DirtyFLRestaurant Inspection Data

VILLAGE PANCAKE HOUSE

VILLAGE PANCAKE HOUSE in TAMPA has 7 health inspections on record with an overall food safety rating of 1.8/5. Food safety practices have remained consistent.

Last inspection: 4 weeks ago · 7 reports on file

7011 W HILLSBOROUGH AVE

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

3/18/2026· 4w ago

Visit ID: 13531125

Met Inspection Standards

4 high, 2 int, 5 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Five raw frozen pieces of tilapia thawing inside vacuum packaging. Employee remove frozen fish from packaging at time of inspection and placed inside walk-in cooler. Three pieces of raw tilapia thawed inside vacuum packaging in walk-in cooler.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with cut marks inside establishment. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drink on prep table located next kitchen entrance by pie display. Employee remove personal drink at time of inspection. Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Vacuum packaged tilapia and raw steak thawing inside two hotel pans with water. Discussed proper thawing method with employee. Employee place raw meat into walk-in cooler for proper thawing at time of inspection. 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. Observed employee at front line cook crack raw eggs then changed gloves without first washing hands. Discussed proper hand washing procedures after touching raw eggs. Employee removed gloves, washed hands and wore new gloves at time with inspection. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Three pieces of raw tilapia thawed inside vacuum packaging in walk-in cooler. One dented can of blueberry pie filling.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw eggs 68°F at 9:35 AM left out in room temperature at front line cook at 8 AM cooled down to 45°F at 10:18 AM. Corrected On-Site Repeat Violation
  • 29-42-4:High Priority - Vacuum breaker missing at splitter added to mop sink faucet.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Terese Castagan and Olides Vasquez.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting board soiled inside establishment. Interior of ice machine soiled with dirt, located adjacent to dish pit area.

9/25/2025· 6mo ago

Visit ID: 10890506

Met Inspection Standards

4 high, 2 int, 9 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile damaged and soiled throughout kitchen. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.on front cooler adjacent to Nu Vu oven on the front line.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.observed drink on front counter Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair.Observed torn gaskets and damaged inside cooler door in reach in cooler adjacent to Nu-Vu oven on the cook line.
  • 14-69-4:Basic - Ice buildup in reach-in freezer on front line below steam table. Admin Complaint
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves in walk in cooler soled and covered with mold like substance. Observed food debris in bottom of front line cooler adjacent to Nu-Vu oven. Observed gasket under reach in freezer soiled on cooks line below steam tables.
  • 08B-12-5:Basic - Observed food in boxes stored over ready to eat items in the walk in cooler.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dishwasher area.
  • 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.observed employee touch face with gloves.employee washed hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from frozen fries and onion rings in front line reach in freezer under steam tables.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. diced ham (47 - Cold Holding) in front cook line closest to hand sink near service line
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced ham (47 - Cold Holding) in front cook line closest to hand sink near service line. sausage raw (47F - Cold Holding); ground beef raw (46F - Cold Holding); raw chicken breast (47F - Cold Holding) on cooks front line reach in cooler close to hand sink. Dairy (45 - Cold Holding) in reach in cooler on service line employee placed in walk in cooler. **Corrective Action Taken**
  • 29-39-4:Intermediate - Backflow preventer not inspected and serviced according to manufacturer's recommendations. Not installed at mop sink.
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Observed powdered sugar and brown sugar in unlabeled containers. Stored above hand sink on service line.

8/29/2024· 1y 7mo ago

Visit ID: 8872576

Met Inspection Standards

2 basic

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles surfaces cracking and peeling off at back kitchen area. 1 cracked ceiling tile in office. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with mold like substance above ice machine at back kitchen area. Repeat Violation Warning - From follow-up inspection 2024-08-29: Cracked ceiling tile has been replaced in office. **Time Extended** **Corrective Action Taken**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2024-08-29: **Time Extended**

8/27/2024· 1y 7mo ago

Visit ID: 8867256

Follow-up Inspection Required

2 high, 2 int, 5 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles surfaces cracking and peeling off at back kitchen area. 1 cracked ceiling tile in office. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with mold like substance above ice machine at back kitchen area. Repeat Violation Warning
  • 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Water dripping from ceiling onto dining table and floor in the middle of the dining room. Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed. Corrected On-Site Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water soaked on carpet at dining room area. 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. Ran dish machine multiple times, chlorine tested 0ppm. Operator prime sanitizer manually, then ran dish machine multiple times again, test 50ppm. Corrected On-Site Warning
  • 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee states that he washed hands in bathroom, educated employee to wash hands again before returning to work with food and handle clean food equipment. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Accumulation of ice cubes dumped in hand wash sink at wait station. Repeat Violation Warning

8/6/2024· 1y 8mo ago

Visit ID: 8717885

Met Inspection Standards

3 high, 3 int, 3 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed 1 damaged ceiling tiles in office. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Displayed license has been expired in office.
  • 22-08-4:Basic - Interior of microwave has accumulation of food stains and debris at wait station.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee rubbed hands with soap for less than 10 seconds then rinsed with water in hand wash sink by cook line. Discussed proper handwashing technique with operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a pan of raw bacon 67 F and raw shell eggs 68 F Ambient stored in unused reach-in cooler on cook line. Operator moved items to walk-in cooler, re temp: raw bacon 56 F, raw shell eggs 61 F Ambient **Corrective Action Taken**
  • 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 a container of tomato soup 112 F and chicken noodle soup 101 F stored in steam well at wait station. Operator reheated items at time of inspection: tomato soup 167 F, chicken noodle soup 174 F. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. A opened gallon of milk in walk-in cooler. Operator date marked at time of inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cubes in hand wash sink at wait station. Discussed hand wash sink for hand wash only.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at three compartments sink area. Provided. Corrected On-Site

9/15/2023· 2y 7mo ago

Visit ID: 8500097

Met Inspection Standards

2 high, 3 basic

  • 36-32-5:Basic - Ceiling tile shows damage or is in disrepair. 1 damaged ceiling tile In office. Multiple ceiling tiles showed water damage at dining area.
  • 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Observed water drained on the ground outside at back buildings parking lot from building drainage.
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. On walk-in cooler door and wall at wait station.
  • 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. Observed employee handled soiled food debris basket under the dish machine, then returned to handle cleaned food containers from dish machine without washing hands. Discussed with operator, employee washed hands. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chopped steaks stored over sliced turkey and roast beef in walk-in cooler. Operator rearranged items to prevent cross contamination. Corrected On-Site

8/2/2023· 2y 8mo ago

Visit ID: 8339531

Met Inspection Standards

1 high, 1 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled on cook line. Repeat Violation
  • 29-20-5:Basic - Standing water or very slow draining water in mop sink. Operator cleared debris and drained standing water at time of inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A pan of raw bacon 49-51F stored in reach-in cooler on cook line. Employee stated that it was stored in room temperature about 30 minutes, and moved to reach-in freezer for rapid cooling, re temped: raw bacon 39-42F. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 small toasters soiled with old food debris around the toaster slots at cook line.