Waffle House #2158
4459 W Hillsborough Ave, Tampa, FL 33614 · Permanent Food Service · License 3917556
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection2 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 3 basic-11
- Safety score89
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 visitJul 22, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed diced ham (53°F - Cold Holding) in reach in cooler next to grill. From previous day.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed diced ham (53°F - Cold Holding) in reach in cooler next to grill. From previous day.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with debris, observed around soda nozzles.
Employee cleaned around soda nozzles.
Fixed on the spot
Basic3
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of food debris, observed in reach in cooler at entrance from dining area.
Employee cleaned interior of reach in cooler.
Fixed on the spot
Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
Employee cleaned around dumpster.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed on sides and behind ice machine. Employee began to clean around ice machine.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.