DirtyFLRestaurant Inspection Data

INTERNATIONAL HOUSE OF PANCAKES 36-83

INTERNATIONAL HOUSE OF PANCAKES 36-83 has 8 health inspections on file for its STUART location, with an overall rating of 2.3/5. Food safety practices have remained consistent.

1425 S US HWY 1

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/31/2025

Inspection #: Visit ID: 13462381

  • 36-73-4:Basic - Floor soiled/has accumulation of debris at cook line, walk in cooler and walk in freezer floors.
  • 14-69-4:Basic - Observed Ice buildup in walk-in freezer.
  • 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 dishwasher machine at 0ppm with empty sanitizing bucket. Operator replaced with new sanitizer and reran dish machine to 50 ppm. **Corrective Action Taken**
  • 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 servers handling dirty dishes back to dish pit then proceeding to grab clean plates and food equipment from front counter.
  • 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 Observed pancake batter, sausages on cook line on time as a public health control with no time stamp, per operator, items placed at 6:30AM food left out for approximately 3 hours Operator placed correct time stamp for remaining . Corrected On-Site

Inspection Date: 7/15/2025

Inspection #: Visit ID: 10887232

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Shelf date sticker observed on clean food storage container at clean dish storage rack. Operator removed food storage container to be cleaned and sanitized. **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken patties over fully cooked sausage patties at reach in freezer on cook line. Both products not in commercial packaging. Operator stored products properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (60F - Cold Holding) Observed on ice bath at server expo area. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2 hours.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. link sausage (116-120F - Hot Holding) Observed sitting on wire rack over flat top grill. Per operator, out of temperature for approximately 30 minutes. Advised operator to put on time control. Advised operator to place time stamp for remaining 3.5 hours.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at flip top cooler on cook line soiled with mold like substance.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At cook line and employee restroom hand wash sink. Corrected On-Site
  • 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. Not available at time of inspection. Operator is in possession of a DBPR time as public health control template. Advised operator to fill out time control procedure template.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. By floor mixer.

Inspection Date: 11/7/2024

Inspection #: Visit ID: 10606694

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent covered in dust above hand wash sink at cook line. Warning - From follow-up inspection 2024-11-07: **Time Extended**
  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted at ice bin in back kitchen area. Warning - From follow-up inspection 2024-11-07: All items stored properly**Complied**

Inspection Date: 10/14/2024

Inspection #: Visit ID: 8834347

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tile in back storage area. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent covered in dust above hand wash sink at cook line. Warning
  • 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 at ice bin in back kitchen area. Warning
  • 08B-52-4:Basic - Food stored under dripping water line. Observed bottles of sauce stored under a plastic container catching dripping water from ceiling tile. 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 dish machine at 0ppm- operator set up triple sink with quaternary sanitizer at 400ppm. **Corrective Action Taken** Warning
  • 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 egg, change gloves without washing hands then proceed to handle pancake batter equipment at cook line . Employee washed hands properly. **Corrective Action Taken**
  • 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. Warning

Inspection Date: 7/26/2024

Inspection #: Visit ID: 8833952

  • N/A:No Violations Were Observed

Inspection Date: 7/19/2024

Inspection #: Visit ID: 8730497

  • 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. Dishmachine chlorine 0ppm. Advised operator to set up 3 compartment sink for proper wash, rinse, and sanitizing. Operator set up 3 compartment sink. **Corrective Action Taken** Warning

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8351708

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At women's restrooms Repeat Violation
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handle frozen breaded raw chicken with gloves then dropped inside fryer, then changed gloves then handled clean utensils and plates with out washing hands first. Educated employee. Employee washed hands Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed two partially open ice cream tubs full with build up ice leaking from walk in freezer condenser .
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed on Buttermilk station cooler and inside walk-in cooler deep containers with pancake batter with eggs at 9:30am(47F -51F cooling) per operator product cooling since 1:30am. Product didn't cool to 41F within 4 hours. See Stop Sale
  • 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. Observed on Buttermilk station cooler and inside walk-in cooler deep containers with pancake batter with eggs at 9:30am(47F -51F cooling) per operator product cooling since 1:30am. Product didn't cool to 41F within 4 hours. See Stop Sale
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dishwasher area, on second floor employee restrooms and guest restrooms Operator provided Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink on second floor employee restrooms Operator provided Corrected On-Site Repeat Violation

Inspection Date: 9/7/2023

Inspection #: Visit ID: 8493205

  • 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 cell phone on bin of clean flatware at dish area. Employee removed cell phone, washed and sanitized flatware. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At guest restrooms. Per operator, employees are permitted to use guest restrooms.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. link sausage (120F - Hot Holding) Observed cooked sausage links resting on wire rack on top of flat top grill. Per operator, product out of temperature for 1 hour. Operator returned to flat top, 145F (hot holding). **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of Vacuum breaker for hose Bibb outdoor mop sink. Advised operator to purchase and install vacuum breaker at home improvement store.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink on cook line. Per operator, dispenser was removed due to disrepair and will be replaced. Inspector advised putting bottled hand soap at hand wash sink until new soap dispenser is installed.
  • 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. Operator uses time control for pancake batter, no time control procedure provided at time of inspection.