Waffle House
Last inspected: Dec 1, 2025
100
Score
The health department has logged eight inspections at Waffle House, the earliest from 2022. The most recent visit was on Dec 1, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about six violations before that.
When inspectors have written things up, “wet wiping cloth not stored” has been the most frequent reason, cited two times.
Among Port Orange restaurants, the typical score is 67; Waffle House is comfortably above that bar. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
No violations found.
100
Nov 13, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
74
Mar 3, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Plumbing Installed; Proper Backflow Devices
FL-28
Personal Cleanliness
FL-40
61
Sep 17, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -large portion of wet sanitizer cloth resting outside of sanitizer
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up om rack out front across from grill -dust/debris on top of beverage cooler next to coffee station
23-03-4
Basic - Clean plates not separated from soiled plates at cookline area. -some soiled plates at cookline stacked with clean plates
24-03-4
86
Jan 24, 2024
Routine - Food
4 critical violations. 5 minor violations.
View 9 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 and the time removed from temperature control cannot be determined. -raw shell eggs, per operator less than 2 hours under time as a public health control, time mark not changed as needed, operator updated time. **Corrected On-Site**
03F-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site** **Repeat Violation**
29-37-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -2 quarts chili 43-47F, per operator cooling in reach-in cooler since yesterday, operator discarded. **Corrected On-Site**
03D-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor area(s) covered with standing water in walk-in cooler.
36-22-4
Basic - Garbage on the ground and/or pad around dumpster. -garbage on ground around and underneath dumpster, discarded wooden pallet stored between dumpster and grease receptacle.
33-19-4
Basic - Ice buildup on walk-in freezer door.
14-69-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored above sanitizer bucket, operator put in solution **Corrected On-Site**
21-12-4
43
Aug 17, 2023
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
Non-Food Contact Surfaces Clean
FL-23
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
47
Feb 27, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Repeat Violation**
22-57-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. -provided clean-up plan, operator posted **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside, back of ice bin at entrance to kitchen has light accumulation of black, mold-like substance
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee apron hung from magnet on reach in cooler door, operator relocated -employee food, beverages and purse stored on bag in box soda, operator relocated **Corrected On-Site**
40-06-5
Basic - No Heimlich maneuver/choking sign posted. -provided choking poster, operator posted **Corrected On-Site**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler shelves lightly soiled
23-03-4
55
Sep 7, 2022
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
22-57-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. -can of RAID on shelf with other chemicals
41-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomato 50F less than 30 minutes in top of reach in cooler, operator relocated to lower portion of reach in cooler **Corrective Action Taken**
03A-02-5
Basic - Ice buildup in walk-in freezer. -ice on top of cases of biscuits
14-69-4
Basic - Ceiling vent soiled with accumulated food debris, grease, or dust. -dry storage area
36-34-5
58
Frequently Asked Questions
When was Waffle House last inspected?
The most recent health inspection at Waffle House on file is from Dec 1, 2025. The public record contains eight inspections in total.
What is the most common violation at Waffle House?
Across the inspection record, “wet wiping cloth not stored” has been cited two times, more than any other issue at Waffle House.
How does Waffle House compare to other restaurants in Port Orange?
Waffle House most recently scored 100 out of 100, which is higher than the Port Orange average of 67.
Has Waffle House's inspection record improved over time?
Yes. Recent inspections at Waffle House have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Waffle House 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 inspected?
Based on the inspection history on file, Waffle House is inspected around two times per year on average.
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