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Mixed Health Record
How is this score calculated? → 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.
WAFFLE HOUSE in CRAWFORDVILLE currently holds an InspectFL Health Score of 80.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, inspectors documented 22 total violations — 7 critical, 6 major, 9 minor.
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What stands out in this inspection history
The latest inspection on April 22, 2026 shows 13 observation rows: 5 critical, 3 major, and 5 minor.
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What do locals think?
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Would you eat here?
WAFFLE HOUSE has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cups and bottles stored on prep table and on rolling cart beside single-use items at front counter.
- [33-20-4] Grease on the ground and/or pad around grease receptacle. Grease overflowing from bucket onto ground beside building.
- [33-11-4] Missing drain plug at dumpster. Drain plug missing from dumpster.
- [51-18-6] No copy of latest inspection report available. Copy of most recent inspection unavailable upon request.
- [21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer buckets quaternary 0ppm and 100ppm. Manager had an employee dump and refill the buckets with sanitizer during this inspection.
- [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline handled raw chicken with gloved hands, changed gloves without washing hands, and proceeded to handle equipment in waffle station. Manager had the employee wash hands before continuing to work at cookline.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside top of refrigerated make-table at cookline: Diced ham (47F - Cold Holding). Manager stated the ham was placed into the refrigerated make-table from another cooler between 6am and 7am this morning. The time is now 12pm.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside top of refrigerated make-table at cookline: Diced ham (47F - Cold Holding). Manager stated the ham was placed into the refrigerated make-table from another cooler between 6am and 7am this morning. The time is now 12pm. Stop sale issued.
- [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. Raw shell eggs held at room temperature at cookline indicated as being held using Time as a Public Health Control with time marks "8am-12pm". The time is now 12:08pm. Manager stated the eggs were replenished at 10am and added the proper time mark.
- [29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing from hose connection in kitchen at front counter.
- [53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Manager and employee at cookline stated the raw shell eggs were pasteurized eggs and must be reheated to 135F. Inspector verified that the eggs are raw shell eggs and educated the employees on minimum cooking requirements during this inspection.
- [31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink near office completely blocked by rolling rack. An employee unblocked the sink during this inspection.
- [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 working in kitchen and handling food without proof of food handler training. Manager stated all three employees have been employed at this location for more than 60 days.
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