DirtyFLRestaurant Inspection Data

CRACKER BARREL #749

CRACKER BARREL #749 has 12 health inspections on file for its PANAMA CITY location, with an overall rating of 3.0/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 12 reports on file

520 East 23rd Street
Panama City, Florida, 32405
Harrison Place
Bay County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 12 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13615253

Met Inspection Standards

1 basic

  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Plates with leftover food residue stacked with completely clean dishes at warewashing area and cooking line.

1/12/2026· 1mo ago

Visit ID: 13468888

Met Inspection Standards

4 int, 4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet in the mop sink.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop head curled up in bottom of mop bucket.
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Walk-in freezer floor in disrepair. Stainless steel floor covering coming off the floor by the door.
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Printed and handed to the managers a poster with BIG 6. **Corrective Action Taken**
  • 03G-19-5:Intermediate - Establishment unable to access temperatures from continuous monitoring device.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance behind soda dispenser nozzles in the server area. Manager cleaned it out during inspection. Corrected On-Site
  • 03G-49-2:Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. HACCP records incomplete. Multiple cooling temperatures missing on multiple days.

7/23/2025· 7mo ago

Visit ID: 13468270

Met Inspection Standards
  • N/A:No Violations Were Observed

7/22/2025· 7mo ago

Visit ID: 10880523

Follow-up Inspection Required

2 high, 5 basic

  • 29-18-4:Basic - Drain cover(s) missing at the mop sink.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet stacked.
  • 22-08-4:Basic - Interior of oven on cook line and back prep line has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact fan guard in walk in cooler surface soiled with dust.
  • 08B-12-5:Basic - Stored food not covered. Baked biscuits and brownies not covered. Manager moved biscuits and brownies during inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded lettuce 47F, cheese slices 46F, cooked rice 57F. Whipped butter 71F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 47F, rice 57F, cheese slices 46F. Whipped butter 71F. Manager discarded all items during inspection. Corrected On-Site Warning

1/14/2025· 1y 1mo ago

Visit ID: 10759163

Met Inspection Standards

4 high, 1 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves and speed rack in walk-in cooler soiled.
  • 35A-09-4:High Priority - Presence of insects. Dead insects observed in light shield over employee break room. Light shield cleaned at time of inspection. Corrected On-Site
  • 22-43-4:High Priority - Sink and Surface sanitizer tested with establishments test strips at 1.17/170 DDBSA/Lactic acid. Manager made new solution, tested at 400/1875 Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw on expo make table 46F, per manager Cole slaw placed out on make table approximately 90 minutes prior. Voluntarily discarded at time of inspection.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Eggs on cook line counter, no time mark. Manager put tag with time on eggs at time of inspection. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle labeled as multi surface cleaner, per manager bottle contains eco lab sink and surface cleaner. Manager labeled bottles correctly at time of inspection. Corrected On-Site

12/4/2024· 1y 3mo ago

Visit ID: 10733111

Met Inspection Standards
  • N/A:No Violations Were Observed

12/3/2024· 1y 3mo ago

Visit ID: 10731785

Follow-up Inspection Required

1 high

  • 22-57-6:High Priority - - From initial inspection : 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. Irreversible thermometer indicated a maximum temperature of 125F at dish surface. Digital display on machine reading 83F. Warning - From follow-up inspection 2024-11-25: Observed dish machine sanitizer, heat, still not working. Manager stated dish machine booster heater needs work according to Hobart technician. They have been called. **Time Extended** - From follow-up inspection 2024-12-02: Inspector's irreversible thermometer reading 138F at dish surface, establishment's temp strips did not change color digital display shows 67F for final rinse. Manager states machine was repaired and has been reading 187F **Time Extended** - From follow-up inspection 2024-12-03: Per manager, technician was at establishment yesterday, parts were ordered for machine. Technician will be back out today. **Time Extended**

12/2/2024· 1y 3mo ago

Visit ID: 10729684

Follow-up Inspection Required

1 high

  • 22-57-6:High Priority - - From initial inspection : 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. Irreversible thermometer indicated a maximum temperature of 125F at dish surface. Digital display on machine reading 83F. Warning - From follow-up inspection 2024-11-25: Observed dish machine sanitizer, heat, still not working. Manager stated dish machine booster heater needs work according to Hobart technician. They have been called. **Time Extended** - From follow-up inspection 2024-12-02: Inspector's irreversible thermometer reading 138F at dish surface, establishment's temp strips did not change color digital display shows 67F for final rinse. Manager states machine was repaired and has been reading 187F **Time Extended**

11/25/2024· 1y 3mo ago

Visit ID: 10728335

Follow-up Inspection Required

1 high

  • 22-57-6:High Priority - - From initial inspection : 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. Irreversible thermometer indicated a maximum temperature of 125F at dish surface. Digital display on machine reading 83F. Warning - From follow-up inspection 2024-11-25: Observed dish machine sanitizer, heat, still not working. Manager stated dish machine booster heater needs work according to Hobart technician. They have been called. **Time Extended**

11/22/2024· 1y 3mo ago

Visit ID: 8738492

Follow-up Inspection Required

1 high, 4 int

  • 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. Irreversible thermometer indicated a maximum temperature of 125F at dish surface. Digital display on machine reading 83F. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pancake batter made at approximately 9:30am 60F at 9:45, down to 57F at 11:10. Manager put batter in walk-in for better cooling. **Corrective Action Taken**
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of current certification for person in charge Ann Merryweather.
  • 03G-18-5:Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Operator unable to produce records for October and September.
  • 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water due to water main break during inspection. Establishment voluntarily closed. Warning

12/22/2023· 2y 2mo ago

Visit ID: 8469345

Met Inspection Standards

4 high, 1 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack in walk-in cooler soiled.
  • 29-03-4:Basic - Water draining onto floor surface. Thawing ice from ice bath draining onto floor. Manager put pan under dripping water. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg cooler: liquid egg 51F, Salad station: shredded cheddar 45F, per manager less than 1 hour. Liquid eggs voluntarily discarded, pans added to closed gaps in make table for better cooling of shredded cheese. **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked sausage on cook line, timer broken, no time mark. Manager voluntarily discarded at time of inspection.
  • 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. Pancake station: pancake made at 6:27, 57F at 9:57 down to 51/53F at 10:45. See stop sale
  • 01B-38-5: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. Pancake station: pancake made at 6:27, 57F at 9:57 down to 51/53F at 10:45. See stop sale
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No certification for manager on duty Ann Merriweather.

8/10/2023· 2y 7mo ago

Visit ID: 8359725

Met Inspection Standards

1 high

  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up trash from floor, continue working handling utensils, manager discussed with employee, employee washed hands. Corrected On-Site