Waffle House
3412 Lee Blvd, Lehigh Acres, FL 33971 · Permanent Food Service · License 4607742
What drove the grade
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135°F in all parts.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 basic-7
- Safety score93
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 21, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135°F in all parts.
After transferring to steam well, temperatures cooked sausage gravy (118°F - reheating ); cooked beef chili (114°F - Reheating) per operator completed reheating on stovetop and transferred for hot holding. Operator began reheating less than 30 minutes prior per manager.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed cook touching raw beef, pork, change gloves no handwash. Spoke with employee, employee discarded gloves and properly washed hands before resuming work.
Fixed on the spot
Basic1
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
2 drinks for employees at top of reach-in cooler closest to dining room entrance to cook line over milk, eggs. Employee drink next to condiments under front counter near entrance.
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.