WAFFLE HOUSE #2329
8310 WILSKY BLVD, Tampa FL 33615 · 813-614-6001
Last inspected May 15, 2026 · 8 visits since August 2023
FEB 24
AUG 24
JAN 25
SEP 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits 120F hot holding, second temperature @9:45 174F reheat.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of white piece
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 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. Establishment holds raw eggs on time as a public health control no time stamp. Operator was aware of the time eggs were pulled from cooler and time stamped according
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits 120F hot holding, second temperature @9:45 174F reheat.
Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of door and opening of ice machine heavily soiled. Container holding ice scoop soiled
Employee with ineffective hair restraint while engaging in food preparation. Employee hair hanging above visor, 1 employee beard guard needed
Jan 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shell eggs with gloves, then replaced gloves to picked up toasts and clean plate without hand washing first. Discussed with operator about proper procedures for hand washing and gloves changing.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A small container of chili 128 F stored on steam well, not fully fit in the steam well. Operator reheated chili to 168 F at time of inspection.
Handwash sink used for purposes other than handwashing. Observed coffee and ice cubes in handwash sink by office. Operator rinsed with hot water at time of inspection.
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested 200+ppm. Operator remade solution, tested 100ppm.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Hot water supply not maintained during peak periods. Ran hot water more than 2 minutes to reached 85F in hand wash sink at back kitchen.
Accumulation of black/pink mold-like substance in the interior of the ice machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on soda syrup at back kitchen. Operator relocated soda syrup to prevent cross contamination.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tall reach-in cooler door frame and gaskets soiled with old food debris on cook line.
Feb 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Ran high temperature dish machine multiple times, temped 144.5F, 150.6F and 150.3F. Operator setup three compartment sink with chlorine to manually sanitize food contact surfaces and contact dish machine service company.
Feb 5, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate0 Basic
Show 3 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. Ran high temperature dish machine multiple times, temped 144.5F, 150.6F and 150.3F. Operator setup three compartment sink with chlorine to manually sanitize food contact surfaces and contact dish machine service company.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested 200+ppm. Operator diluted with water, test 100ppm.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Feb 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 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. Ran high temperature dish machine multiple times, temped 144.5F, 150.6F and 150.3F. Operator setup three compartment sink with chlorine to manually sanitize food contact surfaces and contact dish machine service company.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over pre cooked sausage patties in reach-in cooler on front line. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw bacon in reach-in cooler on front line.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested 200+ppm. Operator diluted with water, test 100ppm.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purses stored over single service cups on storage shelf. Operator moved cups to proper food storage area.
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Hot water supply not maintained during peak periods. Handwash sink at office area.
Current Hotel and Restaurant license not displayed.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Wash temperature gauge not working properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with mold like substance.
Single-service articles improperly stored. A case of food container lids stored on floor at dry storage. Operator moved to shelf.
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.