Honeysuckle
Last inspected: Dec 12, 2025
55
Score
The health department has logged eight inspections at Honeysuckle, the earliest from 2022. On Dec 12, 2025, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
Across the inspection history, “spray bottle containing toxic substance not labeled” is the issue that surfaces most often, recorded four times.
Compared to other Titusville restaurants (averaging 68), there's room to close the gap. The record is unremarkable in either direction.
8
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 12, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook switched from handling raw beef burger on cook line to touching clean utensils, was asked to wash hands and change gloves. **Corrected On-Site**
12A-12-4
High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
29-45-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled blue liquid spray bottle stored outside back area. Operator labeled "degreaser". **Corrected On-Site**
41-17-4
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. Operator had employees on shift sign. **Corrective Action Taken**
11-26-1
Basic - Equipment and utensils not properly air-dried - wet nesting. On dry rack in kitchen. Operator placed them to dry. **Corrective Action Taken**
24-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots stored over ready to eat mashed potatoes in walk in cooler. Operator removed **Corrected On-Site**
08B-17-4
55
Mar 7, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
70
Oct 3, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. For ice machine
29-28-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
31B-04-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Sweet chili sauce. **Corrected On-Site**
02D-01-5
64
Mar 8, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch dressings 44F to 45F in the bottom of the cooler. Recommend to place the house made ranch dressing on the top shelf of cooler since the other dressings are commercially processed and found at 39F. Manager discarded the portioned dressing.
03A-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic food containers
24-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop with handle in contact with coleslaw. **Corrected On-Site**
10-06-5
78
Aug 1, 2023
Routine - Food
No violations found.
100
Jul 31, 2023
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Food prepared in a private home. See stop sale. Jam labeled as prepared under cottage food operator **Warning**
01A-03-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on top of hot water heater **Corrected On-Site** **Warning**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Burgers in main Cookline cooler 49F on top 39F at the bottom, diced tomatoes 47F, filled above fill line. - In Hisense cooler. Butter 60F. Ranch made in house 46F. Operator discarded butter and moved dressings to wic. In cooler since this morning per operator. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - gravy 115F in steam table less than 2 hours. Operator removed to reheat. 174F was reached. Corrected on site - chicken 130F hot holding on cookline **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door **Warning**
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Dark greenish spray bottle outside back door **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Sugar front counter **Corrected On-Site** **Warning**
02D-01-5
Basic - Single-service articles improperly stored. Cases on the floor under shelving, front counter/server area **Corrected On-Site** **Warning**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
21-12-4
37
Apr 17, 2023
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly in kitchen/ prep/ cooks line area. Per supervisor on duty, k. Gutterman next unannounced routine inspection.
35A-02-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Needed paperwork was given to operator by inspector for complaince by the next unannounced rountine inspection. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled counter can opener.
22-02-4
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. Needed paperwork was given to operator by inspector for complaince by the next unannounced rountine inspection. **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid not labeled in spray bottle, corrected **Corrected On-Site**
41-17-4
Basic - Ripped/worn tin foil used as shelf cover. Under counter cooks line.
14-20-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cleaned mixing bowls stored on wire shelving, not inverted, corrected
24-05-4
Basic - Equipment in poor repair. Gasket on make table in cooks line broken
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. Floors in corners and behind equipment soiled.
36-01-4
Basic - Floor tiles missing and/or in disrepair. Prep and dish washing area, multiple broken floor tiles. **Repeat Violation**
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Broken door gasket holding standing water and food debris. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverages on both walk in cooler and walk in freezer stored over client items, corrected **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooks line make table. **Corrected On-Site** **Repeat Violation**
21-12-4
35
Dec 14, 2022
Routine - Food
6 critical violations. 1 major violation. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prepared on site Shepard pie pulled from walk in cooler at 1130am 75° cold holding. Operator thought items was on time plan but it was not, sold all of product while inspection was taking place.. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. Prepared on site Shepard pie not marked from pull at 1130 am.
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked on site greens ; (120F - Hot Holding); cooked on site mashed potatoes, holding on top shelf of stove since 1130 am. Items placed in microwave to rapid reheat, 188° for potatoes and 166 greens . **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose faucet or on fitting/splitter added without breaker. Outside prep door hose area.
29-42-4
High Priority - Dented/rusted cans present. See stop sale. 1each chili beans 111 oz
01B-01-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server return soiled dishes to dish station, leave and use hand sanitizer for soiled hands vs using required hand wash sink next to dish station, corrected and re-educated.
12A-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ brittnie off site with 6 employees present, returned while inspection was taking place. **Corrected On-Site**
53A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee beverage in a food preparation or other restricted area. On prep table with slicer and prepped food for catering. **Corrected On-Site**
12B-02-4
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation**
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of prep tables soiled, table legs soiled.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooks line.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in croutons, corrected
14-01-5
25
Frequently Asked Questions
When was Honeysuckle last inspected?
The most recent health inspection at Honeysuckle on file is from Dec 12, 2025. The public record contains eight inspections in total.
What is the most common violation at Honeysuckle?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited four times, more than any other issue at Honeysuckle.
How does Honeysuckle compare to other restaurants in Titusville?
Honeysuckle most recently scored 55 out of 100, which is lower than the Titusville average of 68.
Has Honeysuckle's inspection record improved over time?
Results have been roughly steady. Inspections at Honeysuckle have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Honeysuckle 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 Honeysuckle inspected?
Based on the inspection history on file, Honeysuckle is inspected around three times per year on average.
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