Waffle House #1792

10457 Sorrento Rd, Pensacola, FL 32506 · Permanent Food Service · License 2705998

A
Grade A
Safety score 95 of 100
Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 10 routine inspection
    1 high priority (no follow-up needed), 2 basic
    -5
  • Safety score95

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

3 violations found
  1. First visitSep 10, 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:

    • 1 High priority
    • 2 Basic
    What the inspector cited

    High priority1

    • Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

      Upon inspection, observed rehydrated hash browns 48f in upright reach-in cooler # 1, less than 4 hours per manager. Manager stated cooler door has been opened frequently during the morning prior to inspection.

    Basic2

    • Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.

      Upon inspection, observed ice scoop handle in contact with ice in ice machine. Employee removed ice scoop from interior of ice machine during inspection.

      Fixed on the spot

    • Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.

      Upon inspection, observed 200ppm reading in wiping cloth sanitizer bucket. Employee added water and 100ppm reading was observed.

      Fixed on the spot

    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

Food out of temperature1
In-use utensils properly stored1
Wiping cloths and linens1