DirtyFLRestaurant Inspection Data

WAFFLE HOUSE #2053

With 7 inspections documented, WAFFLE HOUSE #2053 maintains a 1.8/5 food safety rating in CLERMONT. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 7 reports on file

720 Cagan View Road
Clermont, Florida, 34714
Woodridge
Lake County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

3/24/2026· 3w ago

Visit ID: 13654948

Met Inspection Standards

1 high, 2 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -brown cutting boards on cook line and by triple sink. - From follow-up inspection 2026-03-24: Boards are on order. **Time Extended** **Corrective Action Taken**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves on cook line with rust that has pitted the surface. - From follow-up inspection 2026-03-24: Shelves are on order. **Time Extended** **Corrective Action Taken**
  • 12A-27-4:High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked shell eggs, touched cooler doors and spatula, then handled raw pork without changing gloves or washing hands. Educated operator and employee, employee washed hands. Recommended operator use sher-mitts Corrected On-Site Repeat Violation - From follow-up inspection 2026-03-24: **Time Extended**

3/19/2026· 4w ago

Visit ID: 13532182

Follow-up Inspection Required

3 high, 2 int, 8 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles on cook line.
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty crate by triple sink. Operator removed lids to be washed and to replace crates.* **Corrective Action Taken** **Corrective Action Taken**
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -top of make table unit on cook line
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee food bin on top shelf of reach in cooler above restaurant food. Operator moved to bottom shelf. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees cooking, running food, and making drinks were wearing bracelets and watches. Operator educated employees, they removed jewelry. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -brown cutting boards on cook line and by triple sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line and walk in cooler -underside of coffee machine Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves on cook line with rust that has pitted the surface.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked shell eggs, touched cooler doors and spatula, then handled raw pork without changing gloves or washing hands. Educated operator and employee, employee washed hands. Recommended operator use sher-mitts Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork stored next to fully cooked T-bone steak in walk in cooler. Operator moved t-bone to ready to eat shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ham (56-57F - Cold Holding); commercially processed mushrooms (54F - Cold Holding) hash browns (52F - Cold Holding), make table on cook line, held less than four hours per operator. Moved to walk in cooler for quick chill. Operator placed work order for make table. ham 54F commercially processed mushrooms 54F hash browns (52F - Cold Holding) Repeat Violation** **Corrective Action Taken** Repeat Violation Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in reach in cooler by beverage station
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of reach in coolers on cook line Repeat Violation

9/26/2025· 6mo ago

Visit ID: 10938401

Met Inspection Standards

5 high, 1 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of coffee maker in server area -gaskets on all reach reach in coolers Repeat Violation
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook line, educated operator and employee, employee washed hands. Corrected On-Site Repeat Violation
  • 08A-13-5:High Priority - Raw animal food stored in top portion of upright reach in cooler over ready-to-eat food in bottom portion of upright reach in cooler- no complete physical barrier between top and bottom. -raw shell eggs over hashbrowns in upright reach in cooler on cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced ham (49F - Cold Holding), make table on cook line, held less than four hours per operator. Moved to walk in cooler for quick chill, recheck 43F. Corrected On-Site
  • 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. -raw shell eggs held above cook line not marked with time
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -chlorine, 300++, operator made new sanitizer solution, 50 ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of reach in coolers on cook line -trays holding coffee cups in beverage area

3/27/2025· 1y ago

Visit ID: 10700277

Met Inspection Standards

1 high, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at server area. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -cutting boards on cook line Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line -filters on hood suppression system -underside coffee maker Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over bread in walk in cooler. Repeat Violation
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee on cook line, cracked egg then handled cooking utensils and clean plate. Educated operator,employee washed hands. Corrected On-Site

10/21/2024· 1y 5mo ago

Visit ID: 8784192

Met Inspection Standards

5 high, 2 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice bin in kitchen -ice bin at server soda station Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment and reach in cooler door handles on cook line.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -brown cutting board on cookline
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping ice, making drinks wearing a watch
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under dry storage racks in storage room Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line. New gaskets are on order. -underside of coffee machine Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. -container on storage rack. Operator removed. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -on cook line Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over juice in walk in cooler.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -sugar on server side cart on line. Operator labeled. Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -chili (91F - cooling for 3 hours), reach in cooler on cook line,
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -chili (91F - cooling for 3 hours), reach in cooler on cook line,
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. -1 flying insect in back kitchen by soda boxes. -1 crawling insect under ice machine, operator killed, discarded and sanitized. Corrected On-Site
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -Waffle House hashbrowns (44F - ambient Cooling, prepared 10/19)
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -hashbrowns (44F - ambient Cooling, prepared 10/19
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -chili (91F - cooling for 3 hours), reach in cooler on cook line -Waffle House hashbrowns (44F - ambient Cooling, prepared 10/19)
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -blocked by boxes, back kitchen Corrected On-Site

4/9/2024· 2y ago

Visit ID: 8548584

Met Inspection Standards

6 high, 4 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -at server station Repeat Violation
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. -walk in cooler. Corrected On-Site
  • 36-36-4:Basic - Ceiling tile missing. -in dry storage area.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over cook line.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. -coffee pots stored under tray with standing water and syrup dispensers. Water dripping into interior of clean coffee pot, on front line.
  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. -multiple employees preparing food, delivering food, and washing dishes.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -walk in cooler and walk in freezer. -floor underneath the grill on cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in coolers gaskets on cook line. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -on cook line. Repeat Violation
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee on cook line
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -hashbrowns, ambient (44F - Cooling) -ham (45F - Cold Holding);
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ham (45F - Cold Holding); held more than four hours per operator. Operator discarded.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -hashbrowns, ambient (44F - Cooling). Operator discarded.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -chemical bottle stored by soda boxes. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine, 400++. Operator diluted to proper ppm, 100 ppm. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -BAF hashbrowns stored too close together for proper cooling.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -knife sharpener on cook line -
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in back area. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -employee working 4 months. Repeat Violation

11/8/2023· 2y 5mo ago

Visit ID: 8382635

Met Inspection Standards

2 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. -Cooking oil. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Meat cooler. -Standing water in meat cooler. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. -Case of disposable gloves on floor in dry storage. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -Condenser leaking in meat cooler.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.