DirtyFLRestaurant Inspection Data

WAFFLE HOUSE #398

With 8 documented inspections, WAFFLE HOUSE #398 in ORMOND BEACH has achieved a 3.0/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 8 reports on file

1570 US Highway 1
Florida, 32174
Volusia County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 8 health inspection reports

All Inspection Reports

2/19/2026· 3w ago

Visit ID: 13494300

Met Inspection Standards

2 high, 1 basic

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced ham at 50°f. In cooler 1.5 hours. Operator using shallow pan in top area of reach in cooler. Ham placed in deeper pan and placed in freezer for rapid cooling. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine exceeds 200ppm. Corrected On-Site

8/15/2025· 6mo ago

Visit ID: 10925968

Met Inspection Standards

2 high, 2 basic

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • 36-22-4:Basic - Standing water on floor in walk in cooler.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 03D-30-5:High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. -temperature at center of chili container 44°f.

1/15/2025· 1y 1mo ago

Visit ID: 10760032

Met Inspection Standards

1 int

  • 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning - From follow-up inspection 2025-01-15: **Time Extended**

1/15/2025· 1y 1mo ago

Visit ID: 8837673

Follow-up Inspection Required

1 high, 2 int, 1 basic

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 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. Warning
  • 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. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

7/23/2024· 1y 7mo ago

Visit ID: 8774128

Met Inspection Standards

4 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water in walk in cooler.
  • 14-69-4:Basic - Ice buildup in reach-in cooler next to grill.
  • 23-03-4:Basic - Nonfood-contact surface soiled with food debris. -wire shelving in walk in cooler.
  • 22-16-4:Basic - Reach-in cooler interior has accumulation of soil residues.

1/12/2024· 2y 2mo ago

Visit ID: 8584307

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

1/4/2024· 2y 2mo ago

Visit ID: 8583645

Follow-up Inspection Required

4 high, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Warning
  • 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. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
  • 22-57-6:High Priority - High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 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. -gravy at 129°f. In unit less than 2 hours. Operator turned up unit. Warning

9/27/2023· 2y 5mo ago

Visit ID: 8373142

Met Inspection Standards

3 int, 1 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
  • 05-05-4:Intermediate - Ambient air thermometer hanging on rack in walk in cooler not accurate within plus or minus 3 degrees Fahrenheit. Corrected On-Site
  • 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. Corrected On-Site
  • 16-62-1:Intermediate - Thermometer for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine will not power on.