DirtyFLRestaurant Inspection Data

CRACKER BARREL #240

2411 Metrocentre Boulevard
West Palm Beach, Florida, 33407
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 12 health inspection reports

All Inspection Reports

Inspection Date: 4/11/2025

Inspection #: Visit ID: 10817331

  • N/A:No Violations Were Observed

Inspection Date: 4/10/2025

Inspection #: Visit ID: 10815581

  • 24-03-4:Basic - Clean equipment and utensils not separated from soiled equipment and utensils at cook line area. Observed at cook line: Dishes soiled with food stored with clean dishes for service. Operator removed dishes to clean and sanitize. **Corrective Action Taken**
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 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. Sanitizer Bucket (Sink and surface -170ppm) Advised operator to provide a minimum strength of 272ppm.
  • 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 crack raw shelled eggs then handled plate with sunny side up eggs to served and handled clean plates on line; no hand wash. Chef washed hands and changed the plate to a clean one for the order of sunny side eggs. Corrected On-Site
  • 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 soil dishes from tables then handled clean rack with clean cups from the dishwasher; no hand wash. Advised operator that dishwasher should wash hands and place rack with cups to clean and sanitize.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch soil apron then handled clean fryer basket and served food; no hand wash. Chef washed hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw trout stored over ham. At walk in cooler: raw shrimp stored over cooked sausage. Operator stored properly. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in cooler at end of cookline: hydrated potatoes (45F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. 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 walk in cooler: pancake batter with milk (54F at 9:30am- Cooling) As per operator cooling since, since 5:15am Batter did not cool to 41F in a total of 4 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in cooler at end of cookline: hydrated potatoes (45F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. At low boy reach in cooler: sliced tomatoes (54F - Cold Holding) As per operator, transferred from cooler at front counter 1 hour prior. Not prepped or portioned today. Operator placed to quick chill.
  • 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 and the time removed from temperature control cannot be determined. At cook line: Raw shelled eggs stored using time as a public health control; no time mark. As per operator, stored since 7am. Operator time marked. Corrected On-Site
  • 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 walk in cooler: pancake batter with milk (54F at 9:30am- Cooling) As per operator cooling since, since 5:15am Batter did not cool to 41F in a total of 4 hours. See stop sale. Repeat Violation Admin Complaint
  • 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 backend of kitchen in reheating units: House made mashed potatoes (129F at 9:29am- Reheating) as per employee, reheating since 15 mins and the process is complete. House made mashed potatoes did not reheat to 165F within 2 hours. Operator placed to reheat to 165F. **Corrective Action Taken**

Inspection Date: 3/26/2025

Inspection #: Visit ID: 10805175

  • 21-07-4:Basic - Wiping cloth sink and surface sanitizing solution not at proper minimum strength. In kitchen at cook line Sanitizer Bucket ( Sink and Surface -170ppm ) discussed with operator who refilled and corrected Sanitizer Bucket ( Sink and Surface -400ppm ) 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 used hand to adjust reading glasses and without washing hands employee handled clean utensils being used to cook eggs and various meats on flat top. Discussed with operator who educated employee, employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cook line drinking out of personal beverage container did not wash hands before handling containers of cooked bacon and placing on steam table. Discussed with operator who educated and had employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler pancake batter with egg and milk (56F - Cooling)at 9:10am per operator cooling since 4:57am. Discussed ambient cooling with operator. See stop sale.
  • 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. In walk in cooler pancake batter with egg and milk (56F - Cooling)at 9:10am per operator cooling since 4:57am. Discussed ambient cooling with operator. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table sausage gravy (118F - Hot Holding) per operator products not prepared appropriately 1 hour ago and placed in steam table to hot hold until served. Discussed hot holding with operator who moved gravy to be reheated to 165F+. Operator also corrected water level and temperature in steam table water temperature 108F. **Corrective Action Taken**
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand washing sink next to dish washing area soap dispenser unable to dispense soap. Discussed with operator who stated it was broken yesterday and replacement is on the way. Operator provided hand soap. Corrected On-Site

Inspection Date: 12/11/2024

Inspection #: Visit ID: 10739175

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At Cookline; Sanitizer Bucket (Quaternary 0ppm) Operator corrected to quaternary 200ppm Corrected On-Site
  • 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. At Cookline; Employee cracked eggs then proceeded to handle clean utensils Advised operator who spoke with employee Employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator corrected to quaternary 200ppm Corrected On-Site

Inspection Date: 12/2/2024

Inspection #: Visit ID: 10730635

  • N/A:No Violations Were Observed

Inspection Date: 11/26/2024

Inspection #: Visit ID: 10729387

  • 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. Dishwasher (Temperature <165F) Advised operator to set up triple sink to with sanitizing solution at chlorine 100ppm. Operator set up Warning - From follow-up inspection 2024-11-26: Same **Time Extended**

