C S Waffles
Last inspected: Apr 6, 2026
32
Score
Going back to 2022, C S Waffles has 10 inspections in the public record. On Apr 6, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly three violations earlier in the record.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
Compared to other New Smyrna Beach restaurants (averaging 72), there's room to close the gap. This restaurant has more on its record than most do.
10
Inspections
3
Critical latest
2
Major latest
10
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. - cleansers stored on dish machine **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sliced American cheese, 45-46F, held over load line in cookline prep cooler less than 4 hours - ham, 51F, left off temperature control 2 hours to thaw
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. - cook cracked raw eggs, then changed outer layer of gloves without washing hands
12A-27-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - Irish kreme creamer opened and portioned on 04/04 not dated **Corrected On-Site**
02C-03-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Cardboard used to line nonfood-contact shelves.
14-45-4
Basic - Floor soiled/has accumulation of debris. - below cooking equipment
36-73-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - back area
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or residue. -back side of cooking equipment
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - double door cooler across from fryers
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. - 3 door cooler
14-33-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - tools and cleaning utensils on the shelf with food handling gloves **Corrected On-Site**
42-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. - ham thawed at room temperature **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed bananas and berries over milk **Corrected On-Site**
08B-17-4
32
Oct 27, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
58
Apr 10, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 46F on plate above 1/6 pans, reach in cooler. Advised to use time as a public health control or keep below fill line
03A-02-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Phil
53B-02-5
Intermediate - No soap provided at handwash sink. Next to ice machine **Corrected On-Site**
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on bag in the box soda **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook, bracelet
13-07-4
Basic - Garbage on the ground and/or pad around trash cans. Outside east side
33-19-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area
38-07-4
58
Dec 26, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat **Corrected On-Site** **Warning** - From follow-up inspection 2024-12-26: Approximately 500 ppm quat. **Time Extended**
41-27-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cookline, rack stored in front of it **Corrected On-Site** **Warning** - From follow-up inspection 2024-12-26: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Grease on the ground around grease recycling container. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-26: **Time Extended**
28-24-4
74
Oct 24, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Approximately 10 ppm cl, ran 3x. Operator called for service; reached 100 ppm cl during inspection. **Corrected On-Site** **Warning**
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hollandaise 10-15 **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small glass door expo cooler sour cream 47F, yogurt 44F. **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat **Corrected On-Site** **Warning**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Cookline, rack stored in front of it **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No plan review submitted and approved - one restroom dismantled, ice machine moved to that storage area . Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. **Warning**
51-16-7
Basic - Grease on the ground around grease recycling container. **Repeat Violation** **Warning**
28-24-4
43
Jan 23, 2024
Routine - Food
No violations found.
100
Jan 16, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment **Warning**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict. Employees began marking menu items **Warning**
02B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. . Colby, no training available, new to this location. Colby, no training available, new to this location **Warning**
11-26-1
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Plumbing system in disrepair. Handsink in warewashing area faucet in disrepair. Handsink blocked by prep table with a "do not use" sign posted. Faucet fell off when turned on. **Warning**
29-08-4
Basic - Grease on the ground around grease recycle container. **Warning**
28-24-4
64
Jul 13, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef 45F, Mac and cheese 53F, bottom shelf of triple True cooler overnight. See stop sale
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over produce, cases of raw bacon over Mac and cheese, True cooler
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Marisol
53A-03-7
Intermediate - Manager or person in charge lacking proof of food manager certification. Jay
53A-01-7
Basic - Water leaking from pipe and/or faucet/handle. Handsink next to ice machine, drain pipe dripping water on the floor
29-11-4
50
Jan 9, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Toilet Rooms Maintained
FL-53
61
Jul 11, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink not easily accessible for employee use at all times. Handsink on cookline, wire rack stored in front of it
31A-09-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Dead roaches on premises. 2 on top of dish machine. **Corrected On-Site**
35A-03-4
Basic - Grease/black sticky residue on the ground around grease recycling container.
28-24-4
Basic - No hot running water at mop sink. No employees present able to turn on mop sink water **Repeat Violation**
27-10-4
74
Frequently Asked Questions
When was C S Waffles last inspected?
The most recent health inspection at C S Waffles on file is from Apr 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at C S Waffles?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at C S Waffles.
How does C S Waffles compare to other restaurants in New Smyrna Beach?
C S Waffles most recently scored 32 out of 100, which is lower than the New Smyrna Beach average of 72.
Has C S Waffles' inspection record improved over time?
No. Recent inspections at C S Waffles have averaged around 10 violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at C S Waffles means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is C S Waffles inspected?
Based on the inspection history on file, C S Waffles is inspected around three times per year on average.
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