CRACKER BARREL #240
2411 METROCENTRE BLVD, West Palm Beach FL 33407 · 561 686 0660
Last inspected May 19, 2026 · 16 visits since October 2023
MAR 25
APR 25
SEP 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $4,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026031644 | Mar 2, 2026 | May 27, 2026 | $600 |
| 2--2025080641 | Sep 26, 2025 | Dec 1, 2025 | $1,000 |
| 2--2025038621 | Apr 10, 2025 | Jun 3, 2025 | $800 |
| 2--2025008455 | Nov 25, 2024 | Mar 3, 2025 | $600 |
| 2--2024049162 | Jul 25, 2024 | Jan 14, 2025 | $800 |
| 2--2024017732 | Mar 4, 2024 | May 9, 2024 | $200 |
Inspection history
16 visits, newest first
May 19, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed
Food-contact surface soiled with food debris, mold-like substance or slime. Observed clean plates at cook line soiled with stains
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in back kitchen soiled with mold like substance
Floor soiled/has accumulation of food debris.
Mar 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
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. Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while placing to dry/store without washing hands, Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; raw shrimp stored over uncovered 1/6 pan of blueberries. Operator moved raw shrimp to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Drawers under grill; cheese (52F - Cold Holding); ham (50F - Cold Holding); raw sausage (49F - Cold Holding); cooked potato hash browns (50F - Cold Holding). Operator stated not prepared or portioned today, held in unit for 1 hour, added bags of ice.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area/reach in cooler; baked potatoes (109F - Cooling 10:05/105F 10:30). Operator stated cooling for 30 minutes, at this rate will not reach 70F within 2 hours, moved to freezer to facilitate faster cooling.
Sep 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
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 and then handled clean plates, clean utensils and prepared ready to eat food without washing hands. Operator discussed with employee who then washed hands.
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 touched face/mouth and then handled plated food while placing in expo window for server to take to customer without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in lowboy freezer; raw comminuted beef stored over uncovered container of ice cream. Operator moved raw comminuted beef.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked sausage (130F - Hot Holding). Operator stated sausage cooked prior to being placed in steam table, held less than 4 hours, moved to be reheated to 165F.
Spray bottle containing toxic substance (degreaser) not labeled. Operator labeled.
Apr 11, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 10, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 9 high priority.
9 High priority0 Intermediate3 Basic
Show 12 findings ▾
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Equipment and utensils not properly air-dried - wet nesting.
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.
Mar 26, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
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.
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.
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.
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.
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.
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.
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 )
Dec 11, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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.
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
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At Cookline; Sanitizer Bucket (Quaternary 0ppm) Operator corrected to quaternary 200ppm
Dec 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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
Nov 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Employee cracked raw shell eggs and then handled clean utensils without washing hands. Advised operator, employee washed hands
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
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
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
Jul 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
Show 7 findings ▾
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
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.
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
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw fish over cooked bacon Operator stored properly
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
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
Unwashed fruits/vegetables ( pineapple)stored with ready-to-eat food.( cooked potatoes) Operator stored properly
Mar 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
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.
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
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 *
Current Hotel and Restaurant license not displayed.
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
Oct 30, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in walk-in freezer.all over several boxes
Oct 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
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
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
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.
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
Ice buildup in walk-in freezer.all over several boxes
Plumbing system in disrepair. Hand washing sink on prep line not working, Out of order sign.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.