Waffle House #1620
2525 54 Ave N, St. Petersburg, FL 33714 · Permanent Food Service · License 6215724
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 Jul 24 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 basic-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 visitRoutine inspection
- First visitJul 24, 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.
5 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 food cold held at greater than 41°F.
Raw beef held at 45°F at 10:15. Temperature was communicated to operator and operator took action by adding ice to the pan that the beef was held in. Upon second temperature check at 10:40 the beef temped at 33°F.
Fixed on the spot
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
Guidelines were communicated with operator on proper usage of strips found near the three compartment sink.
Basic3
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife and cutting board were stored in between wall and sink. Operator removed knife and placed it in three compartment sink while communicating knowledge of risk with the specific the issue.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water was found in bottom reach in cooler closest to the western wall on the hotline.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Inspector has provided a copy of a choking poster to be posted by the operator.
Fixed on the spot
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.