Waffle House
Last inspected: Dec 22, 2025
70
Score
The health department has logged four inspections at Waffle House, the earliest from 2024. Waffle House was last inspected on Dec 22, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Across the inspection history, “food-contact surfaces” is the issue that surfaces most often, recorded two times.
Waffle House's latest score of 70 falls below the Mcdonough average of 79. The inspection history reads as standard for a restaurant of this size.
4
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 22, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
View 4 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed bottle of Pine Sol stored directly on top of salt in dry storage area. Manager moved item. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens,...
511-6-1.07(6)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed debris accumulation on pan stored in drawers below grill. Manager placed items to be washed. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
511-6-1.05(7)(a)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed bowls and plates not stored inverted or in such a way to allow for proper air drying. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered...
511-6-1.05(10)(e)
15C - nonfood-contact surfaces clean
Inspector notes: Observed food debris accumulation around lip of prep-top cooler. Please clean and sanitize the area. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
511-6-1.05(7)(d)
70
Jun 13, 2025
Routine
1 major violation. 2 minor violations.
View 3 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed front handwashing sink being used to place water into containers. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf
511-6-1.06(2)(o)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed left side of reach-in cooler adjacent to grills evaporator leaking. Manager stated that item was in the process or being fixed and component needed for repair was ordered. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
511-6-1.05(6)(a)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed left side of reach-in cooler adjacent to grills evaporator leaking. Manager stated that item was in the process or being fixed and component needed for repair was ordered.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)
82
Dec 19, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
4-1A - food separated and protected
Inspector notes: Observed improper horizontal separation of raw country ham, and deli meat (ham) and fully cooked cubed ham.
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed black debris accumulation on diffuser and nozzle of drink machine. Also observed clean utensils with food debris on them. COS Manager threw out and placed utensil for cleaning.
511-6-1.05(7)(b)
15C - nonfood-contact surfaces clean
Inspector notes: Observed excessive debris accumulation in cabinet under drink machine nearest to the back of the facility. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
74
Jun 13, 2024
Routine
2 minor violations. 1 corrected on site.
View 2 violations
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: 12C. Observed several wet wiping cloths stored on surfaces of equipment and counters between use.
511-6-1.05(1)(f)
15C - nonfood-contact surfaces clean
Inspector notes: 15C.Observed accumulated dust on surfaces of utensil storage shelves in the food prep area.
90
Frequently Asked Questions
When was Waffle House last inspected?
The most recent health inspection at Waffle House on file is from Dec 22, 2025. The public record contains four inspections in total.
What is the most common violation at Waffle House?
Across the inspection record, “food-contact surfaces” has been cited two times, more than any other issue at Waffle House.
How does Waffle House compare to other restaurants in Mcdonough?
Waffle House most recently scored 70 out of 100, which is lower than the Mcdonough average of 79.
Has Waffle House's inspection record improved over time?
Results have been roughly steady. Inspections at Waffle House have averaged around four 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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