Whips Waffle CO
60 Saint George St, Saint Augustine, FL 32084 · Permanent Food Service · License 6502486
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 Sep 14 routine inspection1 high priority, 2 intermediate, 6 basic-18
- Safety score82
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 visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Above fill line in cooler; Salmon 48°F date 9.10.
Intermediate2
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jessica Littlefield 8.5.20. Food managers certificate expired 8.25 and has 4 employees present.
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Newer staff are not certified in employee health.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugar not labeled. Person in charge labeled.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
Salmon above fill line; Salmon 48°F
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Ice scoop handle laying in ice. Person in charge removed ice scoop.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area, or has toothpick in mouth.
Employee has a toothpick pick in his mouth while serving. Addressed and he removed tooth pick and washed his hands.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles/gaskets.
Gaskets on reach in cooler at front have mold on them.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop in mop bucket. Person in charge removed mop and hung up to dry.
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.