THE ORIGINAL PANCAKE HOUSE
4364 NORTHLAKE BLVD · PALM BEACH GARDEN · Palm Beach County · FL 33410
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 9
22-45-4High 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-02-6High 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-05-6High 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-20-5High 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-05-4High 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-04-4High 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-09-4High 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-02-5High 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-02-5High 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**
Intermediate 2
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime – cutting boards at reach in coolers at cook line
31B-03-4Intermediate – No soap provided at handwash sinks at cook line Operator provided
Basic 14
36-36-4Basic – Ceiling tile missing above rack used to store clean pots in storage room
24-06-4Basic – Clean utensils or equipment stored in dirty drawer or rack- clean plates stored on heavily greasy shelves at cook line
35A-03-4Basic – 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
14-71-4Basic – Duct tape used to repair nonfood-contact surface- bread reach in cooler handle at prep station
36-01-4Basic – 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-38-4Basic – Food stored on floor- bread box in walk-in freezer Advised to store properly
29-09-4Basic – Hot water handle missing at plumbing fixture- mop sink in electric room;
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit-120 F at cook line; operator discarded **Corrected On-Site**
29-49-6Basic – Large amount of standing water in bottom of reach-in-cooler used to store bread at prep area off of cook line
27-10-4Basic – No hot running water at mop sink.
23-03-4Basic – 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
29-19-4Basic – Standing water in floor floor next to soda dispenser set up and by prep area next to dishwasher
36-02-5Basic – 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
36-27-5Basic – Walls soiled with accumulated grease, food debris, and/or dust- all walls troughout the kitchen dishwasher area prep area and cook line
Inspector observations synchronized from DBPR on August 10, 2026 8:25 AM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
4 observation(s)
4 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.