WAFFLE STOP INC
660 S WASHINGTON BLVD, Sarasota FL 34236
Last inspected Nov 7, 2024 · 6 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
FEB 24
JUN 24
NOV 24
— STEADY
4 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
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.Gave operator printed copy during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023034314 | Jun 15, 2023 | Jul 13, 2023 | — |
| 7--2022046571 | Sep 22, 2022 | Dec 9, 2022 | $800 |
| 7--2021048830 | Sep 27, 2021 | Nov 17, 2021 | $400 |
| 7--2021020973 | Apr 5, 2021 | Jun 24, 2021 | $200 |
Inspection history
6 visits, newest first
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed sanitizer bucket chlorine at 0ppm. Cook corrected to 50ppm. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Observed chlorine at 0 ppm. Operator called and service performed during inspection. Corrected to 50ppm.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs stored on counter without time mark or plan. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
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.Eggs and butter out for 2 hours not time stamped.
Show the remaining 4 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.No plan observed.Explained using time to operator. Printed plan and assisted operator with filling out.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking on tuna salad, chicken salad sliced ham in glass door reach in cooler.
Bowl or other container with no handle used to dispense food. Observed fruit dish without handle in cooked potato bucket used as scoop.
Floor not cleaned when the least amount of food is exposed. Observed soiled floor under cooking equipment and the legs of cooking equipment soiled with grease and debris.
Jun 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 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. Observed no time mark on eggs out for 1.5 hours. Operator added time mark.
Buildup of food debris/soil residue on equipment door handles.Observed soiled refrigerator handle next to double glass door.
Equipment in poor repair.Observed reachin cooler on cook line not working.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters.
Jun 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed sanitizer bucket at 0 ppm.Employee corrected to 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed ambient eggs at 50F, Ham 51F, Tuna Salad 51F in double door glass cooler. Operator rearranged food items to prevent time temperature abuse. Operator called for service.
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. Observed no time mark on eggs out for 1.5 hours. Operator added time mark.
Handwash sink used for purposes other than handwashing. Observed coffee mugs in hand wash sink by wait station. Operator removed.
Buildup of food debris/soil residue on equipment door handles.Observed soiled refrigerator handle next to double glass door.
Equipment in poor repair.Observed reachin cooler on cook line not working.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized.Observed sanitation bucket at 0 ppm. Cook corrected to 100 ppm.
Employee rubbed hands together for less than 10-15 seconds while washing hands.Observed cook washing hands less than 10 seconds. Educated cook and rewashed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed oatmeal at 84F on top of steam table. Operator discarded.
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.Gave operator printed copy during inspection.
Handwash sink used for purposes other than handwashing.Observed cook draining potato water into hand wash sink. Educated cook on protocol.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Operator properly filled out plan during inspection. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Observed tuna salad not date marked made previous day.
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine sanitizer at 10ppm. Service tech came and corrected to 100ppm.
Displayed food not properly protected from contamination. Observed ground coffee exposed and not covered.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then handling clean utensils without washing hands. Educated operator and employee on proper hand washing techniques.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna salad at 64 degrees and chicken salad at 67 degrees in slide door cooler, overnight per operator. Operator discarded products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad at 64 degrees and chicken salad at 67 degrees in slide door cooler, overnight per operator. Operator discarded products and moved all other foods to proper refrigeration.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed butter packets time marked at front counter but no written plan available.
Accumulation of debris inside warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceilings on cook line have peeling paint.
Floor soiled/has accumulation of debris. Floor soiled under equipment in kitchen area.
Hole in or other damage to wall. Walls next to cook line have peeling paint.
Aug 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of debris inside warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceilings in the cook line area have peeling paint. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Floor soiled/has accumulation of debris. Floors under all equipment in the kitchen soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Hole in or other damage to wall. Walls next to the cook line have peeling paint.
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.