International House of Pancakes 36-190
Last inspected: Jan 20, 2026
78
Score
Across the available record, International House of Pancakes 36-190 has 12 inspections on file, the first dated 2022. The most recent visit was on Jan 20, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to two violations per visit.
The pattern that stands out is “reach-in cooler shelves on tall cooler on cook line with rust”, which has been cited four times.
Compared to the broader Largo restaurant scene, this is about average. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Paper towel dispenser at handwash in women's restroom sink not working/unable to dispense paper towels. Operator repaired. **Corrected On-Site**
31B-05-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Reach-in cooler shelves on tall cooler on cook line with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
78
Sep 24, 2025
Routine - Food
No violations found.
100
Sep 16, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - 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 Observed the dish machine testing at 0ppm. Discussed setting up three compartment sink with manager. **Warning** - From follow-up inspection 2025-09-16: Sanitizer 0ppms Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing. Manager set up 3 compartment sink. **Admin Complaint** **Corrective Action Taken**
22-41-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet stacked containers in the dish washing area. **Warning** - From follow-up inspection 2025-09-16: Stacked containers in storage is wet nesting **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer on the cook line. **Warning** - From follow-up inspection 2025-09-16: Ice build up still built up **Time Extended**
14-69-4
78
Sep 8, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - 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 Observed the dish machine testing at 0ppm. Discussed setting up three compartment sink with manager. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris in the reach freezer in the cook line. **Warning**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable in the dish washing area. Manager voluntarily discarded. **Corrected On-Site** **Warning**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet stacked containers in the dish washing area. **Warning**
24-08-4
Basic - Ice buildup in reach-in freezer on the cook line. **Warning**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris build up in the interior of the microwave. **Warning**
22-08-4
61
Jan 7, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of flat top Grill left side sausage links (90F - Hot Holding); gravy (72F - Hot Holding) Retemp- sausage links (180F - Hot Holding); gravy (194F - Hot Holding) **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand wash sink.
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on table next to clean dishes under grill. Employee beverage on prep table during active preparation of strawberries. Employee moved all drinks. Sanitized area. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on ice cream reach in cooler. Employee moved **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Interior of top microwave has accumulation of food debris. **Repeat Violation**
22-08-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Left side deli reach in cooler interior soiled. **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Three silver reach in cooler middle selves rusted.
14-33-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to cook line hand wash sink. Under dishwasher wall soiled.
36-27-5
52
Jul 26, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
61
Jan 26, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler Due to overfilling Diced ham small cups cold holding 60-57 degrees Fahrenheit. Manager moved to walk in freezer Cut leafy greens 55 degrees Fahrenheit col holding Moved 1/2 to walk in freezer. Retemp of ham 31 degrees Fahrenheit cold holding Retemp of cut leafy greens 30 degrees Fahrenheit cold holding **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 109 degrees Fahrenheit holt holding on griddle **Corrective Action Taken**
03B-01-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook at grill touched diced ham with bar hands added to top of cheese omelette.
09-01-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Reach in cooler Raw shell eggs ambient temperature of 50 degrees Fahrenheit. Moved to walk in freezer Raw shelled eggs 32 degrees Fahrenheit cold holding **Corrected On-Site**
03A-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board at reach in cooler across from cook line.
22-02-4
Basic - Dishmachine has no data plate/operating specifications.
16-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and speaker above reach in cooler and microwave.
40-06-5
45
Aug 15, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
33
Oct 4, 2022
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
61
Sep 19, 2022
Complaint Full
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
35
Aug 4, 2022
Complaint Full
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board in kitchen area -waffle makers in back prep area have accumulation of food residue **Warning** - From follow-up inspection 2022-08-04: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling tile missing. -at walk-in cooler -cracked tile at cooks line **Warning** - From follow-up inspection 2022-08-04: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of food residue -wall at flat top grill has accumulation of food residue **Warning** - From follow-up inspection 2022-08-04: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer with eggs at cooks line **Warning** - From follow-up inspection 2022-08-04: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -stove oven has accumulation of food oven -microwave at steam table has accumulation of food residue **Warning** - From follow-up inspection 2022-08-04: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of stove have accumulation of food residue -drip pan has accumulation of food residue -shelves below flat top grill have accumulation of food residue -sides of flat top grill have accumulation of food residue -reach in freezer handles have accumulation of food residue -mixer head has accumulation of food residue **Repeat Violation** **Warning** - From follow-up inspection 2022-08-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. -4-doors reach in cooler in kitchen have accumulation of food residue **Warning** - From follow-up inspection 2022-08-04: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed onions, pineapples, and melons over deli meat and pot roast in the walk-in cooler Discussed proper hierarchy with operator during time of inspection. **Warning** - From follow-up inspection 2022-08-04: **Time Extended**
08B-17-4
64
Aug 1, 2022
Complaint Full
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw beef then began handling clean utensils and ready-to-eat foods without washing hands Discussed proper hand washing procedures during time of inspection. **Warning**
12A-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes(45F - Cold Holding); cut lettuce(48F - Cold Holding); cut melon (50F - Cold Holding) pancake mix (45F - Cold Holding) Reach in cooler temping at 50 degrees Fahrenheit Operator stated that items where in the cooler for less than 4 hours Operator began ice bathing during time of inspection. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board in kitchen area -waffle makers in back prep area have accumulation of food residue **Warning**
22-02-4
Basic - Ceiling tile missing. -at walk-in cooler -cracked tile at cooks line **Warning**
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. -at steam table **Warning**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers at dish drying rack **Warning**
24-08-4
Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of food residue -wall at flat top grill has accumulation of food residue **Warning**
36-73-4
Basic - Ice buildup in reach-in freezer with eggs at cooks line **Warning**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -stove oven has accumulation of food oven -microwave at steam table has accumulation of food residue **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of stove have accumulation of food residue -drip pan has accumulation of food residue -shelves below flat top grill have accumulation of food residue -sides of flat top grill have accumulation of food residue -reach in freezer handles have accumulation of food residue -mixer head has accumulation of food residue **Repeat Violation** **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -water bottle in 4-doors reach in cooler **Warning**
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. -4-doors reach in cooler in kitchen have accumulation of food residue **Warning**
14-33-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed onions, pineapples, and melons over deli meat and pot roast in the walk-in cooler Discussed proper hierarchy with operator during time of inspection. **Warning**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line **Warning**
02D-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Quaternary 0ppm) Corrected to 400 ppm Quaternary bottle allows 200-400ppm **Corrected On-Site** **Warning**
21-08-4
37
Frequently Asked Questions
When was International House of Pancakes 36-190 last inspected?
The most recent health inspection at International House of Pancakes 36-190 on file is from Jan 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at International House of Pancakes 36-190?
Across the inspection record, “reach-in cooler shelves on tall cooler on cook line with rust” has been cited four times, more than any other issue at International House of Pancakes 36-190.
How does International House of Pancakes 36-190 compare to other restaurants in Largo?
International House of Pancakes 36-190 most recently scored 78 out of 100, which is about the same as the Largo average of 75.
Has International House of Pancakes 36-190's inspection record improved over time?
Yes. Recent inspections at International House of Pancakes 36-190 have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at International House of Pancakes 36-190 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is International House of Pancakes 36-190 inspected?
Based on the inspection history on file, International House of Pancakes 36-190 is inspected around three times per year on average.
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