DirtyFLRestaurant Inspection Data

INTERNATIONAL HOUSE OF PANCAKES

Health inspection records show INTERNATIONAL HOUSE OF PANCAKES in TALLAHASSEE has 8 inspections with a food safety rating of 2.9/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 8 reports on file

2225 North Monroe Street
Tallahassee, Florida, 32303
Leon County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 8 health inspection reports

All Inspection Reports

4/8/2026· 1w ago

Visit ID: 13667046

Met Inspection Standards

2 int, 10 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing at both front of house and back of house.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored on prep counters at wait station.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Seen on exterior of kitchen equipment.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 29-08-4:Basic - Slow draining water in handwash sink by dish pit. Hand washsink in women's handicap stall has insufficient flow. Leaking handwash sink at waitstation.
  • 08B-12-5:Basic - Stored food not covered. Grits, opened bottle of syrup, and brewed ice tea stored at wait station uncovered.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout back of house. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, front of house and back of house. Floor soiled/has accumulation of debris. Excessive build up in corners of walls/floors and under equipment. Debris and trash under/behind equipment at wait station. Floor under 3 compartment sink covered with standing water. Dish pit has accumulated food debris, grease, and mold-like substance. Large containers used to dump contents of cups and plates rather than sink, causing stagnant dirty water.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Initially tested 0ppm. Manager remade solution, 200ppm. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at two handwash sinks in kitchen and handwash sink in women's handicap stall. Manager corrected handwash sinks in kitchen. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink located in women's handicap stall.

3/6/2026· 1mo ago

Visit ID: 13640753

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

2/26/2026· 1mo ago

Visit ID: 13639819

Follow-up Inspection Required

3 high, 3 int, 3 basic

  • 22-13-5:Basic - Iced tea dispenser not cleaned at least once every 24 hours. Build up observed on interior of ice tea dispenser.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up observed on exterior of cooking equipment, floors, and walls throughout kitchen.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 PPM measured for one of the two buckets of sanitizer located at waitress station.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Waitress left food pass, entered order on touch screen POS and returned to work without washing hands. Waitress educated on hand washing, observed waitress wash hands and continue to do so when necessary during remainder of inspection. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pot roast date marked for use by EOD 2/22. Operator discarded product. See stop sale.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pot roast date marked for use by EOD 2/22. Operator discarded product.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up observed on juice machine nozzles.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink located at waitress station/food pass not accessible. Operator states leaking and not in use. Handwashing sink located near dish pit has no cold running water. Water quickly becomes unbearably hot, temped 137f, cannot be used without cold water. Informed operator to use prep sink as handwashing sink at waitress station. Informed sink cannot be used for any other purposes, while being used as temporary handwash sink. **Corrective Action Taken** Warning
  • 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. Provided operator with documentation. **Corrective Action Taken**

9/3/2025· 7mo ago

Visit ID: 10905077

Met Inspection Standards

3 high, 1 int, 3 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Missing and broken molding tiles throughout back of house.
  • 36-24-5:Basic - Hole in or other damage to wall. Wall located in back of house near ice machine, in disrepair due to apparent water damage. Drywall missing/damaged.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris seen on walking freezer and cooler floors, throughout floors in back of house.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter at 48f an hour past time as control mark.
  • 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. Butter marked for removed at 905am, current time 1005am. Temperature 48f. Operator discarded butter at 1005am. 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. Hash browns temped at 131f at 945am, temperature brought up to 168f at 1015am. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Excessive buildup on stove surface.

4/29/2025· 11mo ago

Visit ID: 8883760

Met Inspection Standards

1 high, 2 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Exterior of ice machine with slimy- moldy like substance.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole in the ceiling above three compartment sink and dishwasher.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents on cook line.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Observed in kitchen area in multiple areas, storage room, By three compartment sink.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food in the waitress area.
  • 14-11-5:Basic - Equipment in poor repair. Observed floor panel in front of freezer door.
  • 08B-38-4:Basic - Food stored on floor. Cooking oil stored on the floor near hand sink by cook line.
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses.
  • 38-12-4:Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Observed light in waitress area above coffee pots.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris,observed on waffle maker next to prep table.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook line.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed used lemons in hand sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by prep area in the back of kitchen.

9/9/2024· 1y 7mo ago

Visit ID: 8719926

Met Inspection Standards

2 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris throughout kitchen and storage areas.
  • 22-16-4:Basic - Kitchen reach-in cooler interior has accumulation of soil residues.

3/22/2024· 2y ago

Visit ID: 8573979

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

12/5/2023· 2y 4mo ago

Visit ID: 8341800

Met Inspection Standards

1 high, 1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop held in water 115F. Manager reheated water during inspection. New temperature: 150F. Corrected On-Site
  • 22-51-5:High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Observed Eco Lab SmartPower sanitizer bucket at 170,1.17ppm. Manager corrected sanitizer to 700,4.30ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese 45F in reach in cooler in kitchen at 9:30 held since 8:00. New temperature at 10:30: 53F. Ambient temperature 40F. Per manager cooler is opened frequently. Manager moved cheese to another reach in cooler.