WAFFLE HOUSE
7180 Normandy Boulevard
Jacksonville, Florida, 32205
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/21/2025
High Priority
5
Intermediate
2
Basic
7
Total
14
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. Observed soiled vents on cook line near office.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed stacks of clean plates stored not inverted on shelf above dish machine and exposed to potential contamination from guests sitting at bar. Employee inverted plates. **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored next to three compartment sink.
- 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 employee cell phone stored on shelf next to single service items on cook line across from steam table. Employee removed cell phone. **Corrected On-Site**
- 51-18-6:Basic - No copy of latest inspection report available. Observed person in charge unable to provide latest inspection report.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to two clean containers stored on drying shelf above three compartment sink. Person in charge removed labels and placed in three compartment sink for re-washing. **Corrected On-Site**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed to go cups with no protection stored on meat cooler next to grill top and milk cooler at end of cook line.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw bacon strips then handle ready to eat toast and sliced cheese after changing gloves without washing hands. Inspector educated employee proper hand washing procedures. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked sausage gravy with temperatures of 110-117F in steam table next to meat cooler on cook line. Person in charge stated gravy had been in steam table since arrival 4.5 hours prior and was unaware of specific time gravy was placed in steam table. Cooked sausage gravy (110-117F - Hot Holding)
- 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 flat of shell eggs being held on time as a public health control stored above grill top with no time marker. Employee stated eggs were placed there an hour prior and time marked. **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. Observed cooked sausage gravy with temperatures of 110-117F in steam table next to meat cooler on cook line. Person in charge stated gravy had been in steam table since arrival 4.5 hours prior and was unaware of specific time gravy was placed in steam table. Cooked sausage gravy (110-117F - Hot Holding) **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. Observed sanitizer bucket near office with chlorine solution testing at 200+ppm. Person in charge replaced bucket with chlorine solution testing at 100ppm. Sanitizer Bucket (Chlorine 200+ppm); Sanitizer Bucket retest (Chlorine 100ppm) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 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. Observed milk with no date marking when it was opened in reach in cooler at end of cook line. Employee stated milk was opened 2 days prior. Employee date marked milk. **Corrected On-Site**
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink, sanitizer bucket, and/or dishmachine. Observed establishment using chlorine solution for sanitizer buckets with only quatanery ammonium test strips.
Food safety inspection conducted on 1/21/2025 revealed 14 total violations (5 high priority, 2 intermediate, 7 basic).
Inspection on 7/26/2024
High Priority
3
Intermediate
0
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. Observed deflector plate on interior of ice machine soiled. Person in charge cleaned interior by end of inspection. **Corrected On-Site**
- 35A-03-4:Basic - Dead roaches on premises. Observed one dead roach in the exterior storage unit where single service items are stored. Person in charge removed and cleaned area on site. **Corrected On-Site**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed fork in pan of raw chicken stored at cook line reach in cooler with handle in direct contact of raw chicken. Person in charge removed fork and placed in dishwash area. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets and door frames on reach in cooler below toasters.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee on cook line wash hands for 5 seconds or less.
- 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 retemp (130 - Hot Holding) Observed sausage gravy in steam table with lid removed temping at 130F. Person in charge replaced lid and increased temperature of steam table. **Corrective Action Taken**
- 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. Observed sanitizer bucket with chlorine solution at 200+ppm. Person in charge discarded solution and set up new sanitizer bucket with proper 100ppm. **Corrected On-Site**
Food safety inspection conducted on 7/26/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).