DirtyFLRestaurant Inspection Data

WAFFLE HOUSE #1358

With 6 documented inspections, WAFFLE HOUSE #1358 in MADISON has achieved a 2.8/5 food safety rating. Recent inspections show improving food safety practices.

145 Southeast Bandit Street
Florida, 32340
Madison County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/2/2025

Inspection #: Visit ID: 10709566

  • 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

Inspection Date: 10/31/2024

Inspection #: Visit ID: 8739946

  • 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

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8658764

  • N/A:No Violations Were Observed

Inspection Date: 4/22/2024

Inspection #: Visit ID: 8652364

  • 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**

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8584722

  • 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

Inspection Date: 1/4/2024

Inspection #: Visit ID: 8361389

  • 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°.