International House of Pancakes 36-08
Last inspected: Jan 30, 2026
70
Score
Public records show nine inspections at International House of Pancakes 36-08 stretching back to 2022. International House of Pancakes 36-08 was last inspected on Jan 30, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged two times.
The city-wide average sits at 75, which International House of Pancakes 36-08's 70 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 30, 2026
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 upright freezer by prep area, raw philly meat and raw portioned chicken above portioned french fries, home fries, and mozzarella sticks. Manager rearranged for proper separation. **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 line cook flattop, clarified butter (118F - Hot Holding) . Per manager prepared at 6:30am. Employee setup double boiler to reheat and hot hold properly. **Corrective Action Taken**
03B-01-6
Basic - Open dumpster lid. Lid propped open.
33-16-4
70
Nov 10, 2025
Routine - Food
No violations found.
100
Aug 11, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cook line two door cooler - Raw breaded chicken over pasteurized liquid eggs and prepared broccoli. Operator removed and stored correctly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (50F - Cold Holding) per operator item held in unit approximately 2 hours. Establishment using ice to ensure tcs foods held at proper temperature. Item being held on top of ice. Instructed operator to bury pan in ice to level of food item in pan. Operator properly buried in ice.Item not prepared or portioned today . Re took temperature at 42F after 1.5 hours **Corrected On-Site** **Warning**
03A-02-5
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. Dish machine tested at 0ppm chlorine. Hose not submerged into chlorine. Operator pushed hose into chemical, primed and retested at 100ppm chlorine **Corrected On-Site** **Warning**
22-41-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For all employees. **Warning**
53B-05-5
Basic - Floor tiles missing and/or in disrepair. Observed on cook line. Operator states floor scheduled to be redone in 3 weeks **Corrective Action Taken** **Warning**
36-17-5
Basic - Standing water or very slow draining water in handwash sink. At dish washing area hand sink slowly draining. **Warning**
29-20-5
52
Mar 18, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
74
Sep 26, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 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. Dish machine tested at 0ppm. Sanitizer will not prime, operator set up triple sink and called for service **Corrective Action Taken**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Wait station hand wash sink used as dump sink. Discussed with operator
31A-11-4
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
70
Apr 15, 2024
Routine - Food
2 critical violations.
View 2 violations
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. Observed employee touched ready to eat sausage with bear hand. Employee voluntarily discarded. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage (120F - Hot Holding). Per operator items were out of temp for approximately 5mins.
03B-01-6
74
Aug 2, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Spray bottle containing sanitizer substance not labeled. Operator labeled **Corrected On-Site**
41-17-4
Basic - Floor area(s) covered with standing water. Observed in walk-in cooler floor covered with standing water.
36-22-4
Basic - Floor tiles missing and/or in disrepair on cook line.
36-17-5
Basic - Old labels stuck to food containers after cleaning. Operator removed **Corrected On-Site**
16-46-4
78
Oct 28, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen cook line hand washing sink- observed case of oil and sanitizer bucket blocking HWS. Operator removed items **Corrected On-Site**
31A-09-4
Basic - Soiled dry wiping cloth in use. Main kitchen flat top grill station- observed wiping cloth on cutting board. Employee removed wiping cloth. **Corrected On-Site**
21-10-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen prep table shelf- observed employee personal glasses on shelf. Operator removed employee glasses **Corrected On-Site**
40-06-5
82
Sep 30, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was International House of Pancakes 36-08 last inspected?
The most recent health inspection at International House of Pancakes 36-08 on file is from Jan 30, 2026. The public record contains nine inspections in total.
What is the most common violation at International House of Pancakes 36-08?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at International House of Pancakes 36-08.
How does International House of Pancakes 36-08 compare to other restaurants in Hollywood?
International House of Pancakes 36-08 most recently scored 70 out of 100, which is lower than the Hollywood average of 75.
Has International House of Pancakes 36-08's inspection record improved over time?
Results have been roughly steady. Inspections at International House of Pancakes 36-08 have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at International House of Pancakes 36-08 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is International House of Pancakes 36-08 inspected?
Based on the inspection history on file, International House of Pancakes 36-08 is inspected around three times per year on average.
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