WAFFLE HOUSE #2291
329 SEABREEZE BLVD
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean plates above grill not stored inverted or in a protected manner.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wrist bands/watch while preparing dood Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -plastic water bottles
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -manager corrected booster during inspection, rechecked 160F -dishwasher thermometer reads 131-155 as range between several attempts/ cycles Corrected On-Site Repeat Violation
- 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 above grill, no time mark. 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. -sliced tomatoes
- 03D-06-5:High Priority - Time/temperature control for safety food prepared at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -sliced tomatoes 54-55F after 2 hours from being cut per manager, rechecked 45 minutes later at Tomatoes held on top portion of cooler on cook line exposed to unnecessary ambient temperature during cooling period.
- 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. -chocolate milk
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cut tomatoes not placed in environment conducive to allowing food to be cooled to 41F within 4 hours.
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -175F final rinse temperature read from manifold gauge, manager corrected booster during inspection Corrected On-Site
Food safety inspection conducted on 1/28/2025 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).
Inspection on 7/23/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/22/2024
High Priority
2
Intermediate
0
Basic
5
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -slight accumulation inside portions of splash guard inside ice machine
- 35A-06-4:Basic - Accumulation of dead insects on premisis. -inside steam well near 3 compartment sink in back. Manager stated replacing water
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. -hair extending in front/side of visor while cooking
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -vent cover at ice machine
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -near containers of hashbrowns
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flying insects inside kitchen in front of cookline/dishmachine Warning
Food safety inspection conducted on 7/22/2024 revealed 7 total violations (2 high priority, 0 intermediate, 5 basic).
Inspection on 12/28/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -next to dish machine out front - From follow-up inspection 2023-12-28: **Time Extended**
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. Corrected On-Site - From follow-up inspection 2023-12-28: **Time Extended**
Food safety inspection conducted on 12/28/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 12/19/2023
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -next to dish machine out front
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf above grill
- 33-16-4:Basic - Open dumpster lid. Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Glasses/utensils/plates being ran through high temp dish machine not properly sanitizing -manager began setting up food safe chemical sanitizer in 3 compartment sink during inspection to complete sanitizing step. **Corrective Action Taken** Warning
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -checked several times by manager Warning
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 136-150F, several runs Warning
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Warning
- 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Repeat Violation
Food safety inspection conducted on 12/19/2023 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 7/20/2023
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 33-29-4:Basic - Grease receptacle lid open. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior have accumulation of soil residues. -stand up cooler on line -shorty cooler on line Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored on floor. -single service cups on floor from delivery, manager moved on top Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced ham 49F-51F, leas than 4 hours but manager stated discarding out of caution. Replaced with Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F at hand sink next to ice machine
Food safety inspection conducted on 7/20/2023 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).