WAFFLE HOUSE #2150
8514 BAYMEADOWS RD, Jacksonville FL 32256 · 904-739-9487
Last inspected Aug 25, 2026 · 14 visits since November 2023
NOV 24
APR 25
AUG 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
Live, small flying insects found. 3 Tiny flies in rear kitchen near walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Aug 25, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Live, small flying insects found. 3 Tiny flies in rear kitchen near walk in cooler.
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. No proof of any employee training available.
Aug 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 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. Establishment high temperature testing device shows 147° at Dish machine. (Ran twice).
Live, small flying insects found. 3 Tiny flies in rear kitchen near walk in cooler.
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 mark on shell eggs in tray at frontline. Placed about 1 hr before. Marked by manger.
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. No proof of any employee training available.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Frontline.
Floor soiled/has accumulation of debris. Debris on floor. Rear kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on inside reach in cooler at frontline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers. Soil residue buildup on sides / exterior of equipment.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of frontline cooler.
Feb 18, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon stored on top shelf of reach in cooler on shelf close to door at 48F. Person in charge moved back further into unit.
Feb 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 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. Dishmachine testing at 154F during inspection. Person in charge states will sanitize at triple sink until unit can be repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon stored on top shelf of reach in cooler on shelf close to door at 48F. Person in charge moved back further into unit.
Handwash sink not accessible for employee use at all times. Hand wash sink at front line blocked by stacked dishes during beginning of inspection. Person in charge removed.
Single-service articles not stored inverted or protected from contamination. Cups at server line not inverted or protected. Person in charge added lids during inspection.
Working containers of food removed from original container not identified by common name. Sugar in container at front counter unlabeled. Person in charge labeled.
Aug 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 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. Dishmachine only testing at 145F during inspection. Person in charge states booster was off. Turned on booster and retested at 160F by end of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage stored over chuck eye roll steaks that are fully cooked per packaging in protein stand up cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter made with cream, sitting at room temperature at 44-45F. Recommend holding on time. Person in charge moved to reach in cooler.
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. Person in charge unable to provide proof of training from any employees due to binder not on site per person in charge.
Grease receptacle lid open, broken, or missing. Observed grease receptacle lid open during inspection. Grease and debris buildup on grates.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer to the right of the door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood with grease buildup. Cabinet under left side soda dispenser with debris buildup.
Old labels stuck to food containers after cleaning. Observed multiple clean dishware items with old labels.
Standing water in bottom of reach-in-cooler. Observed liquid in the bottom of the double door reach in cooler in back kitchen.
Apr 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw sausage with gloved hands, then remove gloves, put on new gloves and handle ready to eat product without hand wash. Person in charge spoke to employee who removed gloves and washed hands.
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. Dishmachine testing at highest of 151F during inspection. Person in charge called for service, will sanitize in triple sink until repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter held out on counter at 60F. Recommend holding on time. Person in charge moved to reach in cooler. Also, bacon in reach in cooler at 48F. Person in charge states had out of unit for approximately 15 minute to reorganize cooler.
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 held on time with no time mark. Person in charge marked appropriately.
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. Several employees with expired training.
Floor area(s) covered with standing water. Standing water observed on floor by back reach in cooler and ice machine.
Single-service articles not stored inverted or protected from contamination. Cups in dispensers not covered. Person in charge covered during inspection.
Standing water in bottom of reach-in-cooler. Hash brown reach in cooler with standing water in the bottom of the unit.
Nov 21, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make line fliptop, ham, batter, cheese at 47-48F. Person in charge states has been in unit overnight. Ambient temperature of unit 45F. Person in charge called for maintenance during inspection.
Nov 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority0 Intermediate4 Basic
Show 9 findings ▾
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 with gloved hands, removed gloves, don new gloves, then handle clean single service containers. Person in charge spoke to employee.
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. Dishmachine testing at 131F Person in charge will set up triple sink to utilize until unit can be repaired.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At make line fliptop, ham, batter, cheese at 47-48F. Person in charge states has been in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make line fliptop, ham, batter, cheese at 47-48F. Person in charge states has been in unit overnight. Ambient temperature of unit 45F. Person in charge called for maintenance during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili and gravy in warmer with open spaces allowing steam to escape at 121-129F. Person in charge discarded.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of protein reach in cooler on front line, hash brown cooler in back kitchen with liquid in bottom of unit.
Single-service articles not stored inverted or protected from contamination. Cups in dispenser not covered at front line.
Water leaking from pipe and/or faucet/handle. Observed water leaking from ice bin on left side of front line, and water leaking from ice machine onto the floor. Person in charge states has part ordered to repair.
Water softener salt (food) stored in a location that is not clean and dry. Water softener stored on floor in back kitchen. Person in charge states no longer utilizing.
Mar 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority1 Intermediate3 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. Sausage gravy cooling overnight per person in charge at 52F. Observed condensation on lid, all other items in unit in temperature.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw bacon with gloved hands, change gloves and handle clean plate without hand wash in between. Spoke to employee during inspection.
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 dishmachine testing at 153F during inspection even after running multiple times. Person in charge began setting up triple sink to utilize until unit can be serviced.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage gravy cooling overnight per person in charge at 52F. Observed condensation on lid, all other items in unit in temperature.
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 on cookline with old time mark, had been replaced, not re time marked. Person in charge marked appropriately.
Toxic substance/chemical improperly stored. Observed spray bottle of cleaner hanging from shelf with nozzle pointed toward single service straws. Person in charge removed.
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. Some employees working longer than 60 days with no proof of training.
Floor area(s) covered with standing water. Standing water on floor in front of ice machine. Person in charge states has work order in.
Single-service articles not stored inverted or protected from contamination. Cups at dispenser not inverted. Person in charge added lid during inspection.
Standing water in bottom of reach-in-cooler. Standing water in back reach in cooler with hashbrown storage.
Jan 8, 2024Call 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 ▾
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. Person in charge unable to provide proof of training for employees working for longer than 60 days.
Nov 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw sausage stored over raw bacon. Person in charge moved to appropriate location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawer under maketop cheese at 47F. Observed door open during inspection. Moved to unit holding temperature.
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. Person in charge unable to provide proof of training for employees working for longer than 60 days.
No handwashing sign provided at a hand sink used by food employees. Missing from front hand wash sink. Person in charge posted during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side back right corner of shelving in walk in cooler with mold like substance buildup. Shelving under cookline with debris buildup.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler at front line, in back prep area with debris buildup. Back wall of front ice bin with debris buildup.
Single-service articles not stored inverted or protected from contamination. Cups in dispenser missing protective lid.
Water leaking from pipe and/or faucet/handle. Leak under pipe at hand wash sink by dishmachine.
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.