What is Waffle House's health inspection score?

Waffle House has a SafeDine safety score of 36 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Waffle House last inspected?

Waffle House was last inspected on September 10, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Waffle House have?

Waffle House has 105 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Waffle House safe to eat at?

Waffle House has a safety score of 36/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Waffle House

Name: Waffle House
Address: 5111 ROSS AVE, Dallas, 75206
Rating: 36

5111 ROSS AVE, Dallas

Data may be outdated — inspected 9/10/2023

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0Poor

Greenville

Ranked #411 of 462 in Greenville

Stable

10 inspections

Last: Sep 10, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.5

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-64

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

5111 ROSS AVE, Dallas, TX 75206

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Violation Timeline

Sep 2019

1 inspections

1 intermediate

4 basic

Sep

Apr 2020

1 inspections

5 intermediate

4 basic

Jan 2021

1 inspections

5 intermediate

10 basic

Jan

Mar 2021

1 inspections

6 intermediate

7 basic

May 2021

1 inspections

4 intermediate

10 basic

May

Jun 2021

1 inspections

6 intermediate

9 basic

Jan 2022

1 inspections

3 intermediate

8 basic

Jan

Sep 2022

1 inspections

3 intermediate

4 basic

Feb 2023

1 inspections

3 intermediate

5 basic

Feb

Sep 2023

1 inspections

3 intermediate

5 basic

Inspection History

10 records on file

7 Routine3 Follow-up

Sep 23

Routine InspectionLatestScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-3*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
time stamp for raw shell eggs missing holding
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
less than 50 ppm chlorine at sanitizer buckets
DAL-5*20 Grease Trap Tickets−5
provide trap ticket available at time of inspection

Basic (5)

−10 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
large case of raw shell eggs stored on floor. cos
DAL-2*21 RFSM - Not On Site−2
provide certified food manager on site at all times
DAL-6*42 Nonfood-contact surfaces material−2
provide deep cleaning of equipment
DAL-7*47 Other Violations−2
provide recent/ last health inspection available at all times
DAL-8*32 Equipment & Utensils resistant pit,chip, crazing−2
rusty shelves on interior of RIC

Base deductions−25 pts

Feb 23

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed chili stored at 120 Degrees F.
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw chicken stored next to raw pork in RIC.
DAL-6*10 Clean Sight and Touch−5
Observed dirty ice machine.

Basic (5)

−10 pts

DAL-3*21 RFSM - Not On Site−2
RFSM not registered with City of Dallas. Register at dallascityhall.com.
DAL-4*42 Dirty nonfood contact surfaces−2
Observed dirty cooler handles and bottom shelves.
DAL-5*47 Health permit posted−2
Health permit not posted. Call 214-670-8083 for replacement.
DAL-7*22 Accredited food handler certificate - 60 days−2
Food handler certificates not observed.
DAL-8*39 Equipment in good repair and proper adjustment.−2
Observed damaged hot box.

Base deductions−25 pts

Sep 22

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed butter store next to raw eggs raw eggs above ham
DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed bacon on the rack in ric without container
DAL-7*10 Clean Sight and Touch−5
Provide cleaning for all coolers, ice machine

Basic (4)

−8 pts

DAL-1*31 Individual, disposable towels−2
pipe under the hand sink must be above drain 1 in
DAL-2*21 RFSM - Not On Site−2
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Provide cleaning for the floor
DAL-5*42 Nonfood-contact surfaces material−2
No towel allow under the utensil, containers, equipment s

Base deductions−23 pts

Jan 22

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*03 Food products not maintained at 135øF or above−5
DAL-10*18 Toxic items storage adjacent to food/utensils−5
DAL-11*10 Clean Sight and Touch−5

Basic (8)

−16 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-3*21 RFSM - Not On Site−2
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-6*35 Hair Restraints effective−2
DAL-7*32 Damaged Equipment−2
DAL-8*34 Outer openings:closing holes, gaps−2
DAL-9*31 Handwashing lavatory - used for other purpose−2

Base deductions−31 pts

Jun 21

Follow-up InspectionScore: 70

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
R. EGGS 61.5
DAL-5*10 Clean Sight and Touch−5
UNSANITARY CONDITIONS
DAL-6*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-7*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY ARRANGEMENT R. BACON STORED DIFFERENT MEAT
DAL-10*18 Toxic items storage adjacent to food/utensils−5
TOXICS STORED WITH FOOD
DAL-12*19 Hand sink water temperature below 110'F−5
MAINTAIN HOT WATER AT 110F

Basic (9)

−18 pts

DAL-1*21 RFSM - Not On Site−2
NO RFSM ONSITE
DAL-2*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPER STORED ON EQUIPMENT
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN GASKETS AND FAN VENT COVERS
DAL-8*44 Trash can provided for papertowel waste−2
PROVIDE TRASH CAN
DAL-9*45 Premises shall be maintained in good repair−2
CLEAN AND MAINTAIN PREMISES AND DUMPSTER AREA
DAL-11*35 Jewelry Prohibition−2
NO JEWELRY ALLOWED
DAL-13*29 Food thermometers provided and accessible−2
PROVIDE TEST STRIPS
DAL-14*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD
DAL-15*31 Handwashing lavatory - used for other purpose−2
HAND SINK USED TO STORE FOOD EQUIPMENT

