DirtyFLRestaurant Inspection Data

FLORIDA CRACKER KITCHEN

FLORIDA CRACKER KITCHEN in BROOKSVILLE has 8 health inspections on record with an overall food safety rating of 3.4/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 8 reports on file

966 E JEFFERSON ST

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 8 health inspection reports

All Inspection Reports

12/3/2025· 3mo ago

Visit ID: 10882520

Met Inspection Standards

1 high

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw comminuted beef burger container stored over salmon container in reach-in cooler on cook line. Moved and stored correctly. Corrected On-Site

5/14/2025· 10mo ago

Visit ID: 10834581

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

5/6/2025· 10mo ago

Visit ID: 10735873

Met Inspection Standards

1 high, 2 basic

  • 36-34-5:Basic - Ceiling vents soiled with accumulated food debris, grease, or dust in prep area of kitchen. Warning
  • 32-12-6:Basic - Covered waste receptacle not provided in unisex employee bathroom in kitchen. Warning
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employee at cook line touch face with gloved hands and then handled bread from the oven. Reviewed hand washing procedures with employee. Employee washed hands and changed gloves. **Corrective Action Taken** Warning

12/6/2024· 1y 3mo ago

Visit ID: 10735361

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slider guard soiled Warning - From follow-up inspection 2024-12-06: **Time Extended**

12/5/2024· 1y 3mo ago

Visit ID: 8773382

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In cook like area. Operator removed. Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen area Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on office door. Operator eliminated roach and called pest control. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slider guard soiled Warning

7/9/2024· 1y 8mo ago

Visit ID: 8705401

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

6/28/2024· 1y 8mo ago

Visit ID: 8622684

Follow-up Inspection Required

1 high, 1 int, 1 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on counter in prep room Operator removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door coooler Sliced tomatoes -45F no date operator voluntarily discarded Cut baby tomatoes 45F ( prepped 6/22) operator voluntarily discarded Sliced cheddar 45F rechecked 40F Walk in cooler- Meatloaf 47F Collard greens 45F Butter 45F Cooked onions 47F Operator propped open freezer door and will move to other walk in cooler if necessary. **Corrective Action Taken**
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Some certificates missing trainer name and number.

2/29/2024· 2y ago

Visit ID: 8372283

Met Inspection Standards

2 high, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup with beverage on cooks line next to hot well Operator removed Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheddar 48F ( above the rim of the cooler) Rechecked 43F Corrected On-Site