WAFFLE HOUSE #71

Name: WAFFLE HOUSE #71
Address: 1072 AIRPORT ROAD, JACKSONVILLE, FL, 32218, US
Rating: 43.4

1072 AIRPORT ROAD, JACKSONVILLE, FL 32218

License #2600349

☕ Café/Breakfast ℹ️

43.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 28, 2026 · 12 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

WAFFLE HOUSE #71 in JACKSONVILLE currently holds an InspectFL Health Score of 43.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 89 total violations — 20 critical, 20 major, 49 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 1, 2025

The latest inspection on September 28, 2026 shows 12 observation rows: 1 critical, 2 major, and 9 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

69%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

WAFFLE HOUSE #71 has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-06-5] 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.
[21-17-4] Clean linens stored on floor. In dry storage room, bag of clean linens stored on the floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline hood system has grease dripping form under hood filters.
[36-73-4] 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.
[12B-07-4] 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.
[22-16-4] 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.
[51-18-6] No copy of latest inspection report available. No copy of the last inspection available.
[02C-02-5] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee utilize cook line hand wash sink to fill sanitizer bucket. Discussed with operator.
[12A-07-5] 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.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water at base of reach in cooler closest to office area on cook line.
[29-18-4] Drain cover(s) missing. Floor drain under dish area missing the cover. Operator replaced.

