Waffle House #2053

720 Cagan View Road, Clermont, FL 34714 · Permanent Food Service · License 4508607

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
2 high priority (fixed on the spot, 1 repeat), 1 intermediate, 6 basic (3 repeats)
-20
Administrative complaint on Oct 20, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score68

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct202026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitOct 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 2 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Less than four hours per operator: cut tomatoes (50°F - Cold Holding); diced ham (51°F - Cold Holding); chicken sausage (49°F - Cold Holding); sliced ham (48°F - Cold Holding) hashbrowns (47°F - Cold Holding) Cold unit is down, ambient temperature 50°F, parts is on order. Operator placed top make table on Time as a Public Health Control. Provided form, operator filled out and placed sticker on unit.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  -bottles of cleaner stored on rack next to condiments on front line, operator moved to chemical rack
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -interior of ice machine and ice bin
Basic6
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  -cook on line was wearing a watch, educated operator, watch was removed
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Dish storage shelves above triple sink with rust that has pitted the surface.
  Operator placed plastic shelf liners on shelf.
  Fixed on the spot
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. -reach in coolers/make table to the left of cooking equipment ambient temperature 50°F. Work order is in, parts are on order.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -gaskets on all reach in coolers are soiled -underside of coffee machine
  Repeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  -to go coffee cups in beverage area, operator placed lids on the top cup
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface from hand sink in back kitchen.
  Operator turned drain cover to allow water to run into drain.
  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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.