HUDDLE HOUSE
463949 E SR 200 · YULEE · Nassau County · FL 32097
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
22 full violation description(s) documented by the inspector during this visit.
High Priority 8
12A-17-4High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for approximately 7 seconds. Spoke to manager and manager educated employee on handwashing procedures. **Corrective Action Taken**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw unpacked sausage over ready to eat pecans in freezer at beginning of cook line. Operator relocated the sausage. **Corrected On-Site**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chocolate pie in reach in cooler date marked for disposal on Wednesday 01/14/26 per employee. Employee disposed of pie. **Corrected On-Site**
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. Observed four rodent droppings in hallway behind cook line. Rodent droppings were cleaned up. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale. Chicken in reach in cooler at end of cook line 49F, operator stated that it has been in the cooler for 3 days, took ambient temperature of cooler at 48F.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in reach in cooler at end of cook line 49F, operator stated that it has been in the cooler for 3 days, took ambient temperature of cooler at 48F. **Repeat Violation** **Admin Complaint**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Operator started re heat at 1:15PM, 2:00 removed from heat source and placed in hot holding, took temp at 125F, operator placed gravy back on grill to continue re heating for remainder of time, temperature at 3:15pm was 166F **Corrected On-Site**
41-10-4High Priority – Toxic substance/chemical improperly stored. Can of disinfectant on food prep table next to bags of sugar and pepper. Employee relocated can. **Corrected On-Site**
Intermediate 4
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection Not following manufacturers instructions for rehydrating hash browns. Instructions state to rehydrate for 2 hours, drain for 20 minutes then place in walk in cooler, observed on prep table at approximately 3:15 rehydration process started 3 hours prior per manager.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed ice in handwashing sink on cook line. Manager cleaned ice out of the sink. **Corrected On-Site**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, 4 containers of ready to eat mashed potatoes, not date marked, prepared 3 days ago per employee. In reach in cooler at end of cook line mashed potatoes, chili, turkey and sausage not date marked. Prepared at 1PM on 1/20/2026 the previous day per employee, date marking observed at 1:13PM on 1/21/26. Chocolate milk I'm reach in cooler at end of cook like not date marked, opened 2 days per employee.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with glass cleaner in it at beginning of cook line on floor.
Basic 10
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep counter on cook line. Employee disposed of drink. **Corrected On-Site**
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in freezer at beginning of cook line. Operator relocated drink. **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee speaker and phone charger on food prep table in food prep area.
14-11-5Basic – Equipment in poor repair. Freezer door locks and cannot be opened when inside due to broken handle. Reach in cooler on cook line had dusty filters.
36-73-4Basic – Floor soiled/has accumulation of debris. Floors under equipment on cook line soiled with food debris.
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Tongs touching wall and hanging on shelf bracket in warewash area .
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on reach in coolers on cook line soiled with old food debris.
33-16-4Basic – Open dumpster lid. Dumpster lid open.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on food prep counter near coffee maker.
Inspector observations synchronized from DBPR on August 14, 2026 8:53 AM.
Violation category totals
1 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.