Waffle House
2480 E Hwy 50, Clermont, FL 34711 · Permanent Food Service · License 4508626
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 7 basic (5 repeats)-33
- Safety score67
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 visitNov 5, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
See stop sale. -waffle batter (44-49°F - ambient cooling since last night), in deep, covered containers, reach in cooler beside ice machine.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-sausage gravy (120°F - Hot Holding); chili (119°F - Hot Holding). Front line, less than four hours per operator. Holding unit had run out of water. Moved to flat top grill for rapid reheat. Operator added water to holding unit. Gravy 181, chili 186°F
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
-waffle batter (44-49°F - ambient cooling since last night), in deep, covered containers, reach in cooler beside ice machine.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw bacon over fully cooked Delmonico steak in front line reach in cooler. Operator moved to top shelf
Fixed on the spotRepeat violation
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
-waffle batter (44-49°F - ambient cooling since last night), in deep, covered containers, reach in cooler beside ice machine.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-plastic guard on ice machine -ice bin on front line -interior of reach in coolers need wiping down
Repeat violation
Basic7
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
-observed employee serving food wearing no hair restraint. Upon seeing inspector employee put tied hair back and put hair restraint on.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-brown cutting boards
Repeat violation
Reach-in cooler shelves with rust that has pitted the surface.
-beside ice machine
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-shelf under cooking equipment on front line
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty rack.
-plastic lids above triple sink
Repeat violation
Code 33, Garbage and refuse: Unnecessary items stored in garbage enclosure.
-wood pallets
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
-walk in cooler and under dry storage shelves
Repeat violation
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.
- 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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.