Huddle House

1402 N Young Blvd, Chiefland, FL 32626 · Permanent Food Service · License 4800271

Official report

out of 100

Grade F

Safety score 10 of 100

Latest visit: Aug 10, 2026

What drove the grade

Employee failed to wash hands before putting on gloves to initiate a task working with food.High priority, repeat · 26 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
11 high priority (1 fixed on the spot, 2 repeats), 4 intermediate (3 repeats), 12 basic (3 repeats); all violations together cost 70 at most; basic violations cost 12 at most
-70
Administrative complaint on Aug 10
Counts in full until a follow-up finds the problems fixed
-20
Safety score10

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

Inspection history

1 inspection · 1 visit

Aug102026

Routine inspection

27 violations found

First visitAug 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
27 violations found:
- 11 High priority
- 4 Intermediate
- 12 Basic
What the inspector cited
High priority11
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Chili 45°F in reach in cooler below waffle maker, chili had been in reach in cooler overnight
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Chili 45°F in reach in cooler below waffle maker, chili had been in reach in cooler overnight
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  raw shelled eggs on cook line at 71°F
- 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.
  Unpackaged hamburger stored above unpackaged shrimp in walk-in-freezer.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Cook wearing gloves raw shelled eggs and other raw meat products, removed gloves and put on clean gloves but did not wash hands.
  Repeat violationAdministrative complaint
  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Cook wearing gloves cracked raw shelled eggs then handled cooking utensils and plates served to customer
  Repeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Paper hand towel stored with lettuce in reach in cooler on cook line.
- Code 22, Food-contact surfaces clean and sanitized: 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. Dishmachine at 0 ppm. Manager corrected and measured at 50 ppm.
  Fixed on the spot
  Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Sanitizer buckets at 0 ppm.
- Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
  Three-compartment sink spray hose falls below the flood rim of the sink.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Establishment observed preparing, serving, and selling food to customers with an expired license from the Division of Hotels and Restaurants dated June 1, 2025
  Administrative complaint
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Tea machine has white crust accumulated on tip of liquid discharge spout
  Repeat violation
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Manager on duty does not have a current food Manager certificate.
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No food Manager present with six employees handling food.
  Repeat violation
  Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Only three of the ten employees that handle food have food handler certificates
  Repeat violation
Basic12
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Frozen biscuits in walk-in-freezer uncovered. Employee placed cover on food
  Fixed on the spot
  Food stored on floor.
  Two frozen sauce boxes stored on floor of walk-in-freezer. Manager put food on shelf
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee food in identified and stored on top shelf of reach in cooler on cook line.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on prep table in back kitchen
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  Container lid on hash browns in walk-in-cooler cracked in corner of lid
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice build up on floor of walk-in-freezer ad behind cooling unit
  Repeat violation
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Microwave handles soiled on cook line.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Food contact surface up on Plates and bowls near waffle makers. Coffee filters uncovered on server line. employee covered coffee filters.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Leaking faucet at mop sink and water filter behind ice machine leaking.
- Code 33, Garbage and refuse: Open dumpster lid.
  Dumpster with lid open.
  Repeat violation
  Grease on the ground and/or pad around grease receptacle.
  Grease runoff from grease trap into parking lot
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Hole in wall at mop sink.
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

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.