Waffle House
Last inspected: Nov 4, 2025
70
Score
Going back to 2022, Waffle House has eight inspections in the public record. The newest entry in the record is dated Nov 4, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around 10 violations each.
The most common issue across all inspections has been “single-service articles not stored inverted or protected”, showing up five times.
Restaurants in Jacksonville average 74, so Waffle House trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 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. Observed shell eggs being held on time as a public health control with no time marking above cook line. Person in charge stated eggs were placed on time 20 minutes prior and time marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build up on ceiling tiles around vent on cook line.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted next to ice machine across from three compartment sink.
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a watch. **Repeat Violation**
13-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed stacks of to-go cups in metal cup holders with no protective covering attached to both reach in coolers on cook line.
25-06-4
70
Jul 2, 2025
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked grits with temperatures of 110-112F in hot holding unit in prep area. Door to unit was slightly ajar. Person in charge reheated grits to minimum temperatures of 165F. Cooked grits (110-112F - Hot Holding) **Repeat Violation** **Admin Complaint**
03B-01-6
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. Observed shell eggs held on time as a public health control above cook line with no time marker. Person in charge voluntarily discarded. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket with chlorine solution testing at 200+ppm. Employee discarded and set up new solution testing at 75ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on flip top cooler. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on small table next to clean silverware. Person in charge removed water bottle. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee on cook line wearing a watch while engaging in food preparation.
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above cook line. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cutting board not stored in sanitizing solution between uses. Person in charge placed wiping cloth in solution. **Corrected On-Site**
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and bowls stored not inverted on shelf above dish machine and exposed to potential contamination from guests sitting at bar. **Repeat Violation**
24-05-4
47
Jan 21, 2025
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 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. Observed sanitizer bucket near office with chlorine solution testing at 200+ppm. Person in charge replaced bucket with chlorine solution testing at 100ppm. Sanitizer Bucket (Chlorine 200+ppm); Sanitizer Bucket retest (Chlorine 100ppm) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage gravy with temperatures of 110-117F in steam table next to meat cooler on cook line. Person in charge stated gravy had been in steam table since arrival 4.5 hours prior and was unaware of specific time gravy was placed in steam table. Cooked sausage gravy (110-117F - Hot Holding) **Repeat Violation** **Admin Complaint**
03B-01-6
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. Observed flat of shell eggs being held on time as a public health control stored above grill top with no time marker. Employee stated eggs were placed there an hour prior and time marked. **Corrected On-Site**
03F-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw bacon strips then handle ready to eat toast and sliced cheese after changing gloves without washing hands. Inspector educated employee proper hand washing procedures. **Corrective Action Taken**
12A-12-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked sausage gravy with temperatures of 110-117F in steam table next to meat cooler on cook line. Person in charge stated gravy had been in steam table since arrival 4.5 hours prior and was unaware of specific time gravy was placed in steam table. Cooked sausage gravy (110-117F - Hot Holding)
01B-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. Observed milk with no date marking when it was opened in reach in cooler at end of cook line. Employee stated milk was opened 2 days prior. Employee date marked milk. **Corrected On-Site**
02C-03-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink, sanitizer bucket, and/or dishmachine. Observed establishment using chlorine solution for sanitizer buckets with only quatanery ammonium test strips.
16-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on shelf next to single service items on cook line across from steam table. Employee removed cell phone. **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored next to three compartment sink.
14-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed stacks of clean plates stored not inverted on shelf above dish machine and exposed to potential contamination from guests sitting at bar. Employee inverted plates. **Corrected On-Site**
24-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents on cook line near office.
36-34-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go cups with no protection stored on meat cooler next to grill top and milk cooler at end of cook line.
25-06-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to two clean containers stored on drying shelf above three compartment sink. Person in charge removed labels and placed in three compartment sink for re-washing. **Corrected On-Site**
16-46-4
Basic - No copy of latest inspection report available. Observed person in charge unable to provide latest inspection report.
51-18-6
27
Jul 26, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
52
Jan 23, 2024
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At counter top cooler next to flat top grill in kitchen, sliced tomato (49F - Cooling). Operator stated tomatoes were cut and placed in cooler at 7am. Operator put tomatoes in freezer to try and bring the tomatoes back into temp. Retemp 42F.
03D-07-5
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. At cook line, chart for tracking shell egg time showing eggs to be discarded at 11am. Eggs were not discarded at 11am, Operator stated new eggs were placed out at 1030, and time was not changed. Operator placed correct time on chart. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, unwashed produce was stored above ready to eat diced onions.
08A-04-5
High Priority - Displayed food not properly protected from contamination. Exposed coffee grounds in filters were on counter top of kitchen. Operator covered coffee grounds. **Corrected On-Site**
08B-02-4
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 cracking shell eggs then immediately handling cheese slice without changing gloves or washing hands.
