CRACKER BARREL #268
1960 NW 150 AVE, Pembroke Pines FL 33028 · 954.704.4020
Last inspected Apr 13, 2026 · 10 visits since July 2023
SEP 24
DEC 24
FEB 25
OCT 25
FEB 26
— STEADY
5 inspections within 37 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo station-; sawmill gravy (125F - Hot Holding) per manager food hot held less than two hours, employee reheated on microwave to (171F)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2020055296 | Sep 28, 2020 | Dec 28, 2020 | $200 |
Inspection history
10 visits, newest first
Apr 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Sink Surface 1130+ppm) at cook line. Operator remade and corrected to 272ppm.
Handwash sink used for purposes other than handwashing. Observed old lemon slice dumped inside hand wash sink at server station. Operator removed.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training for all back of house employees.
Buildup of food debris/soil residue on equipment door handles. Observed food residue on single door hot box door handle, at cook line. Operator cleaned and sanitized during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup stored on small table at cook line, next to fried onions. Operator removed.
Faucet/handle missing at plumbing fixture. Observed cook line hand wash sink missing cold water handle.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor and cases of food inside walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of glass door hot box at cook line soiled with accumulation of food debris.
Oct 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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. Gloved employee grabbed a piece of bacon, after rubbed his hands on his apron, then grabbed two clean plates to serve a customer order. Manager educated employee, gloves discarded, employee washed hands and put in new pair of gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo station-; sawmill gravy (125F - Hot Holding) per manager food hot held less than two hours, employee reheated on microwave to (171F)
Employee with soiled clothing. Employee preparing breakfast wearing a soiled apron. Employee changed for a clean apron.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup inside container of condiments, employee removed.
Old labels stuck to food containers after cleaning. Cleaning equipment storage racks, containers lids stored with old labels. Employee removed to be wash
Feb 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris/ grease after cleaning. Baking trays and containers soiled in storage area. Operator moved to be re washed and sanitize during inspection.
Feb 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
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. Employee pull up pants then grabbed two clean plates to prepare customer order, without washing hands. Manager instructed employee to wash hands. Operator washed hands and changed gloves.
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 set up 3 compartment sink to sanitize dishes until equipment can sanitize dishes at 160 F.
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. Food not prepared or portioned today. -sandwich station-portioned cooked meat loaf (47F - Cold Holding) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -sandwich station-portioned cooked meat loaf (47F - Cold Holding) -Prep station-Flip top-; chicken and Dumpling soup (45-47F - Cold Holding). Per manager food held overnight. Foods not prepared or portioned today. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -sandwich station-portioned cooked meat loaf (47F - Cold Holding) -Prep station-Flip top-; chicken and Dumpling (45-47F - Cold Holding). Per manager food held overnight. See stop sale -whipped butter (52F - Cold Holding), per employee butter held less than 4 hours. Ice added for a quick chill. * corrected action taken*.
Food-contact surface soiled with food debris/ grease after cleaning. Baking trays and containers soiled in storage area. Operator moved to be re washed and sanitize during inspection.
Single-service articles improperly stored. Box of plastic cups on floor in storage area, employee moved to shelf.
Stored food not covered. -Walk in freezer-container of ice cream -Expo station-container of lemons. Employee covered.
Dec 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Packaged food not labeled as specified by law. Sugar portioned in bags, employee placed label
Bathroom facility not clean. Women handicap bathroom, soiled floor and unpleasant smell. Employee clearned and sanitized.
In-use ice scoop stored on soiled surface between uses. Expo station- ice scoop against wall, employee removed, washed and stored inside bucket
Sep 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed breaded raw fish placed on fryer, then grabbed a clean plate to served different customers order, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
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. After 3rd. Attempt.
Bathroom facility not clean. Soiled floor around toilet. Employee cleaned and sanitized
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Cook line flip top; cut tomatoes (46F - Cold Holding); cut lettuce (45F - Cold Holding), observed uncover flip top, per operator food held less than 4 hours, ice bath containers for a quick chill, second temperature (42F)
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. Raw shell eggs on cook line, per operator eggs out 30 minutes ago, Employee placed label
No soap provided at handwash sink.next to coffee station, in expo station. employee provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Baked potatoes, made yesterday, not date, employee placed labels.
Food stored on floor. Several containers of bread stored under rackets inside walk in freezer. Employee placed on shelves.
In-use ice scoop stored on soiled surface between uses. Next to ice machine, end of expo station. Employee removed to be wash and sanitize
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line, serving spoons stored on 92F. Employee removed and placed on hot water 140F
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line- cooling drawers, inside build up of food spills and debris, Employee cleaned and sanitized
Wiping cloth sink and surface sanitizing solution not at proper minimum strength. Sanitizer Bucket (00-sink and surface), employee made new solution, sink and surface sanitizer at 500 ppm.
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing a black watch, after manager instructed, employee removed it.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Pair of thongs inside cooked chicken, Employee removed.
Wall soiled with accumulated grease, food debris, and/or dust. Black like substance, under drain board in dishwasher area.
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.