Huddle House Restaurant
Last inspected: Apr 13, 2026
100
Score
Across the available record, Huddle House Restaurant has 17 inspections on file, the first dated 2022. The newest entry in the record is dated Apr 13, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly seven violations earlier in the record.
When inspectors have written things up, “employee beverage container on a food preparation table” has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Palatka restaurant scores 75. Taken together, the history is a positive one.
17
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
No violations found.
100
Apr 9, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top drawer of the cook line flip top reach in cooler, raw bacon (49F - Cold Holding) per employee placed on counter for a period to cook off large quantity, then placed back into reach in cooler. At time of inspection walk in cooler at 56F ambient air, inside walk in cooler; hashbrown casserole (57F - Cold Holding); gravy (54F - Cold Holding); mashed potatoes (55F - Cold Holding); cut lettuce (57F - Cold Holding); ham (56F - Cold Holding); omlette mix (57F - Cold Holding); hashbrown (59/60F - Cold Holding); pancake mix (58F - Cold Holding); waffle mix (59F - Cold Holding); cheese (56F - Cold Holding); chili (54F - Cold Holding); Mac and cheese (55F - Cold Holding); raw shell egg ambient air (56F - Cold Holding) all stored in walk in cooler overnight. Operator began removing to discard. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-04-09: At time of follow up inspection walk in cooler at ambient air 55F, raw bacon in walk in cooler thawing at 49F operator relocated to reach in cooler. Ambient cooling of waffle mix and ham in walk in cooler, operator relocated to reach in cooler. **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At time of inspection walk in cooler at 56F ambient air, inside walk in cooler; hashbrown casserole (57F - Cold Holding); gravy (54F - Cold Holding); mashed potatoes (55F - Cold Holding); cut lettuce (57F - Cold Holding); ham (56F - Cold Holding); omlette mix (57F - Cold Holding); hashbrown (59/60F - Cold Holding); pancake mix (58F - Cold Holding); waffle mix (59F - Cold Holding); cheese (56F - Cold Holding); chili (54F - Cold Holding); Mac and cheese (55F - Cold Holding); raw shell egg ambient air (56F - Cold Holding) all stored in walk in cooler overnight. Operator began removing to discard. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-04-09: At time of follow up inspection no stop sales issued, temperatures taken in walk in cooler ambient cooling. **Time Extended**
01B-02-5
74
Apr 8, 2026
Routine - Food
4 critical violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warming box on cook line, sausage (125F - Hot Holding), employee placed back on grill to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top drawer of the cook line flip top reach in cooler, raw bacon (49F - Cold Holding) per employee placed on counter for a period to cook off large quantity, then placed back into reach in cooler. At time of inspection walk in cooler at 56F ambient air, inside walk in cooler; hashbrown casserole (57F - Cold Holding); gravy (54F - Cold Holding); mashed potatoes (55F - Cold Holding); cut lettuce (57F - Cold Holding); ham (56F - Cold Holding); omlette mix (57F - Cold Holding); hashbrown (59/60F - Cold Holding); pancake mix (58F - Cold Holding); waffle mix (59F - Cold Holding); cheese (56F - Cold Holding); chili (54F - Cold Holding); Mac and cheese (55F - Cold Holding); raw shell egg ambient air (56F - Cold Holding) all stored in walk in cooler overnight. Operator began removing to discard. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At time of inspection walk in cooler at 56F ambient air, inside walk in cooler; hashbrown casserole (57F - Cold Holding); gravy (54F - Cold Holding); mashed potatoes (55F - Cold Holding); cut lettuce (57F - Cold Holding); ham (56F - Cold Holding); omlette mix (57F - Cold Holding); hashbrown (59/60F - Cold Holding); pancake mix (58F - Cold Holding); waffle mix (59F - Cold Holding); cheese (56F - Cold Holding); chili (54F - Cold Holding); Mac and cheese (55F - Cold Holding); raw shell egg ambient air (56F - Cold Holding) all stored in walk in cooler overnight. Operator began removing to discard. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the stand up reach in cooler on the cook line, hashbrown casserole from 3/26. Operator removed to discard. **Corrective Action Taken**
01B-24-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table used as drying table for clean dishes by the dishmachine. **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf of warewashing area, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Drawer reach in cooler on cook line has door that is off tracks and becomes unattached when pulled open. Walk in freezer door gasket torn. Ice build up in walk in freezer on floor, compressor and door. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser at front counter area with syrup residue build up on face plate behind nozzles. Two door reach in cooler door gasket with debris build up. Hood filters on cook line with grease build up. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster lid open.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of two door reach in cooler has food debris build up on side of cooler by fan guard. **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water at base of waitstation glass door reach in cooler.
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Drain for hand wash sink on cook line slow drain and easily over flow with handwashing, operator has been in works with plumbing company to correct potential clog. **Corrective Action Taken** **Warning**
29-20-5
37
Oct 3, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Live, small flying insects found. Observed one live flying insect in warewashing area.
35A-02-7
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Six containers of Hashbrowns in walk in cooler prepared the previous night and left to walk in cooler overnight. At time of inspection hashbrowns (45-53F - Cold Holding). Operator began preparing new hashbrowns and will discard hashbrowns from walk in cooler. **Corrective Action Taken**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Six containers of Hashbrowns in walk in cooler prepared the previous night and left to walk in cooler overnight. At time of inspection hashbrowns (45-53F - Cold Holding). **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired food handler training certificate. **Repeat Violation** **Admin Complaint**
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table with clean silverware. Operator relocated. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean containers stacked while wet.
