DirtyFLRestaurant Inspection Data

CRACKER BARREL #241

7461 Southwest Lost River Road
Florida
Martin County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 6/26/2025

Inspection #: Visit ID: 10862641

  • N/A:No Violations Were Observed

Inspection Date: 6/18/2025

Inspection #: Visit ID: 10861551

  • 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed at cookline between low boy freezers. Warning - From follow-up inspection 2025-06-18: Same. **Time Extended**

Inspection Date: 6/17/2025

Inspection #: Visit ID: 10860702

  • 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. At flip top cooler near dry storage area: cooked carrots (47F at 10:15am- Cooked Cooling) As per operator, portioned cooked carrots cooling over night in unit. Item not cooled from 135F to 41F in a total of 6 hours. Carrots portioned in cups with tightly closing lid. See stop sale. Warning
  • 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. Observed chef cracked raw shelled eggs then handled clean plate to plate food; no hand wash. Operator placed plate to clean and sanitize and washed hands. Corrected On-Site Warning
  • 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 dishwasher handled dirty dishes then handled clean dishes; no hand wash. Advised operator that dishwasher should wash hands. Warning
  • 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. Dishwasher (Temperature less than 160F). Advised operator to discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
  • 35A-02-7:High Priority - Live, small flying insects found. 2 flies flying at expo line landing on cutting board 1 flying around in the kitchen. Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At flip top cooler near dry storage area: cooked carrots (47F at 10:15am- Cooked Cooling) As per operator, portioned cooked carrots cooling over night in unit. Item not cooled from 135F to 41F in a total of 6 hours. Carrots portioned in cups with tightly closing lid. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At lower compartment of make table across from flat top grill: pancake batter with milk (61F at 10:05am; 54F at 10:45am- Ambient Cooling) As per operator and label, cooling since 6:41am. Item did not cool to 41F in a total of 4 hours. See stop sale. 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. At lower compartment of make table across from flat top grill: pancake batter with milk (61F at 10:05am; 54F at 10:45am- Ambient Cooling) As per operator and label, cooling since 6:41am. Item did not cool to 41F in a total of 4 hours. See stop sale. Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At prep area near walk in cooler: house made mashed potatoes (126F at 10:40am- Reheating) As per operator, reheating since 15 minutes and process is complete. House made mashed potatoes not reheated to 165F within 2 hours. Operator reheated to 175F. Corrected On-Site Warning
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed at cookline between low boy freezers. Warning

Inspection Date: 12/3/2024

Inspection #: Visit ID: 8862551

  • 35B-02-4:Basic - Insect control device installed over food preparation area. At expo area, bug zapper located over prep table containing bins of sugar, sweetners. Advised operator of proper placement of insect control device.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage area, 1 #10 can of apples dented. See stop sale.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink, no vacuum breaker at hose Bibb with splitter attached, a yellow hose attached to it.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, pancake batter w eggs (72F - Cooling)@9:31 since 6:54, 69F @ 10:32, at the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed item into to freezer to fascilitate cooling. **Corrective Action Taken**

Inspection Date: 8/16/2024

Inspection #: Visit ID: 8732508

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items Head phones over food prep area on cookline. Operator removed. Corrected On-Site
  • 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. Macaroni cooling over night @10:30 (45f); At reach in cooler on cookline: macaroni stacked over fill line and covered. At current rate of cooling, items did not reach 41F within 6 hours. See stop sale.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee handled French toast batter, removed dirty gloves then proceeded to wash hands for less than 10 seconds. Educated operator on proper hand washing procedures, employee washed hands. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Macaroni cooling over night @10:30 (45f); At reach in cooler on cookline: macaroni stacked over fill line and covered. At current rate of cooling, items did not reach 41F within 6 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline stove: shredded cheese (45- cold holding) Per operator, not prepared or portioned today. Out of temperature for 3 hours. Operator placed ice bags on food to quick chill. **Corrective Action Taken**

Inspection Date: 4/15/2024

Inspection #: Visit ID: 8595048

  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hung on cooking equipment soiled with food debris and oil residue. Operator removed tongs. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over bacon croutons not in commercial packaging at walk in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8353929

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over cook line.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Temperature <160F)
  • 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. Observed employee crack Raw shell eggs, removed gloves then plated pancakes with no hand wash. Educated operator on proper hand washing procedures.
  • 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 handling dirty dishes to be put in dish machine then put away clean sheet trays with no hand wash. Educated operator on proper hand washing procedures.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw Country fried steak over French fries at reach in freezer on cook line. Both products opened from commercial packaging. Operator stored properly. Corrected On-Site

Inspection Date: 7/25/2023

Inspection #: Visit ID: 8452830

  • 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 employee using Bare hands to shift cooked ready to eat scrambled eggs from rim of plate to center of plate. Advised operator to coach employee on proper use of gloves for handling ready to eat foods.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried onions (118F - Hot Holding) Observed fried onions at service window in a metal container at 118F. Operator states out of temperature for 10 minutes. Operator decided to add to time control procedure. Operator placed time stamp for remaining 3 hours and 50 minutes. **Corrective Action Taken**