Waffle House

4011 SW College Rd, Ocala, FL 34474 · Permanent Food Service · License 5203153

Official report

out of 100

Grade A

Safety score 91 of 100

Latest visit: Aug 19, 2026

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority · no follow-up needed · 2 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot)
-9
Safety score91

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

Inspection history

1 inspection · 1 visit

Aug192026

Routine inspection

3 violations found

First visitAug 19, 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:
- 3 High priority
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Reach in cooler near office area, sausage gravy 44°F, chili 55°F all items made 08/18/26 PM.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Reach in cooler near office area, sausage gravy 44°F, chili 55°F all items made 08/18/26 PM.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Female employee handling dirty dishes started wearing gloves and handling food, no hand wash occurred, inspector instructed to stop and wash hands.
  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.
Stop sale: An order that the food can’t be sold or served.