DirtyFLRestaurant Inspection Data

WAFFLE HOUSE #2387

WAFFLE HOUSE #2387 located in GAINESVILLE has undergone 7 health department inspections, achieving a 1.6/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

915 East University Avenue
Gainesville, Florida, 32601
Alachua County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 7 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 13512588

Follow-up Inspection Required

3 high, 3 int, 3 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed : over the bulk sodas, 3 drinks. The drinks were moved to the drink shelf. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a jacket stored over the bulk sodas. This was moved to an alternate shelf. Corrected On-Site
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed : a charging battery operated drill stored over hot holding grits in the kitchen. The drill was moved to the bottom shelf. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed : cook line staff crack eggs, handled ladle, oil receptacle, and a handle to a fry pan. A discussion ensued about the strong possibility of cross contamination with door handles, bowls, plates and other handles. Staff wash hands and changed gloves. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed : at the cook line reach-in cooler, raw beef stored over raw pork. The items were adjusted to remove the risk, by moving the pork up one shelf. Corrected On-Site
  • 03F-02-5:High Priority - 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. Observed : lack of a time mark for the eggs over the flat top. The time mark was added from the time :10:00: placed out of temperature control. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the cook line reach-in cooler with an accumulation of spills.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a dish cloth in the front line hand wash sink. This was removed. Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed : dates of birth missing on two current certificates.

9/4/2025· 6mo ago

Visit ID: 10871273

Met Inspection Standards

1 high, 1 int, 6 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottle of lemonade on shelf above apple juice and steak in walk in cooler, manager discarded drink. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen sun shining through the bottom indicating a door gap.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Raw reach in cooler bottom door gasket soiled. Middle reach in cooler on cooks line the gasket door jams are soiled. **Corrective Action Taken** Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters on shelf on front line, operator placed in container. Corrected On-Site Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In raw reach in cooler on cooks line, employee started cleaning during inspection. **Corrective Action Taken**
  • 08B-12-5:Basic - Stored food not covered. Unwrapped tea bags on shelf in dry storage, operator covered. Corrected On-Site
  • 03F-02-5:High Priority - 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. Raw shell eggs on cooks line no time, operator used all of the eggs and replaced with new container of eggs, new time was written down. Corrected On-Site
  • 53A-05-6:Intermediate - 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/ 5 employees present, no currently certified food manager present.

3/18/2025· 11mo ago

Visit ID: 10713184

Follow-up Inspection Required

1 high, 2 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame and gasket of reach-in cooler next to front counter soda machine in to go area. Gasket of reach-in cooler next to cook line. Walk-in cooler gasket. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters next to coffee machine in wait station not protected. Manager placed coffee filters in container with lid. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and then proceeded to handle clean dishes without washing hands. Repeat Violation Admin Complaint
  • 11-27-4:Intermediate - 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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Squeegee stored in front counter hand washing sink. Manager removed squeegee during inspection. Corrected On-Site

11/5/2024· 1y 4mo ago

Visit ID: 8780454

Follow-up Inspection Required

5 high, 2 int, 3 basic

  • 21-17-4:Basic - Clean linens stored on floor. In outside storage shed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above soda syrup boxes across from office. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled on drawer holding waffle toppings. Repeat Violation
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs changed gloves then grabbed clean plate and touched clean pan and mixing spoon handle.
  • 12A-28-4:High Priority - 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 wiped hands on pants then grabbed Togo food from cooks line and took over to Togo area and put lids on items.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sliced pie in reach in cooler at the end of cooks line, manager moved eggs below pie. Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 5 eggs in varies baskets in reach in cooler that are cracked.
  • 03F-02-5:High Priority - 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. Raw shelled eggs on cooks line brought out at 9:30 no time mark, manager placed time on chart. Corrected On-Site Repeat Violation Admin Complaint
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 53B-02-5:Intermediate - 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 working at time of inspection.

2/5/2024· 2y 1mo ago

Visit ID: 8596486

Follow-up Inspection Required

1 high

  • 22-57-6:High Priority - - From initial inspection : High Priority - 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. Ran dish machine twice thermometer tested at 144-145F. Warning - From follow-up inspection 2024-02-05: Ran dishwasher twice 153-156F. Admin Complaint

1/23/2024· 2y 1mo ago

Visit ID: 8501479

Follow-up Inspection Required

4 high, 1 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of soda syrup boxes, employee moved beverage. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler by Togo area the gaskets are soiled. Reach in cooler near office the racks are soiled. Shelf racks soiled holding trays of cups. Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked eggs changed gloves then started plating foods. Employee placed raw bacon on cook top changed gloves then placed cooked hashbrowns on plate.
  • 22-57-6:High Priority - 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. Ran dish machine twice thermometer tested at 144-145F. Warning
  • 03F-02-5:High Priority - 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. Raw shell eggs out on cooks line no time mark, employee marked 30 minutes prior to inspection. Corrected On-Site
  • 41-15-5:High Priority - 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. Chlorine bleach test strip turned purple then started turning white indicating the solution was over 200ppm. Operator added more water, restested 100ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside Handwash sink by dish machine area at beginning of inspection.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. In the recharge zone by the back door. Repeat Violation

9/15/2023· 2y 5mo ago

Visit ID: 8379347

Follow-up Inspection Required

3 high, 3 int, 7 basic

  • 14-11-5:Basic - Equipment in poor repair. Brown cutting board with cut marks in front of lemonade drink reach in cooler.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen sun shining through the bottom of door.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Raw meat reach in cooler gaskets.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Sausage gravy in reach in cooler with label on lid that reads 7/10, gravy made 9/14.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle on top shelf in cooler next to milk, operator moved drink. Corrected On-Site Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Togo boxes and gloves etc on floor in outside shed.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In raw meat reach in cooler.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies flying around dust pan hanging on wall.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits 3.5 hours (83F - Hot Holding) steam table was turned off, operator voluntarily discarded grits. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-15-5:High Priority - 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. Bucket with chlorine sanitizer above 200ppm, operator remade and tested 100ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior back corners of ice bins.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at sink by soda box hookups.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage gravy and chili in reach in cooler no date mark made previous day.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. By the back door extinguisher in the recharge zone. Repeat Violation