Waffle House 1124
4689 SW 148 Ave, Southwest Ranches, FL 33330 · Permanent Food Service · License 1617950
What drove the grade
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection2 basic-2
- Safety score98
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 21, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic2
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle in contact with hash browns. Operator removed.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed single door gasket on cold station soiled with grease, food debris, dirt, slime or dust.
Earlier inspections 1
A93Routine inspection3 violations, 2 high priority No follow-up needed
- First visitJul 9, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed waffle batter( milk and eggs) in lower cooler per operator not portion or prepared today. Operator will place on TPHC. Observed sliced cheese (48°F - Cold Holding) over stacked in container per operator removed from walk-in cooler and placed in unit less than 2 hours not portion or prepared today. Operator voluntarily discarded.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed cook drop off dirty dishes removed gloves placed new pair on then handled clean dishes without washing hands.
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of milk on walk-in cooler floor. Operator elevated.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.