Waffle House
7611 W Newberry Rd, Gainesville, FL 32606 · Permanent Food Service · License 1100731
What drove the grade
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 3 basic (1 repeat)-15
- Administrative complaint on Sep 4Counts in full until a follow-up finds the problems fixed-20
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
ham (49°F - Cold Holding) chicken sausage (45°F - Cold Holding); hashbrowns (46°F - Cold Holding) items in reach in cooler on cooks line, operator placed ice under items to keep items cool. Retemped ham 43, no change on other items.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cooking cracked raw eggs then immediately touched toast.
Repeat violationAdministrative complaint
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in cooler gasket torn on raw reach in cooler on cooks line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Raw reach in cooler gaskets soiled with old food debris. Walk in cooler gasket soiled with mold like substance.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Coffee Togo lids not inverted, with food contact facing upwards. Manager inverted lids.
Fixed on the spotRepeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.