DirtyFLRestaurant Inspection Data

WAFFLE HOUSE

WAFFLE HOUSE located in MIDDLEBURG has undergone 3 health department inspections, achieving a 3.0/5 overall safety rating. Recent inspections show improving food safety practices.

Kirkman Road
Orlando, Florida, 32811
Florida Center
Orange County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 9/23/2025

Inspection #: Visit ID: 13471231

  • N/A:No Violations Were Observed

Inspection Date: 7/24/2025

Inspection #: Visit ID: 10917085

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employee handwash sign at handwash sink by bag in box sodas.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Take out cups at left drink station has top interior cup uncovered. Employee added covering. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook crack shell eggs into a bowl, removed gloves, placed on new gloves and began placing food on the grill without washing hands first. Also, observed cook place raw bacon on the grill with gloved hands, removed gloves, placed on new gloves and then placed bread in toaster.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Milk in reach in cooler on make line with no date marked after opening. Manager unsure of when milk was opened. Also, observed hash browns (47F/46F/46F/48F/46F - Cold Holding) in reach in cooler. Per manager, hash browns prepared yesterday.
  • 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. Shell eggs being held on time controls had time marking from 7/22. Employee states eggs placed out approximately one hour prior and added correct time mark to chart. Corrected On-Site
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed hash browns (47F/46F/46F/48F/46F - Cold Holding) in reach in cooler. Per manager, hash browns prepared yesterday.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution at kitchen entrance tested at 200+ppm chlorine. Employee remade solution to 50ppm chlorine. Corrected On-Site
  • 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. See stop sale. Milk in reach in cooler on make line with no date marked after opening. Manager unsure of when milk was opened.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed hash browns (47F/46F/46F/48F/46F - Cold Holding) in reach in cooler. Per manager, hash browns prepared yesterday.
  • 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 available. Repeat Violation
  • 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. Manager could not locate any proof of training. Warning

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10799685

  • 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 tested at 112F maximum temperature. Maintenance person arrived and found booster heater without a full circuit. Repair was made during inspection and dishmachine was retested to 163F. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishmachine uses hot water for sanitizing. No measuring device available.