WAFFLE HOUSE #1092
17110 BACK BEACH ROAD, Panama City Beach FL 32413 · 850-233-0046
Last inspected Oct 29, 2025 · 9 visits since September 2023
JAN 24
OCT 24
FEB 25
AUG 25
OCT 25
▲ GETTING WORSE
5 inspections trending down, 13 points off where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage gravy at 131F. Manager threw product away.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Oct 29, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 28, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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. Observed server clear dirty dishes for table then serve plated food to customers without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: hash browns 46F, diced ham 52F, cooked mushrooms 49F, per manager items on make table approximately 3 hours.
Handwash sink used for purposes other than handwashing. Bottle of soap and bucket of water stored in cook line hand wash sink. Items removed at time of inspection.
Employee with no beard guard/restraint while engaging in food preparation. Employee donned a beard restraint at time of inspection.
Standing water in floor drain/floor drain draining very slowly under dish machine. Manager unclogged drain during inspection.
Sep 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 29, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: ham 58F, sliced tomatoes 60F, cooked mushrooms 60F, per employee items in make table for approximately 3 hours. Voluntarily discarded at time of inspection.
Aug 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: ham 58F, sliced tomatoes 60F, cooked mushrooms 60F, per employee items in make table for approximately 3 hours. Voluntarily discarded at time of inspection.
Vacuum breaker missing at hose bibb by dish machine.
No soap provided at handwash sink by three compartment sink.
Ceiling tiles missing near office.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on upright cook line cooler gaskets.
Standing water in floor drain under dish washer. Manager unclogged drain during inspection.
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
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. Observed employee clean station with wiping cloth and go back to handling clean plates with no hand wash. Discussed with employee, employee washed hands.
Equipment in poor repair. Gaskets torn on 4 door cook line cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on 4 door cook linen cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves soiled in 4 door cooler by back kitchen.
Standing water in bottom of reach-in-cooler. In low cooler under make table and 4 door reach in.
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage gravy at 131F. Manager threw product away.
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.
Jan 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced ham 55F and hash browns 57F. Manager states one hour and added ice bags on top to cool down.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test strips for quat sanitizer solution.
Stored food not covered. Observed sausage gravy in hot holding unit not covered. Manager covered.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quat sanitizer at 0 ppm. Manager changed out solution. Now showing 200 ppm.
Sep 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quat sanitizing strips to check sanitizer solution in buckets.
Current Hotel and Restaurant license not displayed.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between cutting board and open top cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth wet but not stored in sanitizer solution.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.