WAFFLE HOUSE #1050
5067 J TURNER BUTLER BLVD, Jacksonville FL 32216 · 904.281.9025
Last inspected Jul 9, 2026 · 16 visits since July 2023
DEC 24
SEP 25
DEC 25
JUN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. One fly on ceiling at front counter
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
16 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate9 Basic
What the inspector wrote — 14 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked a cup that fell on floor and then changed gloves and grabbed cooked bacon, explained to him, he washed hands properly and he trashed the bacon, server scrubbed dirty dishes then rinsed and dried hands and got clean silverware, explained to her and she washed hands properly, ran silverware again
Live, small flying insects found. One fly on ceiling at front counter
Spray hose at dish sink lower than flood rim of sink. By dish machine
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f gravy in warmer, no water in warmer, employee heated it to 165f and added water
Show the remaining 10 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On one faucet by hand sink at front counter
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin with black build up on interior ledge, both ice bins
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. White build up on ceiling tones by vents, front counter
Dead roaches on premises. One dead roach under hand sink at front counter, employee cleaned it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of soda syrup and one opened drink too, employee discarded them
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, no beard guard,
No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter, emailed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blackish gasket on cooler door at front counter, shelves in walk in cooler with old build up
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in upright cooler by triple sink with old build up
Single-service articles improperly stored. Boxes with to go utensils on floor in shed
Jun 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observe in use high temperature dish machine on front line not sanitizing. Dishwasher (Temperature 147F @ 1st run, 144F @ 2nd run). Manager setting up three compartment sink for sanitizing and dispatched maintenance person. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe in use high temperature dish machine on front line not sanitizing. Dishwasher (Temperature 147F @ 1st run, 144F @ 2nd run). Manager setting up three compartment sink for sanitizing and dispatched maintenance person. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with facial beard preparing food with no beard guard
Equipment in poor repair. Glass door reach in cooler on front line line with torn gasket
Floor tiles missing and/or in disrepair. Floor tile in disrepair near back door entrance
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gasket soiled. Exterior of reach in cooler door soiled
Open dumpster lid. In back parking lot area
Water leaking from pipe and/or faucet/handle. Three compartment sink faucet nozzle leaking water
Dec 16, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 9, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed employee using high temperature dish machine on front line to sanitize but machine only at 155F at first run and 150F at second run. Manager setting up three compartment sink with chlorine and called maintenance person
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee using high temperature dish machine on front line to sanitize but machine only at 155F at first run and 150F at second run. Manager setting up three compartment sink with chlorine and called maintenance person
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. No time marked on raw shell eggs stored on cook line above grill station. Manager stated place there 30 mins ago. Manager time marked eggs
No list of certified food service managers available at the establishment. Manager unable to provide list for other CFM's employed at this establishment
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to locate their device. Inspector uses their state issued device during inspector get proper reading of high temperature dish machine
No probe thermometer provided to measure temperature of food products. Operator has no probe thermometer
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has total of 19 food handler employees with only 16 hired over 60 days with no proof of training. Manager has up coming class for employees
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on top of soda bib in back kitchen area
Equipment in poor repair. Front line reach in cooler with torn gasket
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of black hot warmer box with food debris in back prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on front line with soiled gasket. Exterior fan filter on ice machine with dust build up
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on front counter next to clean utensils. Employee place back in sanitizer solution
Sep 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority3 Intermediate4 Basic
Show 13 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed employee using high temperature dish machine on front line to sanitize but machine only at 150F at first run and 156F at second run. Manager setting up three compartment sink with chlorine
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee with gloves on both hands crack raw shell eggs and then handling prep containers of stored food with same gloved hand without washing hands. Employee wash hand
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee using high temperature dish machine on front line to sanitize but machine only at 150F at first run and 156F at second run. Manager setting up three compartment sink with chlorine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle mix batter, deli cut ham, chili and gravy (46-49F - Cold Holding), all stored in double door reach in cooler in back kitchen area from overnight with no additional preparation. Unit door was left open. Ambient thermometer reading at 47F. Door was sealed closed and ambient temperature drop to 41F. cheese (57F - Cold Holding); cut tomatoes, deli ham, hash brown, cut lettuce (64-66F - Cold Holding), all stored in flip top lid on cook line reach in cooler. Place there approximately 3 hrs ago. Unit was turned off after being cleaned around 6am and forgot to turn back on. Manager turn unit on.
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. No time marked on single raw shell eggs left in basket that is stored on top of grill cook station. Employee place time marked on chart with new batch of raw shell eggs just placed and used the last single raw shell egg for order.
Toxic substance/chemical improperly stored. Chemical storage stored on top of soda bib box in back kitchen area. Moved by manager.
No list of certified food service managers available at the establishment. Manager unable to provide list for other CFM's employed at this establishment
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has over 20 food handler employees hired over 60 days and only able to show proof of train for 2 employees
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. Operator unable to show proof of form for over 20 employees
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black build up on ice shield in ice bin
Equipment in poor repair. Double door reach in cooler in back kitchen with handle in disrepair
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler with soiled gaskets
Single-service articles improperly stored. Case of to go lids stored on floor in back storage area. Moved by manager.
