Waffle House 1953
Last inspected: Jan 8, 2026
100
Score
The health department has logged 10 inspections at Waffle House 1953, the earliest from 2022. Inspectors last stopped by on Jan 8, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about five violations before that.
The most common issue across all inspections has been “stop sale issued on time/temperature control”, showing up two times.
Restaurants in Panama City Beach average 84, so Waffle House 1953 is doing better than most peers. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
No violations found.
100
Dec 30, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - 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 dish surface temperature reached 139F. 159 on machine gauge. **Warning**
22-57-6
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. Hot holding in prep area steam table, grits 114F, per manager grits in steam table overnight. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding in prep area steam table, grits 114F, per manager grits in steam table overnight. See stop sale.
03B-01-6
64
Jul 30, 2025
Routine - Food
No violations found.
100
Jul 29, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
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. Dish surface maximum temperature 140F, machine gauge max approximately 150F. **Warning**
22-57-6
High Priority - Live, small flying insects found. 1 live in dining area.
35A-02-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: diced ham 47F, sliced ham 47F, cooked mushrooms 46F, per manager items in make table over night. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: diced ham 47F, sliced ham 47F, cooked mushrooms 46F, per manager items in make table over night. See stop sale. **Warning**
03A-02-5
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/. 3 servers and 2 cooks on duty.
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
Basic - Standing water in bottom of 3 door reach-in-cooler near office.
29-49-6
43
Feb 13, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
70
Sep 25, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
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 and the time removed from temperature control cannot be determined. Observed no time marked on eggs that are out of refrigeration. Manager states just took them out and marked time. **Corrected On-Site**
03F-02-5
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. Observed some employee training expired August 2024.
53B-14-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wash cloth stored next to silverware rack. Employee put in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Stored food not covered. Observed tea urn uncovered.
08B-12-5
70
Jan 22, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 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 in reach in cooler over hash browns. Manager moved eggs to bottom of another cooler. **Corrected On-Site**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook crack raw eggs and touch ready to eat sandwich toast.
12A-09-4
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. Observed no written plan available. Manager printed and hung procedure in back of house. **Corrected On-Site** **Repeat Violation**
11-27-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between toaster and open top unit. Manager removed and put in dish area. **Corrective Action Taken**
10-17-4
64
Oct 20, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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.manager found form and posted. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth solution at 0 ppm. Employee changed out all container to new solution of 150 ppm quat. **Corrected On-Site**
21-08-4
78
Jan 23, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
74
Oct 18, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Waffle House 1953 last inspected?
The most recent health inspection at Waffle House 1953 on file is from Jan 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at Waffle House 1953?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at Waffle House 1953.
How does Waffle House 1953 compare to other restaurants in Panama City Beach?
Waffle House 1953 most recently scored 100 out of 100, which is higher than the Panama City Beach average of 84.
Has Waffle House 1953's inspection record improved over time?
Yes. Recent inspections at Waffle House 1953 have averaged around one violation per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Waffle House 1953 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 1953 inspected?
Based on the inspection history on file, Waffle House 1953 is inspected around three times per year on average.
Nearby Restaurants