Waffle House #558
2587 W International Speedway, Daytona Beach, FL 32114 · Permanent Food Service · License 7403374
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection5 high priority (4 fixed by the Aug 11 follow-up, 1 fixed on the spot), 2 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 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.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-prep area -hash brown and Batter 51f to 53f made last night,milk 51f,cheese 47f,mush room 47f in cooler since last night Per manager maintenance is on the way
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Chili 109f ,chili 110 ,sausage and gravy 100f manager discarded
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
-10 small flying insects by 3 compartment sink -1 small flying insects in storage room
6 ants on counter by hot well manager cleaned area.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
-hash browns
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
-2 dead roaches on floor in storage room
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.