CRACKER BARREL #287
1475 SW 8 ST, BOYNTON BEACH 33426
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/5/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/4/2024
High Priority
3
Intermediate
3
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 4/4/2024 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).
Inspection on 10/17/2023
High Priority
4
Intermediate
2
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 10/17/2023 revealed 14 total violations (4 high priority, 2 intermediate, 8 basic).