WAFFLE HOUSE #734
1495 S 6 ST
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 12/18/2024
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 12/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/16/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating on cook line, waitstation table, operator had employee relocate to dining room. Employee drinks on coffee prep station. Operator had employee relocated the drinks. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water in cracked tiles around front counter dish area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris build up in reach in cooler door gaskets. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on waitstation prep table by silverware.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the standup reach in cooler opposite the office, chili (57F - Cold Holding); gravy (58F - Cold Holding); raw shell eggs ambient air (47F - Cold Holding). Reach in cooler, ambient air of 47F, per operator time/temperature control food for safety stored overnight. Operator discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the standup reach in cooler opposite the office, chili (57F - Cold Holding); gravy (58F - Cold Holding); raw shell eggs ambient air (47F - Cold Holding). Reach in cooler, ambient air of 47F, per operator time/temperature control food for safety stored overnight. Operator discarded. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Basket of raw shell eggs on cook line not discarded at the end of the 10am time hold.
Food safety inspection conducted on 12/16/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 8/14/2024
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 8/14/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/7/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
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. Bulk ice bin has mold like substance on the deflector plate. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage at front counter by the clean silverware container. Employee beverage on back table by wrapped single service utensils. Operator relocated the employee beverages. Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles by dish machine at front counter. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser has syrup residue build up behind the nozzles on the plate of the dispenser. Grease build forming between hood filters gaps over cook line. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Prep area standup reach in cooler has standing water at the base of the cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom drawer of the standup reach in cooler, chicken (47F - Cold Holding); pork chop (48F - Cold Holding) stored in cooler in ice bath with melted ice. Operator replaced the ice for ice bath, at conclusion of inspection chicken second temperature 15 minutes (45F - Cooling); pork chop second temperature 15 minutes (46F - Cold Holding). Instructed operator to add ice bags to top of the products. **Corrective Action Taken** Repeat Violation Admin Complaint
- 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. At time of inspection high temperature dishwasher machine at 126F. Operator has replacement water heater booster scheduled to repair that day. Inspector instructed to set up three compartment sink for sanitizing until repair is complete. **Corrective Action Taken** Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the prep area reach in cooler, gravy from 2 days prior missing date marking. Repeat Violation
Food safety inspection conducted on 8/7/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 1/9/2024
High Priority
1
Intermediate
1
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside the bulk ice bin on the interior walls by the deflector plate.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored next to the bulk ice bin not inverted. Employee inverted the ice bucket. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, bag of employee personal food stored over container of orange juices for customers. Employee relocated the employee personal food. Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles by the dishmachine area with standing water in the tiles.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives stored in between flip top reach in cooler door and top of equipment. Operator relocated the knives. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets with mold like substance build up. Operator has new door gaskets to replace the current gaskets. **Corrective Action Taken** Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. In the dry storage room, single service carry out cups stored on the floor. Employee relocated the cups. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink on the main cook line leaks into bucket on the floor. Operator has placed request for maintenance. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom drawer of the cook line standup reach in cooler, pork (48F - Cold Holding); chicken (47F - Cold Holding). Per operator drawer left open, operator added ice to products. At conclusion of inspection, pork second temperature (42F - Cold Holding); chicken second temperature (46F - Cooling). **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the prep area reach in cooler, gravy and chili stored with no product date marking. Employee placed date marked on the containers. Corrected On-Site
Food safety inspection conducted on 1/9/2024 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).
Inspection on 7/14/2023
High Priority
3
Intermediate
4
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors of walk in cooler with debris buildup. Floors under dishmachine at front line, under bag in box soda, triple sink in back kitchen with debris buildup. Ceiling vents in back kitchen and storage area heavily soiled. Tiles missing at front line, standing water observed.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets, exterior of reach in coolers where door meets the unit with debris buildup. Fan in front glass door reach in cooler with heavy debris buildup. Walk in cooler shelving with mold like substance buildup.
- 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 137F. Will utilize triple sink until unit can be serviced. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy at 118F in warmer, hot holding unit has open spaces. Person in charge discarded. **Corrective Action Taken**
- 28-13-5:High Priority - Wastewater on ground of establishment. During inspection drain at front hand wash sink clogged, wastewater draining into main walkway at front counter. Person in charge snaked drain during inspection, discarded wastewater into drain, and sanitized area. Water draining correctly into pipe by end of inspection. Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager on duty with expired training.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with heavy debris buildup. Ice machine deflector plate with mold like substance in corners.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device to test high temp dishmachine.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employee training is copies of Safestaff.
Food safety inspection conducted on 7/14/2023 revealed 10 total violations (3 high priority, 4 intermediate, 3 basic).