Waffle House #2150
Last inspected: Feb 18, 2026
86
Score
Going back to 2022, Waffle House #2150 has 13 inspections in the public record. The latest inspection on file is from Feb 18, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to five violations per visit.
“Heat strip failed to turn black” accounts for the largest share of issues, appearing five times across the record.
The city-wide average for Jacksonville sits at 74, putting Waffle House #2150 on the better side of that line. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
13
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon stored on top shelf of reach in cooler on shelf close to door at 48F. Person in charge moved back further into unit. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-18: Raw bacon on top left reach in cooler at 47F. Person in charge moved back further into unit. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Feb 6, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 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. Dishmachine testing at 154F during inspection. Person in charge states will sanitize at triple sink until unit can be repaired. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon stored on top shelf of reach in cooler on shelf close to door at 48F. Person in charge moved back further into unit. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at front line blocked by stacked dishes during beginning of inspection. Person in charge removed. **Corrected On-Site**
31A-09-4
Basic - Single-service articles not stored inverted or protected from contamination. Cups at server line not inverted or protected. Person in charge added lids during inspection. **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in container at front counter unlabeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
61
Aug 28, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 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. Dishmachine only testing at 145F during inspection. Person in charge states booster was off. Turned on booster and retested at 160F by end of inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage stored over chuck eye roll steaks that are fully cooked per packaging in protein stand up cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter made with cream, sitting at room temperature at 44-45F. Recommend holding on time. Person in charge moved to reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training from any employees due to binder not on site per person in charge. **Warning**
53B-01-5
Basic - Grease receptacle lid open, broken, or missing. Observed grease receptacle lid open during inspection. Grease and debris buildup on grates.
33-29-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer to the right of the door.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood with grease buildup. Cabinet under left side soda dispenser with debris buildup.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed multiple clean dishware items with old labels.
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Observed liquid in the bottom of the double door reach in cooler in back kitchen. **Repeat Violation**
29-49-6
45
Apr 4, 2025
Routine - Food
No violations found.
100
Apr 2, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw sausage with gloved hands, then remove gloves, put on new gloves and handle ready to eat product without hand wash. Person in charge spoke to employee who removed gloves and washed hands. **Corrective Action Taken**
12A-07-5
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. Dishmachine testing at highest of 151F during inspection. Person in charge called for service, will sanitize in triple sink until repaired. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter held out on counter at 60F. Recommend holding on time. Person in charge moved to reach in cooler. Also, bacon in reach in cooler at 48F. Person in charge states had out of unit for approximately 15 minute to reorganize cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
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 held on time with no time mark. Person in charge marked appropriately. **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. Several employees with expired training.
53B-14-5
Basic - Floor area(s) covered with standing water. Standing water observed on floor by back reach in cooler and ice machine.
36-22-4
Basic - Single-service articles not stored inverted or protected from contamination. Cups in dispensers not covered. Person in charge covered during inspection. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Hash brown reach in cooler with standing water in the bottom of the unit.
29-49-6
43
Nov 21, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make line fliptop, ham, batter, cheese at 47-48F. Person in charge states has been in unit overnight. Ambient temperature of unit 45F. Person in charge called for maintenance during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-11-21: Observed ham stored above fill line in unit at 48F. Person in charge removed excess, all other items in unit at 38-40F **Admin Complaint**
03A-02-5
86
Nov 20, 2024
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
39
Mar 6, 2024
Routine - Food
No violations found.
100
Mar 5, 2024
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage gravy cooling overnight per person in charge at 52F. Observed condensation on lid, all other items in unit in temperature.
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw bacon with gloved hands, change gloves and handle clean plate without hand wash in between. Spoke to employee during inspection. **Corrective Action Taken**
12A-07-5
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. Observed dishmachine testing at 153F during inspection even after running multiple times. Person in charge began setting up triple sink to utilize until unit can be serviced. **Corrective Action Taken** **Warning**
22-57-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage gravy cooling overnight per person in charge at 52F. Observed condensation on lid, all other items in unit in temperature.
