4364 NORTHLAKE BLVD, PALM BEACH GARDENS, FL 33410
State inspectors have documented 11 high-priority violations at THE ORIGINAL PANCAKE HOUSE over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 20 violations, including 11 high-priority and 1 Emergency Order of Closure.
Scores higher than 4% of the 248 inspected restaurants in PALM BEACH GARDENS on the trailing-year record.
11 high-priority violations on the trailing-year record — above the Palm Beach County average of 4.3.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
This visit closed with no further action required.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Missing or expired food manager certification, or employee food-safety training not documented.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing or inaccurate food and equipment thermometers.
Missing or expired food manager certification, or employee food-safety training not documented.
Violation of the Florida Clean Indoor Air Act (smoking rules).
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
This visit closed with no further action required.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Water not safe, or hot (100°F) and cold water not available under pressure.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Water not safe, or hot (100°F) and cold water not available under pressure.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Water not safe, or hot (100°F) and cold water not available under pressure.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Water not safe, or hot (100°F) and cold water not available under pressure.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Water not safe, or hot (100°F) and cold water not available under pressure.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Water not safe, or hot (100°F) and cold water not available under pressure.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Water not safe, or hot (100°F) and cold water not available under pressure.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Clean equipment and utensils stored improperly or not air-dried.
Water not safe, or hot (100°F) and cold water not available under pressure.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Water not safe, or hot (100°F) and cold water not available under pressure.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Clean equipment and utensils stored improperly or not air-dried.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
The establishment's license expired, not obtained, or not properly displayed.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
No live pests — roaches, rodents, flies — and no gaps that let them in: doors, screens, and outer openings must be protected. Pests move between waste areas and food-prep surfaces, carrying bacteria with them, which is why live activity is among the most serious findings on the form.
On this record, the category appears in 2 of the 4 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 6011042 — you can read the original documents yourself and compare.