DirtyFLRestaurant Inspection Data

CRACKER BARREL #287

1475 Southwest 8th Street
Florida, 33426
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/15/2025

Inspection #: 3636160

Inspection Date: 7/14/2025

Inspection #: 3636160

Inspection Date: 2/26/2025

Inspection #: Visit ID: 8885549

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Container holding spice bottles in the back kitchen under oven soiled with food debris.
  • 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 51F-52F, in a deep covered container, wrapped and lid on container. Cooked yesterday in walk in cooler. See stop sale
  • 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes 51F-52F, in a deep covered container, wrapped and lid on container. Cooked yesterday in walk in cooler.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw steak in thaw box. Operator removed ground beef.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet splitter added to mop sink faucet.

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8731273

  • 14-69-4:Basic - Ice buildup in walk-in freezer, service door not sealed properly.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Operator removed label. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust in dish area.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat sausage patties and utensils, without washing his hands and changing gloves. Cook washed his hands and changed gloves. Corrected On-Site
  • 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. Dish washer set up three compartment sink with 700ppm sink and surface cleaner to sanitize. Machine was repaired during inspection. Corrected On-Site Repeat Violation Admin Complaint
  • 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 was one hour ago. Cook time marked. Corrected On-Site

Inspection Date: 4/5/2024

Inspection #: Visit ID: 8646842

  • N/A:No Violations Were Observed

Inspection Date: 4/4/2024

Inspection #: Visit ID: 8528943

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cook line at flat top Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef cracked raw shell eggs with barehands, wiped hands on apron, immediately touched clean spatula to cook. Hands not washed. Educated on site. Warning
  • 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. Dishwasher (Temperature 0). Ran three times. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (49F - Cold Holding); steak (49F - Cold Holding); burgers (49F - Cold Holding);roast beef (46F - Cold Holding) first reach in cooler drawer at cook line. Removed from walk in cooler less than four hours. Walk in cooler temping at 40F. Drawer not closing all the way. Items moved back to walk in cooler. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine dispenser at server station Warning
  • 53A-05-6:Intermediate - 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/ Manager on site unable to provide certification Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Unable to provide Warning

Inspection Date: 10/17/2023

Inspection #: Visit ID: 8352559

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment- knives stored in between equipment at thermalizer area; remove Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- at cook line scoop in water at 117 F. Operator discarded water Corrected On-Site
  • 27-10-4:Basic - No hot running water at mop sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- slimy gaskets at cold drawers at cook line
  • 29-08-4:Basic - Plumbing system in disrepair- no hot water handle at mop sink faucet.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust- mold like substance and rust heavily present on the wall at dishwasher and three compartment sink area.
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0); operator ran dishwasher a few more times - rechecked to 160 F. Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- food particles observed at expo line; advised operator to change water frequently when food particles observed in water;
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hash browns (51F - Cold Holding);in small cooler on the shelf at cook line; as per operator food not portioned or prepared today; food out of temperature for more than four hours; See Stop Sale;
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (49F - Cold Holding); in drawers at cook line; as per operator food brought out from walk-in cooler in the morning; food nor prepared or portioned today; food out of temperature for approximately 1 hour; drawer to be kept closed; hash browns (51F - Cold Holding);in small cooler on the shelf at cook line; as per operator food not portioned or prepared today; food out of temperature for more than four hours; See Stop Sale;
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line;
  • 53A-05-6:Intermediate - 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/ Alex Busby.