C's Waffles 524 Cocoa

5600 SR 524, Cocoa, FL 32926 · Permanent Food Service · License 1506325

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority, repeat · no follow-up needed · 22 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
7 high priority (1 no follow-up needed, 6 fixed on the spot, 2 repeats), 4 intermediate (2 repeats), 12 basic (9 repeats); basic violations cost 12 at most
-51
Safety score49

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct282026

Routine inspection

23 violations found

First visitOct 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
23 violations found:
- 7 High priority
- 4 Intermediate
- 12 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Corned beef date marked 10/19 stored in reach in cooler on cook line
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Butter stored on cook line at 80°F for 3 hours. Raw shell eggs stored on cook line at 76°F for 30 minutes Butter pats on front counter at 68°F for 3 hours. Operator was provided with a time as public health control form
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw Philly steak stored above raw cod fish in reach in freezer on cook line. Operator removed
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef steak stored above cooked ready to eat potatoes in reach in cooler on cook line. Operator removed
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Employee cracked raw shell eggs then moved to handle ready to eat cheese and waffle mix. Inspector coached employee on proper handwashing procedures. Employee washed hands and changed gloves
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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. First reading 10 ppm, operator primed it. New reading 50 ppm
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Sanitizer bucket On front counter area at 500 ppm. Operator changed solution. New reading 200 ppm.
  Fixed on the spot
Intermediate4
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine nor Quat test strips available
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Sanitizer bucket and metal scrubber stored inside hand sink on cook line.
  Repeat violation
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Not available for Randall working at location for more than 60 days
  Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Expired for Shawn
Basic12
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw frozen chicken breasts stinting at room temperature at triple sink to thaw. Operator placed it in reach in cooler
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Multiple food containers stored in reach in freezer on cook line not covered
- Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Reach in freezer on cook line, and reach in freezer by triple sink
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets soiled in reach in cooler on cook line Hood filters
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  4 dead roaches found in dry storage room. Operator cleaned up.
  Fixed on the spot
  Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  On triple sink area
  Repeat violation
  Floor area(s) covered with standing water.
  Under hand sink on cook line Under ice machine by triple sink area
  Repeat violation
  Ceiling/ceiling tile shows damage or is in disrepair.
  Cook line
  Repeat violation
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Repeat violation
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  On cook line
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.