Waffle House #719
3639 W US Hwy 90, Lake City, FL 32055 · Permanent Food Service · License 2200358
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Jul 7 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 repeat), 6 basic (1 repeat)-17
- Safety score83
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 visitJul 7, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Container of sanitizer stored over sugar behind front counter. Employee removed sanitizer bucket.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Container of chocolate milk in wait station reach-in cooler. Employee stated milk was opened the previous morning.
Repeat violation
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
No original certificates for some employees of establishment.
Basic6
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinks stored on prep table over single service items.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Door frame for walk-in freezer, allowing ice buildup around door.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Front counter sanitizer bucket, 200 ppm. Employee changed sanitizer water, 50 ppm.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets of reach-in cooler closest to kitchen door next to office. Fan covers in walk-in cooler.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go container lids stored on front counter. Manager turned lids over.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Ceiling tile in front of back door.
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.