WAFFLE HOUSE #1527
5022 CAPITAL CIRCLE, Tallahassee FL 32305 · 850-309-1111
Last inspected May 20, 2026 · 14 visits since December 2023
MAR 24
AUG 24
JUN 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot held sausage gravy 109f, chili 119f. Per operator out since 8am. See Stop Sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
May 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 11, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Temp at dish reach 91f.
May 8, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Temp at dish reach 91f.
Apr 29, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Temp at dish reach 91f.
Apr 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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. Temp at dish reach 91f.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot held sausage gravy 109f, chili 119f. Per operator out since 8am. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot held sausage gravy 109f, chili 119f. Per operator out since 8am. See Stop Sale.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training certificates expired 3/6/26.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Reach-in cooler interior/shelves have accumulation of soil residues. Standing liquid from hash browns pooling at bottom of reach in cooler.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler with hashbrowns had liquid on bottom of cooler. Operator cleaned and put a pan to collect and dripping from hashbrowns.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table cutting board.
Stored food not covered. Opened margarine left on counter. Operator wrapped it.
Jun 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Single-service articles improperly stored. Observed a box of cups stored on the floor in storage area. Operator removed off of the floor to proper place during time of inspection.
Single-service articles not stored inverted or protected from contamination. Observed coffee filters on clean cups by coffee machine not inverted or protected. Operator corrected during time of inspection.
Aug 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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 maximum temperature: 146F. Maintenance on site during inspection to repair dish machine. Per manager will not use dish machine for sanitation until repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced ham 47F and sliced american cheese 49F in make table at cook line at 12:45. Per manager ham held since 10:45 and cheese held since 12:15. Employee stored food items in ice during inspection. New temperatures at 1:15: diced ham 41F and sliced american cheese 43F.
Handwash sink used for purposes other than handwashing. Observed hand wash sink next to dish area used to store equipment while employee washes dishes.
Accumulation of standing liquid in bottom of reach-in-cooler at cook line. Manager began cleaning liquid during inspection.
Cold water handle inoperable at hand wash sink in storage area.
Time/temperature control for safety food not maintained frozen solid in walk in freezer. Observed ambient temperature: 31F. Maintenance on site during inspection to repair.
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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. Observed dishwasher machine surface temperature 150.8F. Per manager maintenance will be scheduled for repair. Employee set up three compartment sink Chlorine 100ppm.
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. Observed shelled eggs held at room temperature at 11:00. Per manager shelled eggs held since 10:45. Manager time marked eggs during inspection.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened can of whipped cream with no date mark. Manager voluntarily discarded whipped cream during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of liquid on bottom of reach in cooler next to coffee machine at front line.
Wet wiping cloths stored in detergent and sanitizer mixed together.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer Chlorine 0ppm. Manager discarded wiping cloth solution during inspection.
Jan 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 15, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Observed dish machine surface temperature 146.8F. Per manager maintenance will be scheduled for repair.
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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. Observed dish machine surface temperature 146.8F. Per manager maintenance will be scheduled for repair.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened milk not date marked. Manager marked milk 12-10-23 during inspection.
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.