INTERNATIONAL HOUSE OF PANCAKES - 36-107
1425 Southeast Federal Highway
Florida, 34994
Martin County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 10 health inspection reports
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All Inspection Reports
Inspection on 4/18/2025
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under all equipment on cook line. Repeat Violation
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Missing grout throughout kitchen and ware washing area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop in 130F in server area, water changed out to 145F. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment on cook line and warming lamps in service window. Repeat Violation
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation buckets on cook line reading 0ppm, remade to 200ppm. Corrected On-Site
- 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. Dish machine reading 0ppm, machine primed and retested at 100ppm. Corrected On-Site Repeat Violation Admin Complaint
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs on cook line with gloved hands then continued to handle other clean utensils and make other food orders without changing gloves and washing hands between tasks.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple racks of plates and cups ran through dish machine reading 0ppm for chlorine as the sanitizer, machine primed and retested at 100ppm.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pancake batter (62F,61F - Cooling, after 30 minutes 61F,61F) in stacked, covered, plastic containers, more then 4 inches deep, per manager batter was made approximately 30 minutes prior. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of large ice machine in back of kitchen, on deflector plate.
Food safety inspection conducted on 4/18/2025 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 3/4/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/4/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/24/2025
High Priority
6
Intermediate
3
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At wait station drink station, ice bucket on top of dispenser not inverted. Manager inverted. Corrected On-Site
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. At cook line, 2 broken raw shell eggs in pan with other shell eggs. Employee discarded broken eggs. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At prep area, containers stacked before air drying.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. At frying station, multiple floor tiles cracked
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under equipment has build up. Walk-in freezer floor soiled. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At wait station pass thru area, scoops in standing water at 123f. Manager replaced water, above 135f. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, top of heat lamps have build up. Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door missing door closer.
- 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. Dishwasher (Chlorine 10ppm), ran multiple times. Operator called for service. **Corrective Action Taken** Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in bottom section of flip top reach-in cooler, raw beef stored over container of ready to eat liquid egg. Operator moved beef. Corrected On-Site Repeat Violation Admin Complaint
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At cook line, 2 broken raw shell eggs in pan with other shell eggs. Employee discarded broken eggs. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler, 12 containers of hash browns (47-50F - Cold Holding). Hash browns prepared yesterday, in large plastic containers with kids stacked close together 2 high.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, shell eggs (ambient 49F - Cold Holding). Employee stated egg just used for order, returned to reach-in cooler. Repeat Violation Admin Complaint
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk-in cooler, 12 containers of hash browns (47-50F - Cold Holding). Hash browns prepared yesterday, in large plastic containers with kids stacked close together 2 high.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, 12 containers of hash browns (47-50F - Cold Holding). Hash browns prepared yesterday, in large plastic containers with kids stacked close together 2 high.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dining room wait station, no paper towels. Employee stocked. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. At dish area, no soap.
Food safety inspection conducted on 2/24/2025 revealed 17 total violations (6 high priority, 3 intermediate, 8 basic).
Inspection on 9/14/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F,50F,48F - Cold Holding); raw chicken (48F - Cold Holding); cut tomatoes (45F,47F - Cold Holding); cut lettuce (51F - Cold Holding); cream cheese topping (46F - Cold Holding); cheesecake topping (46F - Cold Holding) in flip top reach in cooler on make line. Per employees cooler was left open while stocking for 1 hour, all items moved to walk in freezer, all items retemped at or below 41F. hashbrowns (50F,51F - Cold Holding); cut lettuce (48F - Cold Holding); liquid eggs (50F - Cold Holding); shredded cheese (50F - Cold Holding); raw beef (46F - Cold Holding); sliced ham (46F - Cold Holding) all items in walk in cooler, per employees door has been consistently open for approximately 3.5 hours, internal door to walk in freezer propped open. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-09-14: Cut tomatoes 46F, cheesecake frosting in top section of reach in cooler in middle of make line, per manager lid has been consistently open approximately 2 hours. Liquid eggs 46F, shredded cheese 46 around door to walk in cooler, door was open when inspector arrived, per manager door has been open less than 30 minutes, door closed. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 9/14/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 9/13/2024
High Priority
4
Intermediate
1
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Last year's license posted host stand
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. 4 broken raw shell eggs in pan with other raw shell eggs on cook line.
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach under large ice machine in back of kitchen. Also 3 dead flies in employee break area. Employees began to clean up all dead insects during inspection. **Corrective Action Taken**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under all equipment on cook line. Under all racks and large ice machine in back of kitchen. Also half walls on cook line have a build up of debris. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in 121F water at server area in kitchen, water discarded. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On table between flat top grill on cook line. Exterior of fryers on cook line. Interior of all cabinets at server area in kitchen. Interior of all cabinets at server station in dining area.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs with gloved hands then continued to handle clean plates and utensils without changing gloves and washing hands. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over rehydrated hash browns in reach in cooler on cook line, steak moved. Corrected On-Site
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 broken raw shell eggs in pan with other raw shell eggs on cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F,50F,48F - Cold Holding); raw chicken (48F - Cold Holding); cut tomatoes (45F,47F - Cold Holding); cut lettuce (51F - Cold Holding); cream cheese topping (46F - Cold Holding); cheesecake topping (46F - Cold Holding) in flip top reach in cooler on make line. Per employees cooler was left open while stocking for 1 hour, all items moved to walk in freezer, all items retemped at or below 41F. hashbrowns (50F,51F - Cold Holding); cut lettuce (48F - Cold Holding); liquid eggs (50F - Cold Holding); shredded cheese (50F - Cold Holding); raw beef (46F - Cold Holding); sliced ham (46F - Cold Holding) all items in walk in cooler, per employees door has been consistently open for approximately 3.5 hours, internal door to walk in freezer propped open. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Whipped butter at server station and liquid butter on cook line missing from written procedures, manager corrected during inspection. Corrected On-Site Repeat Violation Admin Complaint
Food safety inspection conducted on 9/13/2024 revealed 12 total violations (4 high priority, 1 intermediate, 7 basic).
