HUDDLE HOUSE
331 NW 20 ST, Ocala FL 34475 · 3522364411
Last inspected Jun 12, 2026 · 14 visits since July 2023
MAR 25
JUN 25
OCT 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2026033452 | Mar 24, 2026 | Jun 17, 2026 | $1,000 |
Inspection history
14 visits, newest first
Jun 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Warewashing machine: Dishwasher (Chlorine 0ppm).
Jun 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler across from cook line grill: sausage (44F - Cold Holding); hamburger (45F - Cold Holding). Employee stated items placed in cooler at 5:00 am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In first reach-in cooler on cookline: tomatoes (45F - Cold Holding); hash browns (48F - Cold Holding); cheese (44F - Cold Holding); pepperjack (44F - Cold Holding); sausage (44F - Cold Holding); hamburger (45F - Cold Holding). Employee stated food placed out one hour earlier except the sausage and hamburgers which were placed in cooler at 5 am.
Toxic substance/chemical improperly stored. Bottle of sanitizer on shelf over food prep sink. Moved to top of 1st aid kit box.
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline reach-in cooler cutting board soiled with mold-like substances.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Warewashing machine: Dishwasher (Chlorine 0ppm).
Accumulation of debris inside warewashing machine. Mold-like substance accumulation in warewashing machine.
Dead roaches on premises. One dead roach on floor in storage room.
Equipment in poor repair. Microwave interior plastic burned. Reach-in cooler gaskets torn. Reach-in cooler cutting board grooved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine soiled with dirt, dust, and old food debris. Walk-in cooler gaskets soiled with mol-like substances.
Old food stuck to clean dishware/utensils. Old food debris on pans stored on shelf next to three compartment sink.
Single-service articles not stored inverted or protected from contamination. Single serve trays not inverted. Employee flipped trays over.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Corner hand wash sink at cookline slow to drain.
Wet mop not stored in a manner to allow the mop to dry. Wet mop on floor not hanging to dry.
Apr 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Mar 25, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects found Approximately 20 live flies in ware wash area under dish machine.
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.
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.
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.
Mar 24, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority2 Intermediate10 Basic
Show 18 findings ▾
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.
Live, small flying insects found Approximately 20 live flies in ware wash area under dish machine.
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.
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.
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two microwaves on cook line soiled with grease.
Ceiling tile missing. One ceiling tile missing in restaurant entrance. One ceiling tile missing in ware wash area.
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.
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.
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.
In-use knife/knives stored in cracks between pieces of equipment. Two knifes on cooking between prep table and cooking equipment.
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.
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.
Old food stuck to clean dishware/utensils. Several white bins in ware wash area on clean dish shelf have food debris.
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.
Unnecessary items/unused equipment on the premises. Unused reach in unit in prep area.
Oct 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority2 Intermediate7 Basic
Show 15 findings ▾
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.
Food with mold-like growth. See stop sale. Pack of cheddar cheese with black, green, and white growth.
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.
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.
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.
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.
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.
Handwash sink used for purposes other than handwashing. Employee dumped water in hand washing sink located in prep area.
Cutting board has cut marks and is no longer cleanable. Brown board on reach in make table. Green boards in prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in prep area. Drink removed.
In-use knife/knives stored in cracks between pieces of equipment. Knife between toaster and prep table in kitchen area.
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.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Bucket near hand sink in ware wash area.
Unclean building components, attachments or fixtures. Floor soiled with grease under flat top grill. Vents in kitchen area soiled with dust.
Water draining onto floor surface. Condensation leaking onto floor in walk in cooler.
Jun 24, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. At the server station, juice nozzles heavily soiled with mold like substance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
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.
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.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers.
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
Old food stuck to clean dishware/utensils. Cleaned stacked containers with old food residue.
Mar 18, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles in dining room soiled with water marks and a black substance. Dust on several vents in dining area.
Jan 7, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Upon arrival, establishment is open and operating. Licensing inspection has not been conducted with new owner. Preformed licensing inspection today. Issued temporary license.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer has food debris on bottom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table in kitchen. Moved.
Open dumpster lid. Lid on dumpster is open.
Jul 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 8 high priority.
8 High priority3 Intermediate5 Basic
Show 16 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee on cook line cracked raw shell eggs then picked up clean sauce pan without changing gloves and washing hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee put on gloves after touching clothes without washing hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched clothes with gloved hands then continued to plate food without washing hands. Male employee adjusted pants then continued to cook without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In steam table: white gravy 119F. Brown gravy 121F. Sausage gravy 121F. Grits 127F. Employee stated items have been in steam table since 6 AM. Stop sale issued on all.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of reach in make table: sliced tomatoes (51F - Cold Holding); hashbrowns (44F - Cold Holding); diced tomatoes (49F - Cold Holding); pepper jack cheese (50F - Cold Holding). In drawer portion of make table: raw bacon 44F. Raw sausage 44F. Raw beef 46F. Cook stated unit was holding temperature during line check this morning. Ice bags added to products in unit.
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. Opened package of sliced turkey in walk in cooler. Employees not able to identify when turkey was opened.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table: white gravy 119F. Brown gravy 121F. Sausage gravy 121F. Grits 127F. Employee stated items have been in steam table since 6 AM. Stop sale issued on all.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line: bucket with chlorine 200+ ppm (test strip turned black then white). Employee stated he added bleach to the sanitizer. Employee refreshed with quaternary ammonium sanitizer then 300 ppm quaternary ammonia.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Male employee on cook line not aware of proper cold holding temperature.
Handwash sink used for purposes other than handwashing. Male employee rinsed pan in ware wash area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes prepared Monday 7/15 with no date mark. Also, Green beans opened Monday 7/15 with no date mark.
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. Reach in make table on cook line has an ambient temperature of 44F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over make table.
In-use knife/knives stored in cracks between pieces of equipment. Knife between toasted and table on cook line.
No handwashing sign provided at a hand sink used by food employees. Sink in ware wash area missing sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on top of reach in cooler soiled with dust. Table near toaster on cook line soiled with crumbs.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three-compartment sink sanitizer at 0ppm. Manager drained and set up again and concentration was at 200 ppm Quat.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed sausage gravy cooked 4 hours earlier in walk-in-cooler at 107F. Manager reheated sausage gravy.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook on cookline crack two eggs then handle cooking utensils without washing his hands and put on new gloves. Discussed with Manager.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed open box of raw steak stored over bread in walk-in-freezer. Manager moved bread to top shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food-contact surface of commercial can opener soiled with food debris, mold-like substance. Manager took can opener to dishwash area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket and hat stored over soda syrup boxes. Manager removed items off boxes.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed vent over ice machine soiled with dirt and rusting with paint peeling off. Observed exterior handle of reach in freezer soiled with grease.
Open dumpster lid. Observed dumpster lid open
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed two open container employee drinks in a reach in cooler not identified as employee drinks. Manager discarded drinks.
Single-service articles improperly stored. Observed coffee filters stored uncovered under the coffee machine.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in wringing device.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee covered drink on prep table and Observed employee drink stored on top of soda syrup boxes. Manager removed drinks
Open dumpster lid. Observed dumpster lid open
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in a manner not allowed to dry.
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.