INTL HOUSE OF PANCAKE
285 NW 42 AVE, MIAMI 33126-5434
Overall Food Safety Rating
★★★½☆ (3.6/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 1/13/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed accumulation of debris on top of dishwasher.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles of microwaves in kitchen soiled. Manager had employees clean. Corrected On-Site
Food safety inspection conducted on 1/13/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 7/30/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones on kitchen shelves cook line.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Corrected On-Site
Food safety inspection conducted on 7/30/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 2/20/2024
High Priority
3
Intermediate
1
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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.Observed dishwasher at 0 ppm chlorine. After priming and running a few more times, corrected to 100ppm. Corrected On-Site
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.Observed cook washing hands after removing gloves and only scrubbing for less than 5 seconds. Educated employee and rewashed. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed in end reachin cooler on cook line Sour Cream 48F, French Toast Egg Mix 52F
- 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. Did not observe vomit plan. Printed and emailed operation English and Spanish plan. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/20/2024 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).
Inspection on 7/7/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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. Provided and discussed with the operator and provided the operator the form. Operator printed and posted during the inspection. Corrected On-Site
Food safety inspection conducted on 7/7/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).