THE ORIGINAL PANCAKE HOUSE

Name: THE ORIGINAL PANCAKE HOUSE
Address: 1840 S FEDERAL HWY, DELRAY BEACH, FL, 33483, US
Rating: 76.1

1840 S FEDERAL HWY, DELRAY BEACH, FL 33483

License #6011626

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

76.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE ORIGINAL PANCAKE HOUSE in DELRAY BEACH currently holds an InspectFL Health Score of 76.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 22 total violations — 14 critical, 5 major, 3 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.

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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

None on file yet

The latest inspection on March 16, 2026 shows 10 observation rows: 9 critical, 1 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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.

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food...smoked salmon above cooked sausages in walk in cooler . Employee properly stored food.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server brought dirty dishes from customers table and then handle cleaned plate , serve drinks, serve food without washing hands . Discuss with employee.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 200++ppm.
[10-05-5] In-use utensil stored in unclean water at 95 degrees Fahrenheit at cook line . Cook removed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding home fries potatoes 96F, sausage 117F in cook line , employee not answer how long food being held. Employee discarded food. Stop sale issue .
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated 35F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... egg wash 57F, yellow eggwash 47F at cook line , food not prepped or portioned today , food being held less than 4 hours . Employee removed to walk in cooler .
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ...butter control with Time , after 4 hours employee removed to reach in cooler . See stop sale. Employee discarded food.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ...butter control with Time , after 4 hours employee removed to reach in cooler . ...Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding home fries potatoes 96F, sausage 117F in cook line , employee not answer how long food being held.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less...shell eggs stored in cook line being held less than 4 hours . Employee removed to walk in cooler .

Disposition: Inspection Completed - No Further Action
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications.... Due to broken thermometer
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths....chlorine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at prep station . Employee provided.
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch at dishwashing machine drain pipe.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00 ppm. Operator set up triple sink to wash utensils.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...pan cake batter mixed with raw egg wash, butter milk was prepped 9/23/25 , blintzes prepped 9/19/25 in walk in cooler . stop sale issue . Employee discarded food.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...bacon 45F in flip top reach in cooler , food not prepped or portion today , food being held less than 4 hours. Employee removed food to acceptable cooler .
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[35A-03-4] Dead roaches on premises...3 dead roaches on sticky trap at dishwashing area. Employee cleaned
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...pan cake batter mixed with raw egg wash, butter milk was prepped 9/23/25 , blintzes prepped 9/19/25 in walk in cooler .
[29-03-4] Water draining onto floor surface from dishwashing machine.

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