WAFFLE HOUSE #662
1067 EAST HWY. 98, Destin FL 32541 · 850-837-5671
Last inspected Aug 12, 2026 · 9 visits since August 2023
5 inspections within 8 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. Diced ham on make bar 46F less than 4 hrs Advised operator to ice for rapid cooling.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Wash and rinse temperatures inaccurate as displayed on gauges. Sanitization confirmed with heat strip
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Ice buildup in walk-in cooler - Condenser / fan box frozen over WIC ambient temperature 41F
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded.
Show 1 finding ▾
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. Final rinse temperature 134-135F per gage and max temperature pod. Advised operator to set up triple sink for manual -wash rinse and sanitize.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Cook line hand wash sink used for storage. Items removed during the inspection
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham on make bar 46F less than 4 hrs Advised operator to ice for rapid cooling.
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. 140 F at gage. Maximum temperature heat strip - No temperature indicated
Ice buildup in reach-in cooler. Make line cold bar. Condenser iced over
Nonfood-contact surface soiled with grease. Cook line hood and hood vents
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.