DirtyFLRestaurant Inspection Data

WAFFLE HOUSE

WAFFLE HOUSE located in MIDDLEBURG has undergone 4 health department inspections, achieving a 2.6/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 4 reports on file

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

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 4 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 13471846

Met Inspection Standards

2 high, 1 int, 1 basic

  • 21-17-4:Basic - Clean linens stored on floor. Clean wiping cloths stored on the floor in dry storage room. Operator moved cloths to shelving. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomato on cold bar by grill at 50F. Per operator, cut tomato has been in the same unit overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Cut tomato on cold bar by grill at 50F. Per operator, cut tomato has been in the same unit overnight.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided DBPR HR Form 5030-104 to person in charge. Corrected On-Site

9/23/2025· 5mo ago

Visit ID: 13471231

Met Inspection Standards
  • N/A:No Violations Were Observed

7/24/2025· 7mo ago

Visit ID: 10917085

Follow-up Inspection Required

5 high, 4 int, 2 basic

  • 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

5/28/2025· 9mo ago

Visit ID: 10799685

Met Inspection Standards

1 high, 1 int

  • 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.