WAFFLE HOUSE #1358
145 SE BANDIT ST, Madison FL 32340 · 850-973-1321
Last inspected Apr 3, 2026 · 10 visits since January 2024
APR 24
OCT 24
MAY 25
NOV 25
APR 26
▼ IMPROVING
5 inspections trending up, 13 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 119°.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Eggs timed out at 1:20 pm. Eggs discarded.
Handwash sink not accessible for employee use at all times.pan in sink.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temped at 155° and 158°.
Dec 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. less than 160.
Nov 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 60°, manager discarded tomatoes.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 119°.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. less than 160°.
Plumbing system in disrepair. Dishwasher draining on floor. Drain pipe put in drain.
Standing water in bottom of reach-in-cooler.
May 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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. Eggs marked during inspection.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Machine only reaching 132°F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge stays on 110°F, actual temperature 132°F.
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 54°F, improperly stored in cooler. Properly stored during inspection.
Handwash sink not accessible for employee use at all times. Bucket stored in sink. Removed during inspection.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 109°F
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop for hash browns. Properly stored during inspection.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Reading 120°F actual temp 109°F
Apr 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line ham 46, mushrooms 45, cut tomatoes 54, cheese 44, single door unit ham 47, sausage 49, pork chicken 46, double door unit eggs 44.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Apr 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line ham 46, mushrooms 45, cut tomatoes 54, cheese 44, single door unit ham 47, sausage 49, pork chicken 46, double door unit eggs 44.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No probe thermometer provided to measure temperature of food products.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Per manager.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm chlorine.
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Cooler thermometer reading 33° ambient temperature 42°, wait station cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Rack for cleaned coffee cups soiled.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Only reaching 140°.
Bathroom door left open other than during cleaning or maintenance. Door stuck open. Closed during inspection.
Garbage can soiled.In counter garbage can enclosure soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in three door cooler.
Reachin cooler shelves with rust that has pitted the surface.
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.