CRACKER BARREL #499
13300 South Orange Blossom Trail
Orlando, Florida, 32837
Orange County County
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in reach in freezer at cookline on side of dish machine.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at handwashing sink on cookline at 101F, operator discarded and replaced. Corrected On-Site
- 36-62-4:Basic - Light not functioning. Observed three lights burned out under hood at prep area. One light bulb not shielded.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets, pull out drawers for breading station.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves rusted at cooler in waitstaff area by office, where milk and whipped cream is held.
Food safety inspection conducted on 2/17/2025 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 8/30/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen
- 36-36-4:Basic - Ceiling tile missing. Over dishwasher
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cookline, vents and tiles Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lowboy reach in freezer soiled interior, surfaces throughout kitchen
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen 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. Cook on cook line. Coached employee on proper handwashing **Corrective Action Taken**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handle baked biscuit with bare hands. Observed same cook handle pancakes with bare hands.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs on top of raw bacon in walk-in cooler
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Food safety inspection conducted on 8/30/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 4/18/2024
High Priority
0
Intermediate
1
Basic
8
Total
9
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. Kitchen area dusty .
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the end of the cook line . Corrected On-Site
- 16-29-4:Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. When I asked the lady that she was washing one of the clean place equipment-she stated that she just spray and wash not sanitizer.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer the one by the end of the cook line .
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 120f. Second check 165f. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods top of the fryer .
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. The salad cooler .
- 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. Provided to operator.
Food safety inspection conducted on 4/18/2024 revealed 9 total violations (0 high priority, 1 intermediate, 8 basic).
Inspection on 12/21/2023
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom Repeat Violation - From follow-up inspection 2023-12-21: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Right side of the cookline - From follow-up inspection 2023-12-21: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. 1 light from back prep area hood - From follow-up inspection 2023-12-21: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled -hood filters are soiled with grease - From follow-up inspection 2023-12-21: **Time Extended**
Food safety inspection conducted on 12/21/2023 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 12/13/2023
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer. Right side of the cookline
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water temperature 117F. Operator changed water, temperature of 181F. Corrected On-Site
- 36-62-4:Basic - Light not functioning. 1 light from back prep area hood
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled -hood filters are soiled with grease
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed it. Corrected On-Site
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 140.3F) Warning
Food safety inspection conducted on 12/13/2023 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).