Huddle House
Last inspected: Sep 29, 2025
45
Score
Inspectors have visited Huddle House seven times, with records going back to 2024. The newest entry in the record is dated Sep 29, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to seven violations per visit.
When inspectors have written things up, “equipment and utensils not properly air-dried - wet nesting” has been the most frequent reason, cited three times.
The city-wide average sits at 69, which Huddle House's 45 doesn't quite reach. There are enough flags in the record to merit a second thought.
7
Inspections
1
Critical latest
2
Major latest
9
Minor latest
Inspection History
Sep 29, 2025
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
May 8, 2025
Routine - Food
No violations found.
100
Mar 6, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line crack raw shell eggs two times while wearing gloves remove the gloves and place on new gloves with no hand wash in between changing of gloves. Discussed with employee. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to stored lid to cooking pot. Employee removed the lid. **Corrected On-Site**
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee food handler training. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in back prep area temperature not raising past 72F.
27-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line by door to prep area, employees bag on shelf over single service condiments for customers.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf by three compartment sink, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At coffee station, spoons stored in water at 71F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Metal surface over cook line before the hood filters has build up of food debris.
23-03-4
Basic - Single-service articles improperly stored. In the back prep area, box of single service cutlery and food containers stored on the floor.
25-05-4
50
Dec 27, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection one food handler training certificate present, scanned photocopy of certificate. No other food handler training certificates available. **Warning** - From follow-up inspection 2024-11-20: At time of follow up inspection establishment has no food handler training certificates available. Per operator district manager out of town but can order training materials. **Time Extended** - From follow-up inspection 2024-12-27: At time of follow up inspection establishment has no proof of employee food handler training being provided. **Admin Complaint**
53B-01-5
90
Nov 20, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection one food handler training certificate present, scanned photocopy of certificate. No other food handler training certificates available. **Warning** - From follow-up inspection 2024-11-20: At time of follow up inspection establishment has no food handler training certificates available. Per operator district manager out of town but can order training materials. **Time Extended**
53B-01-5
90
Sep 18, 2024
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 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. Eggs held on time as public health control on the cook line with no time marking. Operator replaced eggs with time marked tray. **Corrective Action Taken**
03F-02-5
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. In the walk in cooler, open container of milk, operator unsure when opened. Discarded the container of milk. **Repeat Violation** **Admin Complaint**
01B-17-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer on the front line, raw sausage and Philly steak over tater tots and in the walk in freezer raw beef patties over French fries all no longer commercially packaged. Operator had employee rearrange all storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on the cook line cracked raw shell eggs then handled clean pans and utensils to make a customer carry out order. Discussed with employee and employee washed hands. **Corrective Action Taken**
12A-27-4
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. In the walk in cooler, open container of milk, operator unsure when opened. Discarded the container of milk. **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Juice dispenser on waitstation line has debris build up around the nozzles. **Repeat Violation**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection one food handler training certificate present, scanned photocopy of certificate. No other food handler training certificates available. **Warning**
53B-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the prep room, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Food stored on floor. In the walk in freezer, box of tater tots stored on the floor. Operator had employee relocate the box. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at cook line hand wash sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter space around fryers with grease build up. Cook line hood filters and back wall with grease build up. Walk in cooler door gaskets with mold like substance build up.
23-03-4
Basic - Open dumpster lid. Dumpster lid open. Employee loses the dumpster lid. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Two door reach in cooler under steam table has food residue build up on the handles.
23-24-4
30
Jun 19, 2024
Food-Licensing Inspection
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer on the cook line, raw steaks over tater tots both in plastic bags.
08A-02-6
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. In the standup reach in cooler and win the walk in cooler, open containers of milk, operator unsure when opened, operator voluntarily discarded the milk.
01B-17-5
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. In the standup reach in cooler and win the walk in cooler, open containers of milk, operator unsure when opened, operator voluntarily discarded the milk.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of syrup residue around orange juice dispenser.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available for three compartment sink or sanitizer wiping solution.
16-37-1
Basic - Floor area(s) covered with standing water. Standing water on the floor of the back hallway behind the cook line in two separate spots. Per operator might be from coolers on cook line.
36-22-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on metal shelf of prep area over single service cups and containers.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the two door reach in cooler on the front cook line, container of employee personal food over food to be served to customers. Operator relocated the personal food. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf next to the three compartment sink, clean containers stacked while wet.
24-08-4
Basic - Food stored on floor. In the back storage hallway, container of fryer oil stored on the floor. Operator relocated the fryer oil. **Corrected On-Site**
08B-38-4
Basic - Open dumpster lid. Dumpster lid open.
33-16-4
41
Frequently Asked Questions
When was Huddle House last inspected?
The most recent health inspection at Huddle House on file is from Sep 29, 2025. The public record contains seven inspections in total.
What is the most common violation at Huddle House?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited three times, more than any other issue at Huddle House.
How does Huddle House compare to other restaurants in Starke?
Huddle House most recently scored 45 out of 100, which is lower than the Starke average of 69.
Has Huddle House's inspection record improved over time?
No. Recent inspections at Huddle House have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Huddle House means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
Nearby Restaurants