Huddle House INC

321 US Hwy 41 S, Inverness, FL 34450 · Permanent Food Service · License 1901374

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

Live, small flying insects foundHigh priority · fixed by the Sep 23 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
3 high priority (2 fixed by the Sep 23 follow-up, 1 fixed on the spot), 2 intermediate, 8 basic
-23
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul222026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 3 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Raw burgers above French fries in reach in freezer
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Cook cracked eggs then touched clean plates without changing gloves or washing hands, employee removed gloves, properly washed hands, pit plates in dish areas and used clean plates
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  1 live fly at front counter
Intermediate2
- Code 53, Manager certification and employee training: No person in charge present during hours of operation.
  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 & Lodging Association (SafeStaff) 866-372-7233. Mercedes (server), Curtis (cook) no employee food safety training available, they are the only employees on site at time of inspection
Basic8
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting boards on cook line grooved
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer buckets on cook line at 0ppm, employee refilled sanitizer bucket now at 200ppm
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler gaskets soiled Bread drawer soiled
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice bucket not inverted, employee inverted ice bucket
  Fixed on the spot
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  1 dead roach on floor but soda station, employee discarded and sanitized the area
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floor soiled under and behind equipment
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License displayed expired 2/1/2026
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.