Waffle House #536
Last inspected: Dec 3, 2025
100
Score
Waffle House #536 has been inspected 10 times since 2022. The newest entry in the record is dated Dec 3, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
When inspectors have written things up, “single-service articles not stored inverted or protected” has been the most frequent reason, cited four times.
Compared to the broader Florida restaurant scene, where the average is 72, this is a stronger showing. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
No violations found.
100
Dec 2, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
Personal Cleanliness
FL-40
27
Aug 14, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
61
Mar 5, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Hot and Cold Water Available; Adequate Pressure
FL-25
55
Aug 8, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 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 are kept on time at make line. No time marking upon entering establishment. Manager added date marking. **Corrected On-Site**
03F-02-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee handle dirty dishes, washed hands for approximately 5 seconds. Manager coached employee on proper handwashing techniques.
12A-17-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At flip top reach in cooler on make line, diced ham (48F - Cold Holding); sliced tomatoes (48F - Cold Holding). Manager unsure how long items have been in cooler/out of temperature. Manager voluntarily discarded product.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler on make line, diced ham (48F - Cold Holding); sliced tomatoes (48F - Cold Holding). Manager unsure how long items have been in cooler/out of temperature. Manager voluntarily discarded product.
03A-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. Milk in reach in cooler on make line opened three days prior was not dated. Manager dated. **Corrected On-Site**
02C-03-5
Basic - Single-service articles not stored inverted or protected from contamination. At far left end of prep area of make line, to go containers not inverted. Manager inverted. Coffee filter on counter of make line not inverted. Manager inverted. **Corrected On-Site**
25-06-4
Basic - Open dumpster lid. Dumpster lid open.
33-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on counter where clean silverware is stored. Manager removed. **Corrected On-Site**
40-06-5
43
Mar 19, 2024
Routine - Food
No violations found.
100
Mar 18, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook working on grill handled raw bacon with gloves hands, placed bacon on grill, and immediately handled pan of cooked scrambled eggs without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken** **Warning**
12A-12-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook working on grill handled raw bacon with gloved hands, removed gloves and placed new gloves on without washing hands. Manager coached employee on proper hand washing procedures. **Warning**
12A-07-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing yellow chemical cleaner stored on shelf next to to go cups by manager's office. Bottle moved and stored correctly. **Corrected On-Site**
41-10-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on cook line cracked raw shelled eggs, bear eggs with spoon, and immediately handled clean pan handle and spatula without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken** **Repeat Violation** **Warning**
12A-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink across from manager's office.
31B-02-4
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. High temperature dish machine was tested three times (137F, 149F, 154F). Dish machine drained and reset. Dish machine tested once more 162F. **Corrected On-Site**
22-56-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket by ice machine in back prep area.
24-05-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee soda cup on ledge by grill in kitchen. Drink discarded. **Corrected On-Site**
12B-12-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop for rehydrated hash browns in flip top cooler near grill. Scoop moved and stored correctly. **Corrected On-Site**
10-06-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened drinks in reach in cooler by manager office.
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter near register in kitchen area. Cloth moved and stored correctly. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Silver pan for sanitizer solution near register tested 0ppm. Solution discarded. **Corrected On-Site**
21-07-4
33
Oct 2, 2023
Routine - Food
3 critical violations. 4 minor violations.
View 7 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. See stop sale. Time on board over grill for raw shell eggs dated 12-5pm yesterday, manager corrected during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Stings from mop heads in bare ground area outside by back door to kitchen and mop hanging to dry over bare ground in same location.
28-14-5
High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. Two out of the three sanitation buckets at the front line reading 0ppm, buckets remade to 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-39-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around pump of soda machine in cabinet closest to office.
23-03-4
Basic - Current Hotel and Restaurant license not displayed. Old license posted in office.
50-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloths throughout front line area.
21-12-4
Basic - Single-service articles not stored inverted or protected from contamination. One metal tube with to go cups inside does not have a cover. **Repeat Violation**
25-06-4
52
Mar 1, 2023
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
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. Raw shell eggs above grill held on time does not have and time markings, manager corrected during inspection. **Corrected On-Site**
03F-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. sausage gravy (42F-46F - Cooling over 6 hours) in tightly covered plastic container in standing reach in cooler by office, per manager gravy was made the night before around 7pm and placed in cooler without any additional preparation.
01B-36-5
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 (42F-46F - Cooling over 6 hours) in tightly covered plastic container in standing reach in cooler by office, per manager gravy was made the night before around 7pm and placed in cooler without any additional preparation.
03D-02-5
High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. One sanitation bucket on cook line reading 0ppm, employee remade to 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-39-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sausage gravy (42F-46F - Cooling over 6 hours) in tightly covered plastic container in standing reach in cooler by office, per manager gravy was made the night before around 7pm and placed in cooler without any additional preparation.
03D-15-4
Basic - Single-service articles not stored inverted or protected from contamination. Four metal tubes with to go cups do not have lids, employee corrected during inspection. **Corrected On-Site** **Repeat Violation**
25-06-4
47
Aug 1, 2022
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. All sanitation buckets on cook line at 0ppm, chlorine, manager remade to 100ppm, chlorine **Corrected On-Site**
22-39-4
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored hanging on rack facing to go lids in prep area, manager removed spray bottles. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. waffle batter (63F - Cold Holding) sitting out on counter near grill, per manager batter has been taken in and out of cooler for approximately 1.5 hours, batter placed in reach in cooler. **Corrective Action Taken**
03A-02-5
Basic - Single-service articles not stored inverted or protected from contamination. Metal tubes on cook line containing to go cups do not have covers, manager corrected during inspection. **Corrected On-Site**
25-06-4
61
Frequently Asked Questions
When was Waffle House #536 last inspected?
The most recent health inspection at Waffle House #536 on file is from Dec 3, 2025. The public record contains 10 inspections in total.
What is the most common violation at Waffle House #536?
Across the inspection record, “single-service articles not stored inverted or protected” has been cited four times, more than any other issue at Waffle House #536.
Has Waffle House #536's inspection record improved over time?
Results have been roughly steady. Inspections at Waffle House #536 have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Waffle House #536 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 #536 inspected?
Based on the inspection history on file, Waffle House #536 is inspected around three times per year on average.
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