Waffle House #1358
Last inspected: Apr 3, 2026
70
Score
Waffle House #1358 has been inspected 12 times since 2022. On Apr 3, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around five violations to closer to one violation per visit over the last few inspections.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
That's lower than the typical Madison restaurant, which scores around 89. The inspection history reads as standard for a restaurant of this size.
12
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Eggs timed out at 1:20 pm. Eggs discarded.
03F-04-5
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. Temped at 155° and 158°.
22-56-4
Intermediate - Handwash sink not accessible for employee use at all times.pan in sink.
31A-09-4
70
Dec 23, 2025
Routine - Food
No violations found.
100
Dec 12, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. less than 160. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-12: Dishwasher temperature 135.1°F. Not complied. Test strip used by manager did not turn bright orange to indicate 160°F. **Time Extended**
22-56-4
90
Nov 24, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 60°, manager discarded tomatoes. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 119°.
03B-01-6
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. less than 160°. **Repeat Violation** **Warning**
22-56-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Plumbing system in disrepair. Dishwasher draining on floor. Drain pipe put in drain. **Corrected On-Site**
29-08-4
61
May 2, 2025
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. Eggs marked during inspection. **Corrected On-Site**
03F-02-5
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. Machine only reaching 132°F. **Repeat Violation**
22-56-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge stays on 110°F, actual temperature 132°F. **Repeat Violation**
16-38-5
70
Oct 31, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
64
Apr 23, 2024
Routine - Food
No violations found.
100
Apr 22, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line ham 46, mushrooms 45, cut tomatoes 54, cheese 44, single door unit ham 47, sausage 49, pork chicken 46, double door unit eggs 44. **Warning** - From follow-up inspection 2024-04-22: Reach-in cooler ham 43, sausage 43, pork 43, chicken 43, eggs 43, line ham 49, cut tomatoes 45,48, mushrooms 47, cheese 43, Items above 43° Iced during inspection. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. **Warning** - From follow-up inspection 2024-04-22: Dish temp by gauge 140°. **Time Extended**
16-54-4
78
Apr 12, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line ham 46, mushrooms 45, cut tomatoes 54, cheese 44, single door unit ham 47, sausage 49, pork chicken 46, double door unit eggs 44. **Warning**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. **Warning**
16-54-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Per manager.
16-38-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm chlorine.
21-07-4
52
Jan 4, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rack for cleaned coffee cups soiled.
22-02-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Cooler thermometer reading 33° ambient temperature 42°, wait station cooler.
05-05-4
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. Only reaching 140°.
22-56-4
Basic - Reachin cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Bathroom door left open other than during cleaning or maintenance. Door stuck open. Closed during inspection. **Corrected On-Site**
32-02-4
Basic - Garbage can soiled.In counter garbage can enclosure soiled.
33-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in three door cooler.
23-03-4
61
Feb 6, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
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 no time marking. Eggs.
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Interior of reach-in cooler has accumulation of food debris and moisture.
22-08-4
74
Sep 29, 2022
Routine - Food
5 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
78
Frequently Asked Questions
When was Waffle House #1358 last inspected?
The most recent health inspection at Waffle House #1358 on file is from Apr 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Waffle House #1358?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Waffle House #1358.
How does Waffle House #1358 compare to other restaurants in Madison?
Waffle House #1358 most recently scored 70 out of 100, which is lower than the Madison average of 89.
Has Waffle House #1358's inspection record improved over time?
Yes. Recent inspections at Waffle House #1358 have averaged around one violation per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Waffle House #1358 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 #1358 inspected?
Based on the inspection history on file, Waffle House #1358 is inspected around three times per year on average.
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