DirtyFLRestaurant Inspection Data

CRACKER BARREL #503

With 7 inspections documented, CRACKER BARREL #503 maintains a 2.5/5 food safety rating in ALTAMONTE SPRINGS. Recent inspections show improving food safety practices.

285 Douglas Avenue
Florida, 32714
Seminole County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/31/2025

Inspection #: Visit ID: 13557554

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -small vent soiled above clean end of dish machine. -vents above cook line no longer cleanable. Floor soiled/has accumulation of debris. -grease on floor behind cooking equipment. - From follow-up inspection 2025-10-31: **Time Extended**
  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -floor covering in disrepair near prep area, no longer smooth and durable. - From follow-up inspection 2025-10-31: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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. -some food handler training completed more than 3 years ago. Others current. - From follow-up inspection 2025-10-31: **Time Extended**

Inspection Date: 10/23/2025

Inspection #: Visit ID: 10892591

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -small vent soiled above clean end of dish machine. -vents above cook line no longer cleanable. Floor soiled/has accumulation of debris. -grease on floor behind cooking equipment.
  • 36-11-4:Basic - Floors not maintained smooth and durable. -floor covering in disrepair near prep area, no longer smooth and durable.
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -used inspector and establishment's heat test strips, did not turn black. Rinse gauge, unable to determine consistent temperature reading. Operator will call for service. Warning
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. -portion bag of raw beef placed on top of a clean plate and cooked pancake when putting beef onto flat grill. Advised, pancake discarded.
  • 53B-14-5: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. -some food handler training completed more than 3 years ago. Others current.

Inspection Date: 5/6/2025

Inspection #: Visit ID: 10832341

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -roof leak caused damage above dish machine, ceiling tiles removed to repair. Work order in progress to repair leak, replace grid and ceiling tiles.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents above cook line soiled, no longer cleanable. Repeat Violation
  • 36-11-4:Basic - Floors not maintained smooth and durable. -floor in disrepair under ice machine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -table under flat grill soiled with food debris. -back of cook line equipment has build up of grease.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ground beef in front left drawer under flat grill 43-45 less than 4 hours. Observed drawer not fully closed during inspection. Operator will monitor, move or ice product if needed.

Inspection Date: 1/30/2025

Inspection #: Visit ID: 8992573

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -wall, ceiling dusty above cook line. -ceiling tiles soiled in dish room. -vents throughout kitchen no longer cleanable.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. -lid of bean cambro has cracked edge.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on sides of flat grill.
  • 03F-02-5: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. -incorrect sticker on French toast batter, no discard time. Not past 4 hours. Corrected On-Site
  • 53B-14-5: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. -1 employee expired last month.

Inspection Date: 9/16/2024

Inspection #: Visit ID: 8731316

  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -standing water in ice scoop and ice bucket holder above bottom rack. Operator washed, rinsed and sanitized. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -multiple reach in coolers/cold drawers on cook line soiled inside, doors, frames.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. -ceiling vents in prep area and cook line no longer smooth and cleanable.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -French toast casserole 45° less than 1 hour. Pan sitting above cold items in cook line lift top cooler. Product moved inside cooler for temperature recovery. **Corrective Action Taken**

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8352604

  • 21-17-4:Basic - Clean linens stored on floor. -2 bags on floor in storage room. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment, heat lamps, hood filters have build up of grease. -hand wash sink handles on some sinks slightly soiled. -gaskets, interior of unit on chicken cooler soiled.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -French toast batter 46 less than 1 hour in double pan on cook line, no time mark. Operator will place ice in lower pan or add time mark. -bag of liquid eggs on counter in prep area 60 approx 2 hours. Product removed from cooler to make cornbread batter. Recommend not removed from cooler until needed.

Inspection Date: 7/11/2023

Inspection #: Visit ID: 8326741

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets, interior of chicken drawer on cook line soiled. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -mashed potatoes cooling overnight 60°f in center. Per operator, product supposed to be discarded at end of day.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -mashed potatoes cooled from end of day in walk-in cooler. Per operator, mashed potatoes are supposed to be discarded at closing, not cooled for reuse. Operator discarded.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee cracked raw shell eggs, then reached into pan of cheese slices without washing hands. Advised. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -cambro of raw sausage patties on shelf above case of pasteurized liquid eggs in walk-in cooler. Corrected On-Site