International House of Pancakes 36-72
Last inspected: Jan 30, 2026
100
Score
International House of Pancakes 36-72 appears in inspection records 10 times, starting in 2022. The most recent report on file is from Jan 30, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to two violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
Among Pembroke Pines restaurants, the typical score is 79; International House of Pancakes 36-72 is comfortably above that bar. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
No violations found.
100
Jan 29, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler ham (46F - Cold Holding); cut tomatoes(45F - Cold Holding); cheese (45F- Cold Holding). Per operator door of unit was left open for preparation. Per operator food cold holding out of temperature less than four hours. Food not prepared or portioned today. Operator placed food on ice to quick chill **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line cooked sausage (112-135F - Hot Holding). Per operator food hot holding on cook line less than four hours ago. Operator placed sausage on different section of grill to reheat to 165F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen microwaves contain food debris. Operator cleaned microwaves **Corrected On-Site** **Warning**
22-08-4
Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris on cookline **Warning**
36-73-4
67
Aug 29, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Traulsen reach in freezer by ice machine, container of portioned raw breaded steak above container of portioned cooked turkey. Manager rearranged to properly separate. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cookline FLATTOP - cooked sausage links (128-136F - Hot Holding); mini ham steaks (119F - Hot Holding). Observed not held on hottest section of flattop. Per employee prepared approximately 30 minutes. Employee moved back onto griddle to reheat and increased temper of holding section. **Corrective Action Taken**
03B-01-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water 108F mini heater at front counter by drink machine. Employee dumped water. **Repeat Violation**
10-07-4
70
Jan 23, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter expo station, under no time or temperature control, portioned sour cream (60F - Cold Holding); individual butters (58F - Cold Holding). Per manager neither portioned today and in unit approximately 1-1.5 hrs. Observed both over stacked above chill line in containers. Employee removed overstacked portions and replaced in reach in cooler to rechill. **Corrective Action Taken**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands at triple sink before assisted prep person to put up order. Reviewed with employee to use hand wash sink only. **Corrective Action Taken**
12A-03-4
Intermediate - 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/ Certified Food Manager Syed Kazi Person in Charge Kenneth Dostellio
53A-05-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By front counter ice cream freezer, scoops in standing water 112F in mini heater unit. Manager increased temperature to unit to raise above 135F. **Corrective Action Taken** **Repeat Violation**
10-07-4
67
Sep 9, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In bottom right cabinet of Traulsen 4 door reach in, container of raw mini burgers on top of container of raw bacon. Employee inverted for proper separation. **Corrected On-Site**
08A-20-5
High Priority - 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. Clarified butter at cookline indicate as being under time control missing time mark. Employee added time mark from 9:00am. **Corrected On-Site**
03F-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Batteries dead in paper towel dispenser closest to dish machine. Manager replaced batteries and dispenser operating. **Corrected On-Site**
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on shelf under dirty dishwater table by dish machine. Manager labeled as glass cleaner. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Area immediately around orange juice dispenser nozzle at service station has mold like buildup.
22-02-4
Intermediate - No soap provided at handwash sink. At hand sink at front counter exposed line. Manager replaced soap bottle. **Corrected On-Site**
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water at expo counter ice cream freezer. Manager removed scoop and turned on heating unit for water holder. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under cook line prep tops have heavy grease buildup and some food debris.
23-03-4
45
Feb 12, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 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 properly. Dishwasher (Chlorine 0 ppm); observed chlorine hose not connect to machine. Operator re-connected hose to machine. Corrected to 200 PPM **Corrected On-Site**
22-41-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee walked out from kitchen with soiled gloves and grab cup of coffee from wait station and walked back to kitchen with gloves.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top: shredded cheese (56F - Cold Holding); cut tomatoes (52F - Cold Holding); roast beef (52F - Cold Holding); cooked chicken (52F) held less than 4 hours ago in unit per manager. Operator iced down to quick chill. Foods not prepared today. Unit next to fryer and lids kept open. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filter at coffee station not properly protected.
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed 2 pesto bags not properly thawing in container under no running water. Operator removed water and moved product to walk-in cooler. **Corrected On-Site**
06-01-5
58
Oct 20, 2023
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line; portioned cups of diced tomatoes (44))and portioned cups of diced ham (45F) pulled from walk in cooler less than 4 hours ago. Observed container filled above line mark, operator moved excess to walk in cooler to quick chill. Foods not prepared or portioned today. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes then touched cleaned plates when it came out the dish machine. Operator washed hands and changed gloves. **Corrected On-Site**
12A-13-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touch forehead and then made order. Told operator to wash hands and changed gloves. Educate cook on proper hand washing procedures. Operator complied **Corrected On-Site**
12A-25-4
High Priority - Vacuum breaker missing at mop sink faucet outside exit door of establishment. Operator installed during inspection. **Corrected On-Site**
29-42-4
Basic - Employee beverage containers in walk in cooler above food to be served to customers ( crepe). Operator removed drinks and stored correctly. **Corrected On-Site**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat grill in cook line soiled. **Repeat Violation**
23-03-4
50
Apr 14, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water when stepped on tiles in cook line next to flip top cooler. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
36-22-4
95
Apr 13, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 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 properly. Chlorine @0ppm. Operator awaiting technician **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line ; diced ham (68F - Cold Holding); pot roast (50F - Cold Holding); cheese (51F - Cold Holding); cut tomatoes (55F - Cold Holding) Foods pulled from trauslen reach in cooler less than2 hours ago. Per operator equipment was repaired less than 20 minutes ago. Operator placed on ice to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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. Grits in server station held less than 4 hours ago. Operator placed time mark on grits during inspection. **Corrected On-Site** **Warning**
03F-02-5
Basic - Floor area(s) covered with standing water when stepped on tiles in cook line next to flip top cooler. **Repeat Violation** **Warning**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat grill in cook line. **Repeat Violation** **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-freezer next waffle maker in prep area. **Warning**
29-49-6
55
Dec 14, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - 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.
53B-14-5
Basic - Floor area(s) with standing water when stepped on tiles in cook line. Odor in cook line area.
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in wait station inside dipper well. Dipper well has leak( water turned off). Operator moved to hot well on timer to be changed every 30 minutes by front counter. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat grill in cook line.
23-03-4
Basic - Working containers of food removed from original container not identified by common name in kitchen. Operator labeled sugar. **Corrected On-Site**
02D-01-5
74
Frequently Asked Questions
When was International House of Pancakes 36-72 last inspected?
The most recent health inspection at International House of Pancakes 36-72 on file is from Jan 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at International House of Pancakes 36-72?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at International House of Pancakes 36-72.
How does International House of Pancakes 36-72 compare to other restaurants in Pembroke Pines?
International House of Pancakes 36-72 most recently scored 100 out of 100, which is higher than the Pembroke Pines average of 79.
Has International House of Pancakes 36-72's inspection record improved over time?
Yes. Recent inspections at International House of Pancakes 36-72 have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at International House of Pancakes 36-72 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 36-72 inspected?
Based on the inspection history on file, International House of Pancakes 36-72 is inspected around three times per year on average.
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