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Name: THE ORIGINAL PANCAKE HOUSE License Number: SEA6011042
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 4364 NORTHLAKE BLVD

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 12/07/2023 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
9 2 14
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
36-36-4    Basic - Ceiling tile missing above rack used to store clean pots in storage room
24-06-4    Basic - Clean utensils or equipment stored in dirty drawer or rack- clean plates stored on heavily greasy shelves at cook line
35A-03-4    Basic - Dead roaches on premises. Approximately 29 dead roaches: 1 dead under mixer at prep station off of cook line 1 dead next to soda dispenser set up inside electric room 1 dead under prep table off of cook line 6 dead under cold holding drawers at cook line 3 dead under employee lockers off of expo line 1 dead next clean pot and pans on table in storage room adjacent to dishwasher room 10 dead next to employee bathroom adjacent with dishwashing area 5 dead by back door area next to managers office 1 dead in front of walk- in cooler
14-71-4    Basic - Duct tape used to repair nonfood-contact surface- bread reach in cooler handle at prep station
36-01-4    Basic - Floor not cleaned when the least amount of food is exposed. Heavy accumulation of grease and food debris throughout the establishment line the dining room; storage room; cook line and under all equipment
08B-38-4    Basic - Food stored on floor- bread box in walk-in freezer Advised to store properly
29-09-4    Basic - Hot water handle missing at plumbing fixture- mop sink in electric room;
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit-120 F at cook line; operator discarded **Corrected On-Site**
29-49-6    Basic - Large amount of standing water in bottom of reach-in-cooler used to store bread at prep area off of cook line
27-10-4    Basic - No hot running water at mop sink.
23-03-4    Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- reach in coolers doors and handles - all at cook line Bottom shelves of flat tops at cook line
29-19-4    Basic - Standing water in floor floor next to soda dispenser set up and by prep area next to dishwasher
36-02-5    Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- expo line; cook line and dishwasher area; Floors not maintained smooth and durable- throughout the kitchen
36-27-5    Basic - Walls soiled with accumulated grease, food debris, and/or dust- all walls troughout the kitchen dishwasher area prep area and cook line
22-45-4    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee wiped spatula with spiked cloth before using it to scramble eggs; educated; manager advised to discard utensil and use clean sanitized ones;
35A-02-6    High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 small live flies at dishwasher area and 1 small live fly at prep area by walk-in cooler
08A-05-6    High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut up fruit Raw smoked salmon over corn beef hash and hash brown potatoes Raw steak over blueberries- all in walk-in cooler Advised operator to store properly
08A-20-5    High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw bacon in walk-in cooler; advised to store properly
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. Approximately 6 live roaches 1 live by electric room door 2 live under ice maker inside the electric room 3 live under waffle make table at cook line
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 18 droppings 4 droppings by electrical panels inside the electric room where ice maker and mop sink are 6 droppings under waffle make table approximately 5 droppings under flat top used to keep metered butter 3 droppings on small table used to store clean pots in storage room adjacent to dishwasher room
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cook line with damaged gloves; educated; employee washed hands and changed gloves **Corrected On-Site**
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (62F Cold Holding) at cook line ; as per operator food out for approximately 2 hours; operator added on TPHC form; **Corrective Action Taken**
03F-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 melted butter, butter packets and hollandaise sauce at cook line and expo line; as per operator food outside since 7:00 am; time market **Corrected On-Site** **Repeat Violation**
22-02-4    Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime - cutting boards at reach in coolers at cook line
31B-03-4    Intermediate - No soap provided at handwash sinks at cook line Operator provided
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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