HUDDLE HOUSE RESTAURANT
3909 CRILL AVE, Palatka FL 32177 · 3252558
Last inspected May 20, 2026 · 14 visits since August 2023
SEP 24
MAR 25
OCT 25
APR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed one live roach behind ice machine in kitchen. Person in charge killed and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021033830 | Jul 19, 2021 | Sep 28, 2021 | $400 |
Inspection history
14 visits, newest first
May 20, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At time of inspection walk in cooler at 56F ambient air, inside walk in cooler; hashbrown casserole (57F - Cold Holding); gravy (54F - Cold Holding); mashed potatoes (55F - Cold Holding); cut lettuce (57F - Cold Holding); ham (56F - Cold Holding); omlette mix (57F - Cold Holding); hashbrown (59/60F - Cold Holding); pancake mix (58F - Cold Holding); waffle mix (59F - Cold Holding); cheese (56F - Cold Holding); chili (54F - Cold Holding); Mac and cheese (55F - Cold Holding); raw shell egg ambient air (56F - Cold Holding) all stored in walk in cooler overnight. Operator began removing to discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top drawer of the cook line flip top reach in cooler, raw bacon (49F - Cold Holding) per employee placed on counter for a period to cook off large quantity, then placed back into reach in cooler. At time of inspection walk in cooler at 56F ambient air, inside walk in cooler; hashbrown casserole (57F - Cold Holding); gravy (54F - Cold Holding); mashed potatoes (55F - Cold Holding); cut lettuce (57F - Cold Holding); ham (56F - Cold Holding); omlette mix (57F - Cold Holding); hashbrown (59/60F - Cold Holding); pancake mix (58F - Cold Holding); waffle mix (59F - Cold Holding); cheese (56F - Cold Holding); chili (54F - Cold Holding); Mac and cheese (55F - Cold Holding); raw shell egg ambient air (56F - Cold Holding) all stored in walk in cooler overnight. Operator began removing to discard.
Apr 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority0 Intermediate8 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the stand up reach in cooler on the cook line, hashbrown casserole from 3/26. Operator removed to discard.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At time of inspection walk in cooler at 56F ambient air, inside walk in cooler; hashbrown casserole (57F - Cold Holding); gravy (54F - Cold Holding); mashed potatoes (55F - Cold Holding); cut lettuce (57F - Cold Holding); ham (56F - Cold Holding); omlette mix (57F - Cold Holding); hashbrown (59/60F - Cold Holding); pancake mix (58F - Cold Holding); waffle mix (59F - Cold Holding); cheese (56F - Cold Holding); chili (54F - Cold Holding); Mac and cheese (55F - Cold Holding); raw shell egg ambient air (56F - Cold Holding) all stored in walk in cooler overnight. Operator began removing to discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top drawer of the cook line flip top reach in cooler, raw bacon (49F - Cold Holding) per employee placed on counter for a period to cook off large quantity, then placed back into reach in cooler. At time of inspection walk in cooler at 56F ambient air, inside walk in cooler; hashbrown casserole (57F - Cold Holding); gravy (54F - Cold Holding); mashed potatoes (55F - Cold Holding); cut lettuce (57F - Cold Holding); ham (56F - Cold Holding); omlette mix (57F - Cold Holding); hashbrown (59/60F - Cold Holding); pancake mix (58F - Cold Holding); waffle mix (59F - Cold Holding); cheese (56F - Cold Holding); chili (54F - Cold Holding); Mac and cheese (55F - Cold Holding); raw shell egg ambient air (56F - Cold Holding) all stored in walk in cooler overnight. Operator began removing to discard.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warming box on cook line, sausage (125F - Hot Holding), employee placed back on grill to reheat.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table used as drying table for clean dishes by the dishmachine.
Equipment and utensils not properly air-dried - wet nesting. On shelf of warewashing area, clean plastic containers stacked while wet.
Equipment in poor repair. Drawer reach in cooler on cook line has door that is off tracks and becomes unattached when pulled open. Walk in freezer door gasket torn. Ice build up in walk in freezer on floor, compressor and door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser at front counter area with syrup residue build up on face plate behind nozzles. Two door reach in cooler door gasket with debris build up. Hood filters on cook line with grease build up.
