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.

Official recordInspection data quality

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Inspection coverage

92%

Inspector notes

Coverage note

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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

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Improper thawing methods for TCS food, and labeling/handling issues for commercially processed reduced-oxygen-packaged fish.
Employees touching ready-to-eat food with bare hands without an approved alternative procedure or required training documentation.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

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.