DirtyFLRestaurant Inspection Data

WAFFLE HOUSE #1092

Health inspection records show WAFFLE HOUSE #1092 in PANAMA CITY BEACH has 9 inspections with a food safety rating of 3.1/5. Recent inspections show improving food safety practices.

10327 Front Beach Road
Florida, 32407
Bay County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 10/29/2025

Inspection #: Visit ID: 13561366

  • N/A:No Violations Were Observed

Inspection Date: 10/28/2025

Inspection #: Visit ID: 13551639

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee donned a beard restraint at time of inspection. Corrected On-Site
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly under dish machine. Manager unclogged drain during inspection. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server clear dirty dishes for table then serve plated food to customers without washing hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: hash browns 46F, diced ham 52F, cooked mushrooms 49F, per manager items on make table approximately 3 hours. Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bottle of soap and bucket of water stored in cook line hand wash sink. Items removed at time of inspection. Corrected On-Site

Inspection Date: 9/2/2025

Inspection #: Visit ID: 13508051

  • N/A:No Violations Were Observed

Inspection Date: 8/29/2025

Inspection #: Visit ID: 13507002

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: ham 58F, sliced tomatoes 60F, cooked mushrooms 60F, per employee items in make table for approximately 3 hours. Voluntarily discarded at time of inspection. Warning - From follow-up inspection 2025-08-29: Cooked mushrooms 47F, diced ham 47F, per manager in unit approximately 2 hours, and product was recently put in new pans. **Time Extended**

Inspection Date: 8/28/2025

Inspection #: Visit ID: 10907578

  • 36-36-4:Basic - Ceiling tiles missing near office.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on upright cook line cooler gaskets.
  • 29-19-4:Basic - Standing water in floor drain under dish washer. Manager unclogged drain during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: ham 58F, sliced tomatoes 60F, cooked mushrooms 60F, per employee items in make table for approximately 3 hours. Voluntarily discarded at time of inspection. Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb by dish machine.
  • 31B-03-4:Intermediate - No soap provided at handwash sink by three compartment sink.

Inspection Date: 2/11/2025

Inspection #: Visit ID: 8995063

  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn on 4 door cook line cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on 4 door cook linen cooler.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves soiled in 4 door cooler by back kitchen.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In low cooler under make table and 4 door reach in.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee clean station with wiping cloth and go back to handling clean plates with no hand wash. Discussed with employee, employee washed hands. Corrected On-Site

Inspection Date: 10/3/2024

Inspection #: Visit ID: 8728451

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage gravy at 131F. Manager threw product away. **Corrective Action Taken**
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8493319

  • 08B-12-5:Basic - Stored food not covered. Observed sausage gravy in hot holding unit not covered. Manager covered. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quat sanitizer at 0 ppm. Manager changed out solution. Now showing 200 ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced ham 55F and hash browns 57F. Manager states one hour and added ice bags on top to cool down. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test strips for quat sanitizer solution. Repeat Violation

Inspection Date: 9/6/2023

Inspection #: Visit ID: 8350393

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between cutting board and open top cooler. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth wet but not stored in sanitizer solution.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quat sanitizing strips to check sanitizer solution in buckets. Repeat Violation