WAFFLE HOUSE #1527

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. Temp at dish reach 91f. Warning - From follow-up inspection 2026-04-29: Dishmachine temped 115f. Informed operator needed to continue separate manual sanitizing of dishes until dishmachine passes inspection. Time Extended - From follow-up inspection 2026-05-08: Tech replaced water heater booster, but still not reaching temp. Highest of 3 runs was 124f. Time Extended - From follow-up inspection 2026-05-11: Temped 120f during inspection and no color change on operators tester stickers. Time Extended

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. Temp at dish reach 91f. Warning - From follow-up inspection 2026-04-29: Dishmachine temped 115f. Informed operator needed to continue separate manual sanitizing of dishes until dishmachine passes inspection. Time Extended - From follow-up inspection 2026-05-08: Tech replaced water heater booster, but still not reaching temp. Highest of 3 runs was 124f. Time Extended

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. Temp at dish reach 91f. Warning - From follow-up inspection 2026-04-29: Dishmachine temped 115f. Informed operator needed to continue separate manual sanitizing of dishes until dishmachine passes inspection. Time Extended

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. Temp at dish reach 91f. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot held sausage gravy 109f, chili 119f. Per operator out since 8am. See Stop Sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot held sausage gravy 109f, chili 119f. Per operator out since 8am. See Stop Sale.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training certificates expired 3/6/26.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing liquid from hash browns pooling at bottom of reach in cooler.

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. Dish machine maximum temperature: 146F. Maintenance on site during inspection to repair dish machine. Per manager will not use dish machine for sanitation until repaired. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced ham 47F and sliced american cheese 49F in make table at cook line at 12:45. Per manager ham held since 10:45 and cheese held since 12:15. Employee stored food items in ice during inspection. New temperatures at 1:15: diced ham 41F and sliced american cheese 43F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink next to dish area used to store equipment while employee washes dishes.

Basic - Accumulation of standing liquid in bottom of reach-in-cooler at cook line. Manager began cleaning liquid during inspection. Corrective Action Taken

Basic - Cold water handle inoperable at hand wash sink in storage area.

Basic - Time/temperature control for safety food not maintained frozen solid in walk in freezer. Observed ambient temperature: 31F. Maintenance on site during inspection to repair. 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. Observed dishwasher machine surface temperature 150.8F. Per manager maintenance will be scheduled for repair. Employee set up three compartment sink Chlorine 100ppm. Repeat Violation Warning

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 and the time removed from temperature control. Observed shelled eggs held at room temperature at 11:00. Per manager shelled eggs held since 10:45. Manager time marked eggs during inspection. Corrected On-Site

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. Observed opened can of whipped cream with no date mark. Manager voluntarily discarded whipped cream during inspection. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of liquid on bottom of reach in cooler next to coffee machine at front line.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer Chlorine 0ppm. Manager discarded wiping cloth solution during inspection.

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. Observed dish machine surface temperature 146.8F. Per manager maintenance will be scheduled for repair. Warning - From follow-up inspection 2023-12-15: Observed dish machine surface temperature at 147.5F and rinse temperature gauge displays maximum temperature of 165F. Heat strip failed to turn black to indicate surface temperature of 160F. Per manager maintenance has been done to dish machine on 12-13-23. Manager called to schedule repair during inspection. Three compartment sink is set up Chlorine 50ppm. Time Extended

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. Observed dish machine surface temperature 146.8F. Per manager maintenance will be scheduled for repair. Warning

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. Observed opened milk not date marked. Manager marked milk 12-10-23 during inspection. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2021-11-12: No proof of required state approved employee training provided for any employees. Time Extended - From follow-up inspection 2022-01-11: Spoke with manager over the phone and manager stated that training supplies were still waiting on on delivery. I informed manager of online version of SafeStaff program available. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2021-11-12: No proof of required state approved employee training provided for any employees. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above hash browns in reach in cooler. Observed employee remove eggs from above hash browns. Corrected On-Site

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. Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean bowls stored soiled shelf in kitchen. Observed employee place dishes in ware washing area and clean and sanitize surfaces. Corrected On-Site