Waffle House #1310
100270 Overseas Hwy, Key Largo, FL 33037 · Permanent Food Service · License 5402682
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 Oct 21 routine inspection1 high priority (no follow-up needed, 1 repeat), 1 intermediate, 6 basic (1 repeat)-15
- Safety score85
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 visitOct 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed by waffle station ham (45°F - Cold Holding); diced ham (46°F - Cold Holding) as per operator for less than 4 hrs.
Repeat violation
Intermediate1
Code 16, Dishwashing facilities and test kits: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Observed Dishwasher (Temperature 141°F).
Basic6
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Chlorine 0ppm) across reach in coolers at cook line. Operator replaced the solution. Retest Sanitizer Bucket (Chlorine 100ppm).
Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler shelves have accumulation of soil residues.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed coffee filters not inverted at front counter.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed under washing area at front counter.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.