Waffle House #2104

7180 Normandy Blvd, Jacksonville, FL 32205 · Permanent Food Service · License 2615027

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 2, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Oct 2 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
2 high priority (fixed by the Oct 2 follow-up), 2 intermediate, 7 basic (2 repeats)
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep302026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitOct 2, 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 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed sausage patty (46°F - Cold Holding); waffle batter (50°F - Cold Holding); sliced cheese (46°F - Cold Holding); and individual creamer at (46°F- Cold Holding)located on cook line and in reach in cooler.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed chemicals stored directly next to whipped butter spread.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dish machine temperature at 156°F, the required temperature is 160-180°F.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed one employee currently working has an expired food handler training.
Basic7
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed a torn gasket on reach in cooler on cook line.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed both ice bins on cook line with black/green mold like substance in the track top of the bin.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed multiple soiled gaskets on cook line on reach in coolers. Food debris and black/green mold like substance present on all gaskets. Observed dust on walk in cooler fans.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed pans stacked on clean dish storage with water on and in the pan.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed mop sink faucet leaking onto ground.
- Code 33, Garbage and refuse: Open dumpster lid.
  Observed dumpster door lid open.
- 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.
  Observed an employee scarf stored on top of napkins for customer use.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.