A98
WAFFLE HOUSE
14106 STATESVILLE RD, Huntersville, NC 28078
Restaurant · NC permit/State ID 20600110254
Latest gradeA (98)
Last inspectedJun 18, 2026
Inspections on record10
On record sinceDec 2, 2021
Score history
Dec 2, 2021Higher is betterJun 18, 2026
Inspections & violations
Jun 18, 2026 A 98 · 5 violations
Inspector comments: Establishment keeps raw shell eggs on TPHC. Start and discard times are tracked using dry erase board under egg basket. Written TPHC procedures are located in yellow training binder.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a write watch. -0 points-
#45 · Single-use & single-service articles: properly stored & used
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed coffee filters stored without wrapping or packing on top of coffee making station. -0 points-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. Observed torn gaskets on two reach in coolers. Repair/replace gaskets. -REPEAT- -1 point-
#49 · Non-food contact surfaces clean −0.5
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food splash and debris in gaskets of cold holding equipment, on door handles, and on prep surfaces. Recommend higher frequency and more thorough cleaning. -0.5 points-
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors and lids open on dumpster. Keep lids and sliding doors closed. -0.5 points-
Nov 3, 2025 A 96.5 · 7 violations
Inspector comments: Establishment keeps raw shell eggs on TPHC. Start and discard times are tracked using dry erase board under egg basket. Written TPHC procedures are located in yellow training binder.
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and cut lettuce cold holding in flip top unit at temperatures between 49F and 55F. All other TCS foods were 41F or less. CDI - Items were moved to reach in cooler to rapidly cool to 41F or less. PIC has been advised to conduct frequent temperature checks of TCS foods. -REPEAT- -1.5 points-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in sanitizer bucket in excess of 500ppm. CDI - Sanitizer bucket was emptied and new sanitizer was created with a concentration of 200ppm. -1 point-
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bacon stored in reach in cooler without wrappings or packaging making direct contact with reach in cooler shelving. -0 points-
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed in use sanitizer bucket with abundance of soil and residues. CDI - Sanitizer bucket was changed. -0 points-
#45 · Single-use & single-service articles: properly stored & used −0.5
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use coffee filters stored without protective packaging next to two coffee machines. -0.5 points-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed hot water sanitizing temperatures in high temp dish machine measuring at 135F to 140F. PIC stated that three compartment sink is currently being used to wash, rinse, and sanitize food contact surfaces and utensils while dish machine is only being used to rinse debris. PIC stated that parts have been ordered to repair high temp dish machine. All food contact surfaces are being washed, rinsed, and sanitized in rear three compartment sink using chlorine sanitizer. -0.5 points-
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed rear handwashing sink with leak. Repair leak under handwashing sink. -0 points-
Apr 25, 2025 A 95.5 · 8 violations
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed written procedures insufficient due to lack of information related to supplies, preventing contamination of equipment/food/surfaces, and monitoring employees involved. CDI- EHS provided handout.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed 3 food employees fail to use barrier when turning off handsink. CDI- EHS discussed when to wash methods with PIC. PIC had employees rewash hands.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef stored over raw shelled eggs in 4D RIC. CDI- PIC adjusted storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine temping at 144F. PIC will contact maintenance to have unit repaired. VERIFICATION REQUIRED.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced ham, sliced tomatoes, diced ham, and sliced cheese temping above 41F in prep top. CDI- PIC removed items to be cooled in standing RIC due to items being out for less than 4 hours.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates on shelves along cookline not inverted and wet nested.
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and residues in gaskets of 4D RIC. Observed area under grill with heavy food and liquid debris and residue accumulation. *REPEAT*
#55 · Physical facilities installed, maintained & clean −0.5
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed areas under equipment in front of house with heavy food debris, heavy liquid debris, and debris accumulation. Increase cleaning frequency.
Nov 13, 2024 A 98 · 4 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed water pitcher filled in handwashing sink in food prep area. CDI - Pitcher was removed and PIC educated on proper use of handwashing sinks. -0 points-
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above milk and coffee creamers in reach in coolers. CDI - Storage order was corrected. -1.5 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelets and watch while preparing food. -0 points-
#49 · Non-food contact surfaces clean −0.5
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash, debris, and residues on reach in coolers, on door handles, inside cold holding units, and in gaskets. Recommend higher frequency and more thorough cleaning. -0.5 points-
Jun 21, 2024 A 96 · 4 violations
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, ham, and lettuce cold holding in unit at temperatures between 48F and 50F. All other items in unit were 41F or less. CDI - Items are held for immediate service and are not held more than 4 hours. Items were placed on TPHC. PIC has been advised to conduct frequent temperature checks of equipment. -REPEAT- -3 points-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed In-use wiping cloths stored on sides of sanitizer containers. -0.5 points-
#45 · Single-use & single-service articles: properly stored & used
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed coffee filters stored on top of coffee urn without wrappings or packaging. -0 points-
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Keep dumpster lids and sliding doors closed to prevent rodent or insect infestation. -0.5 points-
Dec 21, 2023 A 94.5 · 7 violations
Inspector comments: Note: facility had been closed for renovations, just re-opened on Tuesday, December 19th, 2023 according to PIC Theo.
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed opened employee water bottles in walk in cooler and on soda tower. CDI- drinks moved.
