Waffle House #734
Last inspected: Sep 22, 2025
55
Score
Inspectors have visited Waffle House #734 nine times, with records going back to 2022. On Sep 22, 2025, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded four times.
That's lower than the typical Macclenny restaurant, which scores around 68. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Sep 22, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
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
55
Dec 18, 2024
Routine - Food
No violations found.
100
Dec 16, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
52
Aug 14, 2024
Routine - Food
No violations found.
100
Aug 7, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom drawer of the standup reach in cooler, chicken (47F - Cold Holding); pork chop (48F - Cold Holding) stored in cooler in ice bath with melted ice. Operator replaced the ice for ice bath, at conclusion of inspection chicken second temperature 15 minutes (45F - Cooling); pork chop second temperature 15 minutes (46F - Cold Holding). Instructed operator to add ice bags to top of the products. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. At time of inspection high temperature dishwasher machine at 126F. Operator has replacement water heater booster scheduled to repair that day. Inspector instructed to set up three compartment sink for sanitizing until repair is complete. **Corrective Action Taken** **Warning**
22-56-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the prep area reach in cooler, gravy from 2 days prior missing date marking. **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage at front counter by the clean silverware container. Employee beverage on back table by wrapped single service utensils. Operator relocated the employee beverages. **Corrected On-Site**
12B-07-4
Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles by dish machine at front counter. **Repeat Violation**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser has syrup residue build up behind the nozzles on the plate of the dispenser. Grease build forming between hood filters gaps over cook line. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Prep area standup reach in cooler has standing water at the base of the cooler.
29-49-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance on the deflector plate. **Repeat Violation**
22-20-5
55
Jan 9, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom drawer of the cook line standup reach in cooler, pork (48F - Cold Holding); chicken (47F - Cold Holding). Per operator drawer left open, operator added ice to products. At conclusion of inspection, pork second temperature (42F - Cold Holding); chicken second temperature (46F - Cooling). **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the prep area reach in cooler, gravy and chili stored with no product date marking. Employee placed date marked on the containers. **Corrected On-Site**
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored next to the bulk ice bin not inverted. Employee inverted the ice bucket. **Corrected On-Site**
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, bag of employee personal food stored over container of orange juices for customers. Employee relocated the employee personal food. **Corrected On-Site**
08B-49-4
Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles by the dishmachine area with standing water in the tiles.
36-17-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives stored in between flip top reach in cooler door and top of equipment. Operator relocated the knives. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets with mold like substance build up. Operator has new door gaskets to replace the current gaskets. **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. In the dry storage room, single service carry out cups stored on the floor. Employee relocated the cups. **Corrected On-Site**
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink on the main cook line leaks into bucket on the floor. Operator has placed request for maintenance. **Corrective Action Taken**
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside the bulk ice bin on the interior walls by the deflector plate.
22-20-5
52
Jul 14, 2023
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 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 137F. Will utilize triple sink until unit can be serviced. **Repeat Violation** **Admin Complaint**
22-57-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy at 118F in warmer, hot holding unit has open spaces. Person in charge discarded. **Corrective Action Taken**
03B-01-6
High Priority - Wastewater on ground of establishment. During inspection drain at front hand wash sink clogged, wastewater draining into main walkway at front counter. Person in charge snaked drain during inspection, discarded wastewater into drain, and sanitized area. Water draining correctly into pipe by end of inspection. **Corrected On-Site**
28-13-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager on duty with expired training.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with heavy debris buildup. Ice machine deflector plate with mold like substance in corners.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device to test high temp dishmachine.
16-62-1
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employee training is copies of Safestaff.
53B-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floors of walk in cooler with debris buildup. Floors under dishmachine at front line, under bag in box soda, triple sink in back kitchen with debris buildup. Ceiling vents in back kitchen and storage area heavily soiled. Tiles missing at front line, standing water observed.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets, exterior of reach in coolers where door meets the unit with debris buildup. Fan in front glass door reach in cooler with heavy debris buildup. Walk in cooler shelving with mold like substance buildup.
23-03-4
37
Oct 19, 2022
Complaint Full
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
35
Aug 17, 2022
Routine - Food
5 critical violations. 3 major violations. 12 minor violations.
View 20 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One shell egg in reach in cooler with crack. Person in charge discarded. **Repeat Violation** **Admin Complaint**
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. Observed employee crack shell eggs on line, then plate cooked sausage.
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In third drawer at reach in cooler to the left of the cookline pork and chicken at 45F. Ambient temp of drawer at 46F. Person in charge states has been opened and closed during morning. Person in charge placed ice packs in drawer to bring down temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from hose bibb under hand wash sink at front line.
29-34-4
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. High temperature dish machine at front line only reaching 141F during inspection. Person in charge set up and utilize triple sink at 100ppm until unit can be serviced. **Corrective Action Taken**
22-57-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink at front line.
31A-11-4
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. One employee working for 7 months with no training, person in charge states has training, card just not filled out.
53B-13-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All employee training cards are copies, no originals.
53B-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance buildup in ice machine.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust and mold like substance buildup on vents in back of kitchen and in dry storage area. Also floors under sink at front line, under ice machine, in walk in, with debris buildup.
36-34-5
Basic - Dishmachine has no data plate/operating specifications. Missing from high temp machine at front line.
16-01-4
Basic - Drain cover(s) missing. To the left of the triple sink.
29-18-4
Basic - Equipment in poor repair. Hand wash sink by triple sink water does not flow easily. Person in charge states has new one on order. **Corrective Action Taken**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.
35B-01-4
Basic - Light shield damaged/in disrepair. Light shield above triple sink damaged. **Repeat Violation**
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing from hand wash sink at front line.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to coolers with heavy mold like substance buildup. Fan in tall reach in cooler on line with rust/ debris buildup. Soda dispenser plates with debris buildup.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee drink in cooler above food to be served to customers. Also employee drink with no lid or straw on shelf above condiments.
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Cups in metal dispensers at front line with no lid, interior of top cups exposed. Also, coffee filter at front line not protected.
25-06-4
Basic - Soiled dry wiping cloth in use. Dry towels utilized to line shelves under cookline with pan storage with heavy debris buildup.
21-10-4
19
Frequently Asked Questions
When was Waffle House #734 last inspected?
The most recent health inspection at Waffle House #734 on file is from Sep 22, 2025. The public record contains nine inspections in total.
What is the most common violation at Waffle House #734?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Waffle House #734.
How does Waffle House #734 compare to other restaurants in Macclenny?
Waffle House #734 most recently scored 55 out of 100, which is lower than the Macclenny average of 68.
Has Waffle House #734's inspection record improved over time?
Results have been roughly steady. Inspections at Waffle House #734 have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Waffle House #734 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Waffle House #734 inspected?
Based on the inspection history on file, Waffle House #734 is inspected around three times per year on average.
Nearby Restaurants