Magic Waffle
11362 San Jose Blvd Unit 15, Jacksonville, FL 32223 · Permanent Food Service · License 2616129
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (fixed on the spot), 5 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 visitAug 10, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Milk in small single door reach in cooler at 50°F, batter with milk powder at 45-46°F. Person in charge states have been in and out of unit. Discussed possibility of holding on time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Boba hot holding at front line at 93°F. Recommend holding on time. Person in charge began reheating.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed multiple containers of medicine on shelf's with food products, on prep table. Person in charge removed.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed items stored in back hand wash sink. Items were removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Several spray bottles with sanitizer per person in charge unlabeled. Person in charge labeled appropriately.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed case of oil, case of water stored on floor at back kitchen area. Person in charge raised.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Personal food items stored above, alongside items to be served to customers. Person in charge began rearranging.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Cardboard lining shelves in kitchen. Person in charge removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of air fryer with food debris accumulated. White accumulation on interior of ice machine.
Code 25, Single-service items: Single-service articles improperly stored.
Cups stored on floor under triple sink area. Person in charge raised. Also, debris observed on single service containers not inverted at waffle make area.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.