WAFFLE HOUSE #977
1670 NW CAPITAL CIR, Tallahassee FL 32303 · 850-554-4025
Last inspected Aug 25, 2026 · 12 visits since October 2023
JAN 24
JUL 24
MAY 25
NOV 25
AUG 26
▲ GETTING WORSE
5 inspections trending down, 15 points off where it started.
Roach activity present as evidenced by live roaches found. Observed one live roach under hand wash sink next to three compartment sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2024051213 | Jul 23, 2024 | Feb 3, 2025 | $400 |
Inspection history
12 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 45f, ham 46f, per employee out within last couple hours. Informed to keep lid closed or lower temp of prep table.
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/ Certified food manager arrived at end of inspection.
No soap provided at handwash sink in by 3 comp sink. Employee stocked soap when informed.
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.
Show the remaining 4 findings ▾
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Temp at dish machine 129f. Instructed to manually sanitize until dish machine repaired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice scoop handle in contact with ice.
Nonfood-contact surface soiled. Trays used to hold filled syrup bottles covered in syrup to the point of dripping on floor.
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Provided operator with document.
Current Hotel and Restaurant license not displayed.
May 21, 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 ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk 36F, not date marked in reach-in cooler next to soda machine. Operator corrected during time of inspection.
Current Hotel and Restaurant license not displayed.
Old labels stuck to food containers after cleaning. Observed old labels on clean containers on shelving above three compartment sink.
Aug 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 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 dishwasher machine surface temperature: 129F. Three compartment sink: Chlorine 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F, sliced ham 48F, diced ham 49F in make table at cook line. Per manager maintenance arrived this morning and will repair cooler today 07-23-24. Manager iced food items during inspection.
Aug 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 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 dishwasher machine surface temperature: 129F. Three compartment sink: Chlorine 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F, sliced ham 48F, diced ham 49F in make table at cook line. Per manager maintenance arrived this morning and will repair cooler today 07-23-24. Manager iced food items during inspection.
Jul 31, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 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 dishwasher machine surface temperature: 129F. Three compartment sink: Chlorine 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F, sliced ham 48F, diced ham 49F in make table at cook line. Per manager maintenance arrived this morning and will repair cooler today 07-23-24. Manager iced food items during inspection.
Jul 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 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: 129F. Three compartment sink: Chlorine 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F, sliced ham 48F, diced ham 49F in make table at cook line. Per manager maintenance arrived this morning and will repair cooler today 07-23-24. Manager iced food items 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 milk and whipped cream in cooler at kitchen area not date marked. Manager date marked items 07-22-24.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham 47F and diced ham 45F in make table at cook line at 11:15. Per manager make table has been held open for service since 11:00. Manager put food items over ice and kept make table shut when possible.
Oct 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 16, 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. Observed dish machine reach surface temperature 131F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Oct 6, 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. Observed dish machine reach surface temperature 131F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Oct 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 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. Observed dish machine reach surface temperature 131F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Roach activity present as evidenced by live roaches found. Observed one live roach under hand wash sink next to three compartment sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham 44F and sliced tomatoes at 54F in reach in cooler on cook line per manager less than four hours prior. Manager discarded tomatoes and cooled ham to 43F within four hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chili 109F and sausage gravy 113F on cook line within three hours. Manager brought chili to 137F and sausage gravy to 138F within four hours.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Manager printed during inspection.
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. Observed one employee hired less than 60 days with no proof of illness form.
Spray bottle containing blue toxic substance not labeled. Manager discarded spray bottle during inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted next to ice machine. Manager stored bucket inverted during inspection.
Dead roaches on premises. Observed six dead roaches under hand wash sink next to three compartment sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee's backpack stored on cook line. Employee moved backpack during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on dry storage rack. Operator stored cloth in sanitizing solution 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.