Inspection Date: 11/25/2024

Inspection #: Visit ID: 8840253

  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled clean utensils without washing hands. Advised operator, employee washed hands Corrected On-Site 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 <165F) Advised operator to set up triple sink to with sanitizing solution at chlorine 100ppm. Operator set up Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Kitchen, Reach in Cooler raw chicken (50F - Cold Holding); raw beef (50F - Cold Holding); raw fish (50F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Kitchen, Reach in Cooler raw chicken (50F - Cold Holding); raw beef (50F - Cold Holding); raw fish (50F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight See stop sale Repeat Violation Admin Complaint

Inspection Date: 7/26/2024

Inspection #: Visit ID: 8839899

  • N/A:No Violations Were Observed

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8719947

  • 08B-17-4:Basic - Unwashed fruits/vegetables ( pineapple)stored with ready-to-eat food.( cooked potatoes) Operator stored properly Corrected On-Site Warning
  • 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. Walk in cooler Corn mix cooked at 10:03 am(60F cooling) cooling since yesterday,hash brown at 10:96am( 48F cooling) cooling since yesterday See stop sale Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked raw shell eggs then proceeded to gran clean plates, scoop hash browns to served to customers. Employee washed hands . Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer cook line Raw steak over blueberries Operator stored properly Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw fish over cooked bacon Operator stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Under grill cooler, cheese 55F cold holding sausage, (55F - Cold Holding); raw fish (55F - Cold Holding); raw sausage (55F - Cold Holding); raw chicken (55F - Cold Holding); raw hamburgers (52F - Cold Holding); sliced ham (52F - Cold Holding); raw chicken (52F - Cold Holding); hush puppies (53F - Cold Holding); flip top cooler sandwiches station, meatloaf 50F cold holding, hash browns 50F cold holding Per operator All items stored since yesterday. Per operator items not prepared or portioned today. Operator discarded. See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Corn mix cooked at 10:03 am(60F cooling) cooling since yesterday,hash brown at 10:96am( 48F cooling) cooling since yesterday See stop sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Under grill cooler, cheese 55F cold holding sausage, (55F - Cold Holding); raw fish (55F - Cold Holding); raw sausage (55F - Cold Holding); raw chicken (55F - Cold Holding); raw hamburgers (52F - Cold Holding); sliced ham (52F - Cold Holding); raw chicken (52F - Cold Holding); hush puppies (53F - Cold Holding); flip top cooler sandwiches station, meatloaf 50F cold holding, hash browns 50F cold holding Per operator All items stored since yesterday. Per operator items not prepared or portioned today. Operator discarded. See Stop Sale Warning

Inspection Date: 3/4/2024

Inspection #: Visit ID: 8533488

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cleaning dish rack open employee coffee cup stored on shelf next to and above clean dishes, operator discarded coffee cup
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line, employee cracked 3 raw shell eggs with bare hand and then grabbed a plate with a cooked meal on it with that same hand and handed it to a server without washing hands, operator threw meal out and corrected employee, employee washed hands. 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. At cookline employee used bare hand to smash down on French toast and hold steady on a spatula to transfer French toast to plate to be served to customer. Operator corrected by discarding and replacing French toast order and speaking to employee, employee washed hands and put gloves on Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler open container with raw chicken stored over box of fully cooked beef, operator moved raw chicken to proper storage shelf * Corrected On-Site

Inspection Date: 10/30/2023

Inspection #: Visit ID: 8533103

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer.all over several boxes Warning - From follow-up inspection 2023-10-30: Same **Time Extended**

Inspection Date: 10/23/2023

Inspection #: Visit ID: 8341824

  • 14-69-4:Basic - Ice buildup in walk-in freezer.all over several boxes Warning
  • 29-08-4:Basic - Plumbing system in disrepair. Hand washing sink on prep line not working, Out of order sign. 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. Cook handled raw shell eggs with gloves, proceeded to removed gloves with hands, then put on new gloves, followed by handling clean plates with out washing hands. Employee washed hands Corrected On-Site Warning
  • 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. Employee handle small cup with bare hands with finger touching the inside part of the cup, then proceeded to fill it with apple sauce, apple sauce touched employee finger before placing cup on expo for service. Employee washed hands and put on gloves. Manager removed apple sauce cup Corrected On-Site 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. Operator used his high temperature holding thermometer 144°F, inspector used heat strip did not turn black. Operator moved sanitation procedures to 3 compartment sink , sink and surface 700ppm. Corrected On-Site Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork sausage stored above bags of unwashed potatoes inside walk-in cooler. Operator stored properly Corrected On-Site Warning