WAFFLE HOUSE #1050
5067 J. Turner Butler Boulevard
Jacksonville, Florida, 32216
Duval County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 1/2/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/2/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/30/2024
High Priority
2
Intermediate
0
Basic
6
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield interior with black build up inside ice bin machine near back door
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees hat on soda box in back kitchen. Moved by manager. **Corrective Action Taken**
- 14-11-5:Basic - Equipment in poor repair. Double door reach in cooler handle in back kitchen in disrepair
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior double door reach in cooler in back kitchen soiled with food debris
- 25-05-4:Basic - Single-service articles improperly stored. To go lid container stored on floor in back kitchen area. Moved by manager. Corrected On-Site
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed employee using high temperature dish machine to sanitize and machine not working properly. Machine ran 3 times. Dishwasher (Temperature 116 first run, 118 second run and 119 third run). Manager setting up three compartment sink and having technician to come inspect dish machine Repeat Violation Admin Complaint
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee using high temperature dish machine to sanitize and machine not working properly. Machine ran 3 times. Dishwasher (Temperature 116 first run, 118 second run and 119 third run). Manager setting up three compartment sink and having technician to come inspect dish machine Repeat Violation Admin Complaint
Food safety inspection conducted on 12/30/2024 revealed 8 total violations (2 high priority, 0 intermediate, 6 basic).
Inspection on 7/15/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/9/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish washer on front line not sanitizing. Machine ran several times. Dishwasher (Temperature 144 then 129). Operator setting up three compartment sink and will call technician **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-07-09: Still the same. Ran machine 3 times and at 138F. Operator has remaining time frame for call back **Time Extended**
- 22-45-4:High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temperature dish washer on front line not sanitizing. Machine ran several times. Dishwasher (Temperature 144 then 129). Operator setting up three compartment sink and will call technician **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-07-09: Still the same. Ran machine 3 times and at 138F. Operator has remaining time frame for call back **Time Extended**
Food safety inspection conducted on 7/9/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 7/8/2024
High Priority
3
Intermediate
0
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist. Employee removed bracelet Corrected On-Site Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard preparing food with no beard guard. Employee put on beard guard Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler. Manger place ambient thermometer in walk in cooler Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on front line meat reach in cooler. Gaskets cleaned during inspection Corrected On-Site Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old label on clean container at dry storage rack. Manager removed Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front line counter area. Moved by manager. Corrected On-Site
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish washer on front line not sanitizing. Machine ran several times. Dishwasher (Temperature 144 then 129). Operator setting up three compartment sink and will call technician **Corrective Action Taken** Repeat Violation Admin Complaint
- 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 employee crack raw shell eggs and then handle clean plate without washing hands. Employee washed hands Corrected On-Site Repeat Violation Admin Complaint
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temperature dish washer on front line not sanitizing. Machine ran several times. Dishwasher (Temperature 144 then 129). Operator setting up three compartment sink and will call technician **Corrective Action Taken** Repeat Violation Admin Complaint
Food safety inspection conducted on 7/8/2024 revealed 9 total violations (3 high priority, 0 intermediate, 6 basic).
Inspection on 1/22/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/19/2024
High Priority
7
Intermediate
1
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Upright reach in cooler door handle in back kitchen area soiled Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
- 14-11-5:Basic - Equipment in poor repair. Multiple reach in cooler gaskets torn Interior of hot holding brown cambro in back kitchen area in disrepair with insulation exposed Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Under soda bib in back area with standing water. Floor soiled under cook line cooking equipments. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of grill area soiled with grease build up Repeat Violation
- 33-16-4:Basic - Open dumpster lid. In back parking lot area
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers with soiled interior Repeat Violation
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Front line high temp dish machine running at 130F max temperature being used to sanitize equipment's during inspection at multiple usage and not sanitizing properly. Ran machine there times (1st attempt 125F, 2nd attempt 127F 3rd attempt with manager high temp device and inspector device at 130F). Manager called for repairs and voluntarily closing restaurant for 4 hours instead of setting up three compartment sink with chlorine until high temp machine is repaired **Corrective Action Taken** Warning
- 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 employee crack raw shell eggs and handle clean equipments without washing hands Repeat Violation Admin Complaint
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee handle soiled dishes and then wash hands for less than 20 seconds on front line Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Front line high temp dish machine running at 130F max temperature being used to sanitize equipment's during inspection at multiple usage and not sanitizing properly. Ran machine there times (1st attempt 125F, 2nd attempt 127F 3rd attempt with manager high temp device and inspector device at 130F). Manager called for repairs and voluntarily closing restaurant for 4 hours instead of setting up three compartment sink with chlorine until high temp machine is repaired Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cook line handle raw bacon and then handle clean equipments without changing gloves and washing hands 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 above cook line with no time mark. Manager place time mark at 8:30am Corrected On-Site Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored next to straws and condiments on front line cart. Moved by manager. Corrected On-Site Warning
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager M. Fargalla unable to proof of mananger certificate and employee over 30 days and no other proof of any other manager certified at this establishment Warning
Food safety inspection conducted on 1/19/2024 revealed 15 total violations (7 high priority, 1 intermediate, 7 basic).
Inspection on 7/10/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/10/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/7/2023
High Priority
4
Intermediate
4
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Double door reach in cooler in back kitchen with soiled under handle
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old license displayed 6-1-22
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top shelf in double door reach in cooler in back kitchen next to restaurant food. Moved by manager. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shirt stored next to clean equipments on storage rack in back kitchen. Moved by manager. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Glass door reach in cooler gasket torn Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Under soda bib station in back kitchen area
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler and in front line reach in cooler
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets soiled Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of multiple reach in coolers soiled 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. Observed employee on cook line with gloves on both hands crack raw shell eggs and handle toast bread without washing hands. Reviewed with employee and manager and employee wash hands Corrected On-Site Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 live flying insects in back kitchen area near back door and ware washing station. Following day call back as per Robert in District Office Warning
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. At dish machine area on front line. Employee properly hang hose Corrected On-Site 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. No time marked on raw shell eggs above grill cook line station. Employee time marked Corrected On-Site Warning
- 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Provided Big 6 hand out **Corrective Action Taken**
- 53A-16-4:Intermediate - Certified food manager unable to answer basic questions about allergens. Provided allergens handout **Corrective Action Taken**
- 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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site
- 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. Operator has some employees hired over 50 days with no proof of training
Food safety inspection conducted on 7/7/2023 revealed 17 total violations (4 high priority, 4 intermediate, 9 basic).