INTERNATIONAL HOUSE OF PANCAKES 36-41

Name: INTERNATIONAL HOUSE OF PANCAKES 36-41
Address: 2454 N UNIVERSITY DR, SUNRISE, FL, 33322-3088, US
Rating: 42.7

2454 N UNIVERSITY DR, SUNRISE, FL 33322-3088

License #1606403

🏨 Hotel/Resort ℹ️

42.7 Grade F / 100

Failing Health Score

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Latest inspection

October 16, 2026 · 12 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

INTERNATIONAL HOUSE OF PANCAKES 36-41 in SUNRISE currently holds an InspectFL Health Score of 42.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 16, 2026. Across those visits, inspectors documented 52 total violations — 25 critical, 8 major, 19 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 26, 2025

The latest inspection on October 16, 2026 shows 12 observation rows: 5 critical, 3 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

INTERNATIONAL HOUSE OF PANCAKES 36-41 has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line flip top cooler, pancake batter (47F - Cold Holding); french toast concentrate (55F - Cold Holding). The items were stocked in the cooler at 6:30am. The items were not prepped or portioned today. The items were returned to the walk in cooler and swapped with items at the appropriate temperature.
[14-11-5] Equipment in poor repair. On the cook line, the reach in cooler gaskets are torn.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. On the cook line, on the reach in coolers
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the cook line, the storage area between the flip top and reach in cooler is heavily soiled with grease
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. On the cook line. The cook replaced the paper towels
[31B-03-4] No soap provided at handwash sink. In the mens restroom. An employee replaced the soap
[22-41-4] 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.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the walk in cooler, GFGB hash browns in cartons not properly separated at least 1 inch apart. Prepped yesterday at 11:32am. Hash browns 46-48F. The items were discarded. See stop sale.
[01B-07-4] Food with mold-like growth. In the walk in cooler, a bucket of peppers with mold like growth were stored on the shelf. See stop sale.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. The cook line flip top cooler bottom section coated in dried pancake batter.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the walk in cooler, GFGB hash browns in cartons not properly separated at least 1 inch apart. Prepped yesterday at 11:32am. Hash browns 46-48F. The items were discarded. See stop sale.
[03F-02-5] 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. The butter packets at the front line were not time marked. The packets were placed there less than 3 hours ago. The time marking was placed On the cook line, the pancake dispenser was not time marked. The manager time marked the dispenser.

Disposition: Warning Issued
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener holder/sleeve surface soiled with grease, food debris, dirt, slime or dust.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed avocado halves with labels still intact to skin. Educated operator and employee
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer interior/shelves have accumulation of soil residues. Observed inside flip top cooler bottom have accumulation of soil residues.
[22-41-4] 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. Chlorine 0 Ppm. Operator primed tree time. Operator called technician.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler liquid egg whites (not pasteurized ) stored over fruit cups. Operator stored correctly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced tomatoes (55F - Cold Holding); butter milk batter (55F - Cold Holding); French toast egg batter (55F - Cold Holding) per operator not prep or portion today held in unit overnight
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger patties (55F - Cold Holding) sliced ham (47F - Cold Holding); egg whites (52F - Cold Holding in reach in cooler on cook line per operator removed from walk-in and place in cooler less than 2 hours not portion or prepared today. Operator placed ice packs on items and voluntarily discarded. Observed flip top cooler sliced tomatoes (55F - Cold Holding); butter milk batter (55F - Cold Holding); French toast egg batter (55F - Cold Holding) per operator not prep or portion today held in unit overnight. See stop sale.
[31B-03-4] No soap provided at handwash sink. On cook line