Waffle House #2387
Last inspected: Jan 30, 2026
41
Score
The health department has logged 10 inspections at Waffle House #2387, the earliest from 2022. The newest entry in the record is dated Jan 30, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
“Nonfood-contact surface soiled with grease” comes up most often, recorded six times in the inspection record.
By comparison, the average Gainesville facility scores 75, putting Waffle House #2387 on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
3
Critical latest
3
Major latest
2
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
41
Sep 4, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
58
Mar 18, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
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 handled dirty dishes and then proceeded to handle clean dishes without washing hands. **Repeat Violation** **Admin Complaint**
12A-13-4
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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Squeegee stored in front counter hand washing sink. Manager removed squeegee during inspection. **Corrected On-Site**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame and gasket of reach-in cooler next to front counter soda machine in to go area. Gasket of reach-in cooler next to cook line. Walk-in cooler gasket. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters next to coffee machine in wait station not protected. Manager placed coffee filters in container with lid. **Corrected On-Site**
25-06-4
64
Nov 5, 2024
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs changed gloves then grabbed clean plate and touched clean pan and mixing spoon handle.
12A-27-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on pants then grabbed Togo food from cooks line and took over to Togo area and put lids on items.
12A-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sliced pie in reach in cooler at the end of cooks line, manager moved eggs below pie. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 5 eggs in varies baskets in reach in cooler that are cracked.
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 shelled eggs on cooks line brought out at 9:30 no time mark, manager placed time on chart. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. 2 employees working at time of inspection.
53B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled on drawer holding waffle toppings. **Repeat Violation**
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above soda syrup boxes across from office. **Repeat Violation**
12B-07-4
Basic - Clean linens stored on floor. In outside storage shed.
21-17-4
33
Feb 5, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Ran dish machine twice thermometer tested at 144-145F. **Warning** - From follow-up inspection 2024-02-05: Ran dishwasher twice 153-156F. **Admin Complaint**
22-57-6
86
Jan 23, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine bleach test strip turned purple then started turning white indicating the solution was over 200ppm. Operator added more water, restested 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-15-5
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 and the time removed from temperature control cannot be determined. Raw shell eggs out on cooks line no time mark, employee marked 30 minutes prior to inspection. **Corrected On-Site**
03F-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. Ran dish machine twice thermometer tested at 144-145F. **Warning**
22-57-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked eggs changed gloves then started plating foods. Employee placed raw bacon on cook top changed gloves then placed cooked hashbrowns on plate.
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside Handwash sink by dish machine area at beginning of inspection.
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of soda syrup boxes, employee moved beverage. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler by Togo area the gaskets are soiled. Reach in cooler near office the racks are soiled. Shelf racks soiled holding trays of cups. **Repeat Violation**
23-03-4
45
Sep 15, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Bucket with chlorine sanitizer above 200ppm, operator remade and tested 100ppm. **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits 3.5 hours (83F - Hot Holding) steam table was turned off, operator voluntarily discarded grits. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies flying around dust pan hanging on wall.
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior back corners of ice bins.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at sink by soda box hookups.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage gravy and chili in reach in cooler no date mark made previous day.
02C-02-5
Basic - Single-service articles improperly stored. Togo boxes and gloves etc on floor in outside shed.
25-05-4
Basic - Standing water in bottom of reach-in-cooler. In raw meat reach in cooler.
29-49-6
Basic - Equipment in poor repair. Brown cutting board with cut marks in front of lemonade drink reach in cooler.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen sun shining through the bottom of door.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Raw meat reach in cooler gaskets.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Sausage gravy in reach in cooler with label on lid that reads 7/10, gravy made 9/14.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle on top shelf in cooler next to milk, operator moved drink. **Corrected On-Site** **Repeat Violation**
12B-13-4
33
Feb 28, 2023
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. ham (51F - Cold Holding); ham (52F - Cold Holding); tomatoes (57F - Cold Holding); mushrooms (52F - Cold Holding); lettuce (54F - Cold Holding) reach in cooler on cooks line, operator stated cooler had been detailed and cleaned and the knob had been twisted off, items in cooler less than 4 hours, cooler has been turned back on and items placed on ice. **Warning** - From follow-up inspection 2023-02-28: Ham cubed 45F, ham sliced 46F. Other items in unit are 41F or below. **Admin Complaint**
03A-02-5
86
Feb 23, 2023
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (83-86F - Hot Holding) in steam table on the cooks line, employee stated the steam table does not work properly so the table was actually turned off. Operator voluntarily discarded grits. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (51F - Cold Holding); ham (52F - Cold Holding); tomatoes (57F - Cold Holding); mushrooms (52F - Cold Holding); lettuce (54F - Cold Holding) reach in cooler on cooks line, operator stated cooler had been detailed and cleaned and the knob had been twisted off, items in cooler less than 4 hours, cooler has been turned back on and items placed on ice. **Warning**
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 eggs in reach in cooler on cooks line that have been cracked.
01B-14-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs changed gloves then continued touching clean plates.
12A-27-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked outside and closed grease trap lid back inside no hand wash touched food containers in reach in cooler making sure ice had been placed in unit.
12A-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler nearest the Togo window and with the raw shell eggs are stored.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill bucket with hot water on cooks line. **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on chemical rack next to Three compartment sink.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Togo beverage on cutting board in front of cups next to drink machine.
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawers gaskets are soiled. **Repeat Violation**
23-03-4
32
Aug 26, 2022
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Dishmachine not sanitizing properly. Thermal dishwashing machine initially recorded 154F with inspectors thermometer. Manager adjusted, 169F recorded with inspectors thermometer. **Corrected On-Site**
22-49-4
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. Eggs above grill were not time marked. Per manager, eggs were removed from cooler at 10:30 this morning. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of degreaser stored over soda syrup boxes across from office. **Repeat Violation** **Admin Complaint**
41-10-4
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. Reachin cooler at end of cookline, 3 gallon containers of milk not dated. Per employee, items were opened 8-24-22. Also observed two containers of chili with no date mark.
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Female employee filled coffee pot.
31A-11-4
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/ At inspection time four employees, no Certified Food Manager on site. Certified Food Manager arrived on site. **Corrected On-Site** **Repeat Violation**
53A-05-6
Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam cups and lids (inverted) stored in dispenser attached to reach-in cooler not covered (metal lid missing).
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold-like substance on exterior of ice bin and juice dispenser. Gaskets heavily soiled on reach-in coolers at the cookline. **Repeat Violation**
23-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle contacting hash browns on cookline.
10-06-5
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach-in-cooler at cook line.
29-49-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Rear reachin cooler and front reachin cooler both contained opened employee personal food and drinks above customer food. Food was not labeled as personal employee food.
08B-49-4
Basic - Current Hotel and Restaurant license not displayed. 6-1-2022 license displayed in office.
50-09-4
Basic - Clean linens stored in improper location. Bag containing cleaning cloths stored on floor in dry storage area.
21-16-4
33
Frequently Asked Questions
When was Waffle House #2387 last inspected?
The most recent health inspection at Waffle House #2387 on file is from Jan 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at Waffle House #2387?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Waffle House #2387.
How does Waffle House #2387 compare to other restaurants in Gainesville?
Waffle House #2387 most recently scored 41 out of 100, which is lower than the Gainesville average of 75.
Has Waffle House #2387's inspection record improved over time?
Results have been roughly steady. Inspections at Waffle House #2387 have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Waffle House #2387 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Waffle House #2387 inspected?
Based on the inspection history on file, Waffle House #2387 is inspected around three times per year on average.
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