Waffle House #1962
Last inspected: Apr 1, 2026
95
Score
Across the available record, Waffle House #1962 has 10 inspections on file, the first dated 2022. The most recent visit was on Apr 1, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around six violations each.
“Commercially processed ready-to-eat” comes up most often, recorded three times in the inspection record.
Compared to the broader Jacksonville restaurant scene, where the average is 74, this is a stronger showing. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White mold like substance on walk in cooler shelves - From follow-up inspection 2026-04-01: Still has white mold like substances on shelves **Time Extended**
23-03-4
95
Jan 30, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Raw shelled eggs stored over flat top grill with a tine from 7am til 11am still in use
03F-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. White milk dated 1-23 til 1-29 at 12:50. Still in cooler in use, discarded
01B-24-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Chocolate Milk stored in glass coolers unable to confirm date opened -sliced per cooked mushrooms no date marking manager states was made 5 days ago
02C-03-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Mike kinnard **Warning**
53A-02-7
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/
53A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White mold like substance on walk in cooler shelves
23-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 cooks on line wearing a watch
13-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored on prep area next to chili and gravy steam well, moved **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Waitresses using cup to scoop ice instead of ice scooper
14-01-5
45
Sep 29, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milks, employees labeled at time of inspection **Corrected On-Site**
02C-03-5
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. Audrey and Sandra
53B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler Gasket on walk in cooler door
23-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Both manager cooks wearing watches, watches removed **Corrected On-Site**
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on top of case utensils. Cell phone stored on top of soda boxes Moved **Corrected On-Site**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In 3 door cooler with glass door personal food stored, moved to employee bin **Corrected On-Site**
08B-49-4
67
Jan 17, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 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. Shelled eggs stored over grill, no time marking, manager time marked **Corrected On-Site**
03F-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Derek
11-26-1
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. Maykala expired 2024
53B-14-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Four door cooler where meat and eggs are held
14-33-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler soiled with dust
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Mens restroom missing sign
31B-04-4
61
Aug 1, 2024
Routine - Food
2 minor violations.
View 2 violations
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
86
Jul 31, 2024
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes stored in reach in cooler 49f cut yesterday Sliced ham 46f diced ham 49f cooked mushrooms 47f **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chili from previous night stored over 6hours 49f Cut tomatoes stored in reach in cooler 49f cut yesterday Sliced ham 46f diced ham 49f cooked mushrooms 47f **Warning**
01B-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher unable to complete a full cycle manager states maybe Be a bad switch **Repeat Violation** **Warning**
22-49-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chili from previous night stored over 6hours 49f **Warning**
03D-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk in reach in coolers, per manager opened 3 days ago. Chilli in reach in cooler no date marking. **Warning**
02C-03-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored stuffed between lid of line cooler. Manager moved **Corrected On-Site** **Warning**
10-17-4
Basic - Missing drain plug at dumpster. **Warning**
33-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths Stored on coffee stations, sides of drink stations and on line cooler. Manager moved cloths **Corrected On-Site** **Warning**
21-12-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan cover in walk in cooler soiled **Warning**
36-34-5
Basic - Grease receptacle lid open, broken, or missing. Grease lid open next to dumpster **Warning**
33-29-4
39
May 20, 2024
Routine - Food
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy (129-135F - Hot Holding), stored in steam table in double pan and place there for hot holding after reheating from grill area approximately 630am as per person in charge. Employee reheating **Corrective Action Taken**
03B-01-6
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 cannot be determined. No date and time marked on raw shell eggs stored over cook line grill area. Employee time marked it for 8am **Corrected On-Site**
03F-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. In use High temp dishwasher machine on front line not sanitizing properly. Ran machine at 1st run at 128F, 2nd run at 147F. But at 3rd run at 163F. Person in charge will notify technician but also setting up three compartment sink with chlorine **Corrected On-Site**
22-45-4
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 on cook line crack raw shell eggs with gloves on both hands and then handle slice toast bread and condiments with same hands without washing hands and changing gloves. Reviewed with employee and person in charge and employee wash hands **Corrected On-Site**
