Waffle House #2063
704 Blanding Blvd, Orange Park, FL 32065 · Permanent Food Service · License 2001285
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection5 high priority (2 fixed by the Oct 5 follow-up, 3 fixed on the spot, 3 repeats), 1 intermediate (fixed on the spot), 3 basic (2 repeats)-28
- Administrative complaint on Sep 25, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitOct 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed reconstituted hash browns (51°F/54°F/47°F/49°F/49°F/54°F/51°F/54°F/58°F/58°F - Cold Holding)in container with boxes stored tightly together and carton closed. Per manager and mark on boxes, hash browns prepared yesterday at approximately 3:00.
Repeat violationAdministrative complaint
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 reconstituted hash browns (51°F/54°F/47°F/49°F/49°F/54°F/51°F/54°F/58°F/58°F - Cold Holding)in container with boxes stored tightly together and carton closed. Per manager and mark on boxes, hash browns prepared yesterday at approximately 3:00.
Repeat violationAdministrative complaint
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.
Raw shell eggs being held on time as a public health control has time marked as 9:00. Time observed was 8:50. Operator states eggs placed out at 8:30 and added correct time marked to shell eggs.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee on two occasions scrub and rack dirty dishes and move to handling clean dishes/cups without washing hands first. Operator coached employee on proper handwashing.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine using hot water for sanitization recorded maximum temperature of 153°F on first reading and 140°F/139°F on two subsequent readings. Operator made service call during inspection.
Fixed on the spot
Intermediate1
Code 11, Employee health: No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No employee reporting agreement available for Brittany, hired approximately two weeks ago. Operator had employee sign agreement during inspection.
Fixed on the spot
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed one cook cooking with a bracelet and watch and one server washing and putting away dishes with bracelets on wrist.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Two of the four take out cup dispensers at the soda machines have no top cover.
Repeat violation
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Observed fly light installed over the three compartment sink and over stored clean lids.
Repeat violation
Earlier inspections 1
F51Routine inspection11 violations, 4 high priority Administrative complaint
- First visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Two containers of reconstituted hash browns in far right reach-in cooler at 47°F and 46°F. Label indicates prepared yesterday, manager verified.
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.
See stop sale. Two containers of reconstituted hash browns in far right reach-in cooler at 47°F and 46°F. Label indicates prepared yesterday, manager verified. Manager discarded the hash browns.
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.
Observed cook on two occasions crack raw shell eggs into a bowl then handle clean utensils and clean plates without changing gloves and washing hands. Also, observed cook place raw bacon and raw sausage on the grill with gloved hands then handle clean utensils, pans and plates without changing gloves and washing hands. Manager coached cook and cook began washing hands and changing gloves appropriately.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Bottles/boxes of medicine, hand sanitizer and lotions stored over the bag in box sodas on the rack. Manger moved all to proper storage.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for cook, Duane, hired over one year ago.
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets torn on top doors of reach-in cooler to right of the flat grill.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Three of the four take out cup dispensers do not have a top cover.
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Drain cover missing from under the dishmachine. Employee located cover and replaced.
Fixed on the spot
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Drain plug missing on dumpster.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food and/or food preparation area.
Insect fly light is installed over the three compartment sink above a shelf that stores take out lids, plastic wrap and margarine packets.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
No choking poster available. Provided DBPR Form HR 5030-105.
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.
- 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.