WAFFLE HOUSE #2053
720 CAGAN VIEW ROAD, Clermont FL 34714 · 407-738-0393
Last inspected Mar 24, 2026 · 7 visits since November 2023
APR 24
OCT 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. -1 flying insect in back kitchen by soda boxes. -1 crawling insect under ice machine, operator killed, discarded and sanitized.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019023407 | Mar 26, 2019 | Jun 20, 2019 | $200 |
Inspection history
7 visits, newest first
Mar 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked shell eggs, touched cooler doors and spatula, then handled raw pork without changing gloves or washing hands. Educated operator and employee, employee washed hands. Recommended operator use sher-mitts
Equipment in poor repair. -brown cutting boards on cook line and by triple sink.
Reach-in cooler shelves on cook line with rust that has pitted the surface.
Mar 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked shell eggs, touched cooler doors and spatula, then handled raw pork without changing gloves or washing hands. Educated operator and employee, employee washed hands. Recommended operator use sher-mitts
Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork stored next to fully cooked T-bone steak in walk in cooler. Operator moved t-bone to ready to eat shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ham (56-57F - Cold Holding); commercially processed mushrooms (54F - Cold Holding) hash browns (52F - Cold Holding), make table on cook line, held less than four hours per operator. Moved to walk in cooler for quick chill. Operator placed work order for make table. ham 54F commercially processed mushrooms 54F hash browns (52F - Cold Holding) Repeat ViolationCorrective Action TakenRepeat ViolationWarning**
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in reach in cooler by beverage station
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of reach in coolers on cook line
Buildup of food debris/soil residue on equipment door handles on cook line.
Clean utensils or equipment stored in dirty crate by triple sink. Operator removed lids to be washed and to replace crates.*
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -top of make table unit on cook line
Employee personal food not properly identified and segregated from food to be served to the public. -employee food bin on top shelf of reach in cooler above restaurant food. Operator moved to bottom shelf.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees cooking, running food, and making drinks were wearing bracelets and watches. Operator educated employees, they removed jewelry.
Equipment in poor repair. -brown cutting boards on cook line and by triple sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line and walk in cooler -underside of coffee machine
Reach-in cooler shelves on cook line with rust that has pitted the surface.
Sep 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook line, educated operator and employee, employee washed hands.
Raw animal food stored in top portion of upright reach in cooler over ready-to-eat food in bottom portion of upright reach in cooler- no complete physical barrier between top and bottom. -raw shell eggs over hashbrowns in upright reach in cooler on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced ham (49F - Cold Holding), make table on cook line, held less than four hours per operator. Moved to walk in cooler for quick chill, recheck 43F.
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. -raw shell eggs held above cook line not marked with time
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, 300++, operator made new sanitizer solution, 50 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of reach in coolers on cook line -trays holding coffee cups in beverage area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of coffee maker in server area -gaskets on all reach reach in coolers
Mar 27, 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 cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee on cook line, cracked egg then handled cooking utensils and clean plate. Educated operator,employee washed hands.
Accumulation of black/green mold-like substance in the interior of the ice bin at server area.
Cutting board has cut marks and is no longer cleanable. -cutting boards on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line -filters on hood suppression system -underside coffee maker
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over bread in walk in cooler.
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate10 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -chili (91F - cooling for 3 hours), reach in cooler on cook line,
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -chili (91F - cooling for 3 hours), reach in cooler on cook line,
Presence of insects, rodents, or other pests. -1 flying insect in back kitchen by soda boxes. -1 crawling insect under ice machine, operator killed, discarded and sanitized.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -Waffle House hashbrowns (44F - ambient Cooling, prepared 10/19)
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -hashbrowns (44F - ambient Cooling, prepared 10/19
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -chili (91F - cooling for 3 hours), reach in cooler on cook line -Waffle House hashbrowns (44F - ambient Cooling, prepared 10/19)
Handwash sink not accessible for employee use at all times. -blocked by boxes, back kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice bin in kitchen -ice bin at server soda station
Buildup of food debris/soil residue on equipment and reach in cooler door handles on cook line.
Cutting board has cut marks and is no longer cleanable. -brown cutting board on cookline
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping ice, making drinks wearing a watch
Floor soiled/has accumulation of debris. -under dry storage racks in storage room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line. New gaskets are on order. -underside of coffee machine
Old labels stuck to food containers after cleaning. -container on storage rack. Operator removed.
Reach-in cooler interior/shelves have accumulation of soil residues. -on cook line
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over juice in walk in cooler.
Working containers of food removed from original container not identified by common name. -sugar on server side cart on line. Operator labeled.
Apr 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate10 Basic
Show 20 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee on cook line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -hashbrowns, ambient (44F - Cooling) -ham (45F - Cold Holding);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ham (45F - Cold Holding); held more than four hours per operator. Operator discarded.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -hashbrowns, ambient (44F - Cooling). Operator discarded.
Toxic substance/chemical improperly stored. -chemical bottle stored by soda boxes.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine, 400++. Operator diluted to proper ppm, 100 ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -BAF hashbrowns stored too close together for proper cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. -knife sharpener on cook line -
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in back area.
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. -employee working 4 months.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -at server station
Cardboard used to line food-contact shelves. -walk in cooler.
Ceiling tile missing. -in dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over cook line.
Cleaned and sanitized equipment or utensils not properly stored. -coffee pots stored under tray with standing water and syrup dispensers. Water dripping into interior of clean coffee pot, on front line.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. -multiple employees preparing food, delivering food, and washing dishes.
Floor soiled/has accumulation of debris. -walk in cooler and walk in freezer. -floor underneath the grill on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in coolers gaskets on cook line.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. -on cook line.
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. -Cooking oil.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets.
Reach-in cooler interior/shelves have accumulation of soil residues. -Meat cooler. -Standing water in meat cooler.
Single-service articles improperly stored. -Case of disposable gloves on floor in dry storage.
Water leaking from pipe and/or faucet/handle. -Condenser leaking in meat cooler.
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.