WAFFLE HOUSE received a B, scoring 84 out of 100, in a Gwinnett County food-service inspection on Oct 16, 2026. The official report lists four findings. [1]
The report states: “&2Observed an open can of Monster (an employee's drink) stored on a prep surface over the waffle makers.” [2]
The inspector also observed a plastic container full of water stored in the hand sink in the kitchen. [3]
A separate finding described 6 containers of hydrated hash browns held at a temperature above 41°F (5°C) in the standing reach-in cooler in the back of the kitchen. [4]
Showing 4 of 4 findings
&2Observed an open can of Monster (an employee's drink) stored on a prep surface over the waffle makers. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The can was moved to a designated employee spot in a reach-in cooler.
Code .03(5)(k)1
&2Observed an open can of Monster (an employee's drink) stored on a prep surface over the waffle makers. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The can was moved to a designated employee spot in a reach-in cooler.Official report · Item 2-2B ↗
Observed a plastic container full of water stored in the hand sink in the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: The plastic container was removed.
Code .06(2)(o)
Observed a plastic container full of water stored in the hand sink in the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: The plastic container was removed.Official report · Item 2-2D ↗
Observed 6 containers of hydrated hash browns held at a temperature above 41°F (5°C) in the standing reach-in cooler in the back of the kitchen. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Hash browns were discarded.
Code .04(6)(f)
Observed 6 containers of hydrated hash browns held at a temperature above 41°F (5°C) in the standing reach-in cooler in the back of the kitchen. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Hash browns were discarded.Official report · Item 6-1A ↗
Observed multiple wiping cloths stored outside of the sanitizer buckets. Observed buckets of chlorine sanitizer storing wiping cloths with a concentration of 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The chlorine sanitizer was remade to a concentration of 50ppm and all wiping cloths were moved to the sanitizer buckets.
Code .04(4)(m)
Observed multiple wiping cloths stored outside of the sanitizer buckets. Observed buckets of chlorine sanitizer storing wiping cloths with a concentration of 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The chlorine sanitizer was remade to a concentration of 50ppm and all wiping cloths were moved to the sanitizer buckets.Official report · Item 12C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Oct 16, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Gwinnett County. History includes only this authority’s exact facility ID.
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