International House of Pancakes
Last inspected: Dec 16, 2025
47
Score
Going back to 2022, International House of Pancakes has 10 inspections in the public record. On Dec 16, 2025, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
The last inspection found nine violations, up from five the time before.
When inspectors have written things up, high Priority - Time/temperature control for safety food cold held has been the most frequent reason, cited five times.
The city-wide average sits at 78, which International House of Pancakes's 47 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
3
Critical latest
0
Major latest
6
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - 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. **Corrective Action Taken**
12A-27-4
High Priority - 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. **Corrective Action Taken**
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. 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. **Corrected On-Site**
03F-02-5
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on clean pan shelf in kitchen.
24-08-4
Basic - Open dumpster lid. Dumpster behind building. Manager closed lid. **Corrected On-Site**
33-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line reach-in coolers. **Repeat Violation**
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters stored on wait station coffee machine. Manager placed coffee filters in container. **Corrected On-Site**
25-06-4
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding in wait station beneath pass through window.
36-03-4
47
Aug 11, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer heads of tabletop mixer in wait station.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above cook line.
36-34-5
Basic - Food storage container/container lid cracked or broken. Lid for container of pancake batter on cook line. Manager discarded lid during inspection. **Corrected On-Site**
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in wait station in front of pass through window, water temperature 131F. Manager changed water and utensils, 167F. **Corrected On-Site**
10-07-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler across from cook line grill.
14-33-4
74
Apr 8, 2025
Routine - Food
2 critical violations. 10 minor violations.
View 12 violations
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. Hot holding items at the cook line (gravy, grits and hollandaise sauce) no time mark, Manager marked. **Corrected On-Site**
03F-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
12A-27-4
Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in unisex bathroom next to men's room
32-12-6
Basic - 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.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Cracked and missing tiles by back exit door.
36-17-5
Basic - Hole in or other damage to wall. Hole in wall behind water heater
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around door of walk-in-freezer
14-69-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service tray lid not inverted or protected
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cookline
29-49-6
Basic - 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. **Repeat Violation**
08B-17-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap on side of exterior exit door
35B-01-4
45
Aug 27, 2024
Routine - Food
No violations found.
100
Aug 20, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook adjusted apron strap and wiped hands on apron then handled cooking utensils, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager . **Corrective Action Taken** **Admin Complaint**
12A-28-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by dishmachine has water turned off due to dishmachine being replaced. **Warning**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of microwave and stove top soiled on cook line **Repeat Violation**
23-03-4
64
Mar 13, 2024
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. **Corrected On-Site**
12A-10-4
High Priority - 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.
12A-09-4
Intermediate - 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.
53B-02-5
Basic - 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. **Corrected On-Site** **Repeat Violation**
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 jackets and other personal items on top of single service and prep tables, manager moved all. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers.
24-08-4
Basic - Food storage container/container lid cracked or broken. Green lids cracked **Repeat Violation**
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer around fan and door.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler and freezers soiled. **Repeat Violation**
22-16-4
41
Oct 23, 2023
Routine - Food
No violations found.
100
Oct 20, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, observed raw shell stored above liquid eggs, manager moved. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station, milk 48F, sour cream 52F, honeydew 47F, Manager moved all items to freezer. At the cook line, cut tomatoes 56F, 49F, 46F, ham 46, manager moved to freezer. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables, manager discarded all. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. At the cook line, observed employee person food stored above bread, manager moved all. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Food storage container/container lid cracked or broken. In use lids with cracks.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers and equipment soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (egg cooler).
29-49-6
55
Mar 27, 2023
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter under pass thru window placed out at 5:57 AM not discarded at 9:57 AM, time now 11 AM.
03F-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cookline: ham 110F, manager voluntarily discarded. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Fragrance spray on shelf over clean dishes in ware wash area. Employee moved. **Corrected On-Site**
41-10-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter not discarded at the end of four hours.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table on cookline: ham 53-54F. Cheese 50-53F. Manager moved to freezer to cool then ham 36-41F. Cheese 32-36F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two reach in make tables on cookline soiled with food debris.
22-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in make table on cookline: salmon in ROP package bearing label to open package prior to thawing. Manager instructed employee to open packages. **Corrective Action Taken**
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. On shelf over clean dishes several bags of employee food. Manager moved all during this inspection. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf. Separated to be rewashed by manager during this inspection. **Corrective Action Taken**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers and freezers on cookline soiled.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filter on top of machine in pan with no lid. Manager covered filters. **Corrected On-Site**
25-06-4
33
Dec 15, 2022
Routine - Food
1 critical violation. 12 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the reach-in Cooler: Ham (50F - Cold Holding); Tomato (49F - Cold Holding). Both items are kept in portion cups in flip-top make table cooler and may contribute to not being at proper temperature. Manger advised that both items had not been in the flip-top make table cooler for more than one hour. Items were placed in Walk-in Cooler
03A-02-5
Basic - Food stored on floor. Observed box of fries stored on floor in Walk-in Freezer
08B-38-4
Basic - Hole in or other damage to wall. Observed hole in wall under hand wash sink by dish wash area
36-24-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed bulk carbon dioxide tank not adequately secured in kitchen
51-11-4
Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape on Reach in Cooler door
14-71-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple stacked containers on the clean ware rack that were not properly air dried - wet nesting.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Observed multiple areas in kitchen with tile missing and in disrepair.
36-17-5
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed outside light coming in under the back door.
35B-04-4
Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloth used to wipe frying pan on cook line. **Repeat Violation**
21-10-4
Basic - Standing water in bottom of reach-in-cooler. Observed water in the bottom of the Walk-in Cooler on cook line.
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under three compartment sink
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket in a manner not able to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen working containers of food batter mix) removed from original container with no identification of food product stored in container. Manager placed label on container. **Corrected On-Site**
02D-01-5
47
Frequently Asked Questions
When was International House of Pancakes last inspected?
The most recent health inspection at International House of Pancakes on file is from Dec 16, 2025. The public record contains 10 inspections in total.
What is the most common violation at International House of Pancakes?
Across the inspection record, high Priority - Time/temperature control for safety food cold held has been cited five times, more than any other issue at International House of Pancakes.
How does International House of Pancakes compare to other restaurants in Ocala?
International House of Pancakes most recently scored 47 out of 100, which is lower than the Ocala average of 78.
Has International House of Pancakes's inspection record improved over time?
No. Recent inspections at International House of Pancakes have flagged more violations than earlier ones, ticking from about five per visit to around nine more recently.
What does a high risk rating mean?
A high risk rating at International House of Pancakes means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is International House of Pancakes inspected?
Based on the inspection history on file, International House of Pancakes is inspected around three times per year on average.
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