Hen House Eatery
Last inspected: Jan 20, 2026
58
Score
Public records show nine inspections at Hen House Eatery stretching back to 2022. Inspectors last stopped by on Jan 20, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
Across the inspection history, “time/temperature control for safety food identified” is the issue that surfaces most often, recorded four times.
Compared to other Sebastian restaurants (averaging 77), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Spray hose at mop sink lower than flood rim of sink.
29-37-4
High Priority - 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 and the time removed from temperature control cannot be determined. Pooled eggs and shell eggs. Cook forgot. Educated kitchen help **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Equipment in poor repair. Gasket make table Walk in cooler door **Repeat Violation**
14-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site** **Repeat Violation**
13-03-4
58
Aug 11, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread walk in cooler **Corrected On-Site**
08A-05-6
High Priority - 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 and the time removed from temperature control cannot be determined. New employee. Educated had marked on plan just not on product **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site**
22-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Gasket reach make table and walk in cooler door **Repeat Violation**
14-11-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
52
Jan 10, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary. Had strips but were wet no good
16-37-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gasket make table
14-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
74
Aug 7, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - 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 and the time removed from temperature control cannot be determined. Shell eggs out for 2 hours. Cook put time mark on eggs gave copy of time plan **Corrected On-Site**
03F-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Had copies but weren't signed
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop blueberries **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ice bucket/shovel stored not inverted **Corrected On-Site**
10-14-5
Basic - Ice scoop handle in contact with ice. Ice machine **Corrected On-Site**
10-08-5
Basic - Working containers of food removed from original container not identified by common name. Salt **Corrected On-Site**
02D-01-5
64
Jan 22, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw beef wali in cooler **Corrected On-Site**
08A-20-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk walk in cooler **Corrected On-Site**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop blueberries and potatoes **Corrected On-Site**
14-01-5
67
Aug 25, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
55
Mar 31, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine after 3 tests. Employee set up 3 compartment sink with 200 ppm quaternary ammonia. Called for service. **Corrective Action Taken**
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door with hose attached. Employee attached during inspection. **Corrected On-Site** **Repeat Violation**
29-34-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided for part time employee and signed. **Corrected On-Site**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. At cooked potatoes. Removed. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. At back storeroom.
36-32-5
Basic - In-use tongs stored on equipment door handle between uses. Removed. **Corrected On-Site**
10-20-4
58
Nov 29, 2022
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cooked bacon to put on dish for immediate service. Employee washed hands, put on gloves and used new bacon. **Corrected On-Site**
09-01-4
High Priority - 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 and the time removed from temperature control cannot be determined. Shell eggs, cooked potatoes and sausage on time as a public health control written plan without time mark. All time stamped for 7am. **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose at Bibb at back door. **Repeat Violation**
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Cloths rinsed. Sink cleaned and discussed HWS use. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine at top. Cleaned and sanitized. **Corrected On-Site**
22-20-5
Basic - Inside of dumpster not clean. Heavy soil buildup.
33-10-4
Basic - Mop sink not accessible. Used for storage. Employee removed to dump mop water. **Corrected On-Site**
29-20-5
50
Sep 6, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal foods ,open box of beef, not properly separated from house wrapped RTE deli meats and French fries per minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Moved to properly store. **Corrected On-Site**
08A-17-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door. **Repeat Violation**
29-34-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia test kit.
16-37-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 109/110f. Heated to 138/140f. **Corrected On-Site**
10-07-4
Basic - Self-closing device on bathroom door disconnected/broken. Restrooms. **Repeat Violation**
32-17-4
61
Frequently Asked Questions
When was Hen House Eatery last inspected?
The most recent health inspection at Hen House Eatery on file is from Jan 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Hen House Eatery?
Across the inspection record, “time/temperature control for safety food identified” has been cited four times, more than any other issue at Hen House Eatery.
How does Hen House Eatery compare to other restaurants in Sebastian?
Hen House Eatery most recently scored 58 out of 100, which is lower than the Sebastian average of 77.
Has Hen House Eatery's inspection record improved over time?
Results have been roughly steady. Inspections at Hen House Eatery have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hen House Eatery means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hen House Eatery inspected?
Based on the inspection history on file, Hen House Eatery is inspected around three times per year on average.
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