WAFFLE HOUSE
7180 Normandy Boulevard
Jacksonville, Florida, 32205
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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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).
Inspection on 1/23/2024
High Priority
5
Intermediate
2
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored at ice machine not inverted.
- 33-12-4:Basic - Dumpster rusted out on bottom. Dumpster rusted on bottom right side.
- 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 phone and gum container next to single service to go containers. Operator removed from area. Corrected On-Site
- 36-73-4:Basic - Floor/walls and or ceilings soiled/has accumulation of debris. Light fixture above cook line in kitchen has dust build up. Floor under cabinet at soda dispenser has build up.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door does not have self close tightly. Gap between observed at door.
- 25-05-4:Basic - Single-service articles improperly stored. In outside storage behind establishment, boxed single use tissue were on floor. Operator removed from floor. Corrected On-Site
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Exposed coffee grounds in filters were on counter top of kitchen. Operator covered coffee grounds. 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 cracking shell eggs then immediately handling cheese slice without changing gloves or washing hands.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, unwashed produce was stored above ready to eat diced onions.
- 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. At cook line, chart for tracking shell egg time showing eggs to be discarded at 11am. Eggs were not discarded at 11am, Operator stated new eggs were placed out at 1030, and time was not changed. Operator placed correct time on chart. Corrected On-Site
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At counter top cooler next to flat top grill in kitchen, sliced tomato (49F - Cooling). Operator stated tomatoes were cut and placed in cooler at 7am. Operator put tomatoes in freezer to try and bring the tomatoes back into temp. Retemp 42F.
- 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. Gallon of milk in both reach in cooler did not have date marking. Operator stated milk was opened two to three days ago.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Some employees missing date of birth on training certificates.
Food safety inspection conducted on 1/23/2024 revealed 13 total violations (5 high priority, 2 intermediate, 6 basic).
Inspection on 7/10/2023
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Establishment has expired license posted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets have black stains or food debris. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Sleeve dispensers at end of front line, cups not protected. Employee placed plastic wrap on dispensers. Corrected On-Site Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standup reach-in cooler closest to office and standup reach-in cooler at cook station, standing water in bottom. Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At bucket closest to office, Sanitizer Bucket (Chlorine 0ppm); Employee made new bucket, Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects in dry storage area.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In standup reach-in cooler at cook station, case of raw sausage stored over case of raw bacon. Operator rearranged items to proper storage. Corrected On-Site
- 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. Manager not able to locate written procedures. Emailed operator DBPR form 5030-104, he printed procedures. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator not able to locate test strips.
- 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. One employee present with no documentation. Manager stated today is first day for employee, no training completed yet. Manager explained employee responsibilities to employee and had him sign document. Corrected On-Site
Food safety inspection conducted on 7/10/2023 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).