Waffle House #1050
Last inspected: Dec 16, 2025
100
Score
Waffle House #1050 has been inspected 15 times since 2022. On Dec 16, 2025, the health department conducted the most recent visit. 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.
“Nonfood-contact surface soiled with grease” comes up most often, recorded six times in the inspection record.
That puts the facility ahead of the local pack: the average Jacksonville restaurant scores 74. Taken together, the history is a positive one.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 16, 2025
Complaint Full
No violations found.
100
Dec 9, 2025
Complaint Full
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
33
Sep 16, 2025
Routine - Food
No violations found.
100
Sep 15, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
25
Jan 2, 2025
Routine - Food
No violations found.
100
Dec 30, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 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. Observed employee using high temperature dish machine to sanitize and machine not working properly. Machine ran 3 times. Dishwasher (Temperature 116 first run, 118 second run and 119 third run). Manager setting up three compartment sink and having technician to come inspect dish machine **Repeat Violation** **Admin Complaint**
22-49-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee using high temperature dish machine to sanitize and machine not working properly. Machine ran 3 times. Dishwasher (Temperature 116 first run, 118 second run and 119 third run). Manager setting up three compartment sink and having technician to come inspect dish machine **Repeat Violation** **Admin Complaint**
22-45-4
Basic - Single-service articles improperly stored. To go lid container stored on floor in back kitchen area. Moved by manager. **Corrected On-Site**
25-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield interior with black build up inside ice bin machine near back door
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees hat on soda box in back kitchen. Moved by manager. **Corrective Action Taken**
40-06-5
Basic - Equipment in poor repair. Double door reach in cooler handle in back kitchen in disrepair
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior double door reach in cooler in back kitchen soiled with food debris
22-16-4
55
Jul 15, 2024
Routine - Food
No violations found.
100
Jul 9, 2024
Routine - Food
1 critical violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
74
Jul 8, 2024
Routine - Food
3 critical violations. 6 minor violations.
View 9 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 temperature dish washer on front line not sanitizing. Machine ran several times. Dishwasher (Temperature 144 then 129). Operator setting up three compartment sink and will call technician **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-49-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then handle clean plate without washing hands. Employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temperature dish washer on front line not sanitizing. Machine ran several times. Dishwasher (Temperature 144 then 129). Operator setting up three compartment sink and will call technician **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-45-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist. Employee removed bracelet **Corrected On-Site** **Repeat Violation**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard preparing food with no beard guard. Employee put on beard guard **Corrected On-Site**
13-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler. Manger place ambient thermometer in walk in cooler **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on front line meat reach in cooler. Gaskets cleaned during inspection **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old label on clean container at dry storage rack. Manager removed **Corrected On-Site**
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front line counter area. Moved by manager. **Corrected On-Site**
21-12-4
47
Jan 22, 2024
Routine - Food
No violations found.
100
Jan 19, 2024
Routine - Food
7 critical violations. 1 major violation. 7 minor violations.
View 15 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. Front line high temp dish machine running at 130F max temperature being used to sanitize equipment's during inspection at multiple usage and not sanitizing properly. Ran machine there times (1st attempt 125F, 2nd attempt 127F 3rd attempt with manager high temp device and inspector device at 130F). Manager called for repairs and voluntarily closing restaurant for 4 hours instead of setting up three compartment sink with chlorine until high temp machine is repaired **Corrective Action Taken** **Warning**
22-49-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and handle clean equipments without washing hands **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee handle soiled dishes and then wash hands for less than 20 seconds on front line **Warning**
12A-17-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Front line high temp dish machine running at 130F max temperature being used to sanitize equipment's during inspection at multiple usage and not sanitizing properly. Ran machine there times (1st attempt 125F, 2nd attempt 127F 3rd attempt with manager high temp device and inspector device at 130F). Manager called for repairs and voluntarily closing restaurant for 4 hours instead of setting up three compartment sink with chlorine until high temp machine is repaired **Warning**
22-45-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cook line handle raw bacon and then handle clean equipments without changing gloves and washing hands **Warning**
12A-09-4
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. Raw shell eggs above cook line with no time mark. Manager place time mark at 8:30am **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored next to straws and condiments on front line cart. Moved by manager. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager M. Fargalla unable to proof of mananger certificate and employee over 30 days and no other proof of any other manager certified at this establishment **Warning**
53A-02-7
Basic - Buildup of food debris/soil residue on equipment door handles. Upright reach in cooler door handle in back kitchen area soiled **Repeat Violation**
23-24-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
13-07-4
Basic - Equipment in poor repair. Multiple reach in cooler gaskets torn Interior of hot holding brown cambro in back kitchen area in disrepair with insulation exposed **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Under soda bib in back area with standing water. Floor soiled under cook line cooking equipments. **Repeat Violation**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of grill area soiled with grease build up **Repeat Violation**
23-03-4
Basic - Open dumpster lid. In back parking lot area
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers with soiled interior **Repeat Violation**
22-16-4
22
Jul 10, 2023
Routine - Food
No violations found.
