INTERNATIONAL HOUSE OF PANCAKES

Name: INTERNATIONAL HOUSE OF PANCAKES
Address: 1124 SW PINE AVE, OCALA, FL, 34471, US
Rating: 78.9

1124 SW PINE AVE, OCALA, FL 34471

License #5200160

🏨 Hotel/Resort ℹ️

78.9 Grade C / 100

Mixed Health Record

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Latest inspection

December 16, 2025 · 9 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

INTERNATIONAL HOUSE OF PANCAKES in OCALA currently holds an InspectFL Health Score of 78.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on December 16, 2025. Across those visits, inspectors documented 50 total violations — 11 critical, 4 major, 35 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 27, 2024

The latest inspection on December 16, 2025 shows 9 observation rows: 3 critical, 0 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

INTERNATIONAL HOUSE OF PANCAKES has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Met Inspection Standards
[33-16-4] Open dumpster lid. Dumpster behind building. Manager closed lid.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Cook line reach-in coolers.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding in wait station beneath pass through window.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on wait station prep counter. Employee removed drink during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on clean pan shelf in kitchen.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters stored on wait station coffee machine. Manager placed coffee filters in container.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs, handled clean plate and changed gloves without washing hands. Manager had employee change gloves and wash hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in wait station reach-in cooler: butter (51F - Cold Holding). Manager stated butter placed in cooler one hour prior to temperature being taken. Manager had employee place butter in reach-in freezer to reduce temperature to 41F.
[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. Hash browns on cook line grill and items stored tabletop warmer no time marking. Manager stated items placed out at 7:00 am. Manager added proper time marking to items.

Disposition: Warning Issued
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered waste receptacle provided in unisex bathroom next to mens room
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment ( flip-top make table cooler bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap on side of exterior exit door
[36-17-5] Floor tiles missing and/or in disrepair. Cracked and missing tiles by back exit door.
[36-24-5] Hole in or other damage to wall. Hole in wall behind water heater
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around door of walk-in-freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled in reach in cooler, stove burner has accumulation of food and grease. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service tray lid not inverted or protected
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cookline
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (strawberries and whole Tomato ) stored over ready-to-eat food ( cheese and liquid eggs ) in walk in cooler. Manager moved items.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook wearing gloves crack raw shelled eggs then handled cooking equipment, cook changed gloves but did not wash hands before putting on gloves. Cook also wipes hands on apron and did not removed gloves or wash hands before handling serving plates and cooking equipment.
[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. Hot holding items at the cook line (gravy, grits and hollandaise sauce) no time mark, Manager marked.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at the cook line, employee discarded.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets and other personal items on top of single service and prep tables, manager moved all.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers.
[14-38-4] Food storage container/container lid cracked or broken. Green lids cracked
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer around fan and door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler and freezers soiled.
[12A-10-4] 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. At the cook line, employee touched her arms and adjusted gloves and continued working with food, inspector instructed to removed gloves, washed hands and continued working with food.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee at the cook line, moved personal drinks, cellphone and touched soiled surfaces and continued working with food and single service.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line portion cups of ham 51F, manager place ice pack on top.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one female employee at the cook line.