WAFFLE HOUSE #71
1072 AIRPORT ROAD, Jacksonville FL 32218 · 904.741.3731
Last inspected Dec 3, 2025 · 13 visits since July 2023
JAN 24
AUG 24
JAN 25
JUL 25
DEC 25
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three flies observed in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Dec 3, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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. Three employees present, hired over 60 days, no proof available.
Dec 2, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 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. At cook line, employee cracked shell eggs, changed gloves with no handwash, then handled utensils and plate.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, fully cooked chicken sausage stored on bottom shelf next to raw beef. At cook line reach-in cooler, raw formed beefsteak stored over shell eggs. Operator moved items to proper storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top.section of flip top reach-in cooler, ham (54,57F - Cold Holding); cut tomato (54F - Cold Holding); cut lettuce (56F - Cold Holding); hash browns (49F - Cold Holding); sliced cheese (57F - Cold Holding). Items placed in cooler 2.75 hours earlier, lid closed. At waffle station, batter (58F - Cold Holding). Batter out 5 minutes per employee, return to reach-in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach-in cooler, milk opened yesterday morning not dated. Manager dated.
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. Three employees present, hired over 60 days, no proof available.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall behind/under flattops has grease build up. Wall and floor under dish counter soiled with debris.
Ice scoop handle in contact with ice. Scoop,in ice machine has handle touching ice. Manager moved scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets soiled with residue, debris, mold-like substance.
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, back wall in interior of meat reach-in cooler soiled with food residue. At waffle/toast station, interior of under counter reach-in cooler soiled with food debris.
Single-service articles not stored inverted or protected from contamination. At drink station, coffee filters in plastic container with no lid. Manager placed lid on container.
Standing water in bottom of reach-in-cooler. Reach-in cooler by back kitchen entrance, standing water in bottom.
Oct 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 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. Dishwasher (Temperature 128f). Dish machine ran multiple times.
Jul 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in double door reach-in cooler by flattop, bowl of cut onions stored below raw bacon. Operator moved onions.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, ham (49F - Cold Holding). Operator stated ham placed in service 2 hours prior.
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. At arrival for inspection, time not marked for shell eggs. Eggs out less than 4 hours.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At cookline double door reach-in cooler near office, milk not dated. Operator not sure of exact date milk was opened.
Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, interior of grits hot holding unit has build up of food debris.
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. Dishwasher (Temperature 128f). Dish machine ran multiple times.
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. One employee present hired 1 year, no certificate available. Also, one employee present hired 15 years has expired certificate.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In ice machine, black and pink mold-like substance on deflection plate.
Equipment in poor repair. At ice machine, front plate at lip of ice bin has rust that has penetrated surface. In prep area, interior of grits hot holding unit, sides have finish worn off exposing insulation. Also, duct tape holding door together.
Food stored on floor. At dish area, jug of liquid pan shortening stored on floor. In walk-in cooler, crate of whipped topping stored on floor. Operator moved items to shelves.
Garbage on the ground and/or pad around dumpster. Unbagged trash on ground in dumpster enclosure and on ground outside dumpster enclosure. Operator cleaned during inspection.
No handwashing sign provided at a hand sink used by food employees. At both handwash sinks,missing handwash signs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. At cook line, side below counter, next to flattop has grease build up. At cook line, bottom of both double door reach-in coolers soiled.
Old labels stuck to food containers after cleaning. At triple sinks, plastic containers on shelf above sinks have stickers attached.
Open dumpster lid. One lid and one door open on dumpster. Also, lid on grease receptacle open.
Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line in double door reach-in cooler by flattop, employee drink in cooler. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of unwashed tomatoes stored over bottle juice. Operator moved tomatoes.
Feb 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs, handled plate and utensils without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler near office, raw shell eggs stored over ready to eat waffle batter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top section of flip top reach-in cooler, ham (57F - Cold Holding); cut tomato (57F - Cold Holding); hash browns (60F - Cold Holding). Operator stated lid open, closed lid. At cook line, in bottom section of reach-in cooler, waffle batter (48F - Cold Holding). Operator stated batter out for multiple orders then returned to reach-in cooler.
Toxic substance/chemical improperly stored. At cart near entrance to cook line, spray bottle of window cleaner hanging on side with nozzle directed at syrup bottles.
Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, interior of grits hot holding unit has build up of food debris.
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. 2 employees present, hired over 60 days, no employee training certification available.
Equipment in poor repair. In prep area, interior of grits hot holding unit, sides have finish worn off exposing insulation. Multiple reach-in cooler shelves rusting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. Multiple reach-in cooler gaskets soiled/black stains. Cabinet under soda dispenser near office soiled.
Open dumpster lid. One lid open on dumpster.
Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line, employee drink in stand up reach-in cooler. Employee discarded.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler near office, bottom has standing water and food debris.
