Waffle House #2366
9041 New Kings Rd, Jacksonville, FL 32219 · Permanent Food Service · License 2615374
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 Sep 3 routine inspection2 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 2 repeats), 5 basic (2 repeats)-25
- Administrative complaint on Sep 3Counts in full until a follow-up finds the problems fixed-20
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitSep 14, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
F55Routine inspection10 violations, 2 high priority Administrative complaint
- First visitSep 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Carton of hash browns at front of reach-in cooler under waffle area at 46°F. Per manager, door has been constantly open and closed. Carton placed on ice and approximately 15 minutes later hash browns are at 42°F.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed cook crack raw shell eggs, place raw bacon on the grill and then handled clean pans/utensils without changing gloves and washing hands. Manager coached employee on proper hand washing.
Fixed on the spot
Intermediate3
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.
Open gallon of milk in far right reach-in cooler not date marked. Per manager, milk opened two days prior and added date mark to milk.
Fixed on the spotRepeat violation
Code 11, Employee health: No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Per manager, five employees are under 60 days of employment. No proof of employee reporting responsibilities available. Provided DBPR Form HR 5030-103.
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. Per manager, no proof of employee food handler training for 12 employees. Also, only employee food handler proof of training was shown on cellphone, no original.
Repeat violationAdministrative complaint
Basic5
Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
Interior of hot holding box near the three compartment sink is in disrepair with insulation showing at the interior bottom.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Both wiping cloth solutions at the counter tested at 0ppm chlorine. Employee remade both solutions to 100ppm chlorine.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Three out of four take out cup holders with no covering on the top. Manger placed cover over all. Also, multiple cases of take out boxes stored on the floor of the outside storage building.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No employee handwashing sign for hand wash sink by bag in box sodas.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
No choking poster available. Provided DBPR Form HR 5030-105.
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.