International House of Pancakes 36-52
3447 S Florida Ave, Lakeland, FL 33803 · Permanent Food Service · License 6301141
What drove the grade
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 and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection3 high priority (1 repeat), 2 intermediate, 12 basic-38
- Administrative complaint on Sep 10Counts in full until a follow-up finds the problems fixed-20
- Safety score42
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 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 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.
No time marks on items on time as a public health control items sausage gravy 56, cut tomatoes 45, turkey 46, pumpkin batter 56 all items from previous day. See stop sale Server station no time marks on salsa 46, sour cream 52 from 9/7
Shell eggs in use or stored with cracks or broken shells.
See stop sale. In walk in cooler
Code 03, Food out of temperature: 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 and the time removed from temperature control cannot be determined.
See stop sale. No time marks on items on time as a public health control items sausage gravy 56, cut tomatoes 45, turkey 46, pumpkin batter 56 all items from previous day. See stop sale No time marks on Time as a public health control items at servers station : date marked items 9/7 , salsa 46, sour cream 52 Reviewed time as a public health control with operator.
Repeat violationAdministrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior microwave cooks line Mixer head
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee filling pitcher in handwashing sink. Discussed proper use of handwashing sink
Basic12
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of avocados on floor in walk in cooler
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Servers station in 128
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Container holding hash browns in walk in cooler broken.
Ice buildup in walk-in freezer.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 25, Single-service items: Single-service articles improperly stored.
On floor upstairs
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
Establishment removed mop sink
Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
3 dead lizards on sticky trap. Operator discarded cleaned and sanitized area
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Grout missing on several floor tiles in dish area.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Wall in dish area in disrepair
Floor soiled/has accumulation of debris.
Cooks line Back floor behind ice machine
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.