01B-02-5
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 on cookline with old time mark, had been replaced, not re time marked. Person in charge marked appropriately. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of cleaner hanging from shelf with nozzle pointed toward single service straws. Person in charge removed. **Corrected On-Site**
41-10-4
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. Some employees working longer than 60 days with no proof of training.
53B-13-5
Basic - Floor area(s) covered with standing water. Standing water on floor in front of ice machine. Person in charge states has work order in.
36-22-4
Basic - Single-service articles not stored inverted or protected from contamination. Cups at dispenser not inverted. Person in charge added lid during inspection. **Corrective Action Taken** **Repeat Violation**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in back reach in cooler with hashbrown storage.
29-49-6
32
Jan 8, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training for employees working for longer than 60 days. **Warning** - From follow-up inspection 2024-01-08: Person in charge needs more time to obtain. **Time Extended**
53B-01-5
90
Nov 6, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw sausage stored over raw bacon. Person in charge moved to appropriate location. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawer under maketop cheese at 47F. Observed door open during inspection. Moved to unit holding temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training for employees working for longer than 60 days. **Warning**
53B-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side back right corner of shelving in walk in cooler with mold like substance buildup. Shelving under cookline with debris buildup. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler at front line, in back prep area with debris buildup. Back wall of front ice bin with debris buildup.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Cups in dispenser missing protective lid.
25-06-4
Basic - Water leaking from pipe and/or faucet/handle. Leak under pipe at hand wash sink by dishmachine.
29-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing from front hand wash sink. Person in charge posted during inspection. **Corrected On-Site**
31B-04-4
52
May 25, 2023
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
27
Dec 14, 2022
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. house made sausage gravy (53-55F - Cooling) cooked yesterday afternoon per operator. Housemade sausage gravy did not cool within 6 hours. See stop sale
03D-02-5
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. Dishwasher (Temperature 135). Operator had employee empty water and refill machine and run a few cycles. Retested at 147F. Operator also used their high sptemp dish strip that did not turn color. Discussed with operator that high temp dishwasher cannot be used for sanitizing until able to reach 160F? **Warning**
22-57-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed in prep / storage area
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw pork chops in 4 door reach-in cooler next to grill. Operator removed raw pork chops to properly store. **Corrected On-Site**
08A-20-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked shelled egg stored in basket with other shelled eggs in 4 door reach-in cooler. Stop sale
01B-14-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink near warewashing machine used to store bucket of water. Also, hand wash sink next to warewashing area used to fill bucket with water
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin at soda dispensing machine on left side of front service line soiled
22-20-5
Basic - Equipment in poor repair. Gasket on reach-in cooler in prep area torn. Also, top left door of 4 door reach-in cooler next to grill torn **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in-cooler soiled. Also, gasket on 4 door reach-in cooler next to grill soiled. **Repeat Violation**
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) in bucket at front counter. Operator remade sanitize buckets and retested at 100ppm **Corrected On-Site**
21-07-4
35
Frequently Asked Questions
When was Waffle House #2150 last inspected?
The most recent health inspection at Waffle House #2150 on file is from Feb 18, 2026. The public record contains 13 inspections in total.
What is the most common violation at Waffle House #2150?
Across the inspection record, “heat strip failed to turn black” has been cited five times, more than any other issue at Waffle House #2150.
How does Waffle House #2150 compare to other restaurants in Jacksonville?
Waffle House #2150 most recently scored 86 out of 100, which is higher than the Jacksonville average of 74.
Has Waffle House #2150's inspection record improved over time?
No. Recent inspections at Waffle House #2150 have averaged around five violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Waffle House #2150 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 #2150 inspected?
Based on the inspection history on file, Waffle House #2150 is inspected around four times per year on average.
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