Waffle House
2540 County Rd 220, Middleburg, FL 32068 · Permanent Food Service · License 2001471
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 5 basic (1 repeat)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 29, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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. Observed in reach in cooler by bag and box area, a container of chili prepared on 10/22. Operator removed and discarded. Operator confirmed it was the same chili in the pan on the steam well and discarded that pan as well.
Fixed on the spot
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.
Observed employee on cook line cracking eggs onto grill then grabbing clean bowls and touching utensils then changing gloves with no hand wash in between. Spoke to employee about proper handwashing procedures.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed in walk-in cooler, insulin pens in a bag next to ready to eat foods. Employee removed and relocated.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed in walk-in cooler unwashed tomatoes and lemons over ready to eat foods.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed multiple employee drinks on a shelf over single service items in bag and box area.
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
Observed on beverage station closest to back of kitchen, the coffee pot filter basket bottom melted with plastic hanging down. Employee removed excess plastic.
Fixed on the spot
Code 21, Wiping cloths and linens: Clean linens stored on floor.
Observed clean wiping cloths on floor in storage shed. Employee moved clean cloths to shelf.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed multiple reach in cooler gaskets soiled with food debris and black/green mold like substance.
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.