DirtyFLRestaurant Inspection Data

INTERNATIONAL HOUSE OF PANCAKES 36-64

Health inspection records show INTERNATIONAL HOUSE OF PANCAKES 36-64 in ORLANDO has 11 inspections with a food safety rating of 3.0/5. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 11 reports on file

647 East Colonial Drive
Orlando, Florida, 32803
Little Saigon
Orange County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 11 health inspection reports

All Inspection Reports

3/23/2026· 3w ago

Visit ID: 13650249

Met Inspection Standards
  • N/A:No Violations Were Observed

3/12/2026· 1mo ago

Visit ID: 13650043

Follow-up Inspection Required

3 high, 7 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling, light cover and fan covers in walk in cooler have debris/dust build up Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table cooler at cook line by hand sink Repeat Violation Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor at cook line Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in ice cream cooler at server station Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy food and grease debris build up under griddles at cook line Repeat Violation Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust build up on walls over waffle make prep table area Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking at 3 bay sink Warning
  • 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. 0ppm chlorine Repeat Violation Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temp abuse, butter out over 4 hours Real whipped butter at cook line and server area at room temperature with time mark of 6:03am. Observed at 10:47am. Warning
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Real whipped butter at cook line and server area at room temperature with time mark of 6:03am. Observed at 10:47am. Warning

2/24/2026· 1mo ago

Visit ID: 13525435

Follow-up Inspection Required

2 high, 2 int, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On prep table. Operator removed
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks. They immediately doned beard guards Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under flat tops grills
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water in handsink sink at warewashing area
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed Avacados over pickled and onions in prep cooler. Operator removed 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. Tested Dishmachine several times even after priming. Reading 00ppm chlorine Warning
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice scoop in well water at 130F operator discarded water Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -ice in hand sink at drink station -Pan of water in handsink at warewashing area. Removed Corrected On-Site
  • 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/

2/24/2026· 1mo ago

Visit ID: 13638587

Met Inspection Standards

1 high, 2 int, 5 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep table. Operator removed - From follow-up inspection 2026-02-24: **Time Extended**
  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks. They immediately doned beard guards Corrected On-Site - From follow-up inspection 2026-02-24: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under flat tops grills - From follow-up inspection 2026-02-24: **Time Extended**
  • 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water in handsink sink at warewashing area - From follow-up inspection 2026-02-24: **Time Extended**
  • 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed Avacados over pickled and onions in prep cooler. Operator removed Corrected On-Site - From follow-up inspection 2026-02-24: **Time Extended**
  • 10-05-5:High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice scoop in well water at 130F operator discarded water Corrected On-Site - From follow-up inspection 2026-02-24: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -ice in hand sink at drink station -Pan of water in handsink at warewashing area. Removed Corrected On-Site - From follow-up inspection 2026-02-24: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ - From follow-up inspection 2026-02-24: **Time Extended**

9/19/2025· 6mo ago

Visit ID: 10908323

Met Inspection Standards
  • N/A:No Violations Were Observed

12/27/2024· 1y 3mo ago

Visit ID: 8875880

Met Inspection Standards

1 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors soiled in kitchen with oil and food residue

8/29/2024· 1y 7mo ago

Visit ID: 8718174

Met Inspection Standards

1 high, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line ceiling and vents have heavy accumulation of grease
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled with grease and debris in kitchen
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop dirty dishes in dish room then proceed out to server station to serve food no hand wash Advised manager. Manager addressed server. **Corrective Action Taken**

6/12/2024· 1y 10mo ago

Visit ID: 8691927

Met Inspection Standards

1 high, 2 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -food debris and grease under cook line equipment.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in small reach-in cooler on cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Mac and cheese 52, turkey 55 in small cook line reach-in cooler less than 4 hours. Product moved for temperature recovery. **Corrective Action Taken**

9/11/2023· 2y 7mo ago

Visit ID: 8495236

Met Inspection Standards

1 high, 3 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under cook line accumulation of grease.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service items on cook line not inverted Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over ready to eat portions of diced ham. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at mop sink

7/12/2023· 2y 9mo ago

Visit ID: 8441631

Met Inspection Standards
  • N/A:No Violations Were Observed

7/11/2023· 2y 9mo ago

Visit ID: 8440513

Facility Temporarily Closed

3 high, 2 int, 9 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Grease build up on hood system and lights over flattop griddle
  • 35A-03-4:Basic - Dead roaches on premises. Observed on 7/11/23 1 dead roach on floor under the ware wash area 1 dead roach on floor in upstairs dry storage area Total of 2 dead roaches
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shields by ware wash and walk in cooler
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Greases and food build up under all equipment at cook line Debris in coolers at cook line Gaskets on coolers at cook line have debris
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Screened area only to outside under hand sink in prep area with stand up mixer
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under hand sink at ware wash
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm quart at server station for sanitizing bucket
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed on 7/11/23 1 flying insect at server station 2 flying insects upstairs dry storage area 3 flying insects at ware wash area 1 flying insects at back kitchen exit door 1 flying insect at stand up mixer 2 flying insects in area for hanging brooms and mops Total of 10 flying insects
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready to eat turkey
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed on 7/11/23 1 live roach on wall under hand sink at ware wash area 1 live roach on wall behind ware wash table Total 2 live roaches
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at ware wash had a bag over faucet being used as trash bag Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink by stand up mixer