Waffle House #1620
Last inspected: Oct 8, 2025
90
Score
Across the available record, Waffle House #1620 has 11 inspections on file, the first dated 2022. The latest inspection on file is from Oct 8, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
When inspectors have written things up, “accumulation of black/green mold-like substance” has been the most frequent reason, cited three times.
Waffle House #1620's latest score of 90 sits above the St. Petersburg average of 77. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Oct 8, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors under the cook line and adjoining reach-in coolers soiled. **Warning** - From follow-up inspection 2025-10-08: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on line soiled. **Warning** - From follow-up inspection 2025-10-08: **Time Extended**
23-03-4
90
Sep 30, 2025
Complaint Full
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at hose on East exterior wall with hose attached. **Warning**
29-34-4
High Priority - Two Live, small flying insects found. (1) observed in dish room (1) observed in front of rest rooms. Neither landing on food contact surfaces. Call to Supervisor Day-Walker regarding live flies. Educated employees on preventative measures. **Repeat Violation** **Warning**
35A-02-7
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Two chlorine sanitizer buckets on line tested at 0PPM. **Warning**
16-33-4
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. High temp dishmachine final rinse reaching 152.4F. Machine was tested twice utilizing ThermoWorks DishTemp. Advised manager to utilize three compartment sink until machine is repaired. **Warning**
22-56-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. **Repeat Violation** **Warning**
16-54-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing reach-in cooler soiled with food residue. **Warning**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on line soiled. **Warning**
23-03-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - Floor soiled/has accumulation of debris. Floors under the cook line and adjoining reach-in coolers soiled. **Warning**
36-73-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine located in dish room with black mold like substance **Warning**
22-20-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Two containers of chlorine sanitizing solution on line tested at 0 ppm. Manager corrected to 50 PPM. **Corrected On-Site** **Warning**
21-07-4
Basic - Standing water in bottom of tall reach-in-cooler next to steam bins on line. **Warning**
29-49-6
39
Jul 9, 2025
Routine - Food
No violations found.
100
Jul 1, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp machine observed at 114 degrees F and not reaching 160 degrees F. Manager states they are aware and a work order has been placed. Dish machine was observed being used during inspection. Manager advised to cease using and switch to three compartment sink. Manager set up three compartment and will use until repairs are made. **Warning**
22-49-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee observed cracking raw eggs with gloves and then changing to new gloves without a hand wash. **Warning**
12A-07-5
High Priority - Live, small flying insects found. One live fly observed near front of reach in coolers to the right of the cook line. Fly was killed and disposed of. Not observed landing on food contact surfaces. **Warning**
35A-02-7
Intermediate - Hot water supply not maintained during peak periods. Hot water not at 85 degrees F hand wash sink near rear three compartment sink upon beginning of inspection. Business was operating during peak hours. However after an extensive period of time water finally reached temperature at 90 degrees +. **Warning**
27-18-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dish machine not reaching proper temp. Manager stated a work order has been submitted. Advised manager to set up and use three compartment sink. **Warning**
16-54-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of reach in coolers with minor debris build up. Cook line with build up of batter at waffle machines. **Warning**
23-03-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. High temp dish machine gauge not working,. **Warning**
16-38-5
Basic - Floor area(s) covered with standing water. Water from ice machine leaking into the hallway. Manager cleaned the area. **Corrected On-Site** **Warning**
36-22-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink observed inside reach in cooler to the left of the cook line **Warning**
40-06-5
Basic - Condensation or other drainage not disposed of according to law. Water from ice machine dripping onto the floor causing standing water.
28-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine near dry storage area with minor build up. **Warning**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Minor build up of Debra on reach in cooler handles **Warning**
23-24-4
37
Jan 15, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Clean linens stored in improper location. Clean towels stored on top of chemicals in dry storage area
21-16-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
90
Jul 17, 2024
Routine - Food
1 minor violation.
View 1 violation
Proper Hot and Cold Holding Temperatures
FL-21
95
Jan 25, 2024
Routine - Food
2 critical violations. 1 major violation. 3 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. Employee cracked eggs and continued cooking. Manager spoke to employee. **Corrective Action Taken**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (57F - Cold Holding). Manager placed bag of ice on items. American cheese 43F. **Corrected On-Site**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed manager information for shell eggs hold on time.
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Dead roaches on premises. 1 dead roach in dry storage area next to bread rack. Manager removed cleaned and sanitized area. **Corrected On-Site**
35A-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer 10ppm. Manager changed buckets. Chlorine sanitizer 100ppm **Corrected On-Site**
21-07-4
58
Nov 15, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2023-11-15: **Time Extended**
33-11-4
95
Nov 14, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flies on walls at end of cooks line and in dish area 2 flies on open single service box in kitchen on top of reach in cooler 10 flies in bathroom hallway and AC vent near bathroom 3 flies on light base above table in lobby 1 live fly above table west end of lobby 9 live flies along wall above cooks line 3 flies on ceiling in dry storage room of kitchen
35A-02-6
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Missing drain plug at dumpster.
33-11-4
78
Feb 24, 2023
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket 200 plus ppm, remade 100ppm **Corrected On-Site**
41-27-4
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. Operator added time mark, eggs brought out at 10:30am **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced American cheese (48F - Cold Holding) on cook line, operator placed item in ice bath **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee grab toast from toaster with bare hands
09-01-4
Basic - Equipment in poor repair. Broken cooler door handle next to steam table
14-11-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in shredded potatoes, employee corrected placement **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top exterior of coffee machine soiled. Gaskets soiled on walk-in cooler
23-03-4
Basic - Soiled dry wiping cloth in use. On shelf under cook line next to in use cooking equipment
21-10-4
45
Jul 28, 2022
Routine - Food
4 critical violations. 4 minor violations.
View 8 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. Dish machine reached 142.9 degrees F. Operator set up three compartment sink chlorine 100 ppm. Maintenance arrived during inspection and is repairing dish machine. Re-temp 158 degrees F **Corrected On-Site**
22-57-6
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 can be determined. Eggs held on time not marked appropriately. Employee marked time from 9 am when they were pulled. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler not flat top grill: American cheese 49 degrees F. Other foods temped appropriately. Operator cut portions. Re-temp American cheese 47 degrees F. Operator moved cheese to bottom portion of cooler. Tall 4 door reach in cooler by coffee station: Raw sausage patty 45 degrees F. Operator moved to different shelf. Other foods temped appropriately. Re-temp sausage patty 36 degrees F **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies on counter dividing cook line and customer area.
35A-02-6
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scooper hash browns on line.
14-01-5
Basic - Equipment and utensils not properly air-dried. Employee drying containers with single-use paper towels after they go through sanitization. Discussed proper air drying.
24-08-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at entrance to cook line from customer side.
29-49-6
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light in walk-in cooler only stays on when holding light switch at exterior. Per operator a maintenance order has been placed. Maintenance arrived prior to departure to address issues.
38-04-4
45
Frequently Asked Questions
When was Waffle House #1620 last inspected?
The most recent health inspection at Waffle House #1620 on file is from Oct 8, 2025. The public record contains 11 inspections in total.
What is the most common violation at Waffle House #1620?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Waffle House #1620.
How does Waffle House #1620 compare to other restaurants in St. Petersburg?
Waffle House #1620 most recently scored 90 out of 100, which is higher than the St. Petersburg average of 77.
Has Waffle House #1620's inspection record improved over time?
Results have been roughly steady. Inspections at Waffle House #1620 have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Waffle House #1620 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 #1620 inspected?
Based on the inspection history on file, Waffle House #1620 is inspected around three times per year on average.
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