WAFFLE HOUSE #1358
With 9 documented inspections, WAFFLE HOUSE #1358 in MADISON has achieved a 3.0/5 food safety rating. Recent inspections show improving food safety practices.
Last inspection: 2 months ago · 9 reports on file
145 Southeast Bandit Street
Florida, 32340
Madison County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 9 health inspection reports
All Inspection Reports
12/23/2025· 2mo ago
Visit ID: 13595208
Met Inspection Standards- N/A:No Violations Were Observed
12/12/2025· 3mo ago
Visit ID: 13582675
Follow-up Inspection Required1 int
- 22-56-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. less than 160. Repeat Violation Warning - From follow-up inspection 2025-12-12: Dishwasher temperature 135.1°F. Not complied. Test strip used by manager did not turn bright orange to indicate 160°F. **Time Extended**
11/24/2025· 3mo ago
Visit ID: 10889010
Follow-up Inspection Required2 high, 1 int, 2 basic
- 29-08-4:Basic - Plumbing system in disrepair. Dishwasher draining on floor. Drain pipe put in drain. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 60°, manager discarded tomatoes. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 119°.
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. less than 160°. Repeat Violation Warning
5/2/2025· 10mo ago
Visit ID: 10709566
Met Inspection Standards1 high, 1 int, 2 basic
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge stays on 110°F, actual temperature 132°F. Repeat Violation
- 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. Eggs marked during inspection. Corrected On-Site
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Machine only reaching 132°F. Repeat Violation
10/31/2024· 1y 4mo ago
Visit ID: 8739946
Met Inspection Standards1 high, 2 int, 2 basic
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop for hash browns. Properly stored during inspection. Corrected On-Site
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Reading 120°F actual temp 109°F
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 54°F, improperly stored in cooler. Properly stored during inspection. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bucket stored in sink. Removed during inspection. Corrected On-Site
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 109°F
4/23/2024· 1y 10mo ago
Visit ID: 8658764
Met Inspection Standards- N/A:No Violations Were Observed
4/22/2024· 1y 10mo ago
Visit ID: 8652364
Follow-up Inspection Required1 high, 1 int
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line ham 46, mushrooms 45, cut tomatoes 54, cheese 44, single door unit ham 47, sausage 49, pork chicken 46, double door unit eggs 44. Warning - From follow-up inspection 2024-04-22: Reach-in cooler ham 43, sausage 43, pork 43, chicken 43, eggs 43, line ham 49, cut tomatoes 45,48, mushrooms 47, cheese 43, Items above 43° Iced during inspection. **Time Extended**
- 16-54-4:Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Warning - From follow-up inspection 2024-04-22: Dish temp by gauge 140°. **Time Extended**
4/12/2024· 1y 11mo ago
Visit ID: 8584722
Follow-up Inspection Required1 high, 4 int, 2 basic
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Per manager.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm chlorine.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line ham 46, mushrooms 45, cut tomatoes 54, cheese 44, single door unit ham 47, sausage 49, pork chicken 46, double door unit eggs 44. Warning
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Warning
1/4/2024· 2y 2mo ago
Visit ID: 8361389
Met Inspection Standards3 int, 4 basic
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Door stuck open. Closed during inspection. Corrected On-Site
- 33-17-4:Basic - Garbage can soiled.In counter garbage can enclosure soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in three door cooler.
- 14-17-4:Basic - Reachin cooler shelves with rust that has pitted the surface.
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Cooler thermometer reading 33° ambient temperature 42°, wait station cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rack for cleaned coffee cups soiled.
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Only reaching 140°.