Waffle Monkey Sarasota
52 S Palm Ave, Sarasota, FL 34236 · Permanent Food Service · License 6806209
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 25 routine inspection2 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 1 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 visitAug 25, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Butter (72°F - Cold Holding) stored at room temperature on the make line. Operator stated the butter had been stored at room temperature overnight. Owner discarded the butter.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Butter (72°F - Cold Holding) stored at room temperature on the make line. Operator stated the butter had been stored at room temperature overnight. Owner discarded the butter.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Establishment offers eggs cooked any style on the menu with no consumer advisory on the menu or posted in the dining room. Emailed consumer advisory, operating printed and posted the consumer advisory before the end of the inspection.
Fixed on the spot
Basic1
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinks stored on preparation tables in the kitchen. Owner removed the drinks.
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.
- Stop sale
- An order that the food can’t be sold or served.