What is Waffle House #543 - Restaurant's health inspection score?

Waffle House #543 - Restaurant has a SafeDine safety score of 73 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Waffle House #543 - Restaurant last inspected?

Waffle House #543 - Restaurant was last inspected on June 12, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Waffle House #543 - Restaurant have?

Waffle House #543 - Restaurant has 33 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Waffle House #543 - Restaurant safe to eat at?

Waffle House #543 - Restaurant has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Waffle House #543 - Restaurant serve?

Waffle House #543 - Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Waffle House #543 - Restaurant

Name: Waffle House #543 - Restaurant
Address: 10439 REIGER RD, Baton Rouge, 70809
Rating: 73

10439 REIGER RD, Baton Rouge

Last inspected 12mo ago

▼Declining

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0Good

American

Better than 22% of american restaurants

Declining

10 inspections

Last: Jun 12, 2025

medium confidence

Directions Order

Inspections

50%

Clean Rate

3.3

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-27

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-7 pts

Latest

100% weight

100

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

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10439 REIGER RD, Baton Rouge, FL 70809

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Violation Timeline

Nov 2023

1 inspections

Nov

Feb 2024

1 inspections

Mar 2024

2 inspections

Mar

Jul 2024

1 inspections

5 basic

Nov 2024

2 inspections

9 basic

Nov

Feb 2025

1 inspections

11 basic

Mar 2025

1 inspections

Mar

Jun 2025

1 inspections

8 basic

Inspection History

10 records on file

6 Routine4 Re-inspection

Jun 25

Routine InspectionLatest

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

NON-FOOD2113 - Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material−2
FLOORS3701.5 - Floors are not clean.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
FOOD2501 - Food contact surfaces and utensils are not clean to sight and touch. Ice Machine.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2
FOOD1501.1 - Food is not stored in a clean, covered container.−2
WARE2515.2 - Equipment and utensils are not air-dried.−2

Base deductions−16 pts

Mar 25

Re-inspection InspectionClean

No violations

100/100inspection score

Feb 25

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

EQUIPMENT2513 - In a mechanical warewashing operation, the water temperature of the final rinse is less than 180ºF.−2
WARE2515.2 - Equipment and utensils are not air-dried. Wet Nesting.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
FLOORS3701.5 - Floors are not clean. Under and around equipment.−2
CLEAN2517.1 - Clean equipment/utensils are not stored in a clean dry location−2
TOXIC3903 - Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.−2
FOOD1501.4 - Food is not stored six (6) inches off the floor.−2
FOOD2501 - Food contact surfaces and utensils are not clean to sight and touch. Tea Nozzle.−2
ICE1907.2 - Ice dispensing utensils were not stored in a clean protected location.−2
CLEAN2517.5 - Clean equipment/utensils are not stored covered or inverted.−2
FOOD1317 - Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.−2

Base deductions−22 pts

Nov 24

Re-inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

EQUIPMENT2513 - Temperature of hot sanitizing water in a manual operation was less than 171ºF.−2

Base deductions−2 pts

Nov 24

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

NON-FOOD2113 - Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material−2
LINEN/LAUNDRY,4111.2 - Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.−2
FOOD2501 - Food contact surfaces and utensils are not clean to sight and touch. Ice machine.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
EQUIPMENT2513 - Temperature of hot sanitizing water in a manual operation was less than 171ºF.−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2

Base deductions−16 pts

Jul 24

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

HAND3109.5 -Paper towels are not provided for use at the hand wash lavatory.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
WARE2515.2 - Equipment and utensils are not air-dried.−2
CLEAN2517.9 - Single use/single service articles are not stored at least six (6) inches off the floor−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination.−2

Base deductions−10 pts

Mar 24

Re-inspection InspectionClean

No violations

100/100inspection score

Mar 24

Routine InspectionClean

No violations

100/100inspection score

Feb 24

Re-inspection InspectionClean

No violations

100/100inspection score

Nov 23

Routine InspectionClean

No violations

100/100inspection score

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Community Safety Reports

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Data source: Florida DBPR · 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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