DirtyFLRestaurant Inspection Data

WAFFLE HOUSE #258

Health inspection records show WAFFLE HOUSE #258 in FORT LAUDERDALE has 6 inspections with a food safety rating of 2.8/5. Recent inspections indicate some food safety concerns.

4840 Powerline Road
Fort Lauderdale, Florida, 33309
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/11/2025

Inspection #: Visit ID: 10919208

  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops handle in contact with pickles in flip top cooler. Operator removed Corrected On-Site Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handled raw bacon removed gloves replaced gloves then handled to go container without washing hands. Employee washed hands Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced ham (44-45F - Cold Holding) in flip top cooler per operator removed from walk-in and placed in unit 40 prior to inspection. Operator placed in walk in cooler **Corrective Action Taken**
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Arrived during inspection Corrected On-Site

Inspection Date: 1/2/2025

  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Observed empty boxes of eggs on the ground in front or the dumpster . Operator placed in dumpster. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with hash browns. Operator removed. Corrected On-Site
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 33-16-4:Basic - Open dumpster lid. Operator closed. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open container of water in delfield reach in cooler. Operator removed Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Front counter cook line. Operator removed. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine wiping cloth 10 Ppm. Operator added more chlorine rechecked 50 Ppm. Corrected On-Site

Inspection Date: 9/23/2024

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on left door delfield reach in cooler in rear kitchen soiled with grease, food debris, dirt, slime or dust
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water on bottom of Delfield reach in cooler next to flat top.
  • 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. Observed cook wearing gloves crack raw shell eggs and then handle clean plate without removing gloves and washing hands.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Ppm operator discarded solution made fresh rechecked 100 Ppm. Corrected On-Site

Inspection Date: 11/27/2023

Inspection #: Visit ID: 8552993

  • N/A:No Violations Were Observed

Inspection Date: 11/15/2023

Inspection #: Visit ID: 8552019

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed slime and mold-like substance inside of ice machine. Operator began to wipe down ice machine interior. **Corrective Action Taken** Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0ppm. Operator corrected and now at 100ppm Corrected On-Site Warning
  • 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. Observed employee wearing gloves crack an egg, change gloves without washing hands, and continued to cook sausage patty. Operator discussed proper hand wash process with employees. Corrected On-Site 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. Observed final rinse temperature of 130F. Operator set up 3 compartment sink for dishwashing.Corrected On-Site Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink. Operator provided paper towels. Corrected On-Site Warning

Inspection Date: 8/17/2023

Inspection #: Visit ID: 8351855

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Main kitchen storage room near walk in cooler- observed vents soiled and covered in dust.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Front counter cold holding unit- observed handle of container being stored inside hash brown potatoes.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Main kitchen- observed shelves rusted in reach in cooler near 3 compartment sink.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Front counter cold holding unit cutting board- observed wiping cloth on cutting board.
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook line- cooks answered 145 degrees F for internal cooking temperature for chicken cooking raw to fully cooked to serve. Operator explained correct internal cooking temperature for chicken to cooks. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front counter-
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Main kitchen- observed exit door being blocked by speed cart and empty boxes.