WAFFLE HOUSE #173
1412 W BRANDON BLVD, Brandon FL 33511 · 813.685.4068
Last inspected Feb 18, 2026 · 10 visits since September 2023
JUL 24
DEC 24
DEC 24
AUG 25
FEB 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
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. Observed eggs on cookline with no time stamp. Operator stated eggs placed 1.5 hours ago, placed time stamp.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
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. Observed eggs on cookline with no time stamp. Operator stated eggs placed 1.5 hours ago, placed time stamp.
Handwash sink used for purposes other than handwashing. Observed employee dump beverages into hand sink in prep area.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees working with food, 2 cooks, 3 servers, no CFM on site.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. 2 open beverage cups observed on soda syrup boxes. Operator discarded.
Water leaking from pipe and/or faucet/handle. Observed water leaking from connection under dish wash table.
Dec 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Operator set up 3 compartment for ware washing and sanitizing. Chlorine Sanitizer tested at 100ppm 3 temp checks with high temp measuring device ranged from 152F - 155F. Dish machine tech on site during inspection with new heating element.
Dec 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Hot water sanitizing rinse at three-compartment sink less than 171 degrees Fahrenheit. Only use single-service items to serve food to customers until sanitizing rinse at 171 degrees Fahrenheit is available for warewashing. 136F. The establishment has a 3 compartment that they have been instructed to use.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler doors. (All)
Reach-in cooler interior have accumulation of soil residues. All reach in coolers.
Jul 3, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor soiled/has accumulation of debris. Observed in walk in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm) manager diluted to comply.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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. Chlorine level over 300ppm
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled
Oct 9, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle
Sep 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee grab raw food with gloves, take gloves off and proceed to change gloves without washing hands Inspector explained to employee proper hand washing and glove usage
Raw animal food stored over or with unwashed produce. Observed raw shelled eggs stored over cut and washed onions in reachin cooler Corrected observed employee place onions on a different portion of the cooler
Clean linens stored on floor. Observed 8 bags of clean linens stored on floor in dry storage room Corrected -observed employee place on shelf
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on soda bib station Corrected observed employee voluntarily discard
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed fork handle stored in raw chicken in reachin cooler on cookline Corrected -observed employee remove
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food inside reachin coolers on cookline
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.