DirtyFLRestaurant Inspection Data

WAFFLE HOUSE #1756

With 8 inspections documented, WAFFLE HOUSE #1756 maintains a 3.2/5 food safety rating in TALLAHASSEE. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 8 reports on file

3500 Apalachee Parkway
Tallahassee, Florida, 32311
Leon County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 8 health inspection reports

All Inspection Reports

2/17/2026· 3w ago

Visit ID: 13464979

Met Inspection Standards

1 int, 1 basic

  • 22-16-4:Basic - Reach-in cooler interior has accumulation of soil residues and water. Two door egg cooler.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided during inspection. Corrected On-Site

7/18/2025· 7mo ago

Visit ID: 13464414

Met Inspection Standards
  • N/A:No Violations Were Observed

7/17/2025· 7mo ago

Visit ID: 10843222

Follow-up Inspection Required

1 int, 3 basic

  • 10-06-5:Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle on line in potatoes. - From follow-up inspection 2025-07-17:
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease. Hoods. - From follow-up inspection 2025-07-17:
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior soiled. Standing water and food debris. - From follow-up inspection 2025-07-17:
  • 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. 127F. Warning - From follow-up inspection 2025-07-17: 157°F **Time Extended**

7/17/2025· 7mo ago

Visit ID: 10920176

Met Inspection Standards

1 high, 2 int

  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in reach in on line reading 18°F, actual temperature 41.
  • 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. Dishwasher 157°F, this violation addressed on previous inspection.

5/20/2025· 9mo ago

Visit ID: 10716958

Follow-up Inspection Required

1 high, 1 int, 3 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 handle on line in potatoes.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease. Hoods.
  • 22-16-4:Basic - Reach-in cooler interior soiled. Standing water and food debris.
  • 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 on front line. Warning
  • 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. 127°F. Warning

11/8/2024· 1y 4mo ago

Visit ID: 8777901

Met Inspection Standards

2 int, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soft side lunch box inside reachin cooler.
  • 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions. Phone on line counter.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Liquid on bottom inside of reachin coolers.
  • 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. Dishwasher final rinse at 148°F. Repeat Violation

4/19/2024· 1y 10mo ago

Visit ID: 8570200

Met Inspection Standards

3 high, 1 int, 1 basic

  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water from dishwasher leaking onto floor.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 61, cut tomatoes 60°. Iced during inspection **Corrective Action Taken**
  • 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. Time marked during inspection. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • 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. Gauge reading 145°.

12/8/2023· 2y 3mo ago

Visit ID: 8376496

Met Inspection Standards

1 high, 2 basic

  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 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