Waffle House #162
Last inspected: Apr 22, 2026
61
Score
Going back to 2024, Waffle House #162 has seven inspections in the public record. The most recent visit was on Apr 22, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have ticked up lately, averaging around three violations per visit versus roughly one violation earlier in the record.
The pattern that stands out is “proper cold holding temperatures”, which has been cited five times.
That's lower than the typical Warner Robins restaurant, which scores around 93. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
7
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 22, 2026
Routine
3 critical violations. 1 minor violation. 4 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed time/temperature control for safety (TCS) foods: American cheese (46F) and diced ham (47F), above 41F inside the cooler in the main kitchen. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. PIC states the items were inside the unit over 4 hours. Corrected on Site (COS): Food items discarded.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed grits (131F) inside the bain-marie below 135F. The food item was the only item inside the unit. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135 F or above. Corrected on Site (COS): PIC discarded food item as the food item was inside the unit since last night.
511-6-1.04(6)(f)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed all chlorine sanitizer buckets throughout the facility at 200 parts per million (ppm). Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations. COS: PIC had an employee remake the sanitizer buckets to 50-100 ppm.
511-6-1.07(6)(g)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed an employee drink stored around food used for customers inside the reach in cooler. Employee items must be stored away from food, single-use items, clean equipment, and clean linen. COS: PIC relocated the item to an appropriate area.
511-6-1.07(4)(b)
61
Dec 16, 2025
Routine
2 critical violations. 1 major violation. 2 minor violations. 3 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed time/temperature control for safety (TCS) foods cold holding above 41F inside the reach in cooler next to the grill. Raw steak (47F), raw shell eggs (51F), Raw chicken breast (51F). The ambient temperature of the unit is 48F. Per the PIC, the unit was malfunctioning this morning and maintenance was called to service the unit. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Food items were discarded.
511-6-1.04(6)(f)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed a basket of raw shelled eggs on Time as a Public Health Control labeled with a date of 12/12/25 and a start and end time of 9AM-1PM. If time without temperature control is used as the public health control up to a maximum of 4 hours:(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and (iv) The food in unmarked containers or packages, or marked to exceed a...
511-6-1.04(6)(i)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed an box of soda inside the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The item was removed from the handwashing sink.
511-6-1.06(2)(o)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed the lid to the grease receptacle open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be covered with tight-fitting lids or doors outside the food service establishment. Close the lid to the grease receptacle. Keep lids and doors closed when not disposing of grease.
511-6-1.06(5)(n)
18 - insects, rodents, and animals not present
Inspector notes: Observed an air gap along the side of the back door. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors. Replace the threshold. Also, during truck delivery days, make sure to keep the back door shut to prevent entry of pests.
511-6-1.07(2)(m)
61
Jul 28, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed time/temperature control for safety (TCS) foods cold holding above 41F inside the prep top cooler and reach in cooler. Diced ham: 44F, Hashbrown (51F), Chicken sausage (48F). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Person in charge states the prep top cooler lid has been open when not in use. The ambient air temperature of the unit was 41F. The chicken sausage was moved to the walk in cooler as it was inside the reach in cooler for less than an hour.
511-6-1.04(6)(f)
86
Mar 11, 2025
Routine
No violations found.
100
Nov 15, 2024
Routine
1 critical violation.
View 1 violation
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the sanitizing final rinse temperature at 159 F. In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than 180ºF (82ºC). The dish machine must be serviced/repaired. Use the three-compartment sink to wash, rinse, and sanitize multi-use equipment and utensils.
511-6-1.05(6)(l)
86
Jun 3, 2024
Routine
1 critical violation.
View 1 violation
6-1A - proper cold holding temperatures
Inspector notes: Observed numerous time/temperature control for safety (TCS) foods holding above 41F inside three cold holding units: prep top cooler, reach in cooler and walk in cooler. Ambient air temperature control of the reach in cooler 48F, walk in cooler 54F and prep top cooler 35F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Person in charge called maintenance for the units in question. Some food items were discarded and other were placed inside cold holding unit that is 41F or below.
511-6-1.04(6)(f)
86
Jan 29, 2024
Routine
2 major violations. 3 minor violations. 1 corrected on site.
View 5 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed no paper towels at the hand sink that is located in the back area of the establishment. ach handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Restock the dispenser with paper towels.
511-6-1.07(3)(b)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed an employee's bag stored on top of the hand sink and observed brooms and other cleaning tools stored in front of the hand sink, block the sink from being used by employees. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. Move items to allow employees to wash their hands.
511-6-1.06(2)(o)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed an employee cup stored on the shelf above the area where food is cooked and prepped. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Designate an area for employees to store their single-use cups with a secure lid and straw that is not in areas where possible contamination can take place. Corrected on Site (COS): Person In Charge (PIC) discarded the employee's cup.
511-6-1.03(5)(k)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed the walk-in freezer door not closing tightly due to ice build-up located where the door closes. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Remove the ice and have the door to be repaired to allow the door to close tightly.
511-6-1.05(6)(a)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed the main lid to the dumpster opened. Receptacles and waste handling units for refuse, recyclables, and returnables shall be covered with tight-fitting lids or doors outside the food service establishment. Close the lid to the dumpster. Keep lids and doors closed when not taking out garbage.
511-6-1.06(5)(n)
70
Frequently Asked Questions
When was Waffle House #162 last inspected?
The most recent health inspection at Waffle House #162 on file is from Apr 22, 2026. The public record contains seven inspections in total.
What is the most common violation at Waffle House #162?
Across the inspection record, “proper cold holding temperatures” has been cited five times, more than any other issue at Waffle House #162.
How does Waffle House #162 compare to other restaurants in Warner Robins?
Waffle House #162 most recently scored 61 out of 100, which is lower than the Warner Robins average of 93.
Has Waffle House #162's inspection record improved over time?
No. Recent inspections at Waffle House #162 have averaged around three violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Waffle House #162 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 #162 inspected?
Based on the inspection history on file, Waffle House #162 is inspected around three times per year on average.
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