DirtyFLRestaurant Inspection Data

INTERNATIONAL HOUSE OF PANCAKES 36-67

Food safety records indicate INTERNATIONAL HOUSE OF PANCAKES 36-67 in POMPANO BEACH has 8 inspections with a 2.1/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 8 reports on file

1395 North Powerline Road
Pompano Beach, Florida, 33069
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 8 health inspection reports

All Inspection Reports

12/12/2025· 3mo ago

Visit ID: 13510962

Met Inspection Standards

4 high, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle in container of sliced strawberries at front counter. Operator removed. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed manager no hair restraint while engaging in food preparation. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed bag of onions stored on walk-in cooler floor.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop in contact on shelf next to the ice machine.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at front counter In-use utensil stored in standing water temperature 130F. Operator changed water recheck 140F. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Observed box of single serve 16 ounce cups stored on the floor up stairs storage room.
  • 08B-12-5:Basic - Stored food not covered. Observed container of cooked sliced bacon and hash browns not covered in walk-in cooler. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting inside mop bucket.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee print label for sanitizer bucket removed gloves placed new gloves and then proceeded to prepare scrambled eggs without washing hands.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing hands for less than 7 seconds.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server handling grapes and strawberries and placing in to go cups. Employee placed on gloves. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on flat top griddle sausage links (118-140F - Hot Holding) per operator held out of temperature less than 2 hours. Operator placed on griddle to reheat to 165F. **Corrective Action Taken**

9/3/2025· 6mo ago

Visit ID: 10919071

Met Inspection Standards

2 high, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 08B-38-4:Basic - Food stored on floor. Observed plastic container of cooking oil stored on the floor in back kitchen
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior tops of microwave
  • 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. Observed employee crack raw shell eggs then handled single serve articles with out washing hands
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line sliced provolone (43-44F - Cold Holding) top 2 slices per operator held out of temperature less than 2 hours. Operator voluntarily discarded. **Corrective Action Taken**

1/14/2025· 1y 1mo ago

1 high

  • 22-41-4:High Priority - - From initial inspection : 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 chlorine 0 Ppm. Ran dishwasher machine 3 cycles. Operator called technician. Warning - From follow-up inspection 2025-01-14: At time of callback still observed after running machine multiple times chlorine 0 ppm Admin Complaint

1/6/2025· 1y 2mo ago

1 high, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Chocolate chips and lemon at expo station. Operator removed. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. Observed box of biscuits on freezer floor. Operator elevated. Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil scoop stored in standing water temperature 130F at expo line. Operator changed water rechecked 165F. Corrected On-Site Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris. Employee cleaned and sanitized. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on hoshizaki reaching freezer lower door with grease, food debris, dirt, slime or dust 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. Observed chlorine 0 Ppm. Ran dishwasher machine 3 cycles. Operator called technician. Warning

9/30/2024· 1y 5mo ago

2 high, 2 int, 3 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook with no beard guard/restraint while engaging in food preparation.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 106F . Operator discarded water. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lettuce over cut melon in walk-in cooler. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reconstituted hash browns (47-53F - Cold Holding) in walk-in cooler. Per operator not portion or prepare today held in walk-in cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reconstituted hash browns (47-53F - Cold Holding) in walk-in cooler. Per operator not portion or prepare today held in walk-in cooler overnight. Prepared Sunday 09/29 . See stop sale.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink. Operator provided. Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

6/12/2024· 1y 9mo ago

Visit ID: 8692859

Met Inspection Standards

1 high, 1 int, 5 basic

  • 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 employee cellular phone stored on in-use food preparation table. Operator removed and stored properly. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Observed cases with takeout containers stored on dry storage floor.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed case with unwashed tomatoes stored over container with cut water melon in walk-in cooler.
  • 14-12-4:Basic - Utensils in poor condition. -Observed a spatula with deep chipped at dishwashing area.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of dust buildup on walls in dishwashing area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS cheese cold held in Traulsen refrigerator at 44F. Per operator, cheese transfer from walk-in cooler 2.5 hours before inspection. Operator placed ice packs on cheese for quick chill. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline.

2/28/2024· 2y ago

Visit ID: 8620402

Met Inspection Standards

3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted by ice machine at back kitchen area.
  • 08B-12-5:Basic - Stored food not covered. Observed stored watermelon and cooked cut chicken not covered in Walk-in Cooler.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket at back kitchen area.

9/1/2023· 2y 6mo ago

Visit ID: 8341585

Met Inspection Standards

4 high, 1 int, 1 basic

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At expo line; Sanitizer Bucket (Quaternary 0ppm). Operator remade to quaternary 200ppm. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At expo line; server touched face and hair and then handled clean plates of food to be served to customers without washing hands. Employee washed hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line ice bath; butter packet (51°F - Cold Holding). Operator stated not prepared or portioned today, being held at expo line for 3 hours, moved to reach in 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. At expo line; whipped butter identified in the written procedure as a food held using time as a public health control has no time marking. Operator applied appropriate time mark. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At server station hand wash sink; no soap. Operator provided soap. Corrected On-Site