DirtyFLRestaurant Inspection Data

HOUNDSTOOTH KITCHEN & EATERY

HOUNDSTOOTH KITCHEN & EATERY located in MAITLAND has undergone 7 health department inspections, achieving a 2.6/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 7 reports on file

160 INDEPENDENCE LANE STE A

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

3/31/2026· 2w ago

Visit ID: 13542164

Met Inspection Standards

3 int, 3 basic

  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass cooler in dining room has rust on shelves
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen has unsealed floors
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind dish machine
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen Corrected On-Site
  • 53B-14-5: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. Monica expired 10/11/25
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Super 69 cleaner in spray bottle bottle not labeled Corrected On-Site

10/7/2025· 6mo ago

Visit ID: 10948982

Met Inspection Standards

1 high, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, over make station and front cold holding unit
  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn to make station on line Repeat Violation
  • 36-11-4:Basic - Floors not maintained smooth and durable.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cut board stained in kitchen Repeat Violation
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust Wall behind dish machine soiled and by prep table
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee on cell phone then emptied clean dishes out of dish machine without washing hands

2/21/2025· 1y 1mo ago

Visit ID: 10784333

Met Inspection Standards

1 high, 2 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn in prep cooler - From follow-up inspection 2025-02-21: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents - From follow-up inspection 2025-02-21: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. deli meats, hot dogs, pork, aioli, raw beef, cooked potatoes, cut lettuce, sliced chicken, cream cheese, mozzarella (45-47F - Cold Holding). In walk in cooler less than 4hrs. Advised to immediately move to freezer and other cooler for temperature recovery. Warning - From follow-up inspection 2025-02-21: Cooked potatoes, orzo, cooked Mac noodles 45F in walk in cooler overnight per operator. Operator immediately discarded. Maintenance was done on cooler today. Other items in cooler are whole produce. Ambient temperature of cooler was 43F and dropping. **Time Extended**

2/20/2025· 1y 1mo ago

Visit ID: 10720373

Follow-up Inspection Required

1 high, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn in prep cooler
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. deli meats, hot dogs, pork, aioli, raw beef, cooked potatoes, cut lettuce, sliced chicken, cream cheese, mozzarella (45-47F - Cold Holding). In walk in cooler less than 4hrs. Advised to immediately move to freezer and other cooler for temperature recovery. Warning

11/14/2024· 1y 5mo ago

Visit ID: 8779737

Met Inspection Standards

1 int, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust over prep table
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dish machine
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Few items in reach in cooler in dining room not dated Corrected On-Site

4/17/2024· 1y 12mo ago

Visit ID: 8570212

Met Inspection Standards

2 high, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust in kitchen
  • 08B-38-4:Basic - Food stored on floor. Case of cooking on floor Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Restaurant license expires 4/1/24
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket exceed 200 ppm, operator corrected to 50 ppm Corrected On-Site

12/8/2023· 2y 4mo ago

Visit ID: 8378535

Met Inspection Standards

2 high, 1 int, 1 basic

  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Container of bacon in reach in cooler
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. roast beef (46-54F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - diced tomatoes (45-47F - Cold Holding) Overnight per operator in make table reach in cooler -roast beef (46-54F - Cold Holding) overnight per operator in make table reach in cooler
  • 11-26-1: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. Provided operator with form, operator signed on site Corrected On-Site