Waffle House #1204
Last inspected: Feb 27, 2026
50
Score
The Waffle House #1204 located at 10327 Front Beach Rd, Panama City Beach, FL, underwent a high-risk inspection on February 27, 2026, with a score of 50. This inspection resulted in four critical and two minor violations, including a stop sale issued for time/temperature control for safety food, specifically sausage gravy held at 110F. While employee personal food was found improperly stored, it was corrected on-site, though standing water in a cooler was noted as a repeat violation.
8
Inspections
4
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
4 critical violations. 2 minor violations.
50
Oct 15, 2025
Routine - Food
2 major violations. 1 minor violation.
78
May 8, 2025
Routine - Food
3 critical violations. 3 minor violations.
55
Dec 17, 2024
Routine - Food
1 major violation. 2 minor violations.
82
Jan 25, 2024
Routine - Food
1 critical violation. 2 minor violations.
78
Nov 8, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
45
Dec 8, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
64
Jul 1, 2022
Complaint Full
3 critical violations. 1 major violation. 2 minor violations.
52
Violations — Feb 27, 2026 Inspection
Basic - Employee personal food not properly identified and segregated from food to be served to the public, in walk-in cooler and on dry storage shelf. An aged removed employee items during inspection. **Corrected On-Site**
08B-49-4
Basic - Standing water in bottom of back kitchen reach-in-cooler. **Repeat Violation**
29-49-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy 110F in steam table. Per manager gravy in steam table for undetermined amount of time. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: ham 48F, cooked mush rooms 46F, per manager items in make table approximately 2 hours. Per manager items placed in make table appropriately 2 hours, voluntarily discarded at time of inspection.
03A-02-5
High Priority - 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. No time mark for raw shell eggs. Per manager eggs out for approximately 2 hours. Voluntarily discarded at time of inspection.
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy 110F in steam table. Per manager gravy in steam table for undetermined amount of time. See stop sale.
03B-01-6
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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