Waffle House #1962
10401 Atlantic Blvd, Jacksonville, FL 32225 · Permanent Food Service · License 2614614
What drove the grade
No proof of required state approved employee training provided for employee hired more than 60 days ago.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection2 intermediate (1 fixed on the spot), 2 basic-7
- Safety score93
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 2, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
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.
-Gallon of milk in reach in glass cooler illegible marking unable to determine a date. Sticker remade -sausage gravy, opened previous day, dated
Fixed on the spot
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. Kenneth
Basic2
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Opened personal water bottle in reach in cooler on top shelf, manager discarded
Fixed on the spot
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Back area glass light bulbs not covered, near triple sink 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.