WAFFLE HOUSE #1962
10401 Atlantic Boulevard
Jacksonville, Florida, 32225
Duval County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/17/2025
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Mens restroom missing sign
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler soiled with dust
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Four door cooler where meat and eggs are held
- 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. Shelled eggs stored over grill, no time marking, manager time marked Corrected On-Site
- 11-26-1:Intermediate - 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. Derek
- 53B-14-5:Intermediate - 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. Maykala expired 2024
Food safety inspection conducted on 1/17/2025 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 8/1/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan cover in walk in cooler soiled Warning - From follow-up inspection 2024-08-01: **Time Extended**
- 33-29-4:Basic - - From initial inspection : Basic - Grease receptacle lid open, broken, or missing. Grease lid open next to dumpster Warning - From follow-up inspection 2024-08-01: **Time Extended**
- 33-11-4:Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2024-08-01: **Time Extended**
Food safety inspection conducted on 8/1/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 7/31/2024
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan cover in walk in cooler soiled Warning
- 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Grease lid open next to dumpster Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored stuffed between lid of line cooler. Manager moved Corrected On-Site Warning
- 33-11-4:Basic - Missing drain plug at dumpster. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths Stored on coffee stations, sides of drink stations and on line cooler. Manager moved cloths Corrected On-Site Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chili from previous night stored over 6hours 49f Warning
- 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. Dishwasher unable to complete a full cycle manager states maybe Be a bad switch Repeat Violation Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chili from previous night stored over 6hours 49f Cut tomatoes stored in reach in cooler 49f cut yesterday Sliced ham 46f diced ham 49f cooked mushrooms 47f Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes stored in reach in cooler 49f cut yesterday Sliced ham 46f diced ham 49f cooked mushrooms 47f Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk in reach in coolers, per manager opened 3 days ago. Chilli in reach in cooler no date marking. Warning
Food safety inspection conducted on 7/31/2024 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).
Inspection on 5/20/2024
High Priority
5
Intermediate
3
Basic
7
Total
15
Disposition: Met Inspection Standards
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 watch on wrist
- 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 preparing food with no hair restraint Employee put on hair restraint and beard guard Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gasket soiled. Ice machine filters with dust build up in back kitchen area Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom of upright reach in cooler next to manager office on front line with soiled interior
- 14-12-4:Basic - Utensils in poor condition. Metal ice scoop next to ice machine is chip across entire tip area
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer bucket on front line at 0ppm and made with soap water. Employee discarding to remake solution **Corrective Action Taken**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on front line at 0ppm and made with soap water. Employee discarding to remake solution **Corrective Action Taken**
- 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. In use High temp dishwasher machine on front line not sanitizing properly. Ran machine at 1st run at 128F, 2nd run at 147F. But at 3rd run at 163F. Person in charge will notify technician but also setting up three compartment sink with chlorine 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 employee on cook line crack raw shell eggs with gloves on both hands and then handle slice toast bread and condiments with same hands without washing hands and changing gloves. Reviewed with employee and person in charge and employee wash hands Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. In use High temp dishwasher machine on front line not sanitizing properly. Ran machine at 1st run at 128F, 2nd run at 147F. But at 3rd run at 163F. Person in charge will notify technician but also setting up three compartment sink with chlorine 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. No date and time marked on raw shell eggs stored over cook line grill area. Employee time marked it for 8am Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy (129-135F - Hot Holding), stored in steam table in double pan and place there for hot holding after reheating from grill area approximately 630am as per person in charge. Employee reheating **Corrective Action Taken**
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge name Robert is manager but not certified after 30 days of hire
- 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/ Observed more than 4 food handler employees but no certified manager present
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no device
Food safety inspection conducted on 5/20/2024 revealed 15 total violations (5 high priority, 3 intermediate, 7 basic).
Inspection on 12/13/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine located next to manager's office has soiled exterior and mold like substance on interior roof of flip top.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soil and debris beneath pull out drawer at cooler located beneath the grill station on cookline. Soiled gaskets and pooling water in reach in cooler located to the left of the grilling station. Fans in walk in cooler located adjacent to storage room adjacent to triple sink has dust accumulation on fan cover.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table at the right of the grilling station.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket solution located on the floor adjacent to grill station indicated 0 ppm. Person in charge replaced bucket and added solution. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following time/temperature contol for safety foods located in the flip top cooler to the top right of the grilling station we're at temperatures above 41F: Cut tomatoes (48-56F - Cold Holding); lettuce (42-58F - Cold Holding); portions of lettuce stacked above chill line, sliced cheese (46F - Cold Holding). Person in charge removed lettuce and replinished it. Retempted cut tomatoes, sliced cheese and lettuce and all retempted at 43F
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No backflow valve on hose spigot located left of the back door outside the establishment and on spigot on kitchen sink located behind the serving counter.
- 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. Person in charge indicated white milk in reach in cooler adjacent to front counter was opened yesterday at 9:00 am; however, there was no date marking at time of inspection at 9:30 am.
Food safety inspection conducted on 12/13/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).