Waffle House #734
1495 S 6 St, Macclenny, FL 32063 · Permanent Food Service · License 1200080
What drove the grade
Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 7 basic-18
- Safety score82
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 visitOct 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
See stop sale. Observed sausage gravy in reach in cooler in back kitchen at 46°F, operator stated the gravy was prepared yesterday and remained in cooler overnight, pan was deep, had too much product in it and was in a plastic pan with tight lid. Operator discarded the gravy.
Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Observed sausage gravy in reach in cooler in back kitchen at 46°F, operator stated the gravy was prepared yesterday and remained in cooler overnight, pan was deep, had too much product in it and was in a plastic pan with tight lid. Operator discarded the gravy.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw pork next to ready to eat chopped onions in walk-in cooler.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed sausage gravy in reach in cooler in back kitchen at 46°F, operator stated the gravy was prepared yesterday and remained in cooler overnight, pan was deep, had too much product in it and was in a plastic pan with tight lid. Operator discarded the gravy.
Fixed on the spot
Basic7
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed multiple pans on the clean dish shelf with leftover labels.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed a wet wiping cloth on top of soap dispenser next to hand wash sink.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in cooler on front line and reach in cooler in back kitchen with heavy soil and standing water.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed black/green mold like substance on the deflector plate and interior of ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed both soda machines with black/green mold like substance on the dispenser head. Observed reach in coolers in front kitchen with soiled gaskets.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed two single service dispensers with cups not inverted or protected. Observed coffee filters sitting out, not inverted, and not in use.
Code 36, Floors, walls, ceilings and ventilation: Floor, walls and or ceilings soiled/has accumulation of debris.
Observed drain under drink station with debris present. Observed black/green mold like substance on fan and above door of walk-in cooler.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.
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