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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
HUDDLE HOUSE in CHIEFLAND currently holds an InspectFL Health Score of 47 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 10, 2026. Across those visits, inspectors documented 27 total violations — 11 critical, 4 major, 12 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 10, 2026 shows 27 observation rows: 11 critical, 4 major, and 12 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
HUDDLE HOUSE has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chili 45F in reach in cooler below waffle maker, chili had been in reach in cooler overnight
- [12A-07-5] 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.
- [14-38-4] Food storage container/container lid cracked or broken. Container lid on hash browns in walk-in-cooler cracked in corner of lid
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Microwave handles soiled on cook line.
- [25-06-4] 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.
- [33-16-4] Open dumpster lid. Dumpster with lid open.
- [36-24-5] Hole in or other damage to wall. Hole in wall at mop sink.
- [08B-38-4] Food stored on floor. Two frozen sauce boxes stored on floor of walk-in-freezer. Manager put food on shelf
- [08B-12-5] Stored food not covered. Frozen biscuits in walk-in-freezer uncovered. Employee placed cover on food
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in back kitchen
- [14-86-1] 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.
- [22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer buckets at 0 ppm.
- [29-37-4] Spray hose at dish sink lower than flood rim of sink. Three-compartment sink spray hose falls below the flood rim of the sink.
- [53B-13-5] 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 and Lodging Association (SafeStaff) 866-372-7233. Only three of the ten employees that handle food have food handler certificates
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili 45F in reach in cooler below waffle maker, chili had been in reach in cooler overnight
- [03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shelled eggs on cook line at 71F
- [33-20-4] Grease on the ground and/or pad around grease receptacle. Grease runoff from grease trap into parking lot
- [22-41-4] 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.
- [50-17-3] 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
- [08B-49-4] 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.
- [08A-17-6] 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.
- [12A-27-4] 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
- [22-02-4] 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
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on floor of walk-in-freezer ad behind cooling unit
- [53A-05-6] 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.
- [29-11-4] Water leaking from pipe and/or faucet/handle. Leaking faucet at mop sink and water filter behind ice machine leaking.
- [53A-01-7] Manager or person in charge lacking proof of food manager certification. Manager on duty does not have a current food Manager certificate.
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