CRACKINGS

Uptown Grayton Circle

Florida, 32459

Walton County County

★★★★☆ (4.1/5)

Based on 7 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8726095

Inspection #: Visit ID: 8826369

Inspection #: Visit ID: 8825343

03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen 1 Make Bar - pico 49/51, shredded cheese 51/55, liquid eggs 56, sausage 49, ham 50F Per operator less than 4 hrs. Operator advised to take steps to rapidly cool TCS products to at or below 41F Warning - From follow-up inspection 2024-07-11: At time of the callback Kitchen 1 Make Bar Tomatoes 59, cheese 59/56, liquid eggs 57, cooked chicken 53F Per kitchen staff above items out of temperature less than 4 hrs. Kitchen 1 make bar TCS food moved to walk in cooler during the inspection for rapid cooling. **Time Extended** **Corrective Action Taken**

Inspection #: Visit ID: 8701036

14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kitchen 1 Make bar
14-69-4:Basic - Ice buildup in walk-in freezer. Behind condenser Repeat Violation
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen 1 Make Bar - pico 49/51, shredded cheese 51/55, liquid eggs 56, sausage 49, ham 50F Per operator less than 4 hrs. Operator advised to take steps to rapidly cool TCS products to at or below 41F Warning

Inspection #: Visit ID: 8548354

Inspection #: Visit ID: 8547956

Inspection #: Visit ID: 8347707

14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kitchen 1 make bar not maintaining TCS food at or below 41F
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Kitchen 1 make bar cutting board. Repeat Violation
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen 1 make bar - corn salsa 46, shredded cheese 48, cut cherry tomatoes 46, sausage 52, lump crab 44F Per operator less than 4 hrs. Operator advised to ice TCS food for rapid cooling. Raw panned bacon located on speed rack at cook line 67/67/67F less than 4 hrs. Bacon placed in walk in freezer for rapid cooling during the inspection. **Corrective Action Taken** Warning
22-02-4:Intermediate - Food-contact surfaces stained. Make line cutting boards