100
Jul 7, 2023
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 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 employee on cook line with gloves on both hands crack raw shell eggs and handle toast bread without washing hands. Reviewed with employee and manager and employee wash hands **Corrected On-Site** **Warning**
12A-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 live flying insects in back kitchen area near back door and ware washing station. Following day call back as per Robert in District Office **Warning**
35A-02-6
High Priority - Spray hose at dish sink lower than flood rim of sink. At dish machine area on front line. Employee properly hang hose **Corrected On-Site** **Warning**
29-37-4
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. No time marked on raw shell eggs above grill cook line station. Employee time marked **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Provided Big 6 hand out **Corrective Action Taken**
11-01-5
Intermediate - Certified food manager unable to answer basic questions about allergens. Provided allergens handout **Corrective Action Taken**
53A-16-4
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrected On-Site**
11-27-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has some employees hired over 50 days with no proof of training
53B-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of multiple reach in coolers soiled **Repeat Violation**
22-16-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler and in front line reach in cooler
05-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Double door reach in cooler in back kitchen with soiled under handle
23-24-4
Basic - Current Hotel and Restaurant license not displayed. Old license displayed 6-1-22
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top shelf in double door reach in cooler in back kitchen next to restaurant food. Moved by manager. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shirt stored next to clean equipments on storage rack in back kitchen. Moved by manager. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Glass door reach in cooler gasket torn **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Under soda bib station in back kitchen area
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets soiled **Repeat Violation**
23-03-4
23
Nov 18, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Multiple cleaning chemicals stored next unused cooking equipments on bottom shelf in back kitchen area across from manager office. Manager properly stored **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink in back kitchen area next to three compartment sink. Manager provided **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing and bags stored on top of box of bib soda on chair in back kitchen area. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Upright glass reach in cooler on front line with torn gasket **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in coolers gaskets soiled. Manager cleaning during inspection **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior glass upright reach in cooler soiled its food debris. Interior of double door upright reach in cooler in back kitchen area soiled with food debris Interior of brown cambro hot holding box in back kitchen prep area soiled with food debris
22-16-4
64
Jul 25, 2022
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 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 employee on front cook line crack raw shell egg with gloved hand and then handle clean plate without washing hands. Reviewed with manager. Manager intervened and employee wash hands **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect on front cook line Observed 3 flying insects in back prep kitchen area Back door was left slightly open. Manager closed back door to kitchen **Corrective Action Taken**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over open carton of hash browns in back kitchen upright reach in cooler. Moved by manager. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One crack raw shell egg stored with other uncrack raw shell eggs in basket in back upright reach cooler. Stop sale issued. **Repeat Violation** **Admin Complaint**
01B-14-4
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. Raw shell eggs above cook line not time mark. Employee time mark for 9:45am **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge hired over 30 days with no proof of manager certification. Manager stated will be taking class this month. No other manager present on duty at time of inspection and 7 food handler employees present working
53A-01-7
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/ Person in charge hired over 30 days with no proof of manager certification. Manager stated will be taking class this month. No other manager present on duty at time of inspection and 7 food handler employees present working
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has some food handler employees hired over 60 days with no proof of employee training **Repeat Violation** **Admin Complaint**
53B-02-5
Basic - Drain cover(s) missing. On front line under reach in cooler
29-18-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook front line preparing food with watch on wrist **Repeat Violation**
13-07-4
Basic - Equipment in poor repair. Upright reach in cooler on left side of grill with torn gasket **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in coolers with soiled gaskets **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Back kitchen upright reach in cooler with soiled bottom interior with food debris **Repeat Violation**
22-16-4
27
Frequently Asked Questions
When was Waffle House #1050 last inspected?
The most recent health inspection at Waffle House #1050 on file is from Dec 16, 2025. The public record contains 15 inspections in total.
What is the most common violation at Waffle House #1050?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Waffle House #1050.
How does Waffle House #1050 compare to other restaurants in Jacksonville?
Waffle House #1050 most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Waffle House #1050's inspection record improved over time?
Yes. Recent inspections at Waffle House #1050 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 #1050 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 #1050 inspected?
Based on the inspection history on file, Waffle House #1050 is inspected around four times per year on average.
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