WAFFLE HOUSE #734

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed glass door reach-in cooler near swinging door leading into cook line unable to maintain temperature of 41F and below. Ambient temperature 50F, observed top left door unable to fully close. Operator stated a new gasket was placed on door and may need to be adjusted. Warning - From follow-up inspection 2026-05-28: At callback: Violation not observed. Reach-in cooler not in use during this inspection. Observed sign on door "do not use". Operator stated they are waiting on gasket to be replaced so door closes fully. Time Extended

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line wiping gloves on aprons while preparing food and no hand wash or change of gloves. Discussed with operator. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution closest to prep area door over 200ppm bleached test strip back from purple to white. Employee reset the sanitizer solution. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One food handling employee present with expired food handler training from 2/2025.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door has ice build up on door and on door seal.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guard and metal face plate has dust build up. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water at base of cooler under shelf of raw shell eggs.

Basic - Working containers of food removed from original container not identified by common name. Bulk pitcher of sugar under coffee station missing product labeling.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom drawer of the cook line standup reach in cooler, pork (48F - Cold Holding); chicken (47F - Cold Holding). Per operator drawer left open, operator added ice to products. At conclusion of inspection, pork second temperature (42F - Cold Holding); chicken second temperature (46F - Cooling). Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the prep area reach in cooler, gravy and chili stored with no product date marking. Employee placed date marked on the containers. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside the bulk ice bin on the interior walls by the deflector plate.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored next to the bulk ice bin not inverted. Employee inverted the ice bucket. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, bag of employee personal food stored over container of orange juices for customers. Employee relocated the employee personal food. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles by the dishmachine area with standing water in the tiles.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives stored in between flip top reach in cooler door and top of equipment. Operator relocated the knives. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets with mold like substance build up. Operator has new door gaskets to replace the current gaskets. Corrective Action Taken Repeat Violation

Basic - Single-service articles improperly stored. In the dry storage room, single service carry out cups stored on the floor. Employee relocated the cups. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink on the main cook line leaks into bucket on the floor. Operator has placed request for maintenance. Corrective Action Taken

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 testing at 137F. Will utilize triple sink until unit can be serviced. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy at 118F in warmer, hot holding unit has open spaces. Person in charge discarded. Corrective Action Taken

High Priority - Wastewater on ground of establishment. During inspection drain at front hand wash sink clogged, wastewater draining into main walkway at front counter. Person in charge snaked drain during inspection, discarded wastewater into drain, and sanitized area. Water draining correctly into pipe by end of inspection. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager on duty with expired training.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with heavy debris buildup. Ice machine deflector plate with mold like substance in corners.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device to test high temp dishmachine.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employee training is copies of Safestaff.

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.

Basic - Floor soiled/has accumulation of debris. Floors of walk in cooler with debris buildup. Floors under dishmachine at front line, under bag in box soda, triple sink in back kitchen with debris buildup. Ceiling vents in back kitchen and storage area heavily soiled. Tiles missing at front line, standing water observed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets, exterior of reach in coolers where door meets the unit with debris buildup. Fan in front glass door reach in cooler with heavy debris buildup. Walk in cooler shelving with mold like substance buildup.

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. At the time of inspection, high temperature dishmachine only reaching 139F. Person in charge began setting up triple sink Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 shell egg in reach in cooler with hole in shell, 1 shell egg in walk in with cracked shell. Person in charge discarded. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom drawer below make top ham 46-49F. Ambient temperature of drawer at 38F during inspection. Person in charge moved to other unit holding temperature until it comes down. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink at front line. Repeat Violation

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. One employee with no proof of training during inspection. Person in charge states filled it out, just cannot find during inspection. Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy debris buildup on vents in dry storage. Repeat Violation

Basic - Dishmachine has no data plate/operating specifications. Data plate missing from dishmachine. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door. Repeat Violation

Basic - Light shield damaged/in disrepair. Light shield damaged above triple sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans and gaskets in reach in coolers with debris buildup. Repeat Violation

Basic - Plumbing line from a removed fixture not capped off. Cap missing from pipe next to triple sink.

Basic - Single-service articles not stored inverted or protected from contamination. Cups in dispenser with no cover on top, also coffee filters not protected. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 0ppm, person in charge began remaking solution. Corrective Action Taken

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack shell eggs on line, then plate cooked sausage.

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. High temperature dish machine at front line only reaching 141F during inspection. Person in charge set up and utilize triple sink at 100ppm until unit can be serviced. Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One shell egg in reach in cooler with crack. Person in charge discarded. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In third drawer at reach in cooler to the left of the cookline pork and chicken at 45F. Ambient temp of drawer at 46F. Person in charge states has been opened and closed during morning. Person in charge placed ice packs in drawer to bring down temperature. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from hose bibb under hand wash sink at front line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink at front line.

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. One employee working for 7 months with no training, person in charge states has training, card just not filled out.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All employee training cards are copies, no originals.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance buildup in ice machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust and mold like substance buildup on vents in back of kitchen and in dry storage area. Also floors under sink at front line, under ice machine, in walk in, with debris buildup.

Basic - Dishmachine has no data plate/operating specifications. Missing from high temp machine at front line.

Basic - Drain cover(s) missing. To the left of the triple sink.

Basic - Equipment in poor repair. Hand wash sink by triple sink water does not flow easily. Person in charge states has new one on order. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.

Basic - Light shield damaged/in disrepair. Light shield above triple sink damaged. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing from hand wash sink at front line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to coolers with heavy mold like substance buildup. Fan in tall reach in cooler on line with rust/ debris buildup. Soda dispenser plates with debris buildup.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee drink in cooler above food to be served to customers. Also employee drink with no lid or straw on shelf above condiments.

Basic - Single-service articles not stored inverted or protected from contamination. Cups in metal dispensers at front line with no lid, interior of top cups exposed. Also, coffee filter at front line not protected.

Basic - Soiled dry wiping cloth in use. Dry towels utilized to line shelves under cookline with pan storage with heavy debris buildup.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained at Three compartment sink. Orange juice dispenser nozzle.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature machine at 156°F. Operator set up Three compartment sink to sanitize dishes until technician can come out. Corrective Action Taken

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. 8 employees working longer than 60 days no training.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents throughout back kitchen soiled.

Basic - Cove molding at floor/wall juncture broken/missing. Next to soda box hook ups.

Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler door on cooks line. Repeat Violation

Basic - Light shield damaged/in disrepair. Above Three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler next to ice machine and reach in cooler on the other side of the wall between soda boxes.