Waffle House #977
Last inspected: Nov 20, 2025
86
Score
Across the available record, Waffle House #977 has 13 inspections on file, the first dated 2022. The newest entry in the record is dated Nov 20, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
When inspectors have written things up, “no proof provided that food employees are informed” has been the most frequent reason, cited two times.
Compared to the broader Tallahassee restaurant scene, this is about average. The record reflects steady performance over time.
13
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 20, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - 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. Provided operator with document. **Corrective Action Taken**
11-26-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
86
May 21, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk 36F, not date marked in reach-in cooler next to soda machine. Operator corrected during time of inspection. **Corrected On-Site**
02C-03-5
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers on shelving above three compartment sink.
16-46-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
82
Aug 15, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - 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. Observed dishwasher machine surface temperature: 129F. Three compartment sink: Chlorine 50ppm. **Warning** - From follow-up inspection 2024-07-31: Per manager maintenance worked on dish machine last week. Observed dish machine surface temperature 154F. **Time Extended** - From follow-up inspection 2024-08-14: Observed dish machine maximum surface temperature: 146F **Admin Complaint** - From follow-up inspection 2024-08-15: Observed dish machine reached 160F maximum surface temperature. **Admin Complaint**
22-57-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F, sliced ham 48F, diced ham 49F in make table at cook line. Per manager maintenance arrived this morning and will repair cooler today 07-23-24. Manager iced food items during inspection. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-31: Per manager maintenance worked on make table. Observed diced ham 52F, sliced tomatoes 51F, sliced cheddar cheese 50F, and cut lettuce 50F in make table at cook line at 11:15. Per manager food items held since 7:00. See stop sale. **Time Extended** - From follow-up inspection 2024-08-14: Make Table: sliced tomatoes 53F, sliced cheddar cheese 52F, lettuce 48F, diced ham 50F, sliced ham 48F at 4:30. Per manager held since 2:00. Manager iced food items during inspection. **Admin Complaint** - From follow-up inspection 2024-08-15: Observed diced ham 43F, cut lettuce 43F, sliced ham 41F, in make table at cook line. **Admin Complaint**
03A-02-5
74
Aug 14, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - 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. Observed dishwasher machine surface temperature: 129F. Three compartment sink: Chlorine 50ppm. **Warning** - From follow-up inspection 2024-07-31: Per manager maintenance worked on dish machine last week. Observed dish machine surface temperature 154F. **Time Extended** - From follow-up inspection 2024-08-14: Observed dish machine maximum surface temperature: 146F **Admin Complaint**
22-57-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F, sliced ham 48F, diced ham 49F in make table at cook line. Per manager maintenance arrived this morning and will repair cooler today 07-23-24. Manager iced food items during inspection. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-31: Per manager maintenance worked on make table. Observed diced ham 52F, sliced tomatoes 51F, sliced cheddar cheese 50F, and cut lettuce 50F in make table at cook line at 11:15. Per manager food items held since 7:00. See stop sale. **Time Extended** - From follow-up inspection 2024-08-14: Make Table: sliced tomatoes 53F, sliced cheddar cheese 52F, lettuce 48°F, diced ham 50F, sliced ham 48F at 4:30. Per manager held since 2:00. Manager iced food items during inspection. **Admin Complaint**
03A-02-5
74
Jul 31, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - 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. Observed dishwasher machine surface temperature: 129F. Three compartment sink: Chlorine 50ppm. **Warning** - From follow-up inspection 2024-07-31: Per manager maintenance worked on dish machine last week. Observed dish machine surface temperature 154F. **Time Extended**
22-57-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F, sliced ham 48F, diced ham 49F in make table at cook line. Per manager maintenance arrived this morning and will repair cooler today 07-23-24. Manager iced food items during inspection. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-31: Per manager maintenance worked on make table. Observed diced ham 52F, sliced tomatoes 51F, sliced cheddar cheese 50F, and cut lettuce 50F in make table at cook line at 11:15. Per manager food items held since 7:00. See stop sale. **Time Extended**
03A-02-5
74
Jul 23, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
67
Jan 29, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham 47F and diced ham 45F in make table at cook line at 11:15. Per manager make table has been held open for service since 11:00. Manager put food items over ice and kept make table shut when possible. **Corrective Action Taken** **Repeat Violation**
03A-02-5
86
Oct 20, 2023
Routine - Food
No violations found.
100
Oct 16, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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. Observed dish machine reach surface temperature 131F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning** - From follow-up inspection 2023-10-06: Per manager dish machine needs maintenance to reach proper surface temperature. **Time Extended** - From follow-up inspection 2023-10-16: Per manager maintenance has been done on dish machine. Final rinse temperature is 150.8F. Manager contacted maintenance for repair during inspection. **Time Extended**
22-57-6
86
Oct 6, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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. Observed dish machine reach surface temperature 131F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning** - From follow-up inspection 2023-10-06: Per manager dish machine needs maintenance to reach proper surface temperature. **Time Extended**
22-57-6
86
Oct 5, 2023
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chili 109F and sausage gravy 113F on cook line within three hours. Manager brought chili to 137F and sausage gravy to 138F within four hours. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham 44F and sliced tomatoes at 54F in reach in cooler on cook line per manager less than four hours prior. Manager discarded tomatoes and cooled ham to 43F within four hours. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach under hand wash sink next to three compartment sink. **Warning**
35A-05-4
High Priority - 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. Observed dish machine reach surface temperature 131F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
Intermediate - Spray bottle containing blue toxic substance not labeled. Manager discarded spray bottle during inspection. **Corrected On-Site**
41-17-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Manager printed during inspection. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - 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. Observed one employee hired less than 60 days with no proof of illness form. **Repeat Violation**
11-26-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted next to ice machine. Manager stored bucket inverted during inspection. **Corrected On-Site**
24-05-4
Basic - Dead roaches on premises. Observed six dead roaches under hand wash sink next to three compartment sink. **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee's backpack stored on cook line. Employee moved backpack during inspection. **Corrected On-Site**
40-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on dry storage rack. Operator stored cloth in sanitizing solution during inspection. **Corrected On-Site**
21-12-4
33
Jan 10, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
32
Sep 30, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
64
Frequently Asked Questions
When was Waffle House #977 last inspected?
The most recent health inspection at Waffle House #977 on file is from Nov 20, 2025. The public record contains 13 inspections in total.
What is the most common violation at Waffle House #977?
Across the inspection record, “no proof provided that food employees are informed” has been cited two times, more than any other issue at Waffle House #977.
How does Waffle House #977 compare to other restaurants in Tallahassee?
Waffle House #977 most recently scored 86 out of 100, which is about the same as the Tallahassee average of 88.
Has Waffle House #977's inspection record improved over time?
Results have been roughly steady. Inspections at Waffle House #977 have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Waffle House #977 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Waffle House #977 inspected?
Based on the inspection history on file, Waffle House #977 is inspected around four times per year on average.
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