BEST WESTERN
151 Cracker Barrel Drive
Florida, 32536
Okaloosa County County
Overall Food Safety Rating
★★★½☆ (3.9/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 5/13/2025
Inspection #: Visit ID: 8727996
- N/A:No Violations Were Observed
Inspection Date: 6/5/2024
Inspection #: Visit ID: 8667816
- N/A:No Violations Were Observed
Inspection Date: 5/6/2024
Inspection #: Visit ID: 8627249
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233: All training records accept for the Certifed Food Manager are locked in the manager's office. Repeat Violation Warning - From follow-up inspection 2024-05-06: Employee has not been given her food safety training yet. Time extended 30 days. **Time Extended**
Inspection Date: 3/7/2024
Inspection #: Visit ID: 8349863
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse: Sausage patties 79° F, scrambled eggs 80° F. Hot holding line was unplugged. Unknown for how long food was out of temperature. Employee discarded.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit: Buffet line - scrambled eggs 80° F, sausage patties 79° F. Hot holding line was unplugged from the wall. Line closes at 9:00 A.M. Employee discarded. Corrected On-Site
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233: All training records accept for the Certifed Food Manager are locked in the manager's office. Repeat Violation Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.