Open dumpster lid. Dumpster lid open.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of two door reach in cooler has food debris build up on side of cooler by fan guard.
Standing water in bottom of reach-in-cooler. Standing water at base of waitstation glass door reach in cooler.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Drain for hand wash sink on cook line slow drain and easily over flow with handwashing, operator has been in works with plumbing company to correct potential clog.
Oct 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Six containers of Hashbrowns in walk in cooler prepared the previous night and left to walk in cooler overnight. At time of inspection hashbrowns (45-53F - Cold Holding). Operator began preparing new hashbrowns and will discard hashbrowns from walk in cooler.
Live, small flying insects found. Observed one live flying insect in warewashing area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Six containers of Hashbrowns in walk in cooler prepared the previous night and left to walk in cooler overnight. At time of inspection hashbrowns (45-53F - Cold Holding).
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 certificate.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table with clean silverware. Operator relocated.
Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean containers stacked while wet.
Equipment in poor repair. Cook line flip top drawer cooler in poor repair, drawer become unattached when opened. Ice buildup up on walk in freezer door seal and floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in water at 101F on steamtable. Operator emptied and replaced water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wait station soda and juice dispenser plate behind nozzles soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Three door reach in cooler on cook line with food debris build up on fan guard.
Mar 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 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 walk in freezer, raw shrimp in plastic bags over cooked chicken in plastic bags. Operator rearranged storage levels.
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.
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.
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.
Non-pitting surface rust on food-contact equipment. Rust build up on blade of can opener.
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.
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.
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.
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.
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.
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.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
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.
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.
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.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Chlorine test kit for dish machine missing color comparison chart.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on waitstation counter by juice dispenser.
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.
Employee with no beard guard/restraint while engaging in food preparation. Employee on the cook line actively working with food with no beard guard.
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.
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.
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.
Open dumpster lid. Dumpster lid open.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line cutting board. Employee relocated the wiping cloth.
Jul 1, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license. Current license is expired from 06/01/2024.
Mar 21, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steamwell, grits (126F - Hot Holding) operator removed the grits to the flat top grill to reheat. At conclusion of inspection grits second temperature 10 minutes (145F - Reheating) per employee reheating will monitor and temperature check until 165F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table by the juice dispenser. Operator relocated the employee beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal phone stored on prep table next to the dishmachine. Operator relocated the employee personal items.
Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean plastic containers stacked while wet.
Food stored on floor. In the walk in cooler, bag of onions stored on the floor. Operator relocated the onions to the correct storage location.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser closest the exit to the cook line on the underside of the dispenser behind soda nozzles has mold like substance build up.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on flip top cooler cutting board and on prep station by the toaster. Operator relocated the wet wiping cloths.
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot hold unit drawer, sausage (128F - Hot Holding). Operator had employee place the sausage back in the grill. At conclusion of inspection, sausage second temperature (175F - Reheating).
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored on top of the bulk ice bin not inverted or covered. Operator inverted the ice bucket.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on the prep table closest the dish machine. Operator relocated the employee beverage.
Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean plastic containers stacked while wet.
Open dumpster lid. Dumpster lid open due to non broken down boxes from delivery.
Sep 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. Observed one live roach behind ice machine in kitchen. Person in charge killed and discarded.
Aug 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Roach activity present as evidenced by live roaches found. Observed one live roach behind ice machine in kitchen. Person in charge killed and discarded.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handle dirty dishes, then bring beverages to customer without hand wash. Also, observed dishwasher handle dirty dishes, then handle clean dishware without hand wash. Person in charge spoke to employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato, cheese, ham in fliptop at 46-49F. Person in charge turned down unit during inspection, moved items to other unit holding temperature.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge unable to provide proof of CFM during inspection. Also, 4+ employees on duty with no CFM.
Bathroom facility in disrepair. Lid missing from toilet in womens restroom. Also missing lid on waste receptacle.
Equipment and utensils not properly air-dried - wet nesting. Cups on counter wet nesting.
Floor soiled/has accumulation of debris. Heavy grease buildup on floor under cookline. Debris under dishmachine, along walls under shelving and equipment observed. Exposed insulation at wall by bag in box soda.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawers under cookline with debris buildup.
Outer openings not protected with self-closing doors. Self closer in disrepair at back door.
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.