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Licensee
Name: WAFFLE HOUSE #1050 License Number: SEA2611755
Rank: Seating License Expiration Date: 06/01/2015
Primary Status: Current Secondary Status: Active
Location Address: 5067 J TURNER BUTLER BLVD
JACKSONVILLE, FL 32216

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 09/14/2012 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
16 3
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
20A-04-1    Critical - Equipment food-contact surfaces and utensils not sanitized. dishmachine not property working
53B-08-1    Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. all expired Repeat Violation.
12B-07-1    Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
22-24-1    Critical - Observed buildup of slime on soda dispensing nozzles.
12A-12-1    Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. got raw beef and bread with same gloves Corrected On Site. washed hands , changed gloves
12A-20-1    Critical - Observed employee wash hands with no soap. cook Corrected On Site. did it with soap again
12A-04-1    Critical - Observed establishment utilizing time as a public health control without having written procedures. gave fofm and filled up Corrected On Site.
22-28-1    Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. waffle cooler
09-03-1    Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. scooping ice with cup
08A-24-1    Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw hamburger over raw pork in upright reach in cooler Corrected On Site.
25-05-1    Observed single-service articles improperly stored. not inverted, lids Corrected On Site.
22-21-1    Critical - Observed soil buildup inside ice bin. interior top
41A-10-1    Critical - Observed toxic item improperly stored. windex by food gloves Corrected On Site.
37-04-1    Observed wall soiled with accumulated black debris in dishwashing area.
53A-16-1    Critical - Person in charge failed to insure that employees properly reheat food. gravy reheated to 160F on stove at 9am, it is 10.55; mgr reheated gravy to 165F. Corrected On Site.
02-24-1    Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. eggs Corrected On Site. wrote time Repeat Violation.
05-07-1    Critical - Thermometers not calibrated according to manufacturer's specifications. one reading 24F, discarded Corrected On Site.
20B-03-1    Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Set up manual sanitation until dishmachine is fixed.
21-11-1    Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site. 100
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395