Single-service articles not stored inverted or protected from contamination. At drink station near office, sleeve dispensers with styrofoam cups not covered. At drink station by entrance to cook line, coffee filters on tray with no protection.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of tomatoes stored on top shelf over bags of ready to eat chopped onions.
Aug 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 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. Dishwasher (Temperature 155)- manager stated they will use triple sink until machine is serviced.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In steam table by drink station, sausage gravy (122F - Reheating); chili (207F - Reheating). Operator stated items placed in steam table 2.25 hours earlier to reheat.
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. At arrival for inspection, no time marked for eggs on ledge above cook line. Operator marked time.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table by drink station, sausage gravy (122F - Reheating); chili (207F - Reheating). Operator stated items placed in steam table 2.25 hours earlier to reheat.
Toxic substance/chemical improperly stored. At front counter, spray bottle of glass cleaner hanging on side of metal rack has nozzle pointed over bags of coffee.
Handwash sink used for purposes other than handwashing. At front counter, handwash sink by dish area has towel in sink. Employee removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has high temp machine, no measuring device available.
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. One employee present, hired over 60 days per manager, no certificate available.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink across from office, hot water shut off.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In back kitchen, deflection plate and surrounding area of ice machine interior has black and pink mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In kitchen area, ice bucket hanging not inverted/protected.
Garbage on the ground and/or pad around dumpster. Unbagfed trash on ground in dumpster enclosure.
Grease receptacle lid open, broken, or missing. Great receptacle at dumpster enclosure, lid open.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on 4 door reach-in cooler soiled.
Single-service articles not stored inverted or protected from contamination. At both drink stations, styrofoam cups in sleeve dispensers not covered. At drink station by entrance to front line, coffee liters in plastic container with no cover sitting on coffee cups.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of tomatoes stored on top shelf above ready to eat cut onions and bottle juice.
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 10, 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. In top section of reach-in cooler at cook line, cut lettuce (50F - Cold Holding); cheese (51F - Cold Holding); hash browns (47F - Cold Holding); ham (46/47F - Cold Holding); cut tomato (48F - Cold Holding). All items placed in service 3 hours prior. Operator moved all items to walk-in cooler. All items still above 43f after 30 minutes, moved to walk-in freezer.
Jan 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked shell eggs, changed gloves but did not wash hands before handling plates and utensils.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top section of reach-in cooler at cook line, cut lettuce (50F - Cold Holding); cheese (51F - Cold Holding); hash browns (47F - Cold Holding); ham (46/47F - Cold Holding); cut tomato (48F - Cold Holding). All items placed in service 3 hours prior. Operator moved all items to walk-in cooler. All items still above 43f after 30 minutes, moved to walk-in freezer.
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. At cook line, time not marked for shell eggs. Operator stated egg just placed out. Employee marked time.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach-in cooler close to office, milk opened yesterday not dated. Manager dated.
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. Three employees present hired less than 60 days, no proof of employee responsibilities.
Records/documents for required employee training do not contain all of the required information. Multiple certificates missing training dates. Also, one employee present with expired certificate.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink across from office, hot water handle not working properly.
Ceiling tile missing. Over ice machine.
Equipment in poor repair. Interior of brown warming unit in prep area cracked, insulation exposed.
Floor area(s) covered with standing water. Standing water on floor by ice machine and in dry storage room.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Missing at both handwash sinks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets soiled. Hood filters over flattop have build up.
Open dumpster lid. One lid open on dumpster. Grease receptacle lid open.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of both four door reach-in coolers have standin water and food debris in bottom. Interior of ice machine has black mold-like substance above deflector plate.
Single-service articles not stored inverted or protected from contamination. At drink station near office, coffee filters out with no protection. At drink stations, styrofoam cups in sleeve dispensers with no covers.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of unwashed tomatoes stored on top shelf above ready to eat foods.
Jul 10, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three flies observed in kitchen area.
Spray hose at dish sink lower than flood rim of sink. Spray hose for dish machine in kitchen
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. See stop sale. No time marking for shelled eggs above cook line. No time marking for waffle batter on cook line. Cook stated he does not know when items were removed from temperature. Items discarded.
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. See stop sale. No time marking for shelled eggs above cook line. No time marking for waffle batter on cook line. Cook stated he does not know when items were removed from temperature. Items discarded.
Handwash sink used for purposes other than handwashing. Hand washing sink by dish machine has pan inside. Pan 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. Missing for two employees working today.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine in prep area.
Clean linens stored on floor. Clean linens on floor in dry storage area. Items moved and stored correctly.
Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
Equipment in poor repair. Interior of brown warming unit in prep area is cracked.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under dish area in kitchen. Floor under ice machine in back prep area.
Hole in or other damage to wall. Wall in dining room near entrance to restrooms.
Light shield damaged/in disrepair. Light shield in dry storage area by walk in cooler.
No handwashing sign provided at a hand sink used by food employees. At hand washing sink by dish machine. At hand washing sink by office. Inspector emailed sign.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in coolers in kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line in kitchen.
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.