DirtyFLRestaurant Inspection Data

HUDDLE HOUSE

Health inspection records show HUDDLE HOUSE in OCALA has 6 inspections with a food safety rating of 2.1/5. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 6 reports on file

3320 North US Highway 441
Florida, 32055
Columbia County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

4/6/2026· 1w ago

Visit ID: 13660380

Met Inspection Standards
  • N/A:No Violations Were Observed

3/26/2026· 3w ago

Visit ID: 13659583

Follow-up Inspection Required

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: sausage (45F - Cold Holding); tomatoes (47F - Cold Holding); tomatoes (48F - Cold Holding); hash browns (50F - Cold Holding); cheese (49F - Cold Holding); cheese (50F - Cold Holding). Employee checked temperatures within the last 2 hours and all were below 41F. Items in drawers of unit are below 41F. Employee began placing items in ice bath during this inspection. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2026-03-25: Establishment is not currently open, no food in unit. **Time Extended** - From follow-up inspection 2026-03-26: Establishment is not currently open, no food in unit. **Time Extended**

3/25/2026· 3w ago

Visit ID: 13658773

Facility Temporarily Closed

3 high, 1 basic

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. Ten dead roaches on floor, wall, and back of reach in cooler in prep area. Five dead roaches on floor under make table on cook line. Warning - From follow-up inspection 2026-03-25: Three dead roaches on floor and back of reach in freezer in prep area. One dead roach on floor under make table on cook line. One dead roach on floor in dry storage room. Manager cleaned dead roaches during this inspection. **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 20 live flies in ware wash area under dish machine. Warning - From follow-up inspection 2026-03-25: One live fly in prep area. **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Two live roaches on wall behind reach in freezer on cook line. Approximately 15 live roaches on wall and floor behind make table on cook line. Warning - From follow-up inspection 2026-03-25: No live roaches observed during this inspection. **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. In reach in make table: sausage (45F - Cold Holding); tomatoes (47F - Cold Holding); tomatoes (48F - Cold Holding); hash browns (50F - Cold Holding); cheese (49F - Cold Holding); cheese (50F - Cold Holding). Employee checked temperatures within the last 2 hours and all were below 41F. Items in drawers of unit are below 41F. Employee began placing items in ice bath during this inspection. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2026-03-25: Establishment is not currently open, no food in unit. **Time Extended**

3/24/2026· 3w ago

Visit ID: 13539263

Facility Temporarily Closed

6 high, 2 int, 10 basic

  • 36-36-4:Basic - Ceiling tile missing. One ceiling tile missing in restaurant entrance. One ceiling tile missing in ware wash area.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient temperature of reach in make table is 50F. Drawers of unit are not fully closed and unit is leaning forward.
  • 35A-03-4:Basic - Dead roaches on premises. Ten dead roaches on floor, wall, and back of reach in cooler in prep area. Five dead roaches on floor under make table on cook line. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over clean dishes. Employee removed drink. Corrected On-Site Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knifes on cooking between prep table and cooking equipment. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in ware wash area missing sign. Manager added sign during this inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease. Behind cooking equipment heavily soiled with grease Around gaskets of two reach in coolers soiled with mold like substance. Exterior of reach in freezer in prep area soiled with grease and dust. Shelves in prep area soiled with food debris. Shelves under cooking equipment soiled with grease. Repeat Violation
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Several white bins in ware wash area on clean dish shelf have food debris.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Wall in ware wash area soiled with mold like substance. Floor soiled with grease and food debris under all equipment in kitchen and prep area. Repeat Violation
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Unused reach in unit in prep area.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee put on gloves after removing glasses from face and began removing food from reach in make table without washing hands.
  • 35A-02-7:High Priority - Live, small flying insects found Approximately 20 live flies in ware wash area under dish machine. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer: opened case of raw burgers on shelf over case of bread. Repeat Violation Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Two live roaches on wall behind reach in freezer on cook line. Approximately 15 live roaches on wall and floor behind make table on cook line. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: sausage (45F - Cold Holding); tomatoes (47F - Cold Holding); tomatoes (48F - Cold Holding); hash browns (50F - Cold Holding); cheese (49F - Cold Holding); cheese (50F - Cold Holding). Employee checked temperatures within the last 2 hours and all were below 41F. Items in drawers of unit are below 41F. Employee began placing items in ice bath during this inspection. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01B-17-5: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. Pan of turkey in reach in cooler with no date mark . Employees are not aware of when turkey was opened. Repeat Violation Admin Complaint
  • 02C-03-5: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. Pan of turkey in reach in cooler on cook line with no date mark. Employees are not aware of when product was opened. Stop sale issued.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two microwaves on cook line soiled with grease. Repeat Violation

10/3/2025· 6mo ago

Visit ID: 10884670

Follow-up Inspection Required

6 high, 2 int, 7 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Brown board on reach in make table. Green boards in prep area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in prep area. Drink removed. Corrected On-Site Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between toaster and prep table in kitchen area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of sanitizer bucket soiled with brown liquid. Top of dish machine soiled with food debris. Gaskets on make table soiled with food debris. Gaskets on 4 door reach in cooler soiled with good debris. Exterior of drawers under cooking equipment soiled with grease. Exterior of two microwaves on cook line soiled with food debris. Repeat Violation
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Bucket near hand sink in ware wash area.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Floor soiled with grease under flat top grill. Vents in kitchen area soiled with dust.
  • 29-03-4:Basic - Water draining onto floor surface. Condensation leaking onto floor in walk in cooler.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Manger primed machine then 100ppm. Corrected On-Site
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Pack of cheddar cheese with black, green, and white growth.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: containers of waffle batter with raw shell eggs on shelf over pans of ham and macaroni and cheese. Moved during this inspection. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In hot holding drawer unit, 3 sausage patties 125-127. Employee not aware of length of time in drawer.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in four door cooler at end of cook line: pan of hash browns 46F. Waffle batter 45F. Items were moved to walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding drawer unit, 3 sausage patties 125-127. Employee not aware of length of time in drawer. Stop sale issued.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of small oven in prep area soiled with grease. Interior of two microwaves on cook line soiled with food debris. Employee began cleaning microwave. **Corrective Action Taken** Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped water in hand washing sink located in prep area.

6/24/2025· 9mo ago

Visit ID: 10863971

Met Inspection Standards

2 high, 2 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, drink on prep table, employee moved. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored above soda bags, manager moved. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine (base) soiled with mold like substance, also reach-in coolers gaskets soiled. Walk-in cooler shelves heavily soiled with mold like substance
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Cleaned stacked containers with old food residue.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw steak stored on top of cooked ham and cheese, employees moved. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, up tomatoes stored in a double container at 44F, manager moved to freezer, temperature dripped to 41F. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the server station, juice nozzles heavily soiled with mold like substance.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.