Base deductions−48 pts

May 21

Follow-up InspectionScore: 75

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-3*18 Toxic items storage adjacent to food/utensils−5
OBSERVED TOXICS STORED WITH FOOD
DAL-6*10 Clean Sight and Touch−5
CLEAN ALL FOOD CONTACT SURFACES
DAL-8*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HAND SINK
DAL-9*02 Cold Hold (41øF/45øF or below)−5
S. MUSHROOM 44.2, S. TOM 46.4 & R. EGGS & R. EGGS 50.3

Basic (10)

−20 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST” FOR VEIW
DAL-2*39 Store all equipment & utensil covered or inverted−2
COVER DISHES STORE ABOVE SERVICING COUNTER
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOORS & GASKETS
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
BREAD STORED BY HAND SINK/ SPLASH GUARD
DAL-7*21 RFSM - Not On Site−2
NO RFSM ONSITE
DAL-10*31 Handwashing lavatory - used for other purpose−2
HAND SINK USED TO STORE DIRTY DISHES
DAL-11*45 Lockers to be used to store personal items−2
PROVIDE LOCKERS FOR PERSONAL ITEMS
DAL-12*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-13*32 Approved Food Contact Equip.−2
REMOVE ALL ABSORBENT MATERIALS ( WIPING CLOTHES)
DAL-14*35 Jewelry Prohibition−2
NO JEWELERY ALLOWED ( RINGS , BRACELETS & WATCHES)

Base deductions−40 pts

Mar 21

Follow-up InspectionScore: 73

6 Med7 Basic

13 total

56/100inspection score

−44 pts

Intermediate (6)

−30 pts

DAL-1*03 Food products not maintained at 135øF or above−5
W. GRAVY 128.1F
DAL-7*19 Hand sink water temperature below 110'F−5
MAINTAIN HOT WATER@110F
DAL-8*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
MAINTAIN HOT WATER AT 110F
DAL-9*18 Toxic items storage adjacent to food/utensils−5
TOXICS STORED ABOVE & WITH FOOD
DAL-10*02 Cold Hold (41øF/45øF or below)−5
r. eggs 110F
DAL-13*10 Clean Sight and Touch−5
UNSANITARY CONDITIONs - CLEAN EVERYTHING

Basic (7)

−14 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
HAND SINK USED AS PREP SINK
DAL-3*39 Store all equipment & utensil covered or inverted−2
INVERT / COVER TO FOOD EQUIPMENT
DAL-4*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN AIR VENT
DAL-11*21 RFSM - Not On Site−2
NO RFSM ON DUTY
DAL-12*35 Hair Restraints effective−2
HAIR NOT PROPERLY RESTRAIN

Base deductions−44 pts

Jan 21

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*03 Food products not maintained at 135øF or above−5
CHILI 124.3 ( WARNING)
DAL-6*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS / LACK OF HAND WASHING
DAL-8*18 Toxic items stored above food/utensils−5
TOXICS STORED ABOVE FOOD ( DRINK BOXES)
DAL-11*10 Clean Sight and Touch−5
UNSANITARY CONDITIONS- CLEAN ALL FOOD CONTACT SURFACES
DAL-12*02 Cold Hold (41øF/45øF or below)−5
HASH BROWN 51.4, S. Ham 59.3, S.. Mushroom 61.7 S.. Cheese 48.5 & R. eggs 66.3 & 50.6

Basic (10)

−20 pts

DAL-2*45 Premises free of litter−2
CLEAN UP AROUND DUMPSTER
DAL-3*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOORS BEHIND AND UNDER EQUIPMENT & CLEAN GASKETS
DAL-5*31 Handwashing lavatory - used for other purpose−2
HAND SINK USED AS PREP SINK INSTEAD OF HAND WASHING
DAL-7*43 Light bulbs, light shields provided−2
REPAIR LIGHTING
DAL-9*47 Handwashing signage−2
PROVIDE HAND WASHING SIGNS AT ALL HAND SINKS
DAL-10*22 Nail polish, fake nails, criteria−2
NO ACRYLIC NAILS
DAL-13*35 Hair Restraints effective−2
PROPERLY RESTRAIN ALL HAIR
DAL-14*34 Outer openings:closing holes, gaps−2
CLOSE ALL HOLES & GAPS
DAL-15*21 RFSM - Not On Site−2
NO / DISPLAYED RFSM ON DUTY

Base deductions−45 pts

Apr 20

Routine InspectionScore: 80

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*10 Clean Sight and Touch−5
UNSANITARY CONDITIONS- DEEP CLEAN ALL FOOD EQUIPMENT
DAL-3*18 Toxic items stored above food/utensils−5
Toxics stored above food & with food equipment
DAL-4*02 Cold Hold (41øF/45øF or below)−5
s. ham 52.3f, s. cheese 56.3, s. cheese 49.6, s. tomatoes 46.0
DAL-7*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-8*19 Hand sink water temperature below 110'F−5
MAINTAIN HOT WATER AT 110F WITHIN 20 SECONDS

Basic (4)

−8 pts

DAL-2*34 Outer openings:closing holes, gaps−2
CLOSE ALL HOLES IN CEILING
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN GASKET & FLOORS
DAL-6*21 RFSM - Not On Site−2
NO RFSM ON DUTY DURING INSPECTION
DAL-9*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

Base deductions−33 pts

Sep 19

Routine InspectionScore: 93

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside ice machine, coffee cup storage shelf, inside RIC.

Basic (4)

−8 pts

DAL-2*40 Store single-service item in original package−2
coffee filters
DAL-3*41 Food storage containers, identified with common name of food.−2
DAL-4*42 Dirty nonfood contact surfaces−2
Clean door gaskets to RIC.
DAL-5*35 Jewelry Prohibition−2

Base deductions−13 pts

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Data source: Dallas DEH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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