DirtyFLRestaurant Inspection Data

THE ORIGINAL PANCAKE HOUSE

Based on 5 health inspections, THE ORIGINAL PANCAKE HOUSE in DELRAY BEACH has earned a 1.7/5 food safety rating. Recent inspections indicate some food safety concerns.

Federal Highway
Florida, 33483
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/30/2025

Inspection #: Visit ID: 10891834

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 35A-03-4:Basic - Dead roaches on premises...3 dead roaches on sticky trap at dishwashing area. Employee cleaned Corrected On-Site
  • 29-03-4:Basic - Water draining onto floor surface from dishwashing machine.
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch at dishwashing machine drain pipe.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00 ppm. Operator set up triple sink to wash utensils. **Corrective Action Taken**
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...pan cake batter mixed with raw egg wash, butter milk was prepped 9/23/25 , blintzes prepped 9/19/25 in walk in cooler . stop sale issue . Employee discarded food. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...pan cake batter mixed with raw egg wash, butter milk was prepped 9/23/25 , blintzes prepped 9/19/25 in walk in cooler .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...bacon 45F in flip top reach in cooler , food not prepped or portion today , food being held less than 4 hours. Employee removed food to acceptable cooler . **Corrective Action Taken**
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.... Due to broken thermometer
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths....chlorine
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep station . Employee provided. Corrected On-Site

Inspection Date: 3/27/2025

Inspection #: Visit ID: 10697059

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Manager chained tanks Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign next to ice machine faded
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine

Inspection Date: 10/15/2024

Inspection #: Visit ID: 8738086

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly top of the ice machine . Employee removed Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container...whipped cream scoop with food stored in room temperature at front line . Employee removed scoop. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours...eggs spinner at kitchen. Employee cleaned .
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... 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. ...butter at front line being held more than 4 hours.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sausage patties 54F, sausage 47-51F, sausage links 49F, ham 54F, turkey bacon 52F in flip top reach in cooler across from grill at kitchen and shredded cheese 49F, yellow cheese 53F, white cheese 47F , cut tomatoes 50F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sausage patties 54F, sausage 47-51F, sausage links 49F, ham 54F, turkey bacon 52F in flip top reach in cooler across from grill at kitchen and shredded cheese 49F, yellow cheese 53F, white cheese 47F , cut tomatoes 50F in flip reach in cooler by the eggs mixer station ... food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - 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. ...butter at front line being held more than 4 hours. See stop sale. Employee discarded food. **Corrective Action Taken**
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine test kit wrapped. Employee removed.
  • 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Cook unable answer cold hold temperature. Reviewed with Cook

Inspection Date: 2/7/2024

Inspection #: Visit ID: 8604291

  • 32-07-4:Basic - Bathroom facility not clean... dirty toilet bowl , men and women bathroom
  • 08B-38-4:Basic - Food stored on floor....sugar, employee covered Corrected On-Site
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment...both bathroom
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name....sugar, salt, employee labeled Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...slice cheese 51° in flip top one door reach in cooler by the kitchen being held less than 4 hours,employee discarded cheese. Other TCS food was at 41°-43° in same cooler. **Corrective Action Taken**
  • 03F-02-5:High Priority - 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...egg wash 53° at cook line , no time mar. Per employee food being held less than 4 hours . Employee discarded food. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled...sanitizer spray bottle. Employee labeled Corrected On-Site

Inspection Date: 7/21/2023

Inspection #: Visit ID: 8359250

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses...at front counter several wet cloth stored . Employee moved Corrected On-Site Repeat Violation Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor at kitchen. Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.... Shell eggs stored in room temperatures at cook line . Per manager food being held less than four hours. Employee moved to walk in cooler . **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...bacon 49°, shredded cheese 52°, slice cheese 52°, ham 51°, sausage 49°, impossible burger 62°, slice tomatoes 64°, turkey burger 54° , chicken petty 45° in flip top reach in cooler across from grill and omelette cooler at kitchen, food being held more than 4 hours... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding Hallandale sauce 113° at front line hot holding counter , per employee food being held more than four hours . Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... food not portion or prep today bacon 49°, shredded cheese 52°, slice cheese 52°, ham 51°, sausage 49°, impossible burger 62°, slice tomatoes 64°, turkey burger 54° , chicken petty 45° in flip top reach in cooler across from grill and omelette cooler at kitchen, food being held more than 4 hours.stop sale issue . Employee discarded food. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding Hallandale sauce 113° at front line hot holding counter , per employee food being held more than four hours . Stop sale issue . Employee discarded food. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...stored container lid At cook line handwashing sink . Employee moved ...dumped ice in handwashing sink at front line . Corrected On-Site Repeat Violation Warning