HUDDLE HOUSE RESTAURANT
3909 Crill Avenue
Florida, 32177
Putnam County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/27/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/27/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/26/2025
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop in cut tomatoes in walk in cooler, operator relocated the cup. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on backside of flip top reach in cooler, operator relocated. **Corrected On-Site**
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In wait station reach in cooler, tongs stored in direct contact with cut lettuce, employee relocated the tongs. **Corrected On-Site** **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up behind nozzles of soda dispenser at end of cook line. Employee cleaned. **Corrected On-Site** **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top reach in cooler has spilled hashbrowns build up. Operator cleaned the reach in cooler. **Corrected On-Site**
- 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 the walk in freezer, raw shrimp in plastic bags over cooked chicken in plastic bags. Operator rearranged storage levels. **Corrected On-Site**
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In reach in cooler, two cracked raw shell eggs on top of intact raw shell eggs not leaking onto intact eggs. Operator removed and discarded the broken eggs. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the preptable reach in cooler; cheese (45F - Cold Holding); pancake mix (44F - Cold Holding); waffle mix (45F - Cold Holding). Cheese stored in reach in cooler over night, operator discarded all products and adjusted cooler settings. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cookline flip top reach in cooler; ham (44F - Cold Holding); cut tomatoes (44F - Cold Holding); cheese (45F - Cold Holding); hashbrowns (44F - Cold Holding). Per operator placed out around 630am and some items changed out after. Operator relocated to walk in freezer and back in temperature range at conclusion of inspection. In the preptable reach in cooler; cheese (45F - Cold Holding); pancake mix (44F - Cold Holding); waffle mix (45F - Cold Holding). Cheese stored in reach in cooler over night, operator discarded all products and adjusted cooler settings. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Rust build up on blade of can opener.
- 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. One expired food handler training from 01/2025.
Food safety inspection conducted on 3/26/2025 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 9/23/2024
High Priority
1
Intermediate
3
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of bulk ice bin not inverted or covered. Operator inverted the ice bucket. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on waitstation counter by juice dispenser. **Repeat Violation**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler employee personal food over food for customers. Operator relocated the personal food. **Corrected On-Site**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on the cook line actively working with food with no beard guard.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean plastic containers stacked while wet. Operator discussed with employee. **Corrective Action Taken** **Repeat Violation**
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Waitstation standup reach in cooler, bulk cut lettuce with tong handles in container. Operator relocated the tongs. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser at the end of the cook line closest the exit of the line has build up of mold like substance on the underside of the dispenser behind the nozzles. Cook line hood filters with grease build up. **Repeat Violation**
- 33-16-4:Basic - Open dumpster lid. Dumpster lid open.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line cutting board. Employee relocated the wiping cloth. **Corrected On-Site** **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top reach in cooler, hashbrowns (46F - Cold Holding); ham (45F - Cold Holding); cut tomatoes (46F - Cold Holding); cheese (47F - Cold Holding). At conclusion of inspection all items except cut tomatoes in proper temperature range. Operator replaced ice on cut tomatoes. **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Establishment just used their cleanup kit with instructions and has to order a new kit.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in cooler cutting board with food residue staining build up. Prep are oven with debris at the base.
- 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Chlorine test kit for dish machine missing color comparison chart.
Food safety inspection conducted on 9/23/2024 revealed 13 total violations (1 high priority, 3 intermediate, 9 basic).
Inspection on 7/1/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license is expired from 06/01/2024.
Food safety inspection conducted on 7/1/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).