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy and chili holding below 135F in hot wells. EHS observed that water on steam table was too low, likely causing issue with hot holding temps. CDI- products voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few products holding above 41F in standing reach in unit, see temp chart. EHS found unit was holding around 43-44F ambient temp, confirmed with both EHS thermometer and facility has hanging thermometer inside unit on door. PIC stated these products in here were just prepped in last 2 hours, confirmed with temp logs. CDI- products moved to walk in cooler, facility maintenance was on site fixing another unit (main make table, top portion is on TPHC, nothing was stocked in bottom portion while it was being repaired). Facility maintenance began working on unit during inspection after product was moved to walk in cooler. REPEAT.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a couple of boxes of food on the floor in walk in freezer.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. Observed torn gaskets on 4 door reach in unit and on the main make table unit reach in portion. EHS showed PIC gaskets of concern during inspection. Observed a standing reach in unit not holding temp during inspection, observed main make table being repaired during inspection as it had been malfunctioning. REPEAT. EHS discussed equipment with PIC and maintenance, have ordered gaskets and new cold holding units, there is an extended wait time for these products. EHS moved points to half demerit as facility is attempting to address equipment issues.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on reach in units with buildup, in need of cleaning. Observed shelving in walk in cooler with buildup, in need of cleaning. REPEAT.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed recycling container outside that is being over filled, lids unable to close, not a sufficient capacity to handle recycling that is accumulating.
Jun 26, 2023 A 95 · 5 violations
Inspector comments: Discussed Food Safety Management Systems (FSMS) with PICs, Reid & Anthony. For more information please visit:
https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed molded tomatoes stored in 3-door cooler. CDI: PIC voluntarily discarded product.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few plastic containers stored as clean with stickers/sticker residue. CDI: PIC sent to re-W/R/S.
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in main make table. Ambient temperature of 58F. PIC stated product placed into unit @8am. Facility temp logs @8am show all products at or below 41F. CDI: TCS items placed on TPHC until unit repaired. Maintenance arrived during inspection for repair. REPEAT VIOLATION.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. Observed torn gaskets on 4-door cooler. Observed main make table unable to maintain temperture. See violation #22 for details. REPEAT VIOLATION.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets soiled throughout facility. Observed shelving in walk-in cooler soiled with foodwaste.
Dec 6, 2022 A 92 · 9 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at both hand sinks. CDI: PIC provided paper towels.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Follow-up verification required
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer. -P Observed hot water dish machine unable to reach proper temperature- 145F. Facility is to utilize three compartment sink until repaired. EHS will return within 10 days to verify correction. VERIFICATION REQUIRED.
#21 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and gravy being held below 135F in steam well. PIC stated product placed into unit between 6am-7am. Steam well low on water. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.
#22 · Proper cold holding temperatures −1.5
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce, ham, and cheese being held above 41F. PIC stated product in unit between 6am-7am. See temp chart for details. PIC placed service request during inspection. Facility utilizing TPHC until repaired. EHS returning within 10 days to verify correction. VERIFICATION REQUIRED.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspectionRepeat violation
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf Observed raw shell eggs being held using TPHC above grill with no time stamps. CDI: Education provided and PIC placed correct time stamps. REPEAT VIOLATION.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies throughout facility.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed make table unable to maintrain temperature. See violation #22 for details.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Follow-up verification required
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no test strips or thermometer for testing hot water dish machine temperature. EHS will return within 10 days to verify correction. VERIFICATION REQUIRED.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster area soiled/trash bags present on ground. PIC stated service request placed to obtain lock for dumpster area.
May 25, 2022 A 97 · 2 violations
#21 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits being held below 135F in prep area steam well. PIC stated product prepared @7am. CDI: Education provided and product rapidly reheated(170F). REPEAT VIOLATION.
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf Observed raw shell eggs being held using TPHC above grill with no time stamps. CDI: Education provided and PIC placed correct time stamps. Going forward, food can be discarded if not labeled.
Dec 2, 2021 A 98.5 · 2 violations
Inspector comments: CONTINUE WORKING ON COMPLETING NON-COMPLIANT PERMIT ITEMS:
1. Caulk/seal wall where archway piece meets wall behind BIB rack.
2. Caulk/seal small holes in wall at hand sink, above prep sink, and above three compartment sink.
3. Caulk/seal prep sink and three compartment sink.
4. Replace/repair rusted shelving above three compartment sink.
5. DONE
6. Repair large hole in wall beside ice machine.
7. Replace/repair bowed flooring in walk-in cooler.
8. Clean shelves in walk-in cooler.
9. Clean fan cover in walk-in cooler.
10. Clean black biofilm/substance on vents and ceiling tiles in back on kitchen.
11. Repair/replace white sticky shelf liner on shelves next to dish area.
12. Clean floors under dish machine.
13. DONE
14. Obtain thermometer for measuring hot water dish machine.
15. Create air gap for spray nozzle at pre-rinse sink.
16. Seal/replace exposed chip board/laminate board shelving.
17. Clean/remove black buildup on gaskets on 4door and 3door cooler units.
18. DONE
19. Replace/repair cutting board.
20. DONE
21. Remove debris from dumpster pad.
22. Add hand wash sign in men's restroom.
23. Clean/repair/replace stained ceiling tiles throughout kitchen.
24. Replace TPHC card with one in good repair.
25. Clean floors under equipment thoroughly
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits in steam well being held below 135F. PIC stated product temped @6am and was above 135F. CDI: PIC added more water to steam well and rapidly reheated product.
#54 · Garbage & refuse properly disposed; facilities maintained
Corrected during inspection
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on dumpster open. CDI: PIC closed.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “WAFFLE HOUSE” or State ID 20600110254). Inspection type (routine vs. follow-up) is not published in the county's data.