24-08-4
Basic - Equipment in poor repair. Cook line flip top drawer cooler in poor repair, drawer become unattached when opened. Ice buildup up on walk in freezer door seal and floor.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in water at 101F on steamtable. Operator emptied and replaced water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wait station soda and juice dispenser plate behind nozzles soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Three door reach in cooler on cook line with food debris build up on fan guard. **Repeat Violation**
22-16-4
43
Mar 27, 2025
Routine - Food
No violations found.
100
Mar 26, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cookline flip top reach in cooler; ham (44F - Cold Holding); cut tomatoes (44F - Cold Holding); cheese (45F - Cold Holding); hashbrowns (44F - Cold Holding). Per operator placed out around 630am and some items changed out after. Operator relocated to walk in freezer and back in temperature range at conclusion of inspection. In the preptable reach in cooler; cheese (45F - Cold Holding); pancake mix (44F - Cold Holding); waffle mix (45F - Cold Holding). Cheese stored in reach in cooler over night, operator discarded all products and adjusted cooler settings. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the preptable reach in cooler; cheese (45F - Cold Holding); pancake mix (44F - Cold Holding); waffle mix (45F - Cold Holding). Cheese stored in reach in cooler over night, operator discarded all products and adjusted cooler settings. **Warning**
01B-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In reach in cooler, two cracked raw shell eggs on top of intact raw shell eggs not leaking onto intact eggs. Operator removed and discarded the broken eggs. **Corrective Action Taken**
01B-14-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, raw shrimp in plastic bags over cooked chicken in plastic bags. Operator rearranged storage levels. **Corrected On-Site**
08A-02-6
Intermediate - Non-pitting surface rust on food-contact equipment. Rust build up on blade of can opener.
22-31-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired food handler training from 01/2025.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop in cut tomatoes in walk in cooler, operator relocated the cup. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on backside of flip top reach in cooler, operator relocated. **Corrected On-Site**
40-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In wait station reach in cooler, tongs stored in direct contact with cut lettuce, employee relocated the tongs. **Corrected On-Site** **Repeat Violation**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up behind nozzles of soda dispenser at end of cook line. Employee cleaned. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top reach in cooler has spilled hashbrowns build up. Operator cleaned the reach in cooler. **Corrected On-Site**
22-16-4
35
Sep 23, 2024
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top reach in cooler, hashbrowns (46F - Cold Holding); ham (45F - Cold Holding); cut tomatoes (46F - Cold Holding); cheese (47F - Cold Holding). At conclusion of inspection all items except cut tomatoes in proper temperature range. Operator replaced ice on cut tomatoes. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in cooler cutting board with food residue staining build up. Prep are oven with debris at the base.
22-02-4
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. No bodily fluid clean up kit or written procedures available. Establishment just used their cleanup kit with instructions and has to order a new kit.
11-27-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Chlorine test kit for dish machine missing color comparison chart.
16-36-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean plastic containers stacked while wet. Operator discussed with employee. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on the cook line actively working with food with no beard guard.
13-04-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler employee personal food over food for customers. Operator relocated the personal food. **Corrected On-Site**
08B-49-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line cutting board. Employee relocated the wiping cloth. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Open dumpster lid. Dumpster lid open.
33-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on waitstation counter by juice dispenser. **Repeat Violation**
12B-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of bulk ice bin not inverted or covered. Operator inverted the ice bucket. **Corrected On-Site**
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser at the end of the cook line closest the exit of the line has build up of mold like substance on the underside of the dispenser behind the nozzles. Cook line hood filters with grease build up. **Repeat Violation**
23-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Waitstation standup reach in cooler, bulk cut lettuce with tong handles in container. Operator relocated the tongs. **Corrected On-Site**
10-06-5
41
Jul 1, 2024
Complaint Partial
1 critical violation.
View 1 violation
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
86
Mar 21, 2024
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
64
Jan 18, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot hold unit drawer, sausage (128F - Hot Holding). Operator had employee place the sausage back in the grill. At conclusion of inspection, sausage second temperature (175F - Reheating). **Corrected On-Site**
03B-01-6
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored on top of the bulk ice bin not inverted or covered. Operator inverted the ice bucket. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on the prep table closest the dish machine. Operator relocated the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Open dumpster lid. Dumpster lid open due to non broken down boxes from delivery.
33-16-4
70
Sep 6, 2023
Routine - Food
No violations found.
100
Aug 28, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach behind ice machine in kitchen. Person in charge killed and discarded. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-08-28: Observed one live roach on wall behind triple sink. Person in charge unable to kill as it ran behind pipe. **Admin Complaint**
35A-05-4
86
Aug 25, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toxic Substances Properly Identified, Stored, Used
FL-32
45
Jun 7, 2023
Complaint Partial
1 critical violation.
View 1 violation
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
86
Jan 19, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
33
Sep 21, 2022
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Aug 1, 2022
Complaint Partial
3 critical violations. 2 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop reach in cooler to the right of the cookline ham, cheese, potato at 45-46F. Person in charge states door has been left open for lunch rush, iced items down during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/22. **Repeat Violation** **Admin Complaint**
50-17-2
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flying insects under triple sink in front counter area. **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Establishment on open warning due 9/18/22 for manager certification.
53A-02-7
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/ No CFM present during inspection.
53A-05-6
52
Frequently Asked Questions
When was Huddle House Restaurant last inspected?
The most recent health inspection at Huddle House Restaurant on file is from Apr 13, 2026. The public record contains 17 inspections in total.
What is the most common violation at Huddle House Restaurant?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at Huddle House Restaurant.
How does Huddle House Restaurant compare to other restaurants in Palatka?
Huddle House Restaurant most recently scored 100 out of 100, which is higher than the Palatka average of 75.
Has Huddle House Restaurant's inspection record improved over time?
Yes. Recent inspections at Huddle House Restaurant have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Huddle House Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Huddle House Restaurant inspected?
Based on the inspection history on file, Huddle House Restaurant is inspected around five times per year on average.
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