WAFFLE HOUSE #2329
6502 US 301
Tampa, Florida, 33610
Hillsborough County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/17/2025
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shell eggs with gloves, then replaced gloves to picked up toasts and clean plate without hand washing first. Discussed with operator about proper procedures for hand washing and gloves changing.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A small container of chili 128 F stored on steam well, not fully fit in the steam well. Operator reheated chili to 168 F at time of inspection. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee and ice cubes in handwash sink by office. Operator rinsed with hot water at time of inspection. **Corrective Action Taken**
Food safety inspection conducted on 1/17/2025 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 8/22/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on soda syrup at back kitchen. Operator relocated soda syrup to prevent cross contamination. Corrected On-Site Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tall reach-in cooler door frame and gaskets soiled with old food debris on cook line.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested 200+ppm. Operator remade solution, tested 100ppm. Corrected On-Site Repeat Violation
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Repeat Violation
- 27-18-4:Intermediate - Hot water supply not maintained during peak periods. Ran hot water more than 2 minutes to reached 85F in hand wash sink at back kitchen.
Food safety inspection conducted on 8/22/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 2/12/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-57-6:High Priority - - From initial inspection : 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. Ran high temperature dish machine multiple times, temped 144.5F, 150.6F and 150.3F. Operator setup three compartment sink with chlorine to manually sanitize food contact surfaces and contact dish machine service company. **Corrective Action Taken** Warning - From follow-up inspection 2024-02-05: Repair in progress. **Time Extended** - From follow-up inspection 2024-02-12: The repair technician onsite at time of inspection, new water manifold with booster has been installed, no ware washing. **Time Extended**
Food safety inspection conducted on 2/12/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/5/2024
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-57-6:High Priority - - From initial inspection : 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. Ran high temperature dish machine multiple times, temped 144.5F, 150.6F and 150.3F. Operator setup three compartment sink with chlorine to manually sanitize food contact surfaces and contact dish machine service company. **Corrective Action Taken** Warning - From follow-up inspection 2024-02-05: Repair in progress. **Time Extended**
- 41-27-4:High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested 200+ppm. Operator diluted with water, test 100ppm. Corrected On-Site Warning - From follow-up inspection 2024-02-05: 200+ppm. Operator is going to remade all sanitizer. **Time Extended** **Corrective Action Taken**
- 16-33-4:Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Warning - From follow-up inspection 2024-02-05: **Time Extended**
Food safety inspection conducted on 2/5/2024 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 2/1/2024
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purses stored over single service cups on storage shelf. Operator moved cups to proper food storage area. Corrected On-Site 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. Ran high temperature dish machine multiple times, temped 144.5F, 150.6F and 150.3F. Operator setup three compartment sink with chlorine to manually sanitize food contact surfaces and contact dish machine service company. **Corrective Action Taken** Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over pre cooked sausage patties in reach-in cooler on front line. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw bacon in reach-in cooler on front line. Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested 200+ppm. Operator diluted with water, test 100ppm. Corrected On-Site Warning
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Warning
Food safety inspection conducted on 2/1/2024 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 8/10/2023
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Wash temperature gauge not working properly.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with mold like substance.
- 25-05-4:Basic - Single-service articles improperly stored. A case of food container lids stored on floor at dry storage. Operator moved to shelf. Corrected On-Site
- 27-18-4:Intermediate - Hot water supply not maintained during peak periods. Handwash sink at office area.
Food safety inspection conducted on 8/10/2023 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).