12A-27-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use High temp dishwasher machine on front line not sanitizing properly. Ran machine at 1st run at 128F, 2nd run at 147F. But at 3rd run at 163F. Person in charge will notify technician but also setting up three compartment sink with chlorine **Corrected On-Site**
22-49-4
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/ Person in charge name Robert is manager but not certified after 30 days of hire
53A-04-6
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/ Observed more than 4 food handler employees but no certified manager present
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no device
16-62-1
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 - Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard preparing food with no beard guard Employee preparing food with no hair restraint Employee put on hair restraint and beard guard **Corrected On-Site**
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gasket soiled. Ice machine filters with dust build up in back kitchen area **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom of upright reach in cooler next to manager office on front line with soiled interior
22-16-4
Basic - Utensils in poor condition. Metal ice scoop next to ice machine is chip across entire tip area
14-12-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer bucket on front line at 0ppm and made with soap water. Employee discarding to remake solution **Corrective Action Taken**
21-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on front line at 0ppm and made with soap water. Employee discarding to remake solution **Corrective Action Taken**
21-07-4
25
Dec 13, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following time/temperature contol for safety foods located in the flip top cooler to the top right of the grilling station we're at temperatures above 41F: Cut tomatoes (48-56F - Cold Holding); lettuce (42-58F - Cold Holding); portions of lettuce stacked above chill line, sliced cheese (46F - Cold Holding). Person in charge removed lettuce and replinished it. Retempted cut tomatoes, sliced cheese and lettuce and all retempted at 43F
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No backflow valve on hose spigot located left of the back door outside the establishment and on spigot on kitchen sink located behind the serving counter.
29-34-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Person in charge indicated white milk in reach in cooler adjacent to front counter was opened yesterday at 9:00 am; however, there was no date marking at time of inspection at 9:30 am.
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soil and debris beneath pull out drawer at cooler located beneath the grill station on cookline. Soiled gaskets and pooling water in reach in cooler located to the left of the grilling station. Fans in walk in cooler located adjacent to storage room adjacent to triple sink has dust accumulation on fan cover.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine located next to manager's office has soiled exterior and mold like substance on interior roof of flip top.
22-20-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket solution located on the floor adjacent to grill station indicated 0 ppm. Person in charge replaced bucket and added solution. **Corrected On-Site**
21-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table at the right of the grilling station.
21-12-4
55
May 9, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle over condiments at frontline cart. Moved by manager. **Corrected On-Site**
41-10-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Grits at 120°. Reheated to 177° by manager. **Corrected On-Site**
03B-15-5
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Rear Hand wash sink blocked by cart. Moved by manager. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no measuring equipment for High Temperature sanitizing.
16-62-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Ceiling tile missing. Missing ceiling tile by Dry goods area.
36-36-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of d duty Ice machine. Moved by manager. **Corrected On-Site**
10-12-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen coolers.
22-16-4
41
Nov 22, 2022
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 and the time removed from temperature control cannot be determined. Eggs held on Time as a Public Health Control not marked with time. Employee placed time he had pulled eggs on board without being prompted. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior door of ice machine soiled with limescale buildup. Operator cleaned area. **Corrected On-Site**
22-02-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler closest to managers office has standing water
29-49-6
74
Frequently Asked Questions
When was Waffle House #1962 last inspected?
The most recent health inspection at Waffle House #1962 on file is from Apr 1, 2026. The public record contains 10 inspections in total.
What is the most common violation at Waffle House #1962?
Across the inspection record, “commercially processed ready-to-eat” has been cited three times, more than any other issue at Waffle House #1962.
How does Waffle House #1962 compare to other restaurants in Jacksonville?
Waffle House #1962 most recently scored 95 out of 100, which is higher than the Jacksonville average of 74.
Has Waffle House #1962's inspection record improved over time?
Results have been roughly steady. Inspections at Waffle House #1962 have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Waffle House #1962 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 #1962 inspected?
Based on the inspection history on file, Waffle House #1962 is inspected around three times per year on average.
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