Waffle House #71
1072 Airport Road, Jacksonville, FL 32218 · Permanent Food Service · License 2600349
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 9 basic (4 repeats); basic violations cost 12 at most-19
- Safety score81
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 visitSep 28, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee on cook line handle raw bacon, changed gloves no handwash, with new gloves hands crack raw shell eggs, changed gloves no handwash, then begin handling clean linens and utensils. Operator discussed with employee and employee washed hands.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In standup reach in cooler, prepared chili and gravy from previous day with no product date marking, operator had employee place on date marker.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee utilize cook line hand wash sink to fill sanitizer bucket. Discussed with operator.
Fixed on the spot
Basic9
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
In cookline reach in cooler hashbrown scoop handle in contact with the product. Employee relocated to correct storage.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink stored on cutting board of cook line, employee relocated.
Fixed on the spot
Code 21, Wiping cloths and linens: Clean linens stored on floor.
In dry storage room, bag of clean linens stored on the floor.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of meat cooler on cook line has food debris build up at base of cooler.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cookline hood system has grease dripping form under hood filters.
Repeat violation
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Floor drain under dish area missing the cover. Operator replaced.
Fixed on the spot
Standing water in bottom of reach-in-cooler.
Standing water at base of reach in cooler closest to office area on cook line.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor, walls and ceiling soiled/has accumulation of debris.
In back room closest office area, dust build up on ceiling air vent and adjacent wall.
Repeat violation
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
No copy of the last inspection available.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.