WAFFLE HOUSE #734

Name: WAFFLE HOUSE #734
Address: 1495 S 6 ST, MACCLENNY, FL, 32063, US
Rating: 48.3

1495 S 6 ST, MACCLENNY, FL 32063

License #1200080

☕ Café/Breakfast ℹ️

48.3 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 11 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

WAFFLE HOUSE #734 in MACCLENNY currently holds an InspectFL Health Score of 48.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 20, 2026. Across those visits, inspectors documented 49 total violations — 12 critical, 6 major, 31 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 18, 2024

The latest inspection on October 20, 2026 shows 11 observation rows: 3 critical, 1 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

WAFFLE HOUSE #734 has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork next to ready to eat chopped onions in walk-in cooler.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed two single service dispensers with cups not inverted or protected. Observed coffee filters sitting out, not inverted, and not in use.
[36-73-4] Floor, walls and or ceilings soiled/has accumulation of debris. Observed drain under drink station with debris present. Observed black/green mold like substance on fan and above door of walk-in cooler.
[16-46-4] Old labels stuck to food containers after cleaning. Observed multiple pans on the clean dish shelf with leftover labels.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed sausage gravy in reach in cooler in back kitchen at 46 F, operator stated the gravy was prepared yesterday and remained in cooler overnight, pan was deep, had too much product in it and was in a plastic pan with tight lid. Operator discarded the gravy.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black/green mold like substance on the deflector plate and interior of ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed both soda machines with black/green mold like substance on the dispenser head. Observed reach in coolers in front kitchen with soiled gaskets.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed sausage gravy in reach in cooler in back kitchen at 46 F, operator stated the gravy was prepared yesterday and remained in cooler overnight, pan was deep, had too much product in it and was in a plastic pan with tight lid. Operator discarded the gravy.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth on top of soap dispenser next to hand wash sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler on front line and reach in cooler in back kitchen with heavy soil and standing water.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Observed sausage gravy in reach in cooler in back kitchen at 46 F, operator stated the gravy was prepared yesterday and remained in cooler overnight, pan was deep, had too much product in it and was in a plastic pan with tight lid. Operator discarded the gravy.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance on the deflector plate.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage at front counter by the clean silverware container. Employee beverage on back table by wrapped single service utensils. Operator relocated the employee beverages.
[36-17-5] Floor tiles missing and/or in disrepair. Cracked floor tiles by dish machine at front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser has syrup residue build up behind the nozzles on the plate of the dispenser. Grease build forming between hood filters gaps over cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Prep area standup reach in cooler has standing water at the base of the cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom drawer of the standup reach in cooler, chicken (47F - Cold Holding); pork chop (48F - Cold Holding) stored in cooler in ice bath with melted ice. Operator replaced the ice for ice bath, at conclusion of inspection chicken second temperature 15 minutes (45F - Cooling); pork chop second temperature 15 minutes (46F - Cold Holding). Instructed operator to add ice bags to top of the products.
[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. At time of inspection high temperature dishwasher machine at 126F. Operator has replacement water heater booster scheduled to repair that day. Inspector instructed to set up three compartment sink for sanitizing until repair is complete.
[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 the prep area reach in cooler, gravy from 2 days prior missing date marking.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside the bulk ice bin on the interior walls by the deflector plate.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored next to the bulk ice bin not inverted. Employee inverted the ice bucket.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, bag of employee personal food stored over container of orange juices for customers. Employee relocated the employee personal food.
[36-17-5] Floor tiles missing and/or in disrepair. Cracked floor tiles by the dishmachine area with standing water in the tiles.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Two knives stored in between flip top reach in cooler door and top of equipment. Operator relocated the knives.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets with mold like substance build up. Operator has new door gaskets to replace the current gaskets.
[25-05-4] Single-service articles improperly stored. In the dry storage room, single service carry out cups stored on the floor. Employee relocated the cups.
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand wash sink on the main cook line leaks into bucket on the floor. Operator has placed request for maintenance.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom drawer of the cook line standup reach in cooler, pork (48F - Cold Holding); chicken (47F - Cold Holding). Per operator drawer left open, operator added ice to products. At conclusion of inspection, pork second temperature (42F - Cold Holding); chicken second temperature (46F - Cooling).
[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 the prep area reach in cooler, gravy and chili stored with no product date marking. Employee placed date marked on the containers.