Inspection on 2/16/2024
High Priority
4
Intermediate
2
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, container labeled employee food stored on shelf with produce.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in front of walk-in cooler.
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor and wall under and behind flattop Wall above waffle makers. Floor and wall at fry station. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer on cook line. Door of walk-in freezer.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door missing self closer.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At wait station coffee maker, coffee filters not protected. Operator placed filters in covered container. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at cook line.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At wait station in dining room, Sanitizer Bucket (Quaternary 0ppm); Operator made new bucket, Sanitizer Bucket (Quaternary 100ppm) Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked shell egg then handled to container without washing hands and changing gloves. Manager spoke to employee. **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects at back door area.. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at waffle station, French toast batter (50F - Cold Holding); operator stated batter has been out for orders. At top section of flip top reach-in cooler at cook line, ham cups (49F - Cold Holding); operator stated ham placed in cooler 1 hour prior, moved to walk-in cooler, retemp 41f. At server station below pass thru window, sour cream (45F - Cold Holding). Operator stated item placed in cooler 3 hours earlier. Sour cream moved to walk-in cooler. **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. At cook line, sausage and hash browns held on time with no time marked. Operator had employee mark time. Corrected On-Site Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Chemicals stored in dish area handwash sink. Operator removed chemicals. At wait station, employee used handwash sink to ring out towel
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on cook line has no certification available. One employee on cook line has certification but date is not legible.
Food safety inspection conducted on 2/16/2024 revealed 14 total violations (4 high priority, 2 intermediate, 8 basic).
Inspection on 8/14/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/14/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/17/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects under dish machine. Approximately 4 live flying insects around back door to kitchen. Approximately 12 live flying insects in mop sink room in back of kitchen. Repeat Violation Admin Complaint - From follow-up inspection 2023-07-14: 1 live flying insect around server area under service window. Approximately 2 live flying insects under dish machine in kitchen. 1 live flying insect around back door to kitchen. **Time Extended** - From follow-up inspection 2023-07-17: Approximately 2 live flying insect around large ice machine by back door to kitchen. 1 live flying insects under dish machine in kitchen. Approximately 2 live flying insects in mop sink area. Per operator they have pest control spraying on a regular basis **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 7/17/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/14/2023
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects under dish machine. Approximately 4 live flying insects around back door to kitchen. Approximately 12 live flying insects in mop sink room in back of kitchen. Repeat Violation Admin Complaint - From follow-up inspection 2023-07-14: 1 live flying insect around server area under service window. Approximately 2 live flying insects under dish machine in kitchen. 1 live flying insect around back door to kitchen. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (48F - Cold Holding); shredded cheddar cheese (48F - Cold Holding); raw salmon (49F - Cold Holding); cooked peppers and onions (49F - Cold Holding) all items in 4 door reach in cooler on cook line, per employee door has been consistently opened for less then 2 hours. individual butters (50F - Cold Holding); milk (50F - Cold Holding); whipped cream (51F - Cold Holding); butter (50F - Cold Holding) in standing reach in cooler in server area, per employee door has been consistently opened for less then 2 hours, manager placed items in ice bath. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2023-07-14: sliced ham (50F - Cold Holding); shredded cheddar cheese (51F - Cold Holding); raw salmon (50F - Cold Holding); raw chicken (52F - Cold Holding); raw hamburger patties (55F - Cold Holding); cooked chicken (51F - Cold Holding); sausage links (52F - Cold Holding) all items in 4 door reach in cooler on cook line, per manager doors have been consistently opened for approximately 1 hour, items placed on ice baths and maintenance is scheduled to look at cooler later today. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 7/14/2023 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 7/13/2023
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-05-4:Basic - Bathroom facility in disrepair. Main sink in men's bathroom is coming apart from the wall and the faucet fixture is not secured to the sink.
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach under table in dish area. 1 dead roach in women's bathroom behind toilet.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under grills at far end of cook line. Under reach in coolers and reach in freezer on cook line. Under cabinets in server area. Under dish machine in dish area. Repeat Violation
- 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. Dish machine reading 10ppm, dish machine ran multiple times retest at 50ppm. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects under dish machine. Approximately 4 live flying insects around back door to kitchen. Approximately 12 live flying insects in mop sink room in back of kitchen. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (48F - Cold Holding); shredded cheddar cheese (48F - Cold Holding); raw salmon (49F - Cold Holding); cooked peppers and onions (49F - Cold Holding) all items in 4 door reach in cooler on cook line, per employee door has been consistently opened for less then 2 hours. individual butters (50F - Cold Holding); milk (50F - Cold Holding); whipped cream (51F - Cold Holding); butter (50F - Cold Holding) in standing reach in cooler in server area, per employee door has been consistently opened for less then 2 hours, manager placed items in ice bath. **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. Hashbrowns, pancake batter in dispenser, raw shell eggs, and liquid eggs on cook line. Sour cream and whipped cream in can in server area under service window. Employees marked all items. Corrected On-Site
- 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/ Christine Puchalski, expired 3/21/2023
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle with clear liquid in dish area. Chemical spray bottle at server station in dining area.
Food safety inspection conducted on 7/13/2023 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).