WAFFLE HOUSE #2150
8514 BAYMEADOWS RD
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
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).