CRACKER BARREL #527
10090 Daniels Parkway
Fort Myers, Florida, 33913
Lee County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/31/2025
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on top of warewashing machine.
- 36-22-4:Basic - Floor area(s) covered with standing water on back prep line.
- 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. On cook line observed cook crack raw shell eggs then plate food, no handwash. Spoke with operator, operator spoke with employee who properly washed hands before continuing work. **Corrective Action Taken**
Food safety inspection conducted on 1/31/2025 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 9/11/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance and rust around condensation dripping from ceiling on cook line, prep line, front line, dry storage area.
- 14-11-5:Basic - Equipment in poor repair. Reach-in cooler drawers on cook line next to fryer in disrepair, not closing tightly.
- 08B-36-4:Basic - Food and clean utensils stored in a location that is exposed to dripping water from soiled ceiling. Condensation dripping from ceiling on cook line, prep line, front line, dry storage area. Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. On cook line observed reused spice container meant for single use reused to store cereal for pancakes. Operator discarded the container. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook line left side small reach-in cooler across from flat grill rehydrated pancake batter with eggs (50F - Cold Holding) for 4 hours per operator. Operator immediately placed pancake batter in ice with bag of ice in batter, into walk-in cooler, for rapid cooling. After 15 minutes, batter reached a temperature of 48F, and was discarded by operator. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line left side small reach-in cooler across from flat grill French toast batter with eggs (48F - Cold Holding); rehydrated pancake batter with eggs (50F - Cold Holding) for 4 hours per operator. Operator voluntarily discarded French toast batter and immediately placed pancake batter in ice with bag of ice in batter, into walk-in cooler, for rapid cooling. After 15 minutes, batter reached a temperature of 48F, and was discarded by operator. See stop sale. Also cook line drawer next to fryer raw fish (44F - Cold Holding) for about 3 hours per operator. Operator iced down fish for rapid cooling.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. In liquor closet in kitchen, chemicals stored over bottled drinks.
Food safety inspection conducted on 9/11/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 5/23/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting in back storage rack by exit. Repeat 5/14/2024. Repeat Violation
- 08B-52-4:Basic - Food stored under dripping water from ceiling. Observed heavy condensation dripping from soiled back prep line ceiling, near foods being prepared including vegetables and potatoes.
- 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat 5/14/2024. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.left side facing cook line, reach-in coolers and freezers not currently in use with accumulation of leftover food residues.
Food safety inspection conducted on 5/23/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 5/14/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In front part of kitchen and by mop sink.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting in back storage rack by exit.
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 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. In tall silver reach-in cooler by office:; cooked chicken and macaroni plates (47F - Cold Holding); cooked potatoes (48F - Cold Holding) stored overnight per operator.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tall silver reach-in cooler by office:; cooked chicken and macaroni plates (47F - Cold Holding); cooked potatoes (48F - Cold Holding) stored overnight per operator.
Food safety inspection conducted on 5/14/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 1/22/2024
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two cooks, two servers prepping food with jewelry on wrists. Repeat 3/28/2023. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer far right cook line.
- 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 on cook line, handled clean plates and other food items after cracking eggs. Spoke with employee and manager about proper handwashing techniques. Employee properly washed hands before continuing work. Repeat 3/28/2023. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.on cook line middle breading station, raw chicken (51F - Cold Holding) for two hours per operator. Operator spread out the chicken and placed in reach-in cooler. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added, one vacuum breaker missing.
Food safety inspection conducted on 1/22/2024 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).