WAFFLE HOUSE
4011 SW COLLEGE RD, Ocala FL 34474
Last inspected Aug 19, 2026 · 9 visits since November 2023
SEP 24
JAN 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, up tomatoes 46F, Manager add ice.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
What the inspector wrote — 3 findings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler near office area, sausage gravy 44F, chili 55F all items made 08/18/26 PM.
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. Reach in cooler near office area, sausage gravy 44F, chili 55F all items made 08/18/26 PM.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee handling dirty dishes started wearing gloves and handling food, no hand wash occurred, inspector instructed to stop and wash hands.
Jan 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Female employee at the cook line (wearing gloves) handled raw sausage changes gloves, handle raw shell eggs, changed gloves and continue serving cooked eggs, Manager addressed situation.
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. In use dish machine with a rinsed temperature of 150F, Manager eat up triple sink with chlorine 50-100ppm.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or heat strips available.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one onsite female employee
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. For two female employees on site.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked plates wet
Aug 22, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, up tomatoes 46F, Manager add ice.
Aug 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 8 high priority.
8 High priority2 Intermediate5 Basic
Show 15 findings ▾
Container of medicine improperly stored. At the prep area, petroleum jelly stored above ice bucket, manager moved.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the prep room, chili made 08/17/2025 at 47F.
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. Reach-in cooler at the prep room, chili made 08/17/2025 at 47F.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line, cracked eggs with gloves hands and touched handles, also removed gloves and replaced with new gloves, no Handwash occurred, Manager address situation with employee.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot box at the prep area, grits 117F, 118F, 112F, 114F, 121F and 118F all grits kept overnight in Hot holding box.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, up tomatoes 46F, Manager add ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box at the prep area, grits 117F, 118F, 112F, 114F, 121F and 118F all grits kept overnight in Hot holding box.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine above 200ppm, manager diluted to 100ppm.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above soda bags, manager moved.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers above triple sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in cooler soiled also around gaskets
Old labels stuck to food containers after cleaning. One container stored above triple sink with old stickers, manager removed the stickers.
Single-service articles not stored inverted or protected from contamination. Cups stored inside cup holders with no lid.
Jan 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Toxic substance/chemical improperly stored. Above ice machine, plastic container with soap, matches, candles and other emergency kit.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the cook line (multiple) dairy products no date marked, manager dated all.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee (transfer from another location).
Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, employee personal food stored above customers food, manager moved.
Ice bucket/shovel stored not inverted between uses. Next to triple sink, manager inverted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled.
Old labels stuck to food containers after cleaning. In use containers with old labels, also, above triple sink, stacked cleaned containers with old stickers residue.
Single-service articles not stored inverted or protected from contamination. At the cook line, cups inside cup holder, no lid, manager placed lid on some holders.
Sep 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At the cook line, employee (wearing gloves) placed raw bacon on the grill, changed gloves and continued working with clean utensils and food. Inspector and manager addressed situation, employee washed hands. Also employee cracked eggs, removed gloves and continued working with cooked food, o hand washed occurred. Manager addressed situation, employee washed his hands.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One male employee at the cook line.
Clean linens stored on floor. At the dry storage area, manager moved off the floor.
No copy of latest inspection report available. No document available
Single-service articles improperly stored. At the dry storage area, box of single service on floor, Manager moved off the floor. Also at the front counter area cup dispensers with no overhead protection, manager placed a plastic lid.
Standing water in bottom of reach-in-cooler. At the cook line (double door cooler).
Mar 26, 2024Inspection 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 ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook on cook line place raw bacon on grill then proceeded to handle cooking equipment, then changed gloves but did not wash hands before placing new gloves.
Handwash sink not accessible for employee use at all times. Observed hand wash sink on cook line with plastic bottle and brushes sitting in hand wash sink. Manager removed items from hand wash sink.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water leak from ceiling over front bar Counter
Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers before cleaning, stored on the clean ware rack.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee Wawa cup stored above food served to the public in reach in cooler next to server area.
Nov 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room, changed gloves and began handling food on cook line without washing hands. Manager had employee wash hands and change gloves.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes and began to prepare a cup of coffee in wait station without washing hands. Mana had employee wash hands.
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. Establishment has training certificates for two employees. Manager stated there are twenty employees in establishment.
Ceiling/ceiling tile shows damage or is in disrepair. Water is leaking from ceiling above front counter across from grill.
Equipment in poor repair. Gaskets for reach-in cooler next to grill.
Grease on the ground and/or pad around grease receptacle. Cooked oil bin next to dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for reach-in cooler next to grill. Shelf beneath soda machine on counter closest to office.
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.