DirtyFLRestaurant Inspection Data

CRACKER BARREL #91

CRACKER BARREL #91 in FORT PIERCE has 8 health inspections on record with an overall food safety rating of 2.9/5. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 8 reports on file

2550 Peters Road
Fort Pierce, Florida, 34945
Saint Lucie County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 8 health inspection reports

All Inspection Reports

2/25/2026· 2w ago

Inspection #: 3661605

Inspection Completed - No Further Action

8/29/2025· 6mo ago

Visit ID: 10896404

Met Inspection Standards

3 high, 1 int, 1 basic

  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Board with utensils by soda bins Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Green beans made last night at 9:07 found on next day 10:20am not properly cooled manger disposed of product **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Green beans manger disposed of products **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken raw 45-28f cold holding , placed in cooler 2 hours ago advised to rapid chill Green beans 45-47f cold holding , made last night were disposed of
  • 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. Amanda E

2/17/2025· 1y ago

Visit ID: 8849811

Met Inspection Standards

1 high, 1 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bins Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Peg board for utensils Repeat Violation
  • 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. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave Corrected On-Site

8/7/2024· 1y 7mo ago

Visit ID: 8849355

Met Inspection Standards

3 basic

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. By drain in storage area - From follow-up inspection 2024-08-07: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Under bakers side hood - From follow-up inspection 2024-08-07: **Time Extended**
  • 14-06-4:Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Peg board in back storage area that holds utensils - From follow-up inspection 2024-08-07: **Time Extended**

8/5/2024· 1y 7mo ago

Visit ID: 8732411

Follow-up Inspection Required

3 high, 1 int, 4 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. By drain in storage area
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 124f manager replaced and set timer Corrected On-Site
  • 36-62-4:Basic - Light not functioning. Under bakers side hood
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Peg board in back storage area that holds utensils
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items in walk in cooler, manager disposed of products.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hash browns 45f cold holding made 8/4/24 , pot pie filling 45f cold holding , hash browns 50f cold holding made 8/3 at 7pm , catfish 57f cooling, , burgers 44f cold holding , sirloin tips 46f cold holding ,country ham 44f cold holding , Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
  • 22-02-4:Intermediate - Food-contact surface soiled with water dripping from light on to slicer. Must wash rinse and sanitize before use. If dripping continues suggest to move slicer to another area.

2/12/2024· 2y ago

Visit ID: 8608614

Met Inspection Standards

7 basic

  • 32-07-4:Basic - Bathroom facility not clean. Men's restroom needs to be cleaned
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Multiple door handles of hot holding cabinets.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above cooks line.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in back storage. Informed manager. **Corrective Action Taken**
  • 33-17-4:Basic - Garbage can soiled. Multiple cans soiled in kitchen. Informed Manager. **Corrective Action Taken**
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has one area in middle of unit, frozen water drip and onto floor.
  • 14-33-4:Basic - Reach-in freezer at cooks line has food debris in bottom.

8/21/2023· 2y 6mo ago

Visit ID: 8471099

Met Inspection Standards

1 basic

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Prep and cook line. - From follow-up inspection 2023-08-21: **Time Extended**

8/14/2023· 2y 7mo ago

Visit ID: 8353822

Follow-up Inspection Required

3 high, 1 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Prep and cook line.
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Therma disk only reached 140F strip failed to turn black manager called company to come out. Use 3 compartment sink to manually wash dishes. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over French fries in walk in cooler. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dish washer dirty to clean. Manager educated her on removing gloves and washing hands. Corrected On-Site