WAFFLE HOUSE #734
1495 S 6 ST, Macclenny FL 32063 · 904.259.3727
Last inspected May 28, 2026 · 9 visits since July 2023
JAN 24
AUG 24
DEC 24
SEP 25
MAY 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy at 118F in warmer, hot holding unit has open spaces. Person in charge discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 28, 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
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed glass door reach-in cooler near swinging door leading into cook line unable to maintain temperature of 41F and below. Ambient temperature 50F, observed top left door unable to fully close. Operator stated a new gasket was placed on door and may need to be adjusted.
May 15, 2026Warning 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed house made waffle batter, diced ham (44F-45F - Cold Holding) in glass door reach-in cooler near swinging door to cook line. Items in cooler overnight. Observed Top left door not able to fully close. Unable to determine when cooler stopped maintaining 41F and below. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made waffle batter, diced ham (44F-45F - Cold Holding) in glass door reach-in cooler near swinging door to cook line. Items in cooler overnight. Observed Top left door not able to fully close. Unable to determine when cooler stopped maintaining 41F and below. See stop sale Also, sliced American cheese (49F - Cold Holding) in top of reach-in cooler next to grill. Observed cheese overfilled in pan. Chef removed cheese and,placed in bottom,of reach-in cooler to chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice deflector plate in large ice machine soiled.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed glass door reach-in cooler near swinging door leading into cook line unable to maintain temperature of 41F and below. Ambient temperature 50F, observed top left door unable to fully close. Operator stated a new gasket was placed on door and may need to be adjusted.
Working containers of food removed from original container not identified by common name. Observed container of white substance removed for its original packaging stored in cabinet at front service line unlabeled. Employee labeled container of sugar.
Sep 22, 2025Inspection 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 ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line wiping gloves on aprons while preparing food and no hand wash or change of gloves. Discussed with operator.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution closest to prep area door over 200ppm bleached test strip back from purple to white. Employee reset the sanitizer solution.
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. One food handling employee present with expired food handler training from 2/2025.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door has ice build up on door and on door seal.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guard and metal face plate has dust build up.
Standing water in bottom of reach-in-cooler. Standing water at base of cooler under shelf of raw shell eggs.
Working containers of food removed from original container not identified by common name. Bulk pitcher of sugar under coffee station missing product labeling.
Dec 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the standup reach in cooler opposite the office, chili (57F - Cold Holding); gravy (58F - Cold Holding); raw shell eggs ambient air (47F - Cold Holding). Reach in cooler, ambient air of 47F, per operator time/temperature control food for safety stored overnight. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the standup reach in cooler opposite the office, chili (57F - Cold Holding); gravy (58F - Cold Holding); raw shell eggs ambient air (47F - Cold Holding). Reach in cooler, ambient air of 47F, per operator time/temperature control food for safety stored overnight. Operator discarded.
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. See stop sale. Basket of raw shell eggs on cook line not discarded at the end of the 10am time hold.
Employee eating in a food preparation or other restricted area. Employee eating on cook line, waitstation table, operator had employee relocate to dining room. Employee drinks on coffee prep station. Operator had employee relocated the drinks.
Floor area(s) covered with standing water. Standing water in cracked tiles around front counter dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris build up in reach in cooler door gaskets.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on waitstation prep table by silverware.
Aug 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom drawer of the standup reach in cooler, chicken (47F - Cold Holding); pork chop (48F - Cold Holding) stored in cooler in ice bath with melted ice. Operator replaced the ice for ice bath, at conclusion of inspection chicken second temperature 15 minutes (45F - Cooling); pork chop second temperature 15 minutes (46F - Cold Holding). Instructed operator to add ice bags to top of the products.
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. At time of inspection high temperature dishwasher machine at 126F. Operator has replacement water heater booster scheduled to repair that day. Inspector instructed to set up three compartment sink for sanitizing until repair is complete.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the prep area reach in cooler, gravy from 2 days prior missing date marking.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance on the deflector plate.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage at front counter by the clean silverware container. Employee beverage on back table by wrapped single service utensils. Operator relocated the employee beverages.
Floor tiles missing and/or in disrepair. Cracked floor tiles by dish machine at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser has syrup residue build up behind the nozzles on the plate of the dispenser. Grease build forming between hood filters gaps over cook line.
Standing water in bottom of reach-in-cooler. Prep area standup reach in cooler has standing water at the base of the cooler.
Jan 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom drawer of the cook line standup reach in cooler, pork (48F - Cold Holding); chicken (47F - Cold Holding). Per operator drawer left open, operator added ice to products. At conclusion of inspection, pork second temperature (42F - Cold Holding); chicken second temperature (46F - Cooling).
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the prep area reach in cooler, gravy and chili stored with no product date marking. Employee placed date marked on the containers.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside the bulk ice bin on the interior walls by the deflector plate.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored next to the bulk ice bin not inverted. Employee inverted the ice bucket.
Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, bag of employee personal food stored over container of orange juices for customers. Employee relocated the employee personal food.
Floor tiles missing and/or in disrepair. Cracked floor tiles by the dishmachine area with standing water in the tiles.
In-use knife/knives stored in cracks between pieces of equipment. Two knives stored in between flip top reach in cooler door and top of equipment. Operator relocated the knives.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets with mold like substance build up. Operator has new door gaskets to replace the current gaskets.
Single-service articles improperly stored. In the dry storage room, single service carry out cups stored on the floor. Employee relocated the cups.
Water leaking from pipe and/or faucet/handle. Hand wash sink on the main cook line leaks into bucket on the floor. Operator has placed request for maintenance.
Jul 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 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 137F. Will utilize triple sink until unit can be serviced.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy at 118F in warmer, hot holding unit has open spaces. Person in charge discarded.
Wastewater on ground of establishment. During inspection drain at front hand wash sink clogged, wastewater draining into main walkway at front counter. Person in charge snaked drain during inspection, discarded wastewater into drain, and sanitized area. Water draining correctly into pipe by end of inspection.
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/ One manager on duty with expired training.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with heavy debris buildup. Ice machine deflector plate with mold like substance in corners.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device to test high temp dishmachine.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employee training is copies of Safestaff.
Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.
Floor soiled/has accumulation of debris. Floors of walk in cooler with debris buildup. Floors under dishmachine at front line, under bag in box soda, triple sink in back kitchen with debris buildup. Ceiling vents in back kitchen and storage area heavily soiled. Tiles missing at front line, standing water observed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets, exterior of reach in coolers where door meets the unit with debris buildup. Fan in front glass door reach in cooler with heavy debris buildup. Walk in cooler shelving with mold like substance buildup.
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.