Waffle House# 1252
1201 Towngate Ct, Plant City, FL 33566 · Permanent Food Service · License 3911815
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
How the score was calculated
- Starting score100
- Violations at the Oct 27 complaint inspection6 high priority (2 fixed by the Oct 29 follow-up, 4 fixed on the spot), 1 intermediate, 2 basic (1 repeat)-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Shelled eggs on cook line. Manager time marked eggs
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Manager placed raw bacon on grill then changed gloves and started making waffles without washing hands. Discussed proper hand washing with manager and he educated team to wash their hands
Fixed on the spot
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Manager cracked eggs took gloves off then handled cleaned dishes without washing hands. Discussed proper hand washing with manager and he educated team to wash their hands
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 server cleaning dirty dishes then handling cleaned cups and plates coming out of dish machine without washing hands. Discussed proper hand washing with manager and he educated team to wash their hands
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bottle of cleaner stored on rack by sweet n low packets by register. Manager removed
Fixed on the spot
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Tested at 200+ppm
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Anthony Parnell 10-25-2021 ServSafe certification posted expired
Basic2
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed bag of food from Publix and items from Little Caesars stored in back storage upright cooler above hashbrowns.
Repeat violation
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed race trac coffee cup in server reach in cooler
Earlier inspections 1
A94Routine inspection4 violations, 1 high priority No follow-up needed
- First visitOct 19, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed cook remove gloves after handling raw pork and washed hands for 10 seconds and then donned new gloves.
Basic3
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed employee sandwich and cake stored in reach in cooler stored over hashbrowns in back prep area.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee waters and energy drink stored in reach in cooler stored over hashbrowns in back prep area
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in cooler handles broken.
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.