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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
WAFFLE HOUSE #2352 in NORTH PORT currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 20, 2026. Across those visits, inspectors documented 6 total violations — 5 critical, 1 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on August 20, 2026 shows 6 observation rows: 5 critical, 0 major, and 1 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
WAFFLE HOUSE #2352 has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed hash browns (51F - 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.
- [12A-07-5] 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.
- [29-49-6] Standing water in bottom of reach-in-cooler on the cook line.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed hash browns (51F - 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.
- [08A-20-5] 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.
- [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine wiping cloth solution exceeded 200ppm. The operator diluted the solution to 100ppm.
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