Waffle House #2352
1385 Grand Venture Dr, North Port, FL 34286 · Permanent Food Service · License 6805852
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection5 high priority (fixed on the spot), 1 basic-16
- Safety score84
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 visitAug 20, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed hash browns (51°F - Cooling) in the cold holding unit near the office. A date mark on the hash browns shows the hash browns were prepared the day prior to inspection. The operator stated the hash brown had been held in the cooler overnight. The operator discarded the hash browns.
Fixed on the spot
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.
Observed hash browns (51°F - Cooling) in the cold holding unit near the office. A date mark on the hash browns shows the hash browns were prepared the day prior to inspection. The operator stated the hash brown had been held in the cooler overnight. The operator discarded the hash browns.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw ground sausage patties stored over raw shell eggs on the raw foods cooler on the cook line. The operator properly stored the raw sausage.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed an employee wearing gloves handle raw beef then change gloves without washing hands before handling clean dishware. Educated the employee on proper glove procedures.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed the chlorine wiping cloth solution exceeded 200ppm. The operator diluted the solution to 100ppm.
Fixed on the spot
Basic1
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler on the cook line.
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.