DirtyFLRestaurant Inspection Data

INTERNATIONAL HSE OF PANCAKES

1715 W VINE ST

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/21/2025

Inspection #: Visit ID: 8896425

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphones, keys and wallet stored inside pan on shelf with other clean dishes.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dry dish storage shelf not properly dried.
  • 25-05-4:Basic - Single-service articles improperly stored. Single-service containers stored directly on the floor in storage area. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several soiled wet wiping cloths on cooks line not stored in sanitizing solution.
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Severals eggs with cracked shells in reach- in cooler on cooks line. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on cooks line had 2 squeeze bottles of margarine.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips.

Inspection Date: 9/23/2024

Inspection #: Visit ID: 8736320

  • 36-22-4:Basic - Floor area(s) covered with standing water. Dishwasher area and 3 bin sink area.
  • 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. Checked at 0 ppm 3 times. **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken with frozen fruits in walk in freezer. Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Several locations throughout kitchen coolers and walk in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 40-48F. Several on top warmer as they were recently sliced.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.unable to find Willys manager certificate. Date taken from last inspection and manager known by this inspector. Advised to find manager certification for a possible new inspector.

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8505908

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of machine and area surrounding machine.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Grout and tiles in various areas including: dishwasher area, cookline etc.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers intact stored with ready to eat foods.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Spigot with hose attached by ice machine.

Inspection Date: 11/21/2023

Inspection #: Visit ID: 8505492

  • N/A:No Violations Were Observed

Inspection Date: 9/21/2023

Inspection #: Visit ID: 8357296

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Walk in cooler.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Mop sink area.
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler gasket in poor repair.
  • 36-22-4:Basic - Floor area(s) covered with standing water. At dishwash area.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire racks, shelving and other flat surfaces moderately soiled.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Several employee drinks in walk in cooler not segregated fro food for sale.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw bacon thawing in ambient air. Advised to thaw under refrigeration.
  • 29-03-4:Basic - Water draining onto floor surface. Spigot at ice machine area dripping onto floor. Corrected On-Site
  • 12A-19-4:High Priority - Employee washed hands with cold water.
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher touching just washed cups with soiled gloves. Advised rewash.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sending form.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Walid Alatif, and Denise Brostianova, and Petra Strnadova managers certificates expired.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at wait station has a glass in it.
  • 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Metal ice scoop with crack.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Sending form.