Waffle House #2321
33190 S Dixie Hwy, Florida City, FL 33034 · Permanent Food Service · License 2335225
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 Sep 21 routine inspection4 high priority (1 fixed by the Sep 23 follow-up, 3 fixed on the spot, 1 repeat), 2 intermediate, 6 basic (1 repeat)-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
- First visitSep 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed chicken sausage (48°F - Cold Holding) at reach in cooler draws near flat grill as per manager for less that 2 hours.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed manager put on gloves without first washing his hands and then proceeded to start toasting bread. Coach manager.
Fixed on the spot
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed 2 employees washed their hands for less than 10-15 seconds. Inspector spoke to manager and manager coach employees.
Fixed on the spot
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee cracked raw shell eggs and then proceeded to handle clean utensils. Inspector spoke to manager and manager coach employee.
Fixed on the spot
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwashing sink in the kitchen used to store towels.
Basic6
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Manager stored ice scoop properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee open water bottle stored at reach in cooler above hash brown boxes.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in cooler interior soiled at cook line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets at reach in cooler near flat grill soiled with food debris.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed at eggs reach In cooler near flat grill.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed display license expired since October 1, 2025.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.