Aloha Waffle Bar Beaches
1500 Beach Blvd Ste 313, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2616577
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 Oct 12 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 7 basic-16
- Safety score84
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 12, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Individual butters on counter at 75°. 76°. 75° kitchen
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Individual butters on counter at 75°. 76°. 75° kitchen Note : this item is labeled as "Pasteurized". This product is not shelf stable. Establishment must provide documentation from provider to say if this item is shelf stable.) Per employee. Item on counter since yesterday.
Code 12, Handwashing and hygienic practices: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
Food service employee used restroom then began to put on single service gloves without washing hands. Inspector intervened.
Fixed on the spot
Basic7
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Soiled base of reach in cooler.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Single service items stored under frontline paper towels dispenser.
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
Rear Restroom door left open.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
No self closing mechanism on rear restroom door.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee personal items clothing etc. by restaurant foods. Rear rack.
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.
- Stop sale
- An order that the food can’t be sold or served.