Waffle House #2366
Last inspected: Mar 5, 2026
100
Score
Inspectors have visited Waffle House #2366 16 times, with records going back to 2022. Waffle House #2366 was last inspected on Mar 5, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about 13 violations before that.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
That puts the facility ahead of the local pack: the average Jacksonville restaurant scores 74. Overall, the inspection record reads well.
16
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 5, 2026
Complaint Partial
No violations found.
100
Jan 12, 2026
Complaint Full
No violations found.
100
Jan 6, 2026
Complaint Full
2 major violations.
View 2 violations
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. Manager unable to provide any training certifications for food handlers. Employee stated they all took the test back in December. **Warning** - From follow-up inspection 2026-01-06: At callback, operator still unable to provide food handler training. Manager on phone stated Waffle House is in the process of training employees through new provider. **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzles on both soda machines soiled with white calcium build up. **Warning** - From follow-up inspection 2026-01-06: At callback, no change to water nozzles on drink machine. **Admin Complaint**
22-02-4
82
Nov 4, 2025
Complaint Full
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
32
Jul 15, 2025
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
41
Feb 10, 2025
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line grits (128F - Hot Holding) for 3 hours. Manager reheated to grits (171F - Hot Holding). **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in reach in cooler waffle batter (59F - Cold Holding). Per cook batter had been out during morning rush, no longer then 1 hour. **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. On cook line eggs had no time marking. Employee stated eggs were out for 1 hour and marked time. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-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. In reach in cooler on cook line by office, gallon of milk and half gallon of chocolate milk not date marked in first 24 hours. Manager stated milk was opened 2 days prior. Manager dated products. **Corrected On-Site**
02C-03-5
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. Operator not able to locate. Operator printed and posted. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by register, employee filling bucket with water in handwash sink, when we arrived. During inspection, Employee filled sanitizer bucket in handwash sink by register. Manager told employee to use sink at dish machine. **Corrective Action Taken** **Repeat Violation**
31A-11-4
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. Three employees present, hired less then 60 days, no documentation of health responsibilities.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In ice machine on deflector plate buildup of mold-like substance.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils/food. Employee drink cup sitting above bag- in- box sodas on rack. **Repeat Violation**
12B-07-4
Basic - Garbage on the ground and/or pad around dumpster. Garbage on pad around dumpster.
33-19-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On drink machine on cook line by office, around drink nozzles soiled. On multiple reach in cooler on line gaskets soiled with food debris. On cook line, hood filters have build up of grease.
23-03-4
Basic - Open dumpster lid. Side panel open on dumpster.
33-16-4
Basic - Single-service articles improperly stored. In shed out back of establishment, boxes of to go products stored on floor.
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. On cook line on side of reach in cooler by cook line, to go cups stored upright in sleeve holder with no lid at top of holder.
25-06-4
Basic - Standing water in bottom of reach-in-cooler. On cook line reach in cooler near office and reach in cooler next to flat top grill have standing water in bottom of them.
29-49-6
Basic - Unclean building components, attachments or fixtures. In walk-in cooler and walk-in freezer fan covers have build up of debris.
36-50-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler unwashed tomatoes stored of ready to eat onions and Ham. Manager moved tomatoes to be below ready to eat food. **Corrected On-Site**
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket near entrance of line made with bleach and soup. Manager discarded. Sanitizer Bucket near dish area (Chlorine 0ppm); operator made new Sanitizer Bucket (Chlorine 200ppm). **Corrected On-Site**
21-07-4
25
Jul 31, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
37
Apr 16, 2024
Complaint Partial
No violations found.
100
Jan 29, 2024
Routine - Food
No violations found.
100
Jan 26, 2024
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Near waffle maker on cook line, waffle batter 58F. Batter removed from temperature control approximately 10 minutes prior. Batter placed back into reach in cooler to cool. In four door reach in cooler by grill (two doors missing), pork, bacon, sausage, beef all 50F. Items placed into cooler approximately two hours prior. Manager placed items on time control - inspector provided paperwork for items and manager began filling out (reach in cooler cannot hold temperature due to doors missing). Manager states that repair company is in route. **Corrective Action Taken** **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. Shelled eggs on top shelf over grill not time marked. Eggs removed from temperature control approximately 45 minutes prior. Eggs time marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line handled items on grill with gloved hands, wiped hands with soiled dry towel on cook line, and immediately handled clean plates without washing hands. Manager coached employee on proper hand washing procedures.
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee working on cook line handled raw beef product with gloved hands, removed gloves, placed new gloves on, and immediately began handling clean utensils and working with cooked foods without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in coolers on both ends of cook line, raw shelled eggs stored over ready to eat (drink) creamers. Both sets of raw eggs moved and stored correctly. **Corrected On-Site**
08A-05-6
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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). **Corrective Action Taken**
11-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket by ice machine. Bucket inverted. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf over waffle maker on cook line. Drink discarded. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee food items stored in multiple coolers.
08B-49-4
Basic - Equipment in poor repair. Left side doors for reach in cooler near grill are broken off and opening is covered by cardboard.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink across from office. Inspector emailed sign. **Corrective Action Taken**
31B-04-4
Basic - Open dumpster lid. Sides of dumpster outside of establishment.
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. White wet cloth on counter near grill. Cloth placed in sanitizer bucket. **Corrected On-Site**
21-12-4
30
Sep 12, 2023
Routine - Food
No violations found.
100
Sep 11, 2023
Routine - Food
6 critical violations. 2 minor violations.
