Huddle House Restaurant
3909 Crill Ave, Palatka, FL 32177 · Permanent Food Service · License 6400745
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection7 high priority (1 fixed on the spot, 2 repeats), 3 intermediate, 10 basic (2 repeats)-64
- Administrative complaint on Sep 15, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score16
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 17, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
Person in charge needs more time to repair.
More time given
- First visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Ham, sliced tomatoes, cut lettuce, west mix, canned mushrooms, American cheese. Items stored in sandwich cooler on cook line that is not functioning and is unable to maintain temperature. Operator is using time as a public health control as a temporary fix. Per employee, items stocked in cooler at 6:00 a.m., items still in cooler at 10:30 a.m. Hamburger patties 55°F in bottom of sandwich reach in cooler. Employee unsure how long they've been in cooler.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Box of hamburger patties in bottom of sandwich cooler 55°F. Sandwich cooler is unable to maintain temperature and items inside held flip-top cooler top are temporarily held under time as a public health control. Employee is unsure how long they've been in cooler.
Repeat violationAdministrative complaint
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.
Shell eggs on cook line. Employee added time marking.
Fixed on the spot
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
See stop sale. Ham, sliced tomatoes, cut lettuce, west mix, canned mushrooms, American cheese. Items stored in sandwich cooler on cook line that is not functioning and is unable to maintain temperature. Operator is using time as a public health control as a temporary fix. Per employee, items stocked in cooler at 6:00 a.m., items still in cooler at 10:30 a.m.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw bacon.
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed employee bring dirty dishes to dish area, did not wash hands and bring condiments to the table for customers.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
One fly on cook line. One fly by dish machine. One fly in dry storage area.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Reach In cooler at end of cook line, milk not dated when opened. Operator stated the milk was opened yesterday or this morning.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Dishwasher washed his hands in the triple sink, did not use paper towels to dry hands.
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Can opener
Basic10
Code 08, Food protection and cross-contamination: Stored food not covered.
Trays of biscuits in walk in freezer.
Food stored on floor.
Bag in a box soda stored on floor in storage hall behind 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 cups next to syrup dispensers.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
On cook line, reach in freezer has torn gaskets. Sandwich prep reach in cooler unable to maintain temperature. Drawers of cooler are full of ice. Per operator, new cooler has been ordered and is in back order. Items inside held on Time is Public Health Control temporarily.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup on floor and door of walk in freezer.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
On counter by coffee machines.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in freezer gaskets on cook line.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe leading to hand sink by ice machine, leaking, causing puddle on floor.
No mop sink or curbed cleaning facility provided at establishment.
Mop sink outside is missing hot and cold water.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Underside of flat top and wall behind.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.