HUDDLE HOUSE
650 N TEMPLE AVE, Starke FL 32091
Last inspected May 13, 2026 · 9 visits since June 2024
JUN 24
SEP 24
MAR 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs on cook line held on time as public health control missing time marking. Operator added time marking.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell eggs, changed gloves did not wash hands and continued working with clean utensils and ready to eat food.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs on the cook line held utilizing time as public health control with no time marking. Operator added time mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Food debris build up along edges of waffle iron.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dish machine at front counter at final temperature of 131F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No test kit or irreversible thermometer for high temp dish machine.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at entrance to prep/ware washing area with water at 72F after running.
Dead roaches on premises. One dead roach observed in back hallway behind cook line. Operator swept and discarded.
Equipment and utensils not properly air-dried - wet nesting. On shelf next to three compartment sink, clean plastic and metal containers stacked while wet.
Equipment in poor repair. Reach in cooler on cookline with torn door gaskets.
Food stored on floor. Jug of margarine store on the floor of the cook line in front of the grill. Operator relocated the margarine. In the walk in cooler, bag of onions stored on the floor. Operator relocated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cook line with soiled door gasket. Both walk in cooler and walk in freezer door gaskets soiled, mold like substance.
Open dumpster lid. Dumpster lid open.
Standing water in bottom of reach-in-cooler. Standing water at base of standup reach in freezer, in defrost mode at time of inspection. Standing water at base of two door reach in cooler under toasters on the cook line.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs on cook line held on time as public health control missing time marking. Operator added time marking.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In low two door reach in cooler, green beans, mashed potatoes and Mac and cheese not prepared day of and stored with no product date marking, employee removed and discussed with prep employee to date mark.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in prep area reaches 75F after running.
Current Hotel and Restaurant license not displayed. Current license displayed expired 06/01/2025. Establishment license up to date.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf of cook line over fryers, operator relocated.
Equipment and utensils not properly air-dried - wet nesting. On shelf next to bulk ice bin, clean plastic containers stacked while wet.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line by steam table has build up of food debris along interior walls. Employee began cleaning.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Standup reach in freezer door gaskets soiled. Grease under cook line on hood filter and metal plating.
Open dumpster lid. Dumpster lid propped open.
Standing water in bottom of reach-in-cooler. Standing water at base of cook line reach in cooler.
Stored food not covered. In low two door reach in cooler Mac and cheese, green beans and mashed potatoes stored uncovered. Employee removed.
Utensils in poor condition. On magnetic knife block, green knife with chipped blade.
May 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line crack raw shell eggs two times while wearing gloves remove the gloves and place on new gloves with no hand wash in between changing of gloves. Discussed with employee.
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to stored lid to cooking pot. Employee removed the lid.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee food handler training.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in back prep area temperature not raising past 72F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line by door to prep area, employees bag on shelf over single service condiments for customers.
Equipment and utensils not properly air-dried - wet nesting. On shelf by three compartment sink, clean metal containers stacked while wet.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At coffee station, spoons stored in water at 71F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Metal surface over cook line before the hood filters has build up of food debris.
Single-service articles improperly stored. In the back prep area, box of single service cutlery and food containers stored on the floor.
Dec 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection one food handler training certificate present, scanned photocopy of certificate. No other food handler training certificates available.
Nov 20, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection one food handler training certificate present, scanned photocopy of certificate. No other food handler training certificates available.
Sep 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on the cook line cracked raw shell eggs then handled clean pans and utensils to make a customer carry out order. Discussed with employee and employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer on the front line, raw sausage and Philly steak over tater tots and in the walk in freezer raw beef patties over French fries all no longer commercially packaged. Operator had employee rearrange all storage levels.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Eggs held on time as public health control on the cook line with no time marking. Operator replaced eggs with time marked tray.
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. In the walk in cooler, open container of milk, operator unsure when opened. Discarded the container of milk.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the walk in cooler, open container of milk, operator unsure when opened. Discarded the container of milk.
Food-contact surface soiled with food debris, mold-like substance or slime. Juice dispenser on waitstation line has debris build up around the nozzles.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection one food handler training certificate present, scanned photocopy of certificate. No other food handler training certificates available.
Buildup of food debris/soil residue on equipment door handles. Two door reach in cooler under steam table has food residue build up on the handles.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the prep room, clean plastic containers stacked while wet.
Food stored on floor. In the walk in freezer, box of tater tots stored on the floor. Operator had employee relocate the box.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at cook line hand wash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter space around fryers with grease build up. Cook line hood filters and back wall with grease build up. Walk in cooler door gaskets with mold like substance build up.
Open dumpster lid. Dumpster lid open. Employee loses the dumpster lid.
Jun 19, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer on the cook line, raw steaks over tater tots both in plastic bags.
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. In the standup reach in cooler and win the walk in cooler, open containers of milk, operator unsure when opened, operator voluntarily discarded the milk.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the standup reach in cooler and win the walk in cooler, open containers of milk, operator unsure when opened, operator voluntarily discarded the milk.
Food-contact surface soiled with food debris, mold-like substance or slime. Build up of syrup residue around orange juice dispenser.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available for three compartment sink or sanitizer wiping solution.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on metal shelf of prep area over single service cups and containers.
Employee personal food not properly identified and segregated from food to be served to the public. In the two door reach in cooler on the front cook line, container of employee personal food over food to be served to customers. Operator relocated the personal food.
Equipment and utensils not properly air-dried - wet nesting. On the shelf next to the three compartment sink, clean containers stacked while wet.
Floor area(s) covered with standing water. Standing water on the floor of the back hallway behind the cook line in two separate spots. Per operator might be from coolers on cook line.
Food stored on floor. In the back storage hallway, container of fryer oil stored on the floor. Operator relocated the fryer oil.
Open dumpster lid. Dumpster lid open.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.