WAFFLE MONKEY BONITA BEACH
27975 OLD 41 RD, UNIT 106
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/13/2025
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on the cook line. Inspector moved to designated storage. Corrected On-Site
- 09-01-4: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 Operator handling a bead bun with bare hands while preparing to make a sandwich for a guest. Operator donned gloves. Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels were being used in maketable pans for sliced tomatoes and sliced turkey. Operator removed and is now using deli paper. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in the dish area blocked by a cart and trash can.
Food safety inspection conducted on 1/13/2025 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 7/12/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs held at room temperature on the cook line. Operator has Time as a Public Health Control form - not yet filled out. Operator stated eggs had been out less than three hours and returned to cold holding. Explained the requirement for holding Time/Temperature Controlled for Safety Food at room temperature. shell eggs (76F - ambient) Corrected On-Site
Food safety inspection conducted on 7/12/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/9/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 09-01-4: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 food handler plating ready-to-eat waffles with bare hands. Discussed bare hand contact. Employee washed hands and donned gloves
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pooled eggs were stored in a pitcher on a wire shelf directly above boxes of bacon.
Food safety inspection conducted on 2/9/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 9/14/2023
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags in multiple locations in kitchen near food or food prep equipment. Corrected on site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch and bracelets.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. on cook line Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. In front counter area. Corrected on site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cracked pooled shell eggs (64F - Cold Holding); waffle batter with eggs (45F - Cold Holding); shell eggs(room temperature) (45F) in Reach-in-cooler on cook line, in open top on top if pans. Items were out approximately two hours per operator. Discussed Time as a public health control and printed form for operator. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in dish area blocked by cart and trash can. Corrected on site
Food safety inspection conducted on 9/14/2023 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).