Disposition: Warning Issued
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall behind/under flattops has grease build up. Wall and floor under dish counter soiled with debris.
[10-08-5] Ice scoop handle in contact with ice. Scoop,in ice machine has handle touching ice. Manager moved scoop.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets soiled with residue, debris, mold-like substance.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, back wall in interior of meat reach-in cooler soiled with food residue. At waffle/toast station, interior of under counter reach-in cooler soiled with food debris.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At drink station, coffee filters in plastic container with no lid. Manager placed lid on container.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach-in cooler by back kitchen entrance, standing water in bottom.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, employee cracked shell eggs, changed gloves with no handwash, then handled utensils and plate.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, fully cooked chicken sausage stored on bottom shelf next to raw beef. At cook line reach-in cooler, raw formed beefsteak stored over shell eggs. Operator moved items to proper storage levels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top.section of flip top reach-in cooler, ham (54,57F - Cold Holding); cut tomato (54F - Cold Holding); cut lettuce (56F - Cold Holding); hash browns (49F - Cold Holding); sliced cheese (57F - Cold Holding). Items placed in cooler 2.75 hours earlier, lid closed. At waffle station, batter (58F - Cold Holding). Batter out 5 minutes per employee, return to reach-in cooler.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach-in cooler, milk opened yesterday morning not dated. Manager dated.
[53B-02-5] 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 and Lodging Association (SafeStaff) 866-372-7233. Three employees present, hired over 60 days, no proof available.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In ice machine, black and pink mold-like substance on deflection plate.
[14-11-5] Equipment in poor repair. At ice machine, front plate at lip of ice bin has rust that has penetrated surface. In prep area, interior of grits hot holding unit, sides have finish worn off exposing insulation. Also, duct tape holding door together.
[08B-38-4] Food stored on floor. At dish area, jug of liquid pan shortening stored on floor. In walk-in cooler, crate of whipped topping stored on floor. Operator moved items to shelves.
[33-19-4] Garbage on the ground and/or pad around dumpster. Unbagged trash on ground in dumpster enclosure and on ground outside dumpster enclosure. Operator cleaned during inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At both handwash sinks,missing handwash signs.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. At cook line, side below counter, next to flattop has grease build up. At cook line, bottom of both double door reach-in coolers soiled.
[16-46-4] Old labels stuck to food containers after cleaning. At triple sinks, plastic containers on shelf above sinks have stickers attached.
[33-16-4] Open dumpster lid. One lid and one door open on dumpster. Also, lid on grease receptacle open.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line in double door reach-in cooler by flattop, employee drink in cooler. Operator removed.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of unwashed tomatoes stored over bottle juice. Operator moved tomatoes.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in double door reach-in cooler by flattop, bowl of cut onions stored below raw bacon. Operator moved onions.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, ham (49F - Cold Holding). Operator stated ham placed in service 2 hours prior.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At arrival for inspection, time not marked for shell eggs. Eggs out less than 4 hours.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At cookline double door reach-in cooler near office, milk not dated. Operator not sure of exact date milk was opened.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, interior of grits hot holding unit has build up of food debris.
[22-56-4] 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. Dishwasher (Temperature 128f). Dish machine ran multiple times.
[53B-02-5] 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 and Lodging Association (SafeStaff) 866-372-7233. One employee present hired 1 year, no certificate available. Also, one employee present hired 15 years has expired certificate.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. In prep area, interior of grits hot holding unit, sides have finish worn off exposing insulation. Multiple reach-in cooler shelves rusting.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. Multiple reach-in cooler gaskets soiled/black stains. Cabinet under soda dispenser near office soiled.
[33-16-4] Open dumpster lid. One lid open on dumpster.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line, employee drink in stand up reach-in cooler. Employee discarded.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler near office, bottom has standing water and food debris.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At drink station near office, sleeve dispensers with styrofoam cups not covered. At drink station by entrance to cook line, coffee filters on tray with no protection.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of tomatoes stored on top shelf over bags of ready to eat chopped onions.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs, handled plate and utensils without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler near office, raw shell eggs stored over ready to eat waffle batter.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top section of flip top reach-in cooler, ham (57F - Cold Holding); cut tomato (57F - Cold Holding); hash browns (60F - Cold Holding). Operator stated lid open, closed lid. At cook line, in bottom section of reach-in cooler, waffle batter (48F - Cold Holding). Operator stated batter out for multiple orders then returned to reach-in cooler.
[41-10-4] Toxic substance/chemical improperly stored. At cart near entrance to cook line, spray bottle of window cleaner hanging on side with nozzle directed at syrup bottles.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, interior of grits hot holding unit has build up of food debris.
[53B-02-5] 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 and Lodging Association (SafeStaff) 866-372-7233. 2 employees present, hired over 60 days, no employee training certification available.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In back kitchen, deflection plate and surrounding area of ice machine interior has black and pink mold-like substance.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In kitchen area, ice bucket hanging not inverted/protected.
[33-19-4] Garbage on the ground and/or pad around dumpster. Unbagfed trash on ground in dumpster enclosure.
[33-29-4] Grease receptacle lid open, broken, or missing. Great receptacle at dumpster enclosure, lid open.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on 4 door reach-in cooler soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At both drink stations, styrofoam cups in sleeve dispensers not covered. At drink station by entrance to front line, coffee liters in plastic container with no cover sitting on coffee cups.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of tomatoes stored on top shelf above ready to eat cut onions and bottle juice.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 155)- manager stated they will use triple sink until machine is serviced.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In steam table by drink station, sausage gravy (122F - Reheating); chili (207F - Reheating). Operator stated items placed in steam table 2.25 hours earlier to reheat.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At arrival for inspection, no time marked for eggs on ledge above cook line. Operator marked time.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table by drink station, sausage gravy (122F - Reheating); chili (207F - Reheating). Operator stated items placed in steam table 2.25 hours earlier to reheat.
[41-10-4] Toxic substance/chemical improperly stored. At front counter, spray bottle of glass cleaner hanging on side of metal rack has nozzle pointed over bags of coffee.
[31A-11-4] Handwash sink used for purposes other than handwashing. At front counter, handwash sink by dish area has towel in sink. Employee removed.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has high temp machine, no measuring device available.
[53B-02-5] 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 and Lodging Association (SafeStaff) 866-372-7233. One employee present, hired over 60 days per manager, no certificate available.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink across from office, hot water shut off.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Over ice machine.
[14-11-5] Equipment in poor repair. Interior of brown warming unit in prep area cracked, insulation exposed.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor by ice machine and in dry storage room.
[51-18-6] No copy of latest inspection report available.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing at both handwash sinks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets soiled. Hood filters over flattop have build up.
[33-16-4] Open dumpster lid. One lid open on dumpster. Grease receptacle lid open.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of both four door reach-in coolers have standin water and food debris in bottom. Interior of ice machine has black mold-like substance above deflector plate.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At drink station near office, coffee filters out with no protection. At drink stations, styrofoam cups in sleeve dispensers with no covers.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of unwashed tomatoes stored on top shelf above ready to eat foods.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked shell eggs, changed gloves but did not wash hands before handling plates and utensils.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top section of reach-in cooler at cook line, cut lettuce (50F - Cold Holding); cheese (51F - Cold Holding); hash browns (47F - Cold Holding); ham (46/47F - Cold Holding); cut tomato (48F - Cold Holding). All items placed in service 3 hours prior. Operator moved all items to walk-in cooler. All items still above 43f after 30 minutes, moved to walk-in freezer.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At cook line, time not marked for shell eggs. Operator stated egg just placed out. Employee marked time.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach-in cooler close to office, milk opened yesterday not dated. Manager dated.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Three employees present hired less than 60 days, no proof of employee responsibilities.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Multiple certificates missing training dates. Also, one employee present with expired certificate.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink across from office, hot water handle not working properly.