INTERNATIONAL HOUSE OF PANCAKES 36-63

Name: INTERNATIONAL HOUSE OF PANCAKES 36-63
Address: 6101 N UNIVERSITY DR, TAMARAC, FL, 33321-4024, US
Rating: 27.3

6101 N UNIVERSITY DR, TAMARAC, FL 33321-4024

License #1611617

🏨 Hotel/Resort ℹ️

27.3 Grade F / 100

Failing Health Score

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Latest inspection

September 21, 2026 · 10 findings · 3 critical

Routine - Food

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Quick take

INTERNATIONAL HOUSE OF PANCAKES 36-63 in TAMARAC currently holds an InspectFL Health Score of 27.3 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 September 21, 2026. Across those visits, inspectors documented 68 total violations — 18 critical, 16 major, 34 minor.

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The latest inspection on September 21, 2026 shows 10 observation rows: 3 critical, 1 major, and 6 minor.

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Inspector notes

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INTERNATIONAL HOUSE OF PANCAKES 36-63 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -Observed food item thawing in standing water at 3 compartment sink. Operator placed underneath running water.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on counter next to clean plates.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed solution at 00 ppm. Operator charged solution to 200 ppm.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed food containers stock pile before properly air deied.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substances buildup on walls at dishwashing area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed hotdogs and precooked chicken cold held at 44F in 4 door refrigerator. Per operator, both items transfer to unit less than 3 hours prior to the inspection. Operator placed ice packs on items for quick chill.
[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 and the time removed from temperature control cannot be determined. -Observed at9:45 a.m., no time marked on butter held using time as a public health control. Per operator, butter transfer to frontline at 7:00 a.m. Operator correctly time marked butter.
[09-01-4] 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 employee cutting cantaloupe with bare hand. After brief education, employee put second glove on.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black substances buildup on cutting boards at cook line.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -COOK LINE REACH IN 4 DOOR
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated mold-like substance in dining area. - Dining area; 8 tiles by entry to kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic buckets wet nesting on shelf by ice machine. Buckets not stored inverted.
[35A-03-4] Dead roaches on premises. -Front counter 2 dead roaches inside cabinet, room away from kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. - Metal containers on shelf at prep table in dishwashing area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) Wait station; utensils in standing water 103F 2) Front counter utensils in standing water 131F Operator discarded water.
[22-08-4] Interior of microwaves has accumulation of food debris.
[29-11-4] Water leaking from handwashing sink pipe at dishwashing area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food at cook line. Manager entered the kitchen to helped on the cook line put gloves on without handwashing, advised operator to wash hands and change gloves.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook-line employee washed hands, put on gloves then proceeded to pull up his pants and engage in food cooking, advised operator to wash hands and put on new gloves.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer;unpacked raw frozen chicken stored over raw frozen salmon, operator stored properly.
[35A-05-4] Roach activity present as evidenced by live roaches -Front counter 1 live roach inside cabinet with single serving items, room away from kitchen.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) COOK LINE REACH IN 4 DOOR; LEFT DOOR; Shredded Cheese (55F - Cold Holding); Canadian bacon (46F - Cold Holding); Sliced Ham (47F - Cold Holding); Pot Roast (48F - Cold Holding); Diced Ham (50F - Cold Holding); Mashed Potatoes (47F - Cold Holding) Items held in unit over 4 hrs, foods were not prepared or portioned today. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) COOK LINE REACH IN 4 DOOR; LEFT DOOR; Shredded Cheese (55F - Cold Holding); Canadian bacon (46F - Cold Holding); Sliced Ham (47F - Cold Holding); Pot Roast (48F - Cold Holding); Diced Ham (50F - Cold Holding); Mashed Potatoes (47F - Cold Holding) Items held in unit over 4 hrs, foods were not prepared or portioned today. 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 and the time removed from temperature control cannot be determined. For butter on the cook line. Operator discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1) Prep table next to dishwashing station. 2) grill mesh for hot holding stored with food debris on rack in dishwashing area., opera discarded.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Employee drained water from coffee jug in handwashing sink at front wait station. Advised employee that sink is used for handwashing only.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.