View 8 violations
High Priority - Employee switched from working with raw food to ready-to-eat food and/or utensils without washing hands. Employee handled raw sausage and raw bacon with gloved hands on cook line then continued to handle clean utensils and plates without changing gloves and washing hands, inspector spoke with employee, exchanged gloves and washed hands. **Corrective Action Taken**
12A-12-4
High Priority - Roach activity present as evidenced by live roaches found. Approximately 5 live roaches clawed out of food safety binder while looking for copy of last inspection and employee food handler training cards while in office, per manager binder is stored under register at front counter, no evidence of roach activity around register at front counter or in office, manager took book outside and killed and cleaned up all roaches and threw away several pages that had roach dropping on pages. **Corrective Action Taken** **Admin Complaint**
35A-05-4
High Priority - Roach excrement and/or droppings present. Approximately 5 live roaches clawed out of food safety binder while looking for copy of last inspection and employee food handler training cards while in office, per manager binder is stored under register at front counter, no evidence of roach activity around register at front counter or in office, manager took book outside and killed and cleaned up all roaches and threw away several pages that had roach dropping on pages. **Corrective Action Taken** **Admin Complaint**
35A-23-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. waffle batter (55F-46F - Cold Holding) in reach in cooler on cook line, near waffle irons, per manager door to cooler has been consistently opened for no more then 1 hour, all batters placed in different reach in cooler on cook line. **Corrective Action Taken** **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. Raw shell eggs held on time above flat top grill on cook line, manager marked time on eggs. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (121F - Hot Holding) in steam well on cook line near office, per manager gravy could not have been in steam well more then 1 hour, manager turned up temperature of well and placed pans in well to fill up missing spaces. **Corrective Action Taken**
03B-01-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets under both soda machines on cook line. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go cups in tubes on cook line without any covers, employee corrected during inspection. **Corrected On-Site** **Repeat Violation**
25-06-4
37
Jun 26, 2023
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
82
May 22, 2023
Complaint Partial
1 minor violation.
View 1 violation
Food in Good Condition, Safe, and Unadulterated
FL-13
95
Feb 16, 2023
Routine - Food
5 critical violations. 10 minor violations.
View 15 violations
High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. Two of the three sanitation bucket at the front line reading 0ppm, manager remade all buckets to 100ppm **Corrected On-Site**
22-39-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple food contact surfaces ran through high temp dish machine reading max of 153F, manager set up triple sink with chlorine reading 100ppm, and began to sanitize food contact surfaces. **Corrective Action Taken**
22-45-4
High Priority - Heat strip failed to turn orange 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. Inspector's thermometer only reaching 153F after running dish machine multiple times, establishment's black temperature strips did not turn orange to indicate temperature above 160F, manager set up triple sink and called maintenance. **Corrective Action Taken**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hashbrowns (45F-46F - Cold Holding) in reach in cooler under toasters on cook line, per manager door has been consistently opened for less then 2 hours and door will not close on its own because of broken gaskets, hashbrowns moved to different reach in cooler. **Corrective Action Taken** **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. Raw shell eggs at front counter held on time as a public health control does not have any markings, manager corrected during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Basic - Single-service articles not stored inverted or protected from contamination. Metal dispenser tubes at front line do not have covers for to go cups, manager began to cover to go cups during inspection. **Corrective Action Taken** **Repeat Violation**
25-06-4
Basic - Equipment in poor repair. Torn gasket of reach in cooler under toasters on cook line. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Around bag in box soda rack by office and around triple sink in ware washing area, manager corrected during inspection. **Corrected On-Site**
36-22-4
Basic - Floor soiled/has accumulation of debris. Under cook line at front counter.
36-73-4
Basic - Garbage on the ground and/or pad around dumpster. Large amounts of grease inside dumpster enclosure on pad.
33-19-4
Basic - Grease receptacle lid open, broken, or missing. Lid open
33-29-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets under both soda machine at front line. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of four door reach in cooler on cook line.
22-16-4
Basic - Single-service articles improperly stored. Box of single service on floor in outside storage shed.
25-05-4
29
Aug 8, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. waffle batter (48F - Cold Holding) in reach in cooler o cook line, per manager batter has been taken in and out of cooler for less then one hour. hashbrowns (47F-50F - Cold Holding) in bottom reach in cooler with broken gasket that can not stay closed, per manager, hashbrowns where pulled from a different reach in cooler on cook line approximately three hours prior, hashbrowns moved to walk in cooler. **Corrective Action Taken**
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. Raw shell eggs held on time on cook line do not have any markings, manager corrected during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Basic - Equipment in poor repair. Torn gasket on bottom reach in cooler under toasters on cook line.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets under both soda machines on cook line.
23-03-4
Basic - Outer openings not protected with self-closing doors. Back kitchen door does not all the way by itself.
35B-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Metal tubes with to go cups on cook line do not have covers.
25-06-4
61
Frequently Asked Questions
When was Waffle House #2366 last inspected?
The most recent health inspection at Waffle House #2366 on file is from Mar 5, 2026. The public record contains 16 inspections in total.
What is the most common violation at Waffle House #2366?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Waffle House #2366.
How does Waffle House #2366 compare to other restaurants in Jacksonville?
Waffle House #2366 most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Waffle House #2366's inspection record improved over time?
Yes. Recent inspections at Waffle House #2366 have averaged around one violation per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Waffle House #2366 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 #2366 inspected?
Based on the inspection history on file, Waffle House #2366 is inspected around four times per year on average.
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