DirtyFLRestaurant Inspection Data

CRACKER BARREL #506

CRACKER BARREL #506 has 9 health inspections on file for its BRADENTON location, with an overall rating of 2.9/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

2203 CORTEZ RD W

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 9 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13610238

Met Inspection Standards
  • N/A:No Violations Were Observed

12/19/2025· 2mo ago

Visit ID: 13599540

Met Inspection Standards

1 high, 1 int, 5 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.observed in back kitchen area food storage containers wet nesting. Person in charge separated to air dry. **Corrective Action Taken**
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed: Floor area covered with standing water in back kitchen area by kettles and front cooks line. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Person in charge mopped floors. Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in front kitchen area microwave soiled with dried food particles. Person in charge stated it had not been used today.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. observed in front kitchen area reach in freezer gaskets soiled with mold like substance. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle.observed on cooked line Handwashing sink leaking on floor.
  • 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.observed on cooks line employee cracked raw shell eggs and touched clean utensils and failed to wash hands before touching utensils. Educated Person in charge on handwashing procedures. Employee placed soiled utensils in dish room,washed hands and put on clean gloves. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.observed in main kitchen area food slicer soiled with dried food particles Mold. Person in charge stated it had not been used today. Person in charge cleaned slicer. Corrected On-Site

8/22/2025· 6mo ago

Visit ID: 13499863

Met Inspection Standards
  • N/A:No Violations Were Observed

8/21/2025· 6mo ago

Visit ID: 10932745

Follow-up Inspection Required

2 high, 4 basic

  • 29-38-4:Basic - Backflow device not located for convenient service or maintenance access.observed on mop sink in back kitchen area no back flow device on splitter and threaded faucet near floor.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning
  • 36-22-4:Basic - Floor area covered with standing water in back kitchen area by kettles. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Person in charge mopped floors. Corrected On-Site Repeat Violation Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed in front kitchen area reach in freezer gaskets soiled with mold like substance. Warning
  • 33-16-4:Basic - Open dumpster lid.Person in charge closed lid. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in reach in cooler fish (48F - Cold Holding); icing (69F - Cold Holding); cut tomatoes (56F - Cold Holding); cut fruit (58F - Cold Holding); coleslaw (56F - Cold Holding); sour cream (54F - Cold Holding); butter (55F - Cold Holding). Educated Person in charge on cold holding foods. Person in charge voluntarily discarded all items. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler fish (48F - Cold Holding); icing (69F - Cold Holding); cut tomatoes (56F - Cold Holding); cut fruit (58F - Cold Holding); coleslaw (56F - Cold Holding); sour cream (54F - Cold Holding); butter (55F - Cold Holding). Educated Person in charge on cold holding foods. Person in charge voluntarily discarded all items. **Corrective Action Taken** Warning

2/11/2025· 1y ago

Visit ID: 8865994

Met Inspection Standards

1 high, 1 int, 9 basic

  • 29-38-4:Basic - Backflow device not located for convenient service or maintenance access on mop sink splitter.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in back kitchen area employee engaging in food preparation with a bracelet on wrist. Employee removed and washed hands. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers not properly air-dried - wet nesting in back kitchen area by dishwasher area .
  • 36-22-4:Basic - Floor area(s) covered with standing water. Floor area covered with standing water by food kettles in back kitchen area and dishwasher area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor has accumulation of debris in walk in freezer.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
  • 33-29-4:Basic - Grease receptacle lid open on south end of parking area.Person in charge closed lid. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer on cooks line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers in front kitchen area hoof filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Observed on cooks line reach in cooler and reach in freezer mold like substance on gaskets. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry by mop sink.Person in charge inverted. Corrected On-Site
  • 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. Observed in main kitchen area employee cracked raw shell eggs with no gloves. Employee grabbed single service bowl and touched interior of bowl and failed to wash hands after cracking raw shell eggs. Educated employee on hand washing and glove use. Employee discarded bowl and washed hands. **Corrective Action Taken**
  • 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. Erika Richard and Kyle.

8/20/2024· 1y 6mo ago

Visit ID: 8718903

Met Inspection Standards

9 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in back kitchen in salad preparation area air return vent soiled with mold like substance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting in back kitchen area by dishwasher area.
  • 36-22-4:Basic - Floor area covered with standing water by food kettles in back kitchen area and dishwasher area.
  • 36-73-4:Basic - Floor has accumulation of food debris in walk in freezer
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers in front kitchen area hoof filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Observed in back kitchen area dry storage, coffee filters not protected. Person in charge placed in covered container. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed in front kitchen area single service containers not inverted. Person in charge inverted. Corrected On-Site

2/8/2024· 2y 1mo ago

Visit ID: 8603476

Met Inspection Standards

1 int, 2 basic

  • 29-38-4:Basic - - From initial inspection : Basic - Backflow device not located for convenient service or maintenance access. Observed in back kitchen area above mop sink no back flow prevention device for faucet splitter. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2024-02-08: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout main kitchen area and dry storage ceiling vents soiled with mold like substance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2024-02-08: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2024-02-08: **Time Extended**

2/1/2024· 2y 1mo ago

Visit ID: 8502548

Follow-up Inspection Required

1 high, 1 int, 4 basic

  • 29-38-4:Basic - Backflow device not located for convenient service or maintenance access. Observed in back kitchen area above mop sink no back flow prevention device for faucet splitter. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout main kitchen area and dry storage ceiling vents soiled with mold like substance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Observed: Garbage on the ground and/or pad around dumpster on west side of parking lot. Person in charge cleaned up trash around dumpster. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over fryers ad grill In main kitchen area hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning
  • 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. Observed in dishwasher area Dishwasher (Temperature 150°F) Person in charge setup 3 compartment sink and called for repair. **Corrective Action Taken** 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/ Warning

9/18/2023· 2y 5mo ago

Visit ID: 8340665

Met Inspection Standards

1 high, 7 basic

  • 29-38-4:Basic - Backflow device not located for convenient service or maintenance access. Observed in back kitchen area above mop sink no back flow prevention device for faucet splitter.
  • 36-36-4:Basic - Ceiling tile missing. 3 Ceiling tile missing over dish machine in back kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout main kitchen area and dry storage ceiling vents soiled with mold like substance.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed wrist watch on employee preparing food In wait staff area.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Floor area(s) covered with standing water in back kitchen area by convection ovens,dishwasher area and Walk in cooler in back area of kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster on west side of parking lot.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over fryers ad grill In main kitchen area hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Ob Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front waitstaff area. Butter cups (69F - Cold Holding) Educated Person in charge on cold holding TCS foods. Person in charge stated they were out at room temperature for approximately 2.5 hours and placed them in the Walk in cooler. **Corrective Action Taken**