WAFFLE HOUSE #1962
10401 ATLANTIC BLVD, Jacksonville FL 32225 · (904) 564-2040
Last inspected Apr 1, 2026 · 8 visits since December 2023
MAY 24
JUL 24
JAN 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chili from previous night stored over 6hours 49f
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White mold like substance on walk in cooler shelves
Jan 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. White milk dated 1-23 til 1-29 at 12:50. Still in cooler in use, discarded
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Raw shelled eggs stored over flat top grill with a tine from 7am til 11am still in use
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Chocolate Milk stored in glass coolers unable to confirm date opened -sliced per cooked mushrooms no date marking manager states was made 5 days ago
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Mike kinnard
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Bowl or other container with no handle used to dispense food. Waitresses using cup to scoop ice instead of ice scooper
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored on prep area next to chili and gravy steam well, moved
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 cooks on line wearing a watch
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White mold like substance on walk in cooler shelves
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milks, employees labeled at time of inspection
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. Audrey and Sandra
Employee personal food not properly identified and segregated from food to be served to the public. In 3 door cooler with glass door personal food stored, moved to employee bin
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on top of case utensils. Cell phone stored on top of soda boxes Moved
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Both manager cooks wearing watches, watches removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler Gasket on walk in cooler door
Jan 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 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 and the time removed from temperature control cannot be determined. Shelled eggs stored over grill, no time marking, manager time marked
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. Derek
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Maykala expired 2024
No handwashing sign provided at a hand sink used by food employees. Mens restroom missing sign
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler soiled with dust
Reach-in cooler shelves with rust that has pitted the surface. Four door cooler where meat and eggs are held
Aug 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan cover in walk in cooler soiled
Grease receptacle lid open, broken, or missing. Grease lid open next to dumpster
Missing drain plug at dumpster.
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chili from previous night stored over 6hours 49f
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher unable to complete a full cycle manager states maybe Be a bad switch
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chili from previous night stored over 6hours 49f Cut tomatoes stored in reach in cooler 49f cut yesterday Sliced ham 46f diced ham 49f cooked mushrooms 47f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes stored in reach in cooler 49f cut yesterday Sliced ham 46f diced ham 49f cooked mushrooms 47f
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk in reach in coolers, per manager opened 3 days ago. Chilli in reach in cooler no date marking.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan cover in walk in cooler soiled
Grease receptacle lid open, broken, or missing. Grease lid open next to dumpster
In-use knife/knives stored in cracks between pieces of equipment. Knives stored stuffed between lid of line cooler. Manager moved
Missing drain plug at dumpster.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths Stored on coffee stations, sides of drink stations and on line cooler. Manager moved cloths
May 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority3 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. In use High temp dishwasher machine on front line not sanitizing properly. Ran machine at 1st run at 128F, 2nd run at 147F. But at 3rd run at 163F. Person in charge will notify technician but also 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 on cook line crack raw shell eggs with gloves on both hands and then handle slice toast bread and condiments with same hands without washing hands and changing gloves. Reviewed with employee and person in charge and employee wash hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. In use High temp dishwasher machine on front line not sanitizing properly. Ran machine at 1st run at 128F, 2nd run at 147F. But at 3rd run at 163F. Person in charge will notify technician but also setting up three compartment sink with chlorine
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 date and time marked on raw shell eggs stored over cook line grill area. Employee time marked it for 8am
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy (129-135F - Hot Holding), stored in steam table in double pan and place there for hot holding after reheating from grill area approximately 630am as per person in charge. Employee reheating
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge name Robert is manager but not certified after 30 days of hire
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 4 food handler employees but no certified manager present
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no device
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard preparing food with no beard guard Employee preparing food with no hair restraint Employee put on hair restraint and beard guard
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gasket soiled. Ice machine filters with dust build up in back kitchen area
Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom of upright reach in cooler next to manager office on front line with soiled interior
Utensils in poor condition. Metal ice scoop next to ice machine is chip across entire tip area
Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer bucket on front line at 0ppm and made with soap water. Employee discarding to remake solution
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on front line at 0ppm and made with soap water. Employee discarding to remake solution
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following time/temperature contol for safety foods located in the flip top cooler to the top right of the grilling station we're at temperatures above 41F: Cut tomatoes (48-56F - Cold Holding); lettuce (42-58F - Cold Holding); portions of lettuce stacked above chill line, sliced cheese (46F - Cold Holding). Person in charge removed lettuce and replinished it. Retempted cut tomatoes, sliced cheese and lettuce and all retempted at 43F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No backflow valve on hose spigot located left of the back door outside the establishment and on spigot on kitchen sink located behind the serving counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Person in charge indicated white milk in reach in cooler adjacent to front counter was opened yesterday at 9:00 am; however, there was no date marking at time of inspection at 9:30 am.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine located next to manager's office has soiled exterior and mold like substance on interior roof of flip top.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soil and debris beneath pull out drawer at cooler located beneath the grill station on cookline. Soiled gaskets and pooling water in reach in cooler located to the left of the grilling station. Fans in walk in cooler located adjacent to storage room adjacent to triple sink has dust accumulation on fan cover.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table at the right of the grilling station.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket solution located on the floor adjacent to grill station indicated 0 ppm. Person in charge replaced bucket and added solution.
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.