WAFFLE HOUSE #2291
329 SEABREEZE BLVD, Daytona Beach FL 32118 · 386-682-9659
Last inspected Jul 9, 2026 · 12 visits since July 2023
JAN 25
JUL 25
OCT 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections trending up, 24 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flying insects inside kitchen in front of cookline/dishmachine
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled raw bacon and raw steak with gloves on prior to changing gloves and handling cut produce(onions). Advising of requirement to wash hands before putting on new single use gloves when tasks change from raw to eat food. Utensils may assist handling raw meat if possible.
Shell eggs in use or stored with cracks or broken shells. See stop sale. -case of shell eggs stored inside walk in cooler. Broken egg inside case visible. Manager corrected
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. -pat, expired 2025
Dumpster rusted out on bottom.
Show the remaining 1 finding ▾
Portable fire extinguisher gauge in red zone. For reporting purposes only. -abc extinguisher in recharge zone, mounted on wall by back door
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
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
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Open dumpster lid.
Standing water in bottom of reach-in-cooler. -3 door cooler next to steam wells
Storage of maintenance equipment/tools in areas that may result in cross contamination of equipment. -wet mop stored outside leaning against wall
Water leaking from pipe and/or faucet/handle. -faucet at 3 compartment sink
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
Oct 2, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bathroom vent not properly installed or is in disrepair. -men's restroom
Oct 1, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 55F, sliced cheese (50F - Cold Holding); commercially processed mushrooms (48F - Cold Holding); cut lettuce (50F - Cold Holding); ham (47F - Cold Holding); hash browns (54F - Cold Holding) inside cooler to side of grill. Employee stated unknown amount of time prior to shift more than 2 hours ago, see stop sale. -advised to seek service on unit if temperatures do not drop and stabilize at 41F or below internal temperatures. Advised to use 4 hour time as a public health control if necessary until unit is verified holding adequate temperature for TCS food.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -bottom area of splashguard inside the ice machine
Bathroom vent not properly installed or is in disrepair. -men's restroom
Syrup dispenser bottles stored in a location that is not clean and dry.
Jul 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Grease on the pad around grease receptacle.
Jul 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheeses (47F - Cold Holding); raw chicken (47F - Cold Holding); raw steak (48F - Cold Holding) raw shell eggs (45-47 ambient); cooked mushrooms (47F - Cold Holding); sausage patties (48F - Cold Holding) held inside walk in cooler more than 4 hours per manager, see stop sale. Callback inspection shall occur next day to verify compliance.
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 above grill, manager corrected by adding time from recent loading
Employee with no beard guard/restraint while engaging in food preparation.
Floor soiled/has accumulation of debris.
Food stored in container with standing water -syrup containers
Grease on the pad around grease receptacle.
Open dumpster lid.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -manager corrected booster during inspection, rechecked 160F -dishwasher thermometer reads 131-155 as range between several attempts/ cycles
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 above grill, no time mark.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -sliced tomatoes
Time/temperature control for safety food prepared at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -sliced tomatoes 54-55F after 2 hours from being cut per manager, rechecked 45 minutes later at Tomatoes held on top portion of cooler on cook line exposed to unnecessary ambient temperature during cooling period.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -chocolate milk
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cut tomatoes not placed in environment conducive to allowing food to be cooled to 41F within 4 hours.
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. -175F final rinse temperature read from manifold gauge, manager corrected booster during inspection
Clean plates above grill not stored inverted or in a protected manner.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wrist bands/watch while preparing dood
Food not stored at least 6 inches off of the floor. -plastic water bottles
Jul 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flying insects inside kitchen in front of cookline/dishmachine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -slight accumulation inside portions of splash guard inside ice machine
Accumulation of dead insects on premisis. -inside steam well near 3 compartment sink in back. Manager stated replacing water
Employee with ineffective hair restraint while engaging in food preparation. -hair extending in front/side of visor while cooking
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -vent cover at ice machine
Standing water in bottom of reach-in-cooler. -near containers of hashbrowns
Dec 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
No handwashing sign provided at a hand sink used by food employees. -next to dish machine out front
Open dumpster lid.
Dec 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Glasses/utensils/plates being ran through high temp dish machine not properly sanitizing -manager began setting up food safe chemical sanitizer in 3 compartment sink during inspection to complete sanitizing step.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -checked several times by manager
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. 136-150F, several runs
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
No handwashing sign provided at a hand sink used by food employees. -next to dish machine out front
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf above grill
Open dumpster lid.
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced ham 49F-51F, leas than 4 hours but manager stated discarding out of caution. Replaced with
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F at hand sink next to ice machine
Grease receptacle lid open.
Reach-in cooler interior have accumulation of soil residues. -stand up cooler on line -shorty cooler on line
Single-service articles improperly stored on floor. -single service cups on floor from delivery, manager moved on top
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.