Jan 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed employee using high temperature dish machine to sanitize and machine not working properly. Machine ran 3 times. Dishwasher (Temperature 116 first run, 118 second run and 119 third run). Manager setting up three compartment sink and having technician to come inspect dish machine
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee using high temperature dish machine to sanitize and machine not working properly. Machine ran 3 times. Dishwasher (Temperature 116 first run, 118 second run and 119 third run). Manager setting up three compartment sink and having technician to come inspect dish machine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield interior with black build up inside ice bin machine near back door
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees hat on soda box in back kitchen. Moved by manager.
Equipment in poor repair. Double door reach in cooler handle in back kitchen in disrepair
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Reach-in cooler interior/shelves have accumulation of soil residues. Interior double door reach in cooler in back kitchen soiled with food debris
Single-service articles improperly stored. To go lid container stored on floor in back kitchen area. Moved by manager.
Jul 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish washer on front line not sanitizing. Machine ran several times. Dishwasher (Temperature 144 then 129). Operator setting up three compartment sink and will call technician
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temperature dish washer on front line not sanitizing. Machine ran several times. Dishwasher (Temperature 144 then 129). Operator setting up three compartment sink and will call technician
Jul 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish washer on front line not sanitizing. Machine ran several times. Dishwasher (Temperature 144 then 129). Operator setting up three compartment sink and will call technician
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then handle clean plate without washing hands. Employee washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temperature dish washer on front line not sanitizing. Machine ran several times. Dishwasher (Temperature 144 then 129). Operator setting up three compartment sink and will call technician
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist. Employee removed bracelet
Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard preparing food with no beard guard. Employee put on beard guard
No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler. Manger place ambient thermometer in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on front line meat reach in cooler. Gaskets cleaned during inspection
Old labels stuck to food containers after cleaning. Old label on clean container at dry storage rack. Manager removed
Wet wiping cloth not stored in sanitizing solution between uses. On front line counter area. Moved by manager.
Jan 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority1 Intermediate7 Basic
Show 15 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Front line high temp dish machine running at 130F max temperature being used to sanitize equipment's during inspection at multiple usage and not sanitizing properly. Ran machine there times (1st attempt 125F, 2nd attempt 127F 3rd attempt with manager high temp device and inspector device at 130F). Manager called for repairs and voluntarily closing restaurant for 4 hours instead of setting up three compartment sink with chlorine until high temp machine is repaired
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and handle clean equipments without washing hands
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee handle soiled dishes and then wash hands for less than 20 seconds on front line
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Front line high temp dish machine running at 130F max temperature being used to sanitize equipment's during inspection at multiple usage and not sanitizing properly. Ran machine there times (1st attempt 125F, 2nd attempt 127F 3rd attempt with manager high temp device and inspector device at 130F). Manager called for repairs and voluntarily closing restaurant for 4 hours instead of setting up three compartment sink with chlorine until high temp machine is repaired
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cook line handle raw bacon and then handle clean equipments without changing gloves and washing hands
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. Raw shell eggs above cook line with no time mark. Manager place time mark at 8:30am
Toxic substance/chemical improperly stored. Glass cleaner stored next to straws and condiments on front line cart. Moved by manager.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager M. Fargalla unable to proof of mananger certificate and employee over 30 days and no other proof of any other manager certified at this establishment
Buildup of food debris/soil residue on equipment door handles. Upright reach in cooler door handle in back kitchen area soiled
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
Equipment in poor repair. Multiple reach in cooler gaskets torn Interior of hot holding brown cambro in back kitchen area in disrepair with insulation exposed
Floor area(s) covered with standing water. Under soda bib in back area with standing water. Floor soiled under cook line cooking equipments.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of grill area soiled with grease build up
Open dumpster lid. In back parking lot area
Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers with soiled interior
Jul 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line with gloves on both hands crack raw shell eggs and handle toast bread without washing hands. Reviewed with employee and manager and employee wash hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 live flying insects in back kitchen area near back door and ware washing station. Following day call back as per Robert in District Office
Spray hose at dish sink lower than flood rim of sink. At dish machine area on front line. Employee properly hang hose
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. No time marked on raw shell eggs above grill cook line station. Employee time marked
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Provided Big 6 hand out
Certified food manager unable to answer basic questions about allergens. Provided allergens handout
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has some employees hired over 50 days with no proof of training
Buildup of food debris/soil residue on equipment door handles. Double door reach in cooler in back kitchen with soiled under handle
Current Hotel and Restaurant license not displayed. Old license displayed 6-1-22
Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top shelf in double door reach in cooler in back kitchen next to restaurant food. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shirt stored next to clean equipments on storage rack in back kitchen. Moved by manager.
Equipment in poor repair. Glass door reach in cooler gasket torn
Floor area(s) covered with standing water. Under soda bib station in back kitchen area
No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler and in front line reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of multiple reach in coolers soiled
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.