WAFFLE HOUSE #398
1570 NORTH US HWY 1, Ormond Beach FL 32174 · 386.672.8484
Last inspected Aug 7, 2026 · 9 visits since September 2023
5 inspections trending down, 12 points off where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Container of medicine improperly stored.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced ham at 50°f. In cooler 1.5 hours. Operator using shallow pan in top area of reach in cooler. Ham placed in deeper pan and placed in freezer for rapid cooling.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine exceeds 200ppm.
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.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. -temperature at center of chili container 44°f.
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.
Standing water on floor in walk in cooler.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
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.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 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.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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.
Old labels stuck to food containers after cleaning.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Floor area(s) covered with standing water in walk in cooler.
Ice buildup in reach-in cooler next to grill.
Nonfood-contact surface soiled with food debris. -wire shelving in walk in cooler.
Reach-in cooler interior has accumulation of soil residues.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
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 failed to wash hands before putting on gloves to initiate a task working with food.
High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -gravy at 129°f. In unit less than 2 hours. Operator turned up unit.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Ambient air thermometer hanging on rack in walk in cooler not accurate within plus or minus 3 degrees Fahrenheit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Thermometer for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine will not power on.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
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.