Huddle House #96
Last inspected: Jan 13, 2026
95
Score
Huddle House #96 appears in inspection records seven times, starting in 2024. Inspectors last stopped by on Jan 13, 2026. Low risk means the most recent visit produced few or no significant findings.
The picture has improved over the last few visits: recent inspections have averaged around zero violations, down from roughly five violations earlier in the record.
Looking across the full record, “nonfood-contact surfaces clean” is the recurring theme, flagged five times.
That falls roughly in the middle of the pack for Eatonton restaurants. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 13, 2026
Routine
1 minor violation. 1 corrected on site.
View 1 violation
15C - nonfood-contact surfaces clean
(corrected on site)
Inspector notes: Observed a build up of food debris on the door hands and the tops of the reach in cooler doors. Explained to the PIC that all non food contact surfaces needs to be kept clean to prevent build up. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
95
Jul 7, 2025
Routine
No violations found.
100
Feb 18, 2025
Routine
No violations found.
100
Sep 16, 2024
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed Mac n cheese, green beans, mashed potatoes with a discard date of 9/14. Told PIC that all items needs to be used or decarded by discard date. PIC threw out items. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum o...
511-6-1.04(6)(g)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed single used cups and lids stored on the floor in the dry storage area. PIC picked items up off floor and will order more storage racks. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the origina...
511-6-1.05(10)(e)
15C - nonfood-contact surfaces clean
Inspector notes: Observed a build up of water under the prep top cooler reach in cooler. Told PIC that bottom needs to be kept dry at all times, and cooler needs to be observed to make sure cooler do not have a leak. PIC cleaned out water under the reach in cooler. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
82
May 29, 2024
Followup
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed waffle batter at 50 degrees F and green beans at 48 and an ambient temp at 47 F in the cold holding unit below the waffle makers. All TCS foods must be kept at temperature of 41F or less. PIC removed all items and placed them in the walk in cooler. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at...
511-6-1.04(6)(f)
15C - nonfood-contact surfaces clean
(corrected on site)
Inspector notes: Observed a build up of water under the prep top cooler reach in cooler. Told PIC that bottom needs to be kept dry at all times, and cooler needs to be observed to make sure cooler do not have a leak. PIC cleaned out water under the reach in cooler. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed the reach in cooler below the waffle makers that was frozen up to where it is not allowing the cold holding unit to work properly and maintain a cold holding temperature of 41F. Ambient air temperature of this unit was 49F. Explained to PIC to have cold holding unit serviced. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
78
May 22, 2024
Routine
3 critical violations. 2 major violations. 3 minor violations. 7 corrected on site.
View 8 violations
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed raw shell eggs in basket above the griddle being held with no discard time for time temperature control. All foods being held with time as a public health control must be marked with the time that the food shall be discarded. Explained to the person in charge and the eggs were discarded and time was recorded below the eggs. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, 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 prepa...
511-6-1.04(6)(i)
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed cooked change single use gloves with out washing hand in-between changing gloves. Explained to PIC that every time gloves are to be changes hands needs to be washed. Employee washed hands when changing gloves.11-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue,...
511-6-1.03(5)(c)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw shelled eggs over ready to eat tomatoes in the walk in cooler. Told PIC that any raw food items needs to be stacked on the bottom according to cook temperature. PIC rearranged walk in cooler. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked rea...
511-6-1.04(4)(c)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed cheese, gravy and apples in the walk in cooler with a discard date or 5/12, 5/16 and the apples had no date on them. Told PIC that all items need to be used or discarded by use by date. All items in the walk in cooler where thrown out.511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or disc...
511-6-1.04(6)(g)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed a build up of back mold like substance on the ice machine. Told PIC that the ice machine needs to be kept clean at a frequency that prevents build up. PIC stated she will have ice machine cleaned at the end of shift.
511-6-1.05(7)(b)
15C - nonfood-contact surfaces clean
(corrected on site)
Inspector notes: Observed a build up of food debris all under microwave and on the counters. Told PIC that all surfaces needs to be cleaned at a frequency that keep the surfaces cleaned. PIC will have counters wiped down at end of shift.511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed raw shelled eggs stored on the floor in the walk in cooler. Told PIC to make sure all items are picked up from the floor and put away. When PIC rearranged the WIC eggs where picked up off floor. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressuriz...
511-6-1.04(4)(q)
14D - gloves used properly
(corrected on site)
Inspector notes: Observed employee crack raw egg then grab a cheese slice to put on top of hashbrown to serve to customer. Told PIC that gloved needs to be changed and hands washed after handling raw foods. 511-6-1.04(4)(n)2,3,4 - Gloves, Use Limitations, slash resistant gloves & cloth gloves (C) 2. Except as specified in paragraph 3 of this subsection, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked as specified under subsection (5) such as frozen food or a primal cut of meat. 3. Slash-resistant gloves may be used with ready-to-eat food that will not be subsequently cooked if the slash-resistant gloves have a smooth, durable, and nonabsorbent outer surface; or if the slash-resistant...
511-6-1.04(4)(n)
45
Jan 17, 2024
Routine
2 minor violations. 1 corrected on site.
View 2 violations
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed a box of frozen bacon on the floor in the walk in freezer. Told PIC to make sure all items are picked up from the floor and put away. Frozen bacon was stored 6 inches off floor. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage conta...
511-6-1.04(4)(q)
15C - nonfood-contact surfaces clean
Inspector notes: Observed food debris on top of and inside of handles on the doors of the reach in coolers near the grill and waffle maker. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
90
Frequently Asked Questions
When was Huddle House #96 last inspected?
The most recent health inspection at Huddle House #96 on file is from Jan 13, 2026. The public record contains seven inspections in total.
What is the most common violation at Huddle House #96?
Across the inspection record, “nonfood-contact surfaces clean” has been cited five times, more than any other issue at Huddle House #96.
How does Huddle House #96 compare to other restaurants in Eatonton?
Huddle House #96 most recently scored 95 out of 100, which is about the same as the Eatonton average of 96.
Has Huddle House #96's inspection record improved over time?
Yes. Recent inspections at Huddle House #96 have averaged around zero violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Huddle House #96 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 #96 inspected?
Based on the inspection history on file, Huddle House #96 is inspected around four times per year on average.
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