Waffle House #522

26550 Jones Loop Rd, Punta Gorda, FL 33950 · Permanent Food Service · License 1800648

A
Grade A
Safety score 94 of 100
Latest visit: Aug 18, 2026

What drove the grade

Equipment in poor repair.Basic · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 18 routine inspection
    5 basic (1 repeat)
    -6
  • Safety score94

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

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitAug 18, 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.

    5 violations found:

    • 5 Basic
    What the inspector cited

    Basic5

    • 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 of hash browns.

      The manager removed the scooper from container of hash browns.

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.

      Observed stand up reach-in cooler beside cook line gasket tore.

    • Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

      The manager had ice bin cleaned.

      Fixed on the spotRepeat violation

    • Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in stand up reach-in cooler in storage area.

    • Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

    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.

Most cited

In-use utensils properly stored1
Food-contact surfaces designed and maintained1
Food-contact surfaces clean and sanitized1
Plumbing and backflow prevention1
Floors, walls, ceilings and ventilation1