Huddle House

6670 US Hwy 129 Ste 2-3, Live Oak, FL 32060 · Permanent Food Service · License 7100366

Official report

out of 100

Grade C

Safety score 74 of 100

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

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
2 high priority (1 fixed on the spot), 2 intermediate (1 repeat), 8 basic (2 repeats)
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Sep232026

Routine inspection

12 violations found

First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Item stored in cook line reach-in cooler: ham (48°F - Cold Holding). Employee stated ham placed in cooler twenty minutes prior to temperature being taken.
- 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 ground beef stored over raw pork in cook line reach-in cooler. Employee moved ground beef to bottom drawer.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board stored on reach-in cooler across from Cook line.
  Repeat violation
- Code 53, Manager certification and employee training: No certified food manager for establishment.
  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 certified food manager for establishment.
Basic8
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Employee bottle of Powerade stored on walk-in cooler shelf.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Butter spreader stored in standing water, 86°F.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on reach-in cooler across from cook line. Employee removed drink during inspection.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Cup used to scoop cinnamon sugar in reach-in cooler across from cook line. Employee removed cup during inspection.
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Underneath fan box in walk-in cooler.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Container stored above three compartment sink.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood vents above cook line greasy.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone on cook line reach-in cooler. Employee removed phone during inspection.
  Fixed on the spot
Reporting only1
- Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
  For reporting purposes only. Fire extinguisher next to back door.
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.
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.