employee to wash hands;
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touching face a couple of times with gloved hands and continued to work with foods without washing hands and changing gloves; Educated; employee washed hands;
Fixed on the spot
Intermediate2
Code 27, Water source: Handwash sink at the back of the kitchen does not have cold running water running water; unable to properly wash hands due to hot water being extremely hot and no cold water;
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink by the stairs at the back of the kitchen not working/unable to dispense paper towels.
Employee provided
Fixed on the spot
Basic1
Code 29, Plumbing and backflow prevention: Water leaking from pipe under handwashing sink at the back of the kitchen
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.