WAFFLE HOUSE #318

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 raw shell eggs cracked in four door reach in cooler on cooks line

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored on soap container for hand wash sink , operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets of reach in coolers on cooks line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Four door reach in coolers in cooks line

Basic - Single-service articles not stored inverted or protected from contamination. Single service cups not protected, operator placed lid on top cup in dispenser Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair./wait station reach in cooler gasket torn. Warning - From follow-up inspection 2025-10-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wait station reach in cooler gasket soiled. Four door reach in cooler gasket soiled/next to hot holding unit. Warning - From follow-up inspection 2025-10-28: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Four door meat reach in cooler. Four door reach in cooler next to hot holding unit. Warning - From follow-up inspection 2025-10-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled at beverage stations by cookline and by waffle station. - From follow-up inspection 2025-02-12: Time Extended - From follow-up inspection 2025-02-14: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-02-12: Time Extended - From follow-up inspection 2025-02-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice maker filter not dated. - From follow-up inspection 2025-02-12: Time Extended - From follow-up inspection 2025-02-14: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-02-12: Time Extended - From follow-up inspection 2025-02-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled door gaskets on reach in cooler on front line Repeat Violation - From follow-up inspection 2025-02-12: Time Extended - From follow-up inspection 2025-02-14: Time Extended

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Employee water bottle on storage rack at the end of cooks line. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler gasket at front counter. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -all reach in cooler door gaskets at front line

Basic - Reach-in cooler shelves with rust that has pitted the surface. Double door reach in cooler at front counter.

Basic - Standing water in bottom of reach-in-cooler. In Reach in cooler front counter. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink outside back door. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter as per operator has been pulled from refrigerator 45 minutes prior. Operator placed in ice bath for temperature recovery. (55F - Cold Holding) Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine in kitchen area inside is soiled. Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on top of ice machine not properly stored. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored in food prep area above heat well on cooks line. Corrected On-Site

Basic - Equipment in poor repair. Cold holding unit gasket under make line.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine exterior is soiled. Flat top grill on cooks line is soiled. Hood filters are greasy. All cold holding unit gaskets on front line.

Basic - Open dumpster lid. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in reach in cooler in kitchen. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler.

Basic - Stored coffee filters not covered on cooks line coffee station. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and lettuce stored over ready to eat fruit juices in walk in cooler. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on the line Manager addressed with him Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw philly meat,raw burger patty, and raw mechanically tenderized steaks over raw in double door reach in cooler on cooks line. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket closest to manager office Bleach 200+ppm Manager remade and then was 50ppm Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Replaced with mens Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Expired 4-1-23

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Hash brown container on cooks line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) gaskets soiled in double door reach in cooler on cooks line Corrected On-Site

Basic - Utensils in poor condition. Rubber Handle to pot torn above three comp sink Manager replaced Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cooked picked up grease bucket from outside , returned to line replaced gloves only. Corrective Action Taken

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. Manager addressed with employee. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical stored on top of bag in box soda station and hanging from sugars stand. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots above dish station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water next to silverware storage, and on top of bag in a box soda station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored on bag in box soda station. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In Hashbrown on cook line Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. No can at hand sink by manager office. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomato case stored over ready to eat items. Corrected On-Site

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 cannot be determined. Less than four hours and manager added time to their chart. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ppm chlorine on the serving line. Manager remade and was 50ppm Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on the line. Corrected On-Site

Basic - Floor drain soiled has accumulation of debris under the three compartment sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to reach in cooler on the cooks line. Manager had employee clean. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go cups dispenser by soda machine missing top to protect the cups. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils not inverted by the silverware caddy on the front line.

Basic - Single-service articles improperly stored. Two cases of single service cups and two cases of gloves stored on the floor in the dry storage area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm sanitizer container closet to manager office Manager remade and was 50 ppm Corrected On-Site