Waffle House
Last inspected: Jan 29, 2026
100
Score
Waffle House has been inspected 10 times since 2022. The most recent visit was on Jan 29, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around 10 to closer to two violations per visit.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Ocala average 78, so Waffle House is doing better than most peers. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
No violations found.
100
Jan 20, 2026
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
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. In use dish machine with a rinsed temperature of 150F, Manager eat up triple sink with chlorine 50-100ppm. **Corrective Action Taken** **Warning**
22-57-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Female employee at the cook line (wearing gloves) handled raw sausage changes gloves, handle raw shell eggs, changed gloves and continue serving cooked eggs, Manager addressed situation.
12A-12-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or heat strips available. **Repeat Violation**
16-62-1
Intermediate - 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. For one onsite female employee
53B-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two female employees on site.
53B-14-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked plates wet
24-08-4
52
Aug 22, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, up tomatoes 46F, Manager add ice. **Corrective Action Taken** - From follow-up inspection 2025-08-22: Cold holding: at the cook line, cut tomatoes 51F, diced ham 50F, ham 56F, Cooler was off, Manager turned on, items placed at 7:00am, manager moved to freezer. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Aug 18, 2025
Routine - Food
8 critical violations. 2 major violations. 5 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the prep room, chili made 08/17/2025 at 47F.
01B-36-5
High Priority - Container of medicine improperly stored. At the prep area, petroleum jelly stored above ice bucket, manager moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the prep room, chili made 08/17/2025 at 47F.
03D-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine above 200ppm, manager diluted to 100ppm. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box at the prep area, grits 117F, 118F, 112F, 114F, 121F and 118F all grits kept overnight in Hot holding box. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, up tomatoes 46F, Manager add ice. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot box at the prep area, grits 117F, 118F, 112F, 114F, 121F and 118F all grits kept overnight in Hot holding box. **Warning**
01B-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line, cracked eggs with gloves hands and touched handles, also removed gloves and replaced with new gloves, no Handwash occurred, Manager address situation with employee. **Corrective Action Taken**
12A-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy **Repeat Violation** **Admin Complaint**
53B-09-4
Basic - Single-service articles not stored inverted or protected from contamination. Cups stored inside cup holders with no lid. **Repeat Violation**
25-06-4
Basic - Old labels stuck to food containers after cleaning. One container stored above triple sink with old stickers, manager removed the stickers. **Corrective Action Taken**
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in cooler soiled also around gaskets **Repeat Violation**
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers above triple sink.
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above soda bags, manager moved. **Corrected On-Site**
12B-07-4
19
Jan 14, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Above ice machine, plastic container with soap, matches, candles and other emergency kit.
41-10-4
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. Reach-in cooler at the cook line (multiple) dairy products no date marked, manager dated all. **Corrected On-Site**
02C-03-5
Intermediate - 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. For one male employee (transfer from another location). **Repeat Violation** **Admin Complaint**
53B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled.
23-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, employee personal food stored above customers food, manager moved. **Corrected On-Site**
08B-49-4
Basic - Single-service articles not stored inverted or protected from contamination. At the cook line, cups inside cup holder, no lid, manager placed lid on some holders. **Corrective Action Taken**
25-06-4
Basic - Old labels stuck to food containers after cleaning. In use containers with old labels, also, above triple sink, stacked cleaned containers with old stickers residue.
16-46-4
Basic - Ice bucket/shovel stored not inverted between uses. Next to triple sink, manager inverted. **Corrected On-Site**
10-14-5
55
Sep 4, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At the cook line, employee (wearing gloves) placed raw bacon on the grill, changed gloves and continued working with clean utensils and food. Inspector and manager addressed situation, employee washed hands. Also employee cracked eggs, removed gloves and continued working with cooked food, o hand washed occurred. Manager addressed situation, employee washed his hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-07-5
Intermediate - 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 male employee at the cook line.
53B-02-5
Basic - No copy of latest inspection report available. No document available
51-18-6
Basic - Single-service articles improperly stored. At the dry storage area, box of single service on floor, Manager moved off the floor. Also at the front counter area cup dispensers with no overhead protection, manager placed a plastic lid. **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. At the cook line (double door cooler).
29-49-6
Basic - Clean linens stored on floor. At the dry storage area, manager moved off the floor. **Corrected On-Site**
21-17-4
64
Mar 26, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
67
Nov 7, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room, changed gloves and began handling food on cook line without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes and began to prepare a cup of coffee in wait station without washing hands. Mana had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has training certificates for two employees. Manager stated there are twenty employees in establishment.
53B-13-5
Basic - Grease on the ground and/or pad around grease receptacle. Cooked oil bin next to dumpster.
33-20-4
Basic - Equipment in poor repair. Gaskets for reach-in cooler next to grill.
14-11-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water is leaking from ceiling above front counter across from grill.
36-32-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for reach-in cooler next to grill. Shelf beneath soda machine on counter closest to office.
23-03-4
55
Jan 31, 2023
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Glass cleaner on top of soda syrup, manager moved. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler near office area, raw shell eggs above tomatoes, manager moved and stored property. **Corrected On-Site**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee at the cook line cracking raw shell eggs, change her gloves and failed to washed her hands, Manager addressed situation. **Corrective Action Taken**
12A-07-5
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.
11-27-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Old food stuck to clean dishware/utensils. On clean containers and plates, Manager moved to dish machine. **Corrected On-Site**
16-48-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach-in cooler near office area, employee drink above tomatoes, manager discarded. **Corrected On-Site**
12B-13-4
47
Oct 10, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Waffle House last inspected?
The most recent health inspection at Waffle House on file is from Jan 29, 2026. The public record contains 10 inspections in total.
What is the most common violation at Waffle House?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Waffle House.
How does Waffle House compare to other restaurants in Ocala?
Waffle House most recently scored 100 out of 100, which is higher than the Ocala average of 78.
Has Waffle House's inspection record improved over time?
Yes. Recent inspections at Waffle House have averaged around two violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Waffle House 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 inspected?
Based on the inspection history on file, Waffle House is inspected around three times per year on average.
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