Waffle House #2333
2729 SR 16, Saint Augustine, FL 32092 · Permanent Food Service · License 6502226
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 Oct 28 routine inspection1 high priority (no follow-up needed), 1 intermediate, 6 basic (2 repeats)-14
- Safety score86
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 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line in reach-in cooler, waffle batter (54°F - Cold Holding). Employee stated he had batter out to make waffles.
Intermediate1
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. One employee certificate, for Holly, expired.
Basic6
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
In top section of reach-in cooler near back kitchen entrance, open individual orange juice and energy drink stored on top shelf.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
In front line four door reach-in coolers, cardboard used to line bottom of coolers.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In back kitchen, interior of ice machine has mold-like substance and rust stains on/above deflection plate
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, shelf under flattop has grease build up.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
At front line drink stations, cups in sleeve dispensers not protection.
Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
In dumpster enclosure, unbagged trash on ground around dumpster and grease receptacle.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.