12A-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gallon of milk in both reach in cooler did not have date marking. Operator stated milk was opened two to three days ago.
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Some employees missing date of birth on training certificates.
53B-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored at ice machine not inverted.
24-05-4
Basic - Dumpster rusted out on bottom. Dumpster rusted on bottom right side.
33-12-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and gum container next to single service to go containers. Operator removed from area. **Corrected On-Site**
40-06-5
Basic - Floor/walls and or ceilings soiled/has accumulation of debris. Light fixture above cook line in kitchen has dust build up. Floor under cabinet at soda dispenser has build up.
36-73-4
Basic - Outer openings not protected with self-closing doors. Back door does not have self close tightly. Gap between observed at door.
35B-03-4
Basic - Single-service articles improperly stored. In outside storage behind establishment, boxed single use tissue were on floor. Operator removed from floor. **Corrected On-Site**
25-05-4
29
Jul 10, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects in dry 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. In standup reach-in cooler at cook station, case of raw sausage stored over case of raw bacon. Operator rearranged items to proper storage. **Corrected On-Site**
08A-20-5
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. Manager not able to locate written procedures. Emailed operator DBPR form 5030-104, he printed procedures. **Corrected On-Site**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator not able to locate test strips.
16-62-1
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. One employee present with no documentation. Manager stated today is first day for employee, no training completed yet. Manager explained employee responsibilities to employee and had him sign document. **Corrected On-Site**
11-26-1
Basic - Current Hotel and Restaurant license not displayed. Establishment has expired license posted.
50-09-4
Basic - Single-service articles not stored inverted or protected from contamination. Sleeve dispensers at end of front line, cups not protected. Employee placed plastic wrap on dispensers. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets have black stains or food debris. **Repeat Violation**
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At bucket closest to office, Sanitizer Bucket (Chlorine 0ppm); Employee made new bucket, Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
Basic - Standing water in bottom of reach-in-cooler. Standup reach-in cooler closest to office and standup reach-in cooler at cook station, standing water in bottom. **Repeat Violation**
29-49-6
43
Feb 21, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 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 shell eggs, changed gloves but did not wash hands before handling toast.
12A-27-4
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/ 5 food handlers present at start of inspection, no Certified Food Manager present. Certified Food Manager arrived during inspection. **Corrected On-Site**
53A-05-6
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. Establishment has only two employee signatures on form.
11-26-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In stand up reach-in cooler closest to manager office, employee food on shelf with customer foods.
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line have black mold-like substance.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Sleeve dispensers closest to manager office missing covers. Coffee filters at drink station on top of dispenser with no protection. **Repeat Violation**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Stand up reach-in cooler closest to office has standing water in bottom. **Repeat Violation**
29-49-6
58
Aug 30, 2022
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line counter at waffle station, batter (57F - Cold Holding). Operator stated batter has been out for 15 minutes. Operator voluntary discarded. **Corrective Action Taken**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink across from office, 76f and mens restroom handwash sink 81f. Operator called maintenance for repair. **Corrective Action Taken**
27-16-4
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. In stand up reach-in cooler by back kitchen entrance, milk opened yesterday per operator, not dated. Operator dated. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled bucket with water from handwash sink at dish area. Operator coached employee. **Corrective Action Taken**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses chlorine sanitizer in wiping cloth buckets, no test strips available.
16-37-1
Basic - Standing water in bottom of reach-in-cooler. Stand up reach-in cooler by back kitchen entrance has standing water in bottom.
29-49-6
Basic - Single-service articles not stored inverted or protected from contamination. At drink station by booth area, styrofoam cups stored in sleeve dispensers with no cover. Operator placed covers on dispensers. In dry storage room, case of takeout containers stored on floor. Operator moved to shelf. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Old labels stuck to food containers after cleaning. White containers over triple sinks, two with old labels. Operator removed. **Corrected On-Site**
16-46-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At drink station, employee drink on counter. Operator moved to proper storage. **Corrected On-Site**
12B-07-4
47
Frequently Asked Questions
When was Waffle House last inspected?
The most recent health inspection at Waffle House on file is from Nov 4, 2025. The public record contains eight inspections in total.
What is the most common violation at Waffle House?
Across the inspection record, “single-service articles not stored inverted or protected” has been cited five times, more than any other issue at Waffle House.
How does Waffle House compare to other restaurants in Jacksonville?
Waffle House most recently scored 70 out of 100, which is lower than the Jacksonville average of 74.
Has Waffle House's inspection record improved over time?
Results have been roughly steady. Inspections at Waffle House have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Waffle House 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 inspected?
Based on the inspection history on file, Waffle House is inspected around three times per year on average.
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