ORIGINAL PANCAKE HOUSE

Name: ORIGINAL PANCAKE HOUSE
Address: 11510 SW 72 ST, MIAMI, FL, 33173, US
Rating: 40.4

11510 SW 72 ST, MIAMI, FL 33173

License #2325925

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

40.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

ORIGINAL PANCAKE HOUSE in MIAMI currently holds an InspectFL Health Score of 40.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 21, 2026. Across those visits, inspectors documented 60 total violations — 24 critical, 11 major, 25 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

⚠️

DBPR ordered this restaurant shut on February 18, 2026

The restaurant was allowed to reopen on February 19, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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DBPR

*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.

Inspection Completed - No Further Action
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spatula in dirty water at cook line.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400+ppm) at wait station. Operator replaced sanitizer bucket for final concentration Sanitizer Bucket (Chlorine 100ppm).
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor underneath triple sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (51F - Cold Holding) at cook line, as per operator for one hour. Operator added ice to ice bath for rapid cooling.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer soiled. Operator cleaned during inspection.

Emergency order recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hashbrowns (116F - Hot Holding); cooked potatoes (108F - Hot Holding) at cook line, as per operator for 1 hour.
[05-12-5] Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food. Observed establishment receiving delivery at time of inspection, no probe thermometer was used to check temperatures of food received.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow standing water at hand sink across from cook line.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser not functioning properly at cook line.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unaware of how to calibrate thermometer and proper calibration temperature.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed clean pot stored on floor in dry storage area.
[12A-11-4] 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. Observed waitress exit bathroom and re enter wait station and begin to handle to go container without washing hands.
[14-05-4] Cardboard used to line food-contact surface. Observed cardboard used as liner on top of stove at cook line.
[12A-13-4] 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 handle dirty dishes and then continued to handle clean plates and food without washing hands.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Presence of insects, rodents, or other pests. Observed approximately 60+ ants crawling on wall and rack where clean whisks are stored, on top of two pots of pancake syrup, on prep table where tea dispenser is stored, and behind oven in back prep areas.
[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. Observed shredded cheddar cheese (46F - Cold Holding) inside reach in cooler across from cook line, as per operator for 4 hours. Observed raw beef burger patty (48F - Cold Holding) inside reach in cooler drawers at cook line, as per operator since previous day.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor.
[22-12-5] Metal stem-type thermometer soiled. Observed probe thermometer soiled.
[41-07-4] Container of medicine improperly stored. Observed bottle of sore throat medicine stored on shelf above hand sink in back prep area.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed chorizo stored inside walk in cooler not date marked, as per operator was open 3 days prior to inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at front counter wait station.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed waitress scoop serving of grits into bowl for customer without first washing hands.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed corned beef hash stored inside walk in cooler not date marked, as per operator was made 3 days prior to inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed cooked beef thawing at room temperature on table near walk in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Observed can of burn spray stored on shelf above reach in cooler. Observed disinfectant spray stored on shelf above prep table in back prep area.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from water bottle inside walk in cooler and then return to cook line to begin to prepare customer order without first washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef burger patties stored over ready to eat smoked salmon on shelf inside walk in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled with old food debris under cook line and under dish machine.
[01B-19-5] Time/temperature control for safety food controlled by time and required to be marked with the use by time exceeds 4 hour limit. See stop sale. 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. Observed hollandaise sauce held on time with time mark posted over 4 hours at wait station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on prep table across from cook line. Observed speaker stored on shelf above prep table in back prep area.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper stored on shelf above prep table in back prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease and old food debris buildup in between ovens on right side of cook line.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of proper minimum cooking temperature for raw shell eggs.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands less than 10 seconds then return to cook line.
[35A-09-4] Presence of insects, rodents, or other pests. Observed approximately 60+ ants crawling on wall and rack where clean whisks are stored, on top of two pots of pancake syrup, on prep table where tea dispenser is stored, and behind oven in back prep areas.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled throughout cook line.

Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger patties stored over heavy cream, raw smoked salmon stored over shredded cheese, and raw steaks stored over strawberry syrup on shelves inside walk in cooler. Operator properly relocated products.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at prep table in back area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty at cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on top of prep table across from cook line.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from water bottle and then handled clean equipment without washing hands.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of yeast in back prep area. Operator removed cup.
[41-10-4] Toxic substance/chemical improperly stored. Observed can of WD-40 stored on shelf under prep table next to box of butter. Operator removed WD-40.
[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 whipped butter at expo station not time marked. Operator able to prove time product was put on expo station and labeled product.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whipped butter (69F - Cold Holding) at prep table in back area, as per operator for 3 hours. Operator moved product to walk in cooler.

Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of yeast in back prep area.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed clean utensils stored upright at dish rack.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper installed on shelf over prep table in back prep area. Operator removed bug zapper.
[12A-27-4] 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 shell eggs then handle clean utensils and plate without washing hands and changing gloves in between.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli sliced blade soiled at back prep area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on top of flip top reach in cooler across from stove.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.
[41-10-4] Toxic substance/chemical improperly stored. Observed container of burn spray stored on shelf above reach in cooler next to containers of spices across from cook line. Operator removed spray.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted on shelf across from cook line. Operator properly placed to go boxes.
[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. Observed employee training expired for Jean V.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of powdered sugar not labeled at wait station. Operator labeled container.

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