Waffle House# 1252
Last inspected: Feb 24, 2026
58
Score
Across the available record, Waffle House# 1252 has eight inspections on file, the first dated 2022. The most recent visit was on Feb 24, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
The pattern that stands out is “wiping cloth chlorine sanitizing solution not”, which has been cited five times.
That's lower than the typical Plant City restaurant, which scores around 81. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed manager crack shelled eggs then handled touched clean pans
12A-27-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty Robert King stated that his food manager certificate expired, but ended up getting the food handler training versus the food manager training card
53A-04-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by three comp sink blocked by crate and dust pan, and dirty rag bucket. Moved items to make clear path. **Corrected On-Site**
31A-09-4
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/ Currently 5 cooks and servers working.
53A-05-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm
21-07-4
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Observed unwashed whole to a and whole lettuce stored over cooked ham steaks and cooked sausage in walk in cooler
08B-17-4
58
Oct 28, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 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 incorrect time marking. Chart showed shelled egg time from 10:30-2:30. Manager fixed time marking. Discussed other ways to keep up with proper time marking **Corrected On-Site**
03F-02-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Three buckets on cook line tested 10ppm. Manager remade all buckets and tested at 100ppm each **Corrected On-Site** **Repeat Violation**
21-07-4
Basic - Equipment in poor repair. Door handles broken for upright 2 door reach in cooler across from 3 compartment sink
14-11-5
78
Mar 13, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed tomatoes stored over drinks in walk in cooler. Manager moved **Corrected On-Site**
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm, manager remade at 50ppm **Corrected On-Site**
21-07-4
90
Nov 7, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
70
Feb 27, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 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. Shelled eggs on cook line. Manager time marked **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of dish detergent stored on ice machine
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By three compartment sink. Manager put paper towels **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Water draining onto floor surface. From dish machine. Piping was out of alignment.
29-03-4
64
Sep 28, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 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. Sanitizer bucket 200+ppm
41-15-5
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. Shelled eggs on cook line
03F-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook handle raw bacon, then cracked shelled eggs, then proceeded to butter toast with out changing gloves and washing hands. Manager coached employee and had them change gloves and wash hands **Corrective Action Taken** **Repeat Violation**
12A-12-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By three compartment sink
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled reach in coolers and gaskets on cook line
23-03-4
Basic - Current Hotel and Restaurant license not displayed. Current copy expired 2-1-2023
50-09-4
52
May 16, 2023
Routine - Food
6 critical violations. 3 major violations. 8 minor violations.
View 17 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on cooks line
35A-02-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee touched floor and began food prep with no handwash. Discussed proper hand washing and employee washed hands. **Corrective Action Taken**
12A-16-4
High Priority - Toxic substance/chemical improperly stored. Cleaner bottle stored next to syrup. Employee removed **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Grits 114-127. Employee placed to reheat
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cooks line batter with milk 50F,. Manager states was in cooler approximately 1 hr. Moved to another reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat items in Reach in cooler in back prep area
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine interior, interior Reach in cooler soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash by three compartment sink. Blocked by cart. Removed Handwash Sink **Repeat Violation**
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash Sink next to three compartment sink ran approximately 2 mins 74 degrees Hand wash sink cooks line no hot water.
27-16-4
Basic - Open dumpster lid.
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Cooks line
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line. Employee placed in sani bucket **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm , employee remade chlorine 100ppm **Corrected On-Site** **Repeat Violation**
21-07-4
Basic - Equipment in poor repair. Gasket torn upright Reach in cooler next to cooks line, racks in Reach in cooler rusted
14-11-5
Basic - Food stored in a location that is exposed to splash/dust. Ice bucket hanging over bread racks.
08B-36-4
Basic - Ice buildup in reach-in cooler n cooks line
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on Reach in cooler cooks line.
23-03-4
20
Dec 14, 2022
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee load dish machine with dirty dishes and take food to table without washing hands Inspector explained proper hand washing **Warning**
12A-02-4
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed approximately 25 raw shelled eggs with no time mark on cookline **Warning**
01B-19-5
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 and the time removed from temperature control cannot be determined. See stop sale. Observed approximately 25 raw shelled eggs with no time mark on cookline **Warning**
03F-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shelled eggs stored over tomatoes and onions in reachin cooler on cookline **Warning**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by push cart Corrected-observed employee remove push cart **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer tested at 0ppm Corrected-observed employee discard, replace , and test sanitizer at 100ppm **Corrected On-Site** **Warning**
21-07-4
Basic - Single-service articles improperly stored. Observed Togo cups stored on floor in dry storage Corrected-observed employee place on shelf **Corrected On-Site** **Warning**
25-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep shelf next to clean utensils on cookline Corrected-observed employee remove **Corrected On-Site** **Warning**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold build up inside ice machine **Warning**
22-20-5
33
Frequently Asked Questions
When was Waffle House# 1252 last inspected?
The most recent health inspection at Waffle House# 1252 on file is from Feb 24, 2026. The public record contains eight inspections in total.
What is the most common violation at Waffle House# 1252?
Across the inspection record, “wiping cloth chlorine sanitizing solution not” has been cited five times, more than any other issue at Waffle House# 1252.
How does Waffle House# 1252 compare to other restaurants in Plant City?
Waffle House# 1252 most recently scored 58 out of 100, which is lower than the Plant City average of 81.
Has Waffle House# 1252's inspection record improved over time?
Results have been roughly steady. Inspections at Waffle House# 1252 have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Waffle House# 1252 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Waffle House# 1252 inspected?
Based on the inspection history on file, Waffle House# 1252 is inspected around three times per year on average.
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