THE ORIGINAL PANCAKE HOUSE

Name: THE ORIGINAL PANCAKE HOUSE
Address: 8903 GLADES RD STE K1, BOCA RATON, FL, 33434, US
Rating: 84.7

8903 GLADES RD STE K1, BOCA RATON, FL 33434

License #6020439

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

84.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE ORIGINAL PANCAKE HOUSE in BOCA RATON currently holds an InspectFL Health Score of 84.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, inspectors documented 22 total violations — 10 critical, 6 major, 6 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 22, 2025

The latest inspection on March 25, 2026 shows 12 observation rows: 3 critical, 3 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Disposition: Administrative complaint recommended
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substance buildup on can opener holster.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed coffee filters not stored in a protected manner.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth at cook line not stored in sanitizer solution between use.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on food preparation table next to clean plates. Operator removed bucket.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hash browns hot held at 122F at cook line. Per operator, item reheat and place at cook line 1.5 hours before the inspection. Operator reheat item to 268F.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of heavy black mold like substances buildup inside ice machine.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed food manager certification expired on 3/1/2026
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed at 10:30 a.m., hash browns temps at 71-82F. Per operator, item rehydrated in hot water at 8:30 a.m. Hash browns didnt cooled from 135F to 70F in 2 hours. Operator trans items to walk in freezer for fast cooling.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs cold held at 46F at cook line. Per operator item transfer to area 2 hours prior to the inspection. Advise operator to place eggs in ice bath.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking water stored on food preparation table. Operator removed.

Disposition: Administrative complaint recommended
[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. Observed Raw chicken not in commercial packaging over raw steak at walk in freezer. Operator stored products properly.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Spanish sauce (tomato sauce) observing walk in cooler, pulled from freezer 9/17 not date tracked. Educated operator on proper date tracking procedures.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (114F - Hot Holding) Observed on flat top with no heat. Per operator, out of temperature for approximately 1 hour. Operator returned heat to product to reheat to 165+F ; link sausage (128F - Hot Holding) Observed on double boiler on flat top. Per operator, out of temperature for approximately 15 minutes. Operator returned to flat top to reheat to 165+F.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. sourdough starter(cooked potatoes) (76F - Cooling) at 10:10; cooling since 6:30 - 74F at 10:30 Observed in deep pots sitting on counter in kitchen. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. sourdough starter(cooked potatoes) (76F - Cooling) at 10:10; cooling since 6:30 - 74F at 10:30 Observed in deep pots sitting on counter in kitchen. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. table top cold holding unit: raw shell eggs (58F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator added ice to product.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top cooler by blodgett oven: pancake batter(eggs) (54F - Cold Holding); flip top left of waffle irons: turkey (47F - Cold Holding); swiss cheese (47F - Cold Holding); ham (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator added ice to product.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak over fully cooked sausages at walk in cooler. Raw shell eggs over unwashed produce at walk in cooler. Operator stored all products properly.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: hash browns (114F - Cooling) at 9:13; cooling since 8:00 - 92F at 9:48 Observed in deep containers in walk in cooler. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in walk in freezer.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse