Waffle House 2216
3009 W Columbus Dr, Tampa, FL 33607 · Permanent Food Service · License 3917703
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 basic-13
- Safety score87
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 31, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
3 blocks of sliced American cheese (47°F - Cold Holding), a container of diced tomato (47°F - Cold Holding) and chicken sausage (48°F - Cold Holding) stored in drawer cooler at cook line. Operator moved items to walk-in freezer, re temped: sliced cheese 34°F, diced tomato 35°F, chicken sausage 35°F.
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
A container of sausage gravy (112°F - Hot Holding) double panned stored in steam well. Operator voluntarily discarded gravy at time of inspection.
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.
Employee cracked raw shell eggs, then replaced gloves to handled clean plates and cooked food at cook line without first wash hands. Discussed with operator about gloves changing and hand washing procedures, operator coached employee at time of inspection.
Basic2
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Tested 10ppm. Operator remade sanitizer, retested 100ppm.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
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.