CRACKER BARREL #287
1475 SW 8 ST, Boynton Beach FL 33426 · 561.736.6001
Last inspected Aug 18, 2026 · 10 visits since October 2023
SEP 24
FEB 25
JUL 25
FEB 26
AUG 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw steak in thaw box. Operator removed ground beef.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024065486 | Sep 10, 2024 | Dec 9, 2024 | $400 |
| 2--2024023601 | Apr 4, 2024 | May 21, 2024 | $200 |
Inspection history
10 visits, newest first
Aug 18, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F )
Aug 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 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. Observed employee Cracking raw shell eggs then picked up spatula to scoop hash brown casserole and clean plate to plate fully cooked food without washing hands. Educated employee on proper hand washing procedures. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over fully cooked meatloaf at walk in cooler. Operator stored products properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line drawers: baked potatoes (52F - Cooling) at 9:15; cooling since 8:00 - 52F at 9:49; cheese (48F - Cooling) at 9:15; cooling since 8:00 - 49F at 9:49 At current rate of cooling products will not reach 41F within 4 hours. Operator moved products to freezer to quick chill.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F )
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
Clean utensils or equipment stored in dirty drawer or rack. Knife stored on microwave shelf that has an accumulation of food debris and food splatter. Employee removed knife to be cleaned and sanitized.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over fully cooked ham at walk in cooler. Operator stored products properly.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer.
Plumbing system in disrepair. Water leaking from mop sink fixture at dish machine area.
Jul 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Cook cracked raw shell eggs and then handled clean equipment and cooking utensils without washing hands. Cook went to wash his hands.
Employee washed hands with no soap. Cook cracked raw shell eggs and then handled clean equipment and cooking utensils without washing hands. Cook went to wash his hands without soap. Cook washed hands with soap.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken plate 50F-52F, Meatloaf 52F, Milk 49F, in cooler at wait station over night. Back wall of cooler iced up.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 67F, in wait station. Removed from cold holding 2.5 hours ago. Operator added butter chips to time as a public health control and put a time mark. Left over butter chips will be discarded in 1.5 hours. Chicken plate 50F-52F, Meatloaf 52F, Milk 49F, in cooler at wait station over night. Back wall of cooler iced up. See stop sale
Equipment in poor repair. Left Reach in cooler in expo area frozen up, ice on back wall. Standing water on the bottom of cooler.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes 51F-52F, in a deep covered container, wrapped and lid on container. Cooked yesterday in walk in cooler. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes 51F-52F, in a deep covered container, wrapped and lid on container. Cooked yesterday in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw steak in thaw box. Operator removed ground beef.
Vacuum breaker missing at mop sink faucet splitter added to mop sink faucet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Container holding spice bottles in the back kitchen under oven soiled with food debris.
Sep 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat sausage patties and utensils, without washing his hands and changing gloves. Cook washed his 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. Dish washer set up three compartment sink with 700ppm sink and surface cleaner to sanitize. Machine was repaired during inspection.
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 was one hour ago. Cook time marked.
Ice buildup in walk-in freezer, service door not sealed properly.
Old labels stuck to food containers after cleaning. Operator removed label.
Wall soiled with accumulated grease, food debris, and/or dust in dish area.
Apr 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef cracked raw shell eggs with barehands, wiped hands on apron, immediately touched clean spatula to cook. Hands not washed. Educated on site.
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 0). Ran three times.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (49F - Cold Holding); steak (49F - Cold Holding); burgers (49F - Cold Holding);roast beef (46F - Cold Holding) first reach in cooler drawer at cook line. Removed from walk in cooler less than four hours. Walk in cooler temping at 40F. Drawer not closing all the way. Items moved back to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine dispenser at server station
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on site unable to provide certification
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Unable to provide
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cook line at flat top
Equipment and utensils not properly air-dried - wet nesting.
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0); operator ran dishwasher a few more times - rechecked to 160 F.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- food particles observed at expo line; advised operator to change water frequently when food particles observed in water;
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. hash browns (51F - Cold Holding);in small cooler on the shelf at cook line; as per operator food not portioned or prepared today; food out of temperature for more than four hours; See Stop Sale;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (49F - Cold Holding); in drawers at cook line; as per operator food brought out from walk-in cooler in the morning; food nor prepared or portioned today; food out of temperature for approximately 1 hour; drawer to be kept closed; hash browns (51F - Cold Holding);in small cooler on the shelf at cook line; as per operator food not portioned or prepared today; food out of temperature for more than four hours; See Stop Sale;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line;
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Alex Busby.
Current Hotel and Restaurant license not displayed.
Ice buildup in walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment- knives stored in between equipment at thermalizer area; remove
In-use utensil stored in standing water less than 135 degrees Fahrenheit- at cook line scoop in water at 117 F. Operator discarded water
No hot running water at mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- slimy gaskets at cold drawers at cook line
Plumbing system in disrepair- no hot water handle at mop sink faucet.
Wall soiled with accumulated grease, food debris, and/or dust- mold like substance and rust heavily present on the wall at dishwasher and three compartment sink 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.