Waffle House #1156
Last inspected: Jan 29, 2026
67
Score
The Waffle House located at 1856 Mountain Industrial Blvd in Tucker, GA, had a moderate risk inspection on January 29, 2026. This inspection identified two critical violations concerning adequate handwashing facilities and proper cold holding temperatures, as well as one major violation related to time as a public health control procedures and records. Historical data shows this facility has primarily received low-risk ratings across its three recorded inspections.
3
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 29, 2026
Routine
2 critical violations. 1 major violation. 3 corrected on site.
67
Jul 9, 2025
Routine
1 major violation. 2 minor violations. 1 corrected on site.
82
Aug 13, 2024
Routine
3 minor violations. 1 corrected on site.
86
Violations — Jan 29, 2026 Inspection
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed that handwashing sinks did not provide hot water. Management explained that the water heater was not functioning because the pilot light was out. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. COS: PIC set up temporary handwashing station with hot water. Water heater was repaired during inspection, and investigators verified that hot water was available at each sink.
511-6-1.06(2)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed temperature of waffle batter (eggs were in the batter) was 56 F in main kitchen reach-in cooler. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: PIC voluntarily discarded batter.
511-6-1.04(6)(f)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Upon arrival, observed raw shelled eggs stored above grill without notating the discard time for the eggs. CA: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control COS: The PIC noted on the label the discard time when investigators began inspection.
511-6-1.04(6)(i)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants