Huddle House
Last inspected: Feb 3, 2026
67
Score
The health department has logged four inspections at Huddle House, the earliest from 2024. Inspectors last stopped by on Feb 3, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around four violations each.
“Physical facilities installed, maintained, and clean” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Jeffersonville facility scores 96, putting Huddle House on the weaker side. The full record sits in fairly typical territory for a working restaurant.
4
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 3, 2026
Routine
2 critical violations. 1 major violation. 2 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple TCS food items holding above 41F such as sliced tomatoes, cut lettuce, sliced cheese, cheese sauce, hashbrowns and diced ham at the prep cooler. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. PIC had these items discarded. New items replaced on cold bar were 41F.
511-6-1.04(6)(f)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed time marking not labeled for eggs. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. PIC had time marking labeled for the eggs, when new eggs were placed in the basket.
511-6-1.04(6)(i)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed food container used for holding chili and diced ham with burn scorch causing food-contact surface to not be smooth. Multiuse food-contact surfaces shall be: (i) Smooth; (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (iii) Free of sharp internal angles, corners, and crevices. Replace food-contact surfaces that are not smooth and easy to clean when necessary.
511-6-1.05(2)(c)
67
Sep 16, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple TCS food items holding above 41F such as sliced tomatoes, cut lettuce, sliced cheese, and diced ham at the prep cooler. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. PIC had these items discarded. New items replaced on cold bar were 41F.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed employee rinse dishes into the hand sink by the warewash area. A handwashing facility may not be used for purposes other than handwashing. Employee instructed, and dishes were rinsed properly using the warewash station. Educate employees to properly use handsink.
511-6-1.06(2)(o)
18 - insects, rodents, and animals not present
Inspector notes: Observed air gap at bottom of back door and emergency door. outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors. Repair/install seal at back door and emergency exit door between door and threshold.
511-6-1.07(2)(m)
74
May 22, 2025
Routine
3 critical violations. 3 minor violations. 3 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple TCS food items holding above 41F such as sliced tomatoes, cut lettuce, sliced turkey, sliced cheese, and diced ham at the prep cooler. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. PIC had these items discarded.
511-6-1.04(6)(f)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed time marking not labeled for eggs. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. PIC had time marking labeled for the eggs, when new eggs were placed in the basket.
511-6-1.04(6)(i)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed no written policy available upon request for time without temperature control. If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request. PIC was not able to provide a written policy. Eggs to be cold held at 45F or below until a policy is provided to health department.
511-6-1.04(6)(i)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed inoperable coolers at main kitchen area. Equipment shall be maintained in a state of repair and condition that meets the requirements of 511-6-1. Repair coolers. Use proper methods for cold holding TCS foods until repaired.
511-6-1.05(6)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed pipe conduit at mop sink is not sealed. Observed gap around soda dispenser lines from ceiling area not sealed. All physical facilities shall be maintained in good repair. Seal/caulk around piping where there area gaps in ceiling/walls.
511-6-1.07(5)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed grease and other debris under equipment and behind kitchen equipment area. All physical facilities shall be maintained in good repair. Clean under and behind equipment as often as necessary, including back area of kitchen. Have plumbing to grease trap checked by a plumber if necessary.
511-6-1.07(5)(a)
55
Dec 17, 2024
Initial
3 minor violations.
View 3 violations
18 - insects, rodents, and animals not present
Inspector notes: Observed hanging fly trap with dead insects in kitchen area at warewash and food preparation area. Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Remove/relocate insect control device away from food prep area.
511-6-1.07(2)(k)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed pipe conduit at mop sink is not sealed. Observed soda dispenser lines from ceiling area not sealed. All physical facilities shall be maintained in good repair. Seal/caulk around piping where there area gaps in ceiling/walls.
511-6-1.07(5)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed grease and other debris under equipment and behind kitchen equipment area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean under and behind equipment as often as necessary, including the back area of kitchen (alley).
511-6-1.07(5)(a)
86
Frequently Asked Questions
When was Huddle House last inspected?
The most recent health inspection at Huddle House on file is from Feb 3, 2026. The public record contains four inspections in total.
What is the most common violation at Huddle House?
Across the inspection record, “physical facilities installed, maintained, and clean” has been cited four times, more than any other issue at Huddle House.
How does Huddle House compare to other restaurants in Jeffersonville?
Huddle House most recently scored 67 out of 100, which is lower than the Jeffersonville average of 96.
Has Huddle House's inspection record improved over time?
Results have been roughly steady. Inspections at Huddle House have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Huddle House means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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