Waffle House 1605
Last inspected: Mar 4, 2026
61
Score
The Waffle House at 8018 Cumming Hwy in Canton, GA underwent a food service inspection on March 4, 2026, which resulted in a moderate risk score of 61. This inspection identified two critical and two major violations, including issues with the cleaning and sanitization of food-contact surfaces and maintaining proper cold holding temperatures. Across three recorded inspections, the facility has predominantly received medium-risk ratings.
3
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Routine
2 critical violations. 2 major violations. 3 corrected on site.
61
Apr 25, 2025
Routine
1 critical violation. 2 major violations. 4 minor violations. 3 corrected on site.
58
Aug 7, 2024
Routine
1 critical violation. 1 major violation. 2 corrected on site.
78
Violations — Mar 4, 2026 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed pans & utensils stored as clean but visibly dirty in drawers under grill. Food contact surfaces must be stored clean to the sight and touch. COS by rewashing.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed significant mold-like accumulation inside ice machine. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must empty ice and deep clean within 72 hours.
511-6-1.05(7)(b)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS foods cold held above 41°F in walk in cooler. AAT was 43.9°F. TCS food must be cold held at 41°F or below. COS by moving items to back of walk in cooler and in walk in freezer. Health Authority will do an informal follow up in a few days to ensure walk in cooler is fixed. Highly suggest lowering AAT to 37°F.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed gravy hot held at 125°F and chili hot held at 128°F in bain-marie next to coffee cups. TCS food must be hot held at 135°F or above. COS by discarding gravy and reheating chili to 170°F.
511-6-1.04(6)(f)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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