WAFFLE HOUSE
5130 NW 13 ST, Gainesville FL 32609 · 352.371-6079
Last inspected Nov 21, 2025 · 7 visits since October 2023
FEB 24
SEP 24
JAN 25
JUL 25
NOV 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw pork in reach-in cooler next to cook line grill. Manager placed ground beef underneath pork.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nov 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler not date marked. Manager advised that milk was opened 11/19
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured behind establishment
Floor area(s) covered with standing water. Standing water in front f reach in cooler on cookline
Single-service articles not stored inverted or protected from contamination. Single service take out tray lid not inverted or protected. Lid was inverted
Show the remaining 1 finding ▾
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( tomatoes and lemons ) stored over ready-to-eat food ( orange juice bottles ) in walk in cooler. Manager moved bottles
Jul 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to handle clean dishes without washing hands. Manager had employee wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler next to cook line: ham (45F - Cold Holding). Manager stated ham was placed in cooler two hours prior to temperature being taken. Manager moved ham inside of cooler to reduce temperature to 41F.
Standing water in bottom of reach-in-cooler. Reach-in cooler next to cook line.
Jan 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped cup on floor then picked it up and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at front counter hand washing sink. Employee provided hand towels during inspection.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Top for wait station tea urn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of double door glass door reach-in cooler in wait station. Fan covers in walk-in cooler.
Standing water in bottom of reach-in-cooler. Double door glass door reach-in cooler in wait station.
Sep 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched nose and proceeded to handle clean silverware behind front counter without washing hands. Manager had employee wash hands and rewash silverware.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Front counter dish machine, 150F.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw pork in reach-in cooler next to cook line grill. Manager placed ground beef underneath pork.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket behind front counter 200+ ppm. Manager had employee add water to sanitizer bucket, 75 ppm.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee container of hummus stored in front counter reach-in cooler closest to office. Manager removed hummus during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf underneath front counter soda machine.
Feb 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over creamers in reach-in cooler across from front counter fire extinguisher. Manager moved eggs to bottom shelf.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes next to dish machine and proceeded to prepare drink for customer. Manager had employee wash hands.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket across from front counter register, 200+. Employee changed sanitizer water, 75 ppm.
Handwash sink used for purposes other than handwashing. Employee dumped sanitizer bucket in hand washing sink next to dish machine.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee training certificate available. Establishment has twenty employees.
Missing drain plug at dumpster. Dumpster behind building.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of reach-in cooler next to front counter soda machine.
Standing water in bottom of reach-in-cooler. Cook line reach-in coolers.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher behind front counter.
Oct 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and handled clean plate without washing hands. Manager had employee wash hands and use another plate.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine behind front counter, 148F. Repair person fixed dish machine, 165F.
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. Eggs stored on front counter. Manager stated items placed on counter 15 minutes prior, manager placed proper time mark on item.
Toxic substance/chemical improperly stored. Spray bottle of Clorox stored next to bottle of syrup behind front counter. Manager moved spray bottle to area in back of kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Lid and container for chili stored in reach-in cooler next to front counter coffee machine. Manager placed chili in a different container.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink behind front counter. Manager provided towels at hand washing sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter next to warmer on counter.
Employee personal food not properly identified and segregated from food to be served to the public. Employee vitamin water stored in reach-in cooler in wait station.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of soda box next to ice machine. Mana placed ice scoop in pan.
Missing drain plug at dumpster. Dumpster behind building.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and bottom of reach-in cooler in wait station.
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.