DirtyFLRestaurant Inspection Data

CRACKER BARREL #547

CRACKER BARREL #547 in TAMPA has 6 health inspections on record with an overall food safety rating of 2.1/5. Food safety practices have remained consistent.

Last inspection: 1 weeks ago · 6 reports on file

13833 West Hillsborough Avenue
Tampa, Florida, 33635
Hillsborough County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

4/3/2026· 1w ago

Visit ID: 13537148

Met Inspection Standards

5 high, 3 int, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with cut marks in establishment.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drink stored on top of front line prep table next to microwave. Employee relocated drink to an approval location at time of inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled over flat top grill on front line cook.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee personal beverage stored inside reach in cooler adjacent to coffee machines. Manager removed personal beverage at time of inspection. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed blueberries and pineapples stored over cut ready to eat salads. Manager relocated salad to an approval location at time of inspection. 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. Mac and cheese 47°F - 50°F inside walk-in cooler placed overnight inside walking cooler for cooling at 9 PM the previous night - manager discarded.
  • 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 one employee on front line, crack raw shell eggs, and then change gloves without first washing hands. Discuss proper hand washing procedure with employee. Employee washed hands, then wore new gloves at time of inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese 47°F - 50°F inside walk-in cooler placed overnight inside walking cooler for cooling at 9 PM the previous night - manager discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw steak 49°F at 10 AM inside thawing cabinet next to walk-in cooler; placed inside thawing cabinet at 7 AM; cooled to 34°F at 10:19 AM inside walk in freezer. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at splitter added to mop sink faucet.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mac and cheese 47°F - 50°F inside walk-in cooler placed overnight inside walking cooler for cooling at 9 PM the previous night - manager discarded. Mac and cheese were covered with a large lid during cooling process.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled in establishment.
  • 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. 17 employees with expired training from January 2026 to March 2026.

10/1/2025· 6mo ago

Visit ID: 10917281

Met Inspection Standards

3 high, 2 int, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a clear back on cooks line employee relocated backpack Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside opposite employee bathroom.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash. Observed a food cart with trays of food next to handwashing sink located by walk in cooler Employee relocated cart. Corrected On-Site
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed a bag of onions stored on top of wet vac Manager relocated wet vac. Corrected On-Site
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -batter (54F - Cooling)at 9:35am prepared at 6:58am in reach in cooler at cook line . Employee moved to walk in cooler recheck at 11:40 am 45 F Manager discarded batter. **Corrective Action Taken**
  • 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. batter (54F - Cooling)at 9:35am prepared at 6:58am employee moved to walk in cooler recheck at 11:40 am 45 F see stop sale Manager discarded batter. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 54 F at 9:30 in warmer less than an hour manager reheated gravy to 168 F Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Gary Nelson food manager certification expired 9-15-2025 reviewed with manager.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Terry stormier james and Steve food handler training expired 8-19-2025

2/6/2025· 1y 2mo ago

Visit ID: 8861242

Met Inspection Standards

1 high, 1 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple containers of Mac n cheese 41-46 F stored in reach-in cooler at prep line in back kitchen. Operator moved items temped 44-46 F to walk-in freezer to rapid cool. Re temped a few containers still at 45 F. **Corrective Action Taken** Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. A half burned paper towel and ash debris in handwash sink at prep line in back kitchen. Operator removed debris and cleaned handwash sink at time of inspection. Corrected On-Site

8/15/2024· 1y 8mo ago

Visit ID: 8731259

Met Inspection Standards

1 high, 4 basic

  • 36-36-4:Basic - Ceiling tile missing. 1 tile missing in supplies room.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris. In front of the walk-in cooler. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed a bag of bulk turkey breast thawing in standing water at prep sink. Operator moved to walk-in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A bag of turkey breast (58F - Cold Holding) in standing water at prep area. Operator moved to walk-in cooler at time of inspection. **Corrective Action Taken**

1/19/2024· 2y 2mo ago

Visit ID: 8460864

Met Inspection Standards

2 high, 2 int, 6 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on biscuit prep. Operator moved to correct area. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers on drying rack wet nesting.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under equipment on cook line in kitchen soiled with debris. Wall on cook line in kitchen soiled with debris.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line above reach in cooler soiled. Microwave above reach in cooler on cook line soiled. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler under microwave on cook line soiled. Gaskets under Beverage Air cooler on cook line soiled. Gaskets on reach in cooler on make line under microwave soiled. Flav-R-Savor machine exterior soiled with debris at end of cook line. Hood filter above grill station on cook line soiled on both ends of cook line. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar bin on cook line not labeled. Operator labeled at time of inspection. Corrected On-Site
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and proceed to touch clean plate with out hand washing. Operator discussed proper handwashing with employee. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken (45F - Cold Holding) raw chicken drawer observed to be opening frequently due to heavy cooking at time of inspection.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 2 compartment sink next to biscuit prep area. Discussed with operator proper hand washing technique. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of HCC - 900 Smart Hold soiled with debris.

8/1/2023· 2y 8mo ago

Visit ID: 8352544

Met Inspection Standards

1 int, 2 basic

  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. 1 microwave at server area. Employee cleaning at time of inspection. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease above griddle on cook line.
  • 22-59-4:Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Final rinse temperature at 196F.