DirtyFLRestaurant Inspection Data

CRACKER BARREL #289

2441 Commercial Drive
Saint Augustine, Florida, 32085
Saint Johns County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/3/2025

Inspection #: Visit ID: 10805960

  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has changed to female employee bathroom into a dry storage area and converted the storage area next to the office into a food preparation area. Warning - From follow-up inspection 2025-06-03: Per phone call with plan review plans were received in April and deficiency letter sent out on May 15th, but plan review has not received a response back from the operator. Per operator on site the home office submitted the plans and they will reach out to them. **Time Extended**

Inspection Date: 6/3/2025

Inspection #: Visit ID: 10851623

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom oven in prep area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler under grill on cook line that as not in use during inspection, near dish area. Interior of reach in cooler at batter station near office in kitchen. Also interior of reach in freezer on cook line closest to office has a build up of debris
  • 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. rehydrated hashbrowns (58F - Cooling over 6 hours) in walk in cooler, per operator and prep cook hashbrowns were reheated with hot water the day before and placed in deep, covered, plastic containers and placed in walk in cooler without any additional preparation done today. Also submitted HACCP plan for hashbrowns have not yet been approved.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. rehydrated hashbrowns (58F - Cooling over 6 hours) in walk in cooler, per operator and prep cook hashbrowns were reheated with hot water the day before and placed in deep, covered, plastic containers and placed in walk in cooler without any additional preparation done today. Also submitted HACCP plan for hashbrowns have not yet been approved.
  • 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. Employee cracked raw shell eggs with gloved hands then changed gloves and continued to handle plates which only had fully cooked animal products being placed on with the same gloved hands without washing hands before touching inside of plate.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rehydrated hashbrowns (58F - Cooling over 6 hours) in walk in cooler, per operator and prep cook hashbrowns were reheated with hot water the day before and placed in deep, covered, plastic containers and placed in walk in cooler without any additional preparation done today. Also submitted HACCP plan for hashbrowns have not yet been approved.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking hand wash station on cook line closest to office, trash can moved. Corrected On-Site

Inspection Date: 3/25/2025

Inspection #: Visit ID: 8861406

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment on cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around casters of fryers on cook line. Lower shelve of tables on make line under service window. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over bags of pre cut cabbage in walk in cooler Unwashed celery over butter in walk in cooler.
  • 21-45-1:Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitation buckets on cook line reading less than 200ppm for Sink and Surface sanitizer, employee remade all buckets to 700ppm. Corrected On-Site Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of multi surface cleaner stored with boxes of candy in retail storage area, bottle moved. Corrected On-Site
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Food handler cooking raw shell eggs on cook line did not know the minimum cooking temperature they said they did not know.
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has changed to female employee bathroom into a dry storage area and converted the storage area next to the office into a food preparation area. Warning

Inspection Date: 11/25/2024

Inspection #: Visit ID: 10726790

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee on cook line wearing bracelets, bracelets removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of grills on cook line. Repeat Violation
  • 21-45-1:Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. 0ppm for multiple sanitation buckets in kitchen using sink and surface cleaner, per manager dispenser in back of kitchen in not working properly. Dispenser at mop sink reading 600ppm, all sanitation buckets remade. Corrected On-Site
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee running hands through hair then touched clean reach in cooler door handles and various packages of dry food stuffs. Also employee in prep area preparing various foods then wiped down table with sanitation cloth all with bare hands then continued to handle clean door handles and sheets pans without washing hands first. Repeat Violation Admin Complaint
  • 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. Wait staff touching plated bacon on plate in service window with bare hands
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open container of country fried steak stored over bags of frozen plant products in reach in freezer on cook line, steak moved. 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. hashbrowns (48F - Cold Holding) in large container in bottom of reach in cooler on cook line, per employee container has been consistently taken in and out of cooler for less then 1 hour.

Inspection Date: 8/15/2024

Inspection #: Visit ID: 8778025

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine by ware washing area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under all cooking equipment on cook line. Also multiple lights and ceiling vents in kitchen have a build up of debris. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On multiple gaskets of reach in coolers in kitchen. Hood filers over fryers on cook line. Exterior of fryers on 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. Employee cracked raw shell eggs with bare hands then handled a clean plate with bare hands without washing hands between tasks.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw beef patties stored over open bag of French fries in reach in freezer on make line.
  • 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 batter (58F - Cooling, after 30 minutes 54F) in standing reach in cooler in prep area, per employee and time marking on container batter was made with cold water and placed in deep, covered, stacked, plastic containers at 5:55 and time of second temperature check was at 9:55, manager immediately moved batter to walk in freezer and transfer to uncovered shallow pans, retemp of all batter at or below 41F. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pancake batter (58F - Cooling, after 30 minutes 54F) in standing reach in cooler in prep area, per employee and time marking on container batter was made with cold water and placed in deep, covered, stacked, plastic containers at 5:55 and time of second temperature check was at 9:55, manager immediately moved batter to walk in freezer and transfer to uncovered shallow pans, retemp of all batter at or below 41F. Corrected On-Site

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8583494

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment in dish area. In walk in freezer. Under fry on cook line.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked baked potatoes (58F - Cold Holding); cooked sweet potatoes (54F - Cold Holding) in bottom of standing reach in cooler near salad make station in kitchen, no one is able to determine how long items have been out of temperature.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked baked potatoes (58F - Cold Holding); cooked sweet potatoes (54F - Cold Holding) in bottom of standing reach in cooler near salad make station in kitchen, no one is able to determine how long items have been out of temperature.

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8376632

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean containers at the dish area pass through window not stored inverted.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on the counter of the flip top reach in cooler. Employee relocated the open beverage. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Not in use side of the cook line, reach in cooler under grill has a torn door gasket.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Middle ledge between the two cook line grills has build up of food residue and debris.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable white cutting board on the prep line has black food residue staining.
  • 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. At time of inspection one expired food handler training.