Waffle House #1784
Last inspected: Mar 19, 2026
64
Score
Waffle House #1784, located at 265 Jonesboro Road & Mcdonough Par in Mcdonough, GA, underwent a moderate risk inspection on March 19, 2026. This inspection identified two critical, one major, and one minor violation, including issues with food-contact surfaces and proper cold and hot holding temperatures. Across five scored inspections, the facility has predominantly received medium-risk ratings.
5
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 19, 2026
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
64
Sep 30, 2025
Followup
2 major violations. 3 minor violations. 2 corrected on site.
70
Jun 9, 2025
Routine
3 critical violations. 2 major violations. 1 minor violation. 3 corrected on site.
50
Dec 16, 2024
Routine
2 major violations. 3 minor violations. 2 corrected on site.
70
Jun 6, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
74
Violations — Mar 19, 2026 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed golden brown accumulation on deflector of ice machine and white diffuser of drink machine with black accumulation specks. Also observed food accumulation on pans.
511-6-1.05(7)(b)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed TCS food items (waffle batter, cut lettuce, shelled eggs, and gravy) cold held above 41F. Manager discarded of items.511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed chili held below 135F in steam well. Manager discarded of item. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P
511-6-1.04(6)(f)
16B - plumbing installed; proper backflow devices
(corrected on site)
Inspector notes: Observed reach-in cooler leaking to the bottom of the cooler. Maintenance crew started the process of repairing the cooler. Also observed evidence of leakage from piping in walk-in cooler and freezer. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.
511-6-1.06(2)(r)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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