WAFFLE HOUSE #2150
8514 BAYMEADOWS RD
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 4/4/2025
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 4/4/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/2/2025
High Priority
4
Intermediate
1
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water observed on floor by back reach in cooler and ice machine.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Cups in dispensers not covered. Person in charge covered during inspection. Corrected On-Site Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Hash brown reach in cooler with standing water in the bottom of the unit.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw sausage with gloved hands, then remove gloves, put on new gloves and handle ready to eat product without hand wash. Person in charge spoke to employee who removed gloves and washed hands. **Corrective Action Taken**
- 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. Dishmachine testing at highest of 151F during inspection. Person in charge called for service, will sanitize in triple sink until repaired. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter held out on counter at 60F. Recommend holding on time. Person in charge moved to reach in cooler. Also, bacon in reach in cooler at 48F. Person in charge states had out of unit for approximately 15 minute to reorganize cooler. Repeat Violation Admin Complaint
- 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. Eggs held on time with no time mark. Person in charge marked appropriately. Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employees with expired training.
Food safety inspection conducted on 4/2/2025 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).
Inspection on 11/21/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make line fliptop, ham, batter, cheese at 47-48F. Person in charge states has been in unit overnight. Ambient temperature of unit 45F. Person in charge called for maintenance during inspection. **Corrective Action Taken** Warning - From follow-up inspection 2024-11-21: Observed ham stored above fill line in unit at 48F. Person in charge removed excess, all other items in unit at 38-40F Admin Complaint
Food safety inspection conducted on 11/21/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/20/2024
High Priority
5
Intermediate
0
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of protein reach in cooler on front line, hash brown cooler in back kitchen with liquid in bottom of unit.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Cups in dispenser not covered at front line. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from ice bin on left side of front line, and water leaking from ice machine onto the floor. Person in charge states has part ordered to repair.
- 08B-74-1:Basic - Water softener salt (food) stored in a location that is not clean and dry. Water softener stored on floor in back kitchen. Person in charge states no longer utilizing.
- 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 crack raw shell eggs with gloved hands, removed gloves, don new gloves, then handle clean single service containers. Person in charge spoke to employee. **Corrective Action Taken**
- 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. Dishmachine testing at 131F Person in charge will set up triple sink to utilize until unit can be repaired. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At make line fliptop, ham, batter, cheese at 47-48F. Person in charge states has been in unit overnight. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make line fliptop, ham, batter, cheese at 47-48F. Person in charge states has been in unit overnight. Ambient temperature of unit 45F. Person in charge called for maintenance during inspection. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili and gravy in warmer with open spaces allowing steam to escape at 121-129F. Person in charge discarded. **Corrective Action Taken**
Food safety inspection conducted on 11/20/2024 revealed 9 total violations (5 high priority, 0 intermediate, 4 basic).
Inspection on 3/6/2024
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 3/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/5/2024
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 3/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/5/2024
High Priority
6
Intermediate
1
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in front of ice machine. Person in charge states has work order in.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Cups at dispenser not inverted. Person in charge added lid during inspection. **Corrective Action Taken** Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in back reach in cooler with hashbrown storage.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage gravy cooling overnight per person in charge at 52F. Observed condensation on lid, all other items in unit in temperature.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw bacon with gloved hands, change gloves and handle clean plate without hand wash in between. Spoke to employee during inspection. **Corrective Action Taken**
- 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. Observed dishmachine testing at 153F during inspection even after running multiple times. Person in charge began setting up triple sink to utilize until unit can be serviced. **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage gravy cooling overnight per person in charge at 52F. Observed condensation on lid, all other items in unit in temperature.
- 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. Eggs on cookline with old time mark, had been replaced, not re time marked. Person in charge marked appropriately. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of cleaner hanging from shelf with nozzle pointed toward single service straws. Person in charge removed. 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. Some employees working longer than 60 days with no proof of training.
Food safety inspection conducted on 3/5/2024 revealed 10 total violations (6 high priority, 1 intermediate, 3 basic).
Inspection on 1/8/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training for employees working for longer than 60 days. Warning - From follow-up inspection 2024-01-08: Person in charge needs more time to obtain. **Time Extended**
Food safety inspection conducted on 1/8/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/6/2023
High Priority
2
Intermediate
1
Basic
5
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. Missing from front hand wash sink. Person in charge posted during inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side back right corner of shelving in walk in cooler with mold like substance buildup. Shelving under cookline with debris buildup. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler at front line, in back prep area with debris buildup. Back wall of front ice bin with debris buildup.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Cups in dispenser missing protective lid.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leak under pipe at hand wash sink by dishmachine.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw sausage stored over raw bacon. Person in charge moved to appropriate location. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawer under maketop cheese at 47F. Observed door open during inspection. Moved to unit holding temperature. **Corrective Action Taken** Repeat Violation Admin Complaint
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training for employees working for longer than 60 days. Warning
Food safety inspection conducted on 11/6/2023 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).