WAFFLE HOUSE

Name: WAFFLE HOUSE
Address: 2480 E HWY 50, CLERMONT, FL, 34711, US
Rating: 41.7

2480 E HWY 50, CLERMONT, FL 34711

License #4508626

☕ Café/Breakfast ℹ️

41.7 Grade F / 100

Failing Health Score

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Latest inspection

April 29, 2026 · 20 findings · 1 critical

Routine - Food

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Minor

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Quick take

WAFFLE HOUSE in CLERMONT currently holds an InspectFL Health Score of 41.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 85 total violations — 14 critical, 10 major, 61 minor.

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The latest inspection on April 29, 2026 shows 20 observation rows: 1 critical, 2 major, and 17 minor.

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Inspector notes

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WAFFLE HOUSE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[33-29-4] Grease receptacle lid open.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen and back hallway
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -plastic lids in crates above triple sink, operator cleaned.
[14-11-5] Equipment in poor repair. -brown cutting boards on cook line are chipped
[36-73-4] Floor soiled/has accumulation of debris. -walk in cooler -under shelves/racks in dry storage
[33-15-4] Garbage dumpster located outside has no lid or lid open/broken.
[33-20-4] Grease on the ground and/or pad around grease receptacle and egregious sanitation.
[10-14-5] Ice bucket not stored inverted between uses. Operator inverted.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -raw pork on cook line. Operator removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -ladies restroom, operator posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -all gaskets
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -upright in kitchen
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. -kitchen
[25-06-4] Single-service articles not stored inverted or protected from contamination. -cups
[33-30-4] Unnecessary items stored in garbage enclosure. -wood pallets
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over juices in walk in cooler. Operator moved juices to top.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -above CO2 tank in kitchen
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw sausage and bacon over fully cooked delmonico in reach in cooler on front line, operator moved delmonico to top
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -hashbrowns in upright reach in cooler, operator labeled.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks -ice bin at soda station and ice machine in kitchen

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
[35A-03-4] Dead roaches on premises. -1 dead in dry storage area. Operator cleaned and sanitized.
[29-18-4] Drain cover(s) missing at dish machine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door
[36-73-4] Floor soiled/has accumulation of debris. -under shelves in dry storage, under ice machine and upright reach in cooler in kitchen
[10-14-5] Ice bucket not stored inverted between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides of upright reach in cooler in kitchen and all reach in coolers on front line. -exterior doors and handles of all reach in coolers -wall by back door is soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -open beverage above cooling hash browns in upright reach in cooler in kitchen. Operator removed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -front line and upright reach in cooler in kitchen.
[25-06-4] Single-service articles not stored inverted or protected from contamination. -to go coffee cups by cooler in server area, operator placed lids on top to cover
[14-33-4] Upright reach-in cooler shelves with rust that has pitted the surface, in kitchen
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked shell eggs then handled cooking utensils and touched cooler with no glove change/hand wash. Educated operator and employee, employee washed hands.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -eggs on cook line
[53B-13-5] 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 and Lodging Association (SafeStaff) 866-372-7233. -operator has changed to Chez Pierre, State Food Safety, unable to obtain certificates from website.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards on front line
[29-18-4] Drain cover(s) missing at dish machine
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -phone on counter by coffee cups and drink cooler
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees on cook line prepping food, cooking food and scooping ice.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -plastic containers above triple sink
[36-73-4] Floor soiled/has accumulation of debris under ice machine.
[36-17-5] Floor tiles missing and/or in disrepair in kitchen.
[08B-38-4] Food stored on floor. -butter in walk in freezer.
[33-24-4] Garbage enclosure area in disrepair.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler, front reach in cooler by ice bin -exterior cover of ice machine -ceiling vent in kitchen
[36-64-5] Objectionable odors in back kitchen.
[16-46-4] Old labels stuck to food containers after cleaning. -lids above triple sink
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -front line and kitchen
[13-10-4] Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint. -cook line at make table
[25-06-4] Single-service articles not stored inverted or protected from contamination. -cups in holders by soda machine
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken next to raw pork in reach in cooler on front line
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage gravy (114F - Hot Holding), held less than four hours per operator. Operator chose to discard.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 200++++. Operator dumped, made new solution, 100 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks on front line -ice machine
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -waffle batters in reach in cooler on front line. Operator labeled.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice bin in the front line area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On back prep table.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers are wearing watches and bracelets.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Has brown sat front line area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler door is soiled. Filters under the hood suppression system are soiled. Interior of storage cabinets are soiled on the front line area. Vents are soiled throughout the establishment. The vents on the ice machine and the exterior of the ice machine door are soiled. Reach-in cooler gaskets are soiled by the condiment station area on the front line area.
[08B-17-4] Unwashed lemons stored over bottled juice in walk in cooler.
[22-16-4] Walk-in cooler shelves and interior of all upright reach-in coolers have accumulation of soil residues.
[41-10-4] Degreaser stored next to clean linen on storage shelf.
[12A-13-4] Employee handled soiled dishes then handled clean dishes without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored next to milk in walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw tenderized beef stored next to raw pork in walk in cooler. Raw bacon stored next to raw sausage in upright cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 44 f, cheese 44 f, ham 45 f, mushrooms 48 f held less than four hours in walk in cooler stated operator. Operator called technician. Advised operator to keep walk in freezer door open. Hash brown 47 f, milk 45 f held less than four hours in reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 127 f, held less than four hours stated operator. Operator adjusted thermostat.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server is handling ice.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder is soiled in the back line area. Tea pitcher is stained.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.