CRACKER BARREL #118

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Person in charge placed in ware washing to clean. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one certification expired January 2026. Person in charge marked the employee down for training. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed dish pans stacked on drying rack with visible moisture. Discussed with person in charge.

Basic - Floor soiled/has accumulation of debris. Observed kitchen floor soiled with grease and food debris.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracks in kitchen holding water. Repeat Violation

Basic - In-use utensil stored in sanitizer between uses. Observed knife stored in sanitizer bucket on cook line. Person in charge removed knife and place it in dish washing area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some gaskets on drawers soiled with food debris and or black/green mold like substance.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook take dirty dishes to dish room and keep his gloves on while returning to cook line. Person in charge addressed and cook removed gloves and washed his hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes 45F, sausage blend 51F; ( - Cold Holding) Both items were above fill line. Under the fill line temperatures were 41F. Person in charge took food above fill line and placed in reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge placed in dish. Corrective Action Taken Repeat Violation

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine was at 155F, after it ran several times at 165F. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Citrus blend in 1st reach in cooler not dated. Person in charge dated. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on tall hot holding unit at end of cook line are torn.

Basic - Floor not cleaned when the least amount of food is exposed. Floor has grease buildup behind cook line. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Throughout cook line and is dishwashing areas floor tiles are missing cracked and holding water. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing a front hand washing sink next to coffee. Sink has no paper towels, no soap and no hand washing sign.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. On sides of new thermo cooler, plastic is still on. Person in charge removed plastic. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer was sitting next to clean plates. Person in charge removed to store correctly. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Person in charge hung up to dry. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On warmer; Tater tots 112F, onions 110F; ( - Hot Holding). Person in charge stated they should have been time stamped and discarded them all. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge removed can opener. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dishes are wet nesting.

Basic - Floor not cleaned when the least amount of food is exposed. grease on floor behind fryers.

Basic - Floor tiles missing and/or in disrepair. Some floor tiles are cracked on cook line. Repeat Violation

Basic - Food stored on floor. Oil on floor. Person in charge picked up. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice on fan. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean dish racks in dry storage are rusted.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer and reach in cooler on cookline are soiled. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Chicken and mashed potato dinner 45F; ( - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Chicken and mashed potato dinner 45F; ( - Cold Holding)

Basic - Floor tiles missing and/or in disrepair. Floor throughout cookline and dish is missing floor tiles and water is in between. Repeat Violation

Basic - Grease on the ground and/or pad around grease receptacle. Grease on floor by grease receptacle. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Crumbs and debris in reach in freezer. Person in charge had cleaned. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer over drawers. Person in charge moved sanitizer bucket. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observe cook crack eggs with gloves on then remove gloves and not wash hands. Addressed immediately and cook washed his hands. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker in wrong spot on hose. Person in charge placed in correct spot. Should be placed after the split on external hose. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on drawers are torn. Gaskets torn on warmer doors.

Basic - Floor not cleaned when the least amount of food is exposed. Floor on cookline has debris behind the line.

Basic - Floor tiles missing and/or in disrepair. Floor tile through out kitchen line and dish washing area Have grout missing in between tiles.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwave is soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawers have soiled gaskets. Microwave handles are soiled. Reach in freezer handles are soiled. Front of warmer doors are soiled. Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain under dish machine is slow draining. Water is back upon floor. Person in charge had drain cleared. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in overnight; Corn 48F cold holding. Person in charge discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in; Corn 48F cold holding. Corn in cooler overnight. Person in charge discarded. Corrective Action Taken

Basic - Dry racks in back with clean dishes shelves with rust that has pitted the surface.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles and covers on reach in freezer and coolers are soiled. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of milk cooler. Person in charge had wiped dry. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor has unsealed concrete and missing tiles. Repeat Violation

Marked exit/path to marked exit blocked. For reporting purposes only. By trash. Person in charge moved trash. Corrected On-Site

High Priority - 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 and the time removed from temperature control cannot be determined. Missing on cooked onions and batter. Person in charge time stamped. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on warmer will not seal shut.

Basic - Floor not cleaned when the least amount of food is exposed. Floor behind cookline is soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on doors, drawers on cookline are soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler were trout/burgers stored are soiled.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Grout is missing in between tiles in dish room.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler overnight; Mac and cheese 50F; ( - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler overnight; Mac and cheese 50F; ( - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Person in charge placed in dish.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawers are soiled.

Basic - Standing water in bottom of reach-in-cooler. Standing water in back sandwich cooler. Standing water in server cooler.

Basic - Stored food not covered. Food in reach in freezer not covered. Person in charge covered.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on mop sink at splitter on non chemical side. Vacuum breaker has been added, is in the incorrect location above the splitter. Person in charge added to correct location during inspection. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty plates, then began working with clean dishes. Person in charge coached employee on proper handwashing and employee washed hands. Corrective Action Taken

High Priority - 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. Pancake batter, tomatoes, cheese, lettuce and egg wash at the cookline with no time mark. Person in charge marked appropriately. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At warming station in kitchen Hash browns 121°F. Person in charge voluntarily discarded. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow preventer missing at mop sink with splitter on non chemical side.

Basic - Floor soiled/has accumulation of debris. Buildup of debris under fryer grill line.Repeat Violation Repeat Violation