WAFFLE HOUSE #2159
7670 STARKEY RD, Seminole FL 33777 · 727-392-3072
Last inspected Aug 21, 2026 · 7 visits since August 2023
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - diced tomatoes (52F - Cold Holding), manager voluntarily discarded
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - diced tomatoes (52F - Cold Holding), manager voluntarily discarded
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. No time mark on shell eggs over cook line, manager updated
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and lettuce over cheese and orange juice in walk-in cooler, order corrected
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 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 and the time removed from temperature control cannot be determined. Shell eggs on cook line, held less than 4 hours, time added
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Buildup of food debris/soil residue on equipment door handles. Cooler handles on cook line
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm, corrected 100ppm
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean linens stored on floor. Clean wiping cloths on floor in dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass cooler gaskets soiled at front counter
Unclean building components, attachments or fixtures. Fan cover soiled in walk-in 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.