These restaurants racked up 30 or more violations during recent state inspections.
The Original Pancake House in Kendall topped the list with 46 violations, the most of any restaurant so far in 2026, according to state records.
The Original Pancake House was ordered shut. The others were not.
Inspectors documented serious problems, including temperature abuse, cross-contamination, sanitation breakdowns, pest activity, and employees failing to properly wash their hands.
We work hard for our money. When we go out to eat, we expect food to be handled safely and kitchens to meet basic health standards.
Thirty violations is not minor.
Would you feel comfortable eating at a place with 30 violations?
Our health should never be treated like an afterthought.
DO BETTER!
**OSMAN’S RESTAURANT
514 NE 167TH ST.
NORTH MIAMI BEACH
INSPECTION DATE 2/18
32 VIOLATIONS FOUND
ORDERED SHUT 10/14/24 (FLYING INSECT ISSUE)
ORDERED SHUT 8/12/24 (FLYING INSECT ISSUE)
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin.”
“Bowl or other container with no handle used to dispense food. Observed plastic container inside dry beans stored container.”
“Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or ware washing areas.”
“Ceiling tile missing. Above the dishwasher machine.”
“Covered waste receptacle not provided in women’s bathroom.”
“Current Hotel and Restaurant license not displayed.”
“Cutting board has cut marks and is no longer cleanable.”
“Employee personal food not properly identified and segregated from food to be served to the public.”
“Equipment and utensils not properly air-dried - wet nesting. Observed cleaned utensils stored in plastic container, water observed in the bottom.”
“Equipment in poor repair. Observed double door reach in cooler with ambient temperature of 50°F.”
“Floor area(s) covered with standing water. Kitchen floor.”
“Hole in or other damage to wall. Observed hole on the walk by the mop sink.”
“Ice buildup in reach-in freezer and/or walk-in freezer.”
“Ice scoop handle in contact with ice.”
“In-use tongs stored on equipment door handle between uses.”
“In-use utensil stored in standing water less than 135 degrees Fahrenheit.”
“Reach-in cooler interior/shelves have accumulation of soil residues.”
“Unsealed concrete floor in food preparation, food storage, ware washing area or bathroom.”
“Water leaking from pipe and/or faucet/handle. Observed leak from the AC unit, running all kitchen floor.”
“Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.”
“Dish machine chlorine sanitizer not at proper minimum strength. Discontinue use of dish machine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitation solution of 0 ppm.”
“Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.”
“Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.”
“Shell eggs in use or stored with cracks or broken shells.”
“Stop Sale issued on time/temperature control for safety food due to temperature abuse.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.”
“Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.”
“Food-contact surface soiled with food debris, mold-like substance or slime.”
“Handwash sink used for purposes other than handwashing.”
“No paper towels or mechanical hand drying device provided at handwash sink.”
“Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.”
**LEMON PEPPERS
2701 NW 54TH ST.
NW MIAMI-DADE
INSPECTION DATE 2/18
INSPECTION BASED ON COMPLAINT
31 VIOLATIONS FOUND
“Buildup of food debris/soil residue on equipment door handles.”
“Ceiling tile missing.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.”
“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.”
“Covered waste receptacle not provided in women’s bathroom.”
“Current Hotel and Restaurant license not displayed.”
“Exterior door has a gap at the threshold that opens to the outside.”
“Floor area(s) covered with standing water.”
“Floor tiles missing and/or in disrepair.”
“Food stored on floor.”
“Grease on the ground and/or pad around grease receptacle.”
“In-use tongs stored on equipment door handle between uses.”
“No handwashing sign provided at a hand sink used by food employees.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.”
“Opened employee beverage container in a cold holding unit with food to be served to customers.”
“Reach-in cooler shelves with rust that has pitted the surface.”
“Single-service articles improperly stored.”
“Stored food not covered.”
“Wet mop not stored in a manner to allow the mop to dry.”
“Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.”
“Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.”
“Stop Sale issued due to food not being in a wholesome, sound condition.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.”
“Toxic substance/chemical improperly stored.”
“Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.”
“Food-contact surface soiled with food debris, mold-like substance or slime.”
“Handwash sink not accessible for employee use at all times.”
“Handwash sink used for purposes other than handwashing.”
“No paper towels or mechanical hand drying device provided at handwash sink.”
“No probe thermometer provided to measure temperature of food products.”
“Spray bottle containing toxic substance not labeled.”
“Portable fire extinguisher gauge in red zone.”
**THE ORIGINAL PANCAKE HOUSE
11510SW 72ND ST.
KENDALL
ORDERED SHUT 2/18
46 VIOLATIONS FOUND
“Roach activity present as evidenced by live roaches found. Observed 4 live roaches crawling on floor between dish area and doorway leading to dining room.”
“Dead roaches on premises. Observed 1 dead roach in dish area and 2 dead roaches underneath prep table in back prep area.”
“Stop Sale issued due to food not being in a wholesome, sound condition. Presence of insects, rodents, or other pests. Observed approximately 60+ ants crawling on wall and rack where clean whisks are stored, on top of two pots of pancake syrup, on prep table where tea dispenser is stored, and behind oven in back prep areas.”
" Presence of insects, rodents, or other pests. Observed approximately 60+ ants crawling on wall and rack where clean whisks are stored, on top of two pots of pancake syrup, on prep table where tea dispenser is stored, and behind oven in back prep areas."
“Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheddar cheese (46F - Cold Holding) inside reach in cooler across from cook line, as per operator for 4 hours. Observed raw beef burger patty (48F - Cold Holding) inside reach in cooler drawers at cook line, as per operator since previous day.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheddar cheese (46F - Cold Holding) inside reach in cooler across from cook line, as per operator for 4 hours. Observed raw beef burger patty (48F - Cold Holding) inside reach in cooler drawers at cook line, as per operator since previous day. Repeat Violation.”
“Time/temperature control for safety food controlled by time and required to be marked with the use by time exceeds 4 hour limit. See stop sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed hollandaise sauce held on time with time mark posted over 4 hours at wait station.”
“Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled throughout cook line.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease and old food debris buildup in between ovens on right side of cook line. Repeat Violation.”
“Floor soiled/has accumulation of debris. Observed floor soiled with old food debris under cook line and under dish machine.”
“Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed to go boxes stored not inverted across from cook line.”
“Insect control device installed over food preparation area. Observed bug zapper stored on shelf above prep table in back prep area.”
“Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.”
“Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at hand sink in back prep area where clean whisks are stored.”
“Time/temperature control for safety food thawed in an improper manner. Observed cooked beef thawing at room temperature on table near walk in cooler.”
“Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed waitress exit bathroom and re enter wait station and begin to handle to go container without washing hands.”
“Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed waitress scoop serving of grits into bowl for customer without first washing hands.”
“Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then grab clean plates and utensils without changing gloves and washing hands.”
“Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes and then continued to handle clean plates and food without washing hands.”
“Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands less than 10 seconds then return to cook line.”
“Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed dishwasher unaware of how to test sanitizer of dish machine.”
“Employee washed hands with no soap. Observed employee wash hands without soap. Observed second employee rinse hands without soap at hand sink at cook line.”
“Handwash sink used for purposes other than handwashing. Observed employee rinsing plate inside of hand wash sink at cook line.”
“Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser not functioning properly at cook line.”
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