WAFFLE HOUSE #2291 Inspection – February 24, 2026

High Priority 1

#8High Priority12A-27-4

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -shell eggs cracked for service at cookline, handled clean plates and touched cooked bacon without changing gloves and washing hands

Intermediate 1

#9Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic 7

#1Basic32-04-4

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

#2Basic36-06-4

Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

#3Basic33-16-4

Basic – Open dumpster lid.

#4Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. -3 door cooler next to steam wells

#5Basic42-03-5

Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of equipment. -wet mop stored outside leaning against wall

#6Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. -faucet at 3 compartment sink

#7Basic21-07-4

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. -less than 50ppm at solution stored across from cookline coolers, manager replaced Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth is only partially submerged inside sanitizing solution across from cookline coolers **Corrected On-Site**

Corrected On-Site

Florida Food Watch