Huddle House
Last inspected: Feb 3, 2026
67
Score
HH Jeffersonville LLC, located at 5220 Hwy 96 in Jeffersonville, GA, underwent a moderate risk inspection on February 3, 2026. This inspection identified two critical and one major violation, including issues with proper cold holding temperatures and the use of time as a public health control. Across four recorded inspections, the facility has generally maintained a medium-risk status.
4
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 3, 2026
Routine
2 critical violations. 1 major violation. 2 corrected on site.
67
Sep 16, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
74
May 22, 2025
Routine
3 critical violations. 3 minor violations. 3 corrected on site.
55
Dec 17, 2024
Initial
3 minor violations.
86
Violations — Feb 3, 2026 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple TCS food items holding above 41F such as sliced tomatoes, cut lettuce, sliced cheese, cheese sauce, hashbrowns and diced ham at the prep cooler. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. PIC had these items discarded. New items replaced on cold bar were 41F.
511-6-1.04(6)(f)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed time marking not labeled for eggs. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. PIC had time marking labeled for the eggs, when new eggs were placed in the basket.
511-6-1.04(6)(i)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed food container used for holding chili and diced ham with burn scorch causing food-contact surface to not be smooth. Multiuse food-contact surfaces shall be: (i) Smooth; (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (iii) Free of sharp internal angles, corners, and crevices. Replace food-contact surfaces that are not smooth and easy to clean when necessary.
511-6-1.05(2)(c)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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