Waffle House #173
Last inspected: Feb 18, 2026
86
Score
Inspectors have visited Waffle House #173 11 times, with records going back to 2022. Waffle House #173 was last inspected on Feb 18, 2026. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
“Required employee training expired for some employees” comes up most often, recorded two times in the inspection record.
Compared to the broader Brandon restaurant scene, where the average is 82, this is a stronger showing. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
86
Aug 19, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
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. Observed eggs on cookline with no time stamp. Operator stated eggs placed 1.5 hours ago, placed time stamp. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump beverages into hand sink in prep area.
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees working with food, 2 cooks, 3 servers, no CFM on site.
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from connection under dish wash table.
29-11-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. 2 open beverage cups observed on soda syrup boxes. Operator discarded. **Corrected On-Site**
12B-12-5
52
Dec 11, 2024
Routine - Food
No violations found.
100
Dec 10, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up 3 compartment for ware washing and sanitizing. Chlorine Sanitizer tested at 100ppm 3 temp checks with high temp measuring device ranged from 152F - 155F. Dish machine tech on site during inspection with new heating element. **Corrective Action Taken**
22-56-4
90
Dec 3, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
78
Jul 3, 2024
Complaint Partial
2 minor violations.
View 2 violations
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
90
Jan 24, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine level over 300ppm
41-15-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled
23-03-4
82
Oct 9, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle
12B-07-4
95
Sep 14, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
61
Feb 8, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored over raw bacon in reachin cooler on cookline Corrected -observed employee place bacon on another shelf **Corrected On-Site**
08A-20-5
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by bread cart Corrected-observed employee move bread cart **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink in dish area Corrected -observed employee replace **Corrected On-Site**
31B-02-4
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.
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee remove **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cookline at grill top with no hair restraint
13-03-4
52
Aug 29, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Soiled wet wiping cloth placed in use with fresh solution. Observed wet wiping clothes stored on prep table on service line
21-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food debris inside reachin coolers on cookline
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold inside ice machine **Repeat Violation**
22-20-5
86
Frequently Asked Questions
When was Waffle House #173 last inspected?
The most recent health inspection at Waffle House #173 on file is from Feb 18, 2026. The public record contains 11 inspections in total.
What is the most common violation at Waffle House #173?
Across the inspection record, “required employee training expired for some employees” has been cited two times, more than any other issue at Waffle House #173.
How does Waffle House #173 compare to other restaurants in Brandon?
Waffle House #173 most recently scored 86 out of 100, which is higher than the Brandon average of 82.
Has Waffle House #173's inspection record improved over time?
Results have been roughly steady. Inspections at Waffle House #173 have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Waffle House #173 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Waffle House #173 inspected?
Based on the inspection history on file, Waffle House #173 is inspected around three times per year on average.
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