CRACKER BARREL #289
2441 SR 16, Saint Augustine FL 32092 · 904.829.9222
Last inspected Jul 24, 2026 · 13 visits since October 2023
JUL 25
AUG 25
SEP 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections trending up, 36 points better than where it started.
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. Wait staff touching plated bacon on plate in service window with bare hands
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Floors, walls and/or ceilings soiled/has accumulation of debris. Floor in walk-in freezer has black residue in walkway.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, spatula in standing water at 123f. Operator had employee remake with fresh hot water 135f+.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in cooler/reach-in freezer gaskets soiled with black residue.
Raw fruits/vegetables not washed prior to preparation. At prep area, employee urging pineapples directly from box, not washed before cutting. Inspector explained and employee washed pineapples.
Show the remaining 1 finding ▾
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of chicken breading reach-in cooler soiled with food residue. Also, interior of door on ice machine by dish area has black mold-like substance.
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
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. French toast batter that is sitting out on counter next to grill on cook line missing time markings, per employee batter has been taken out of the cooler less then 30 minutes prior and per manager it should be held on time control, employee placed time marking on batter.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice bin by ware washing area has mold like substance spots.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 food handler cooked eggs on cook line wearing smart watch, watch removed.
Floor soiled/has accumulation of debris. Under fryers on cook line has a build up of grease.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors frames and gaskets of several reach in coolers on cook line/make line have a build up of debris.
Sep 4, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell eggs with bare hands then continued to handle clean plates and tongs before washing hands, and also other employee touched the same tongs.
Floor soiled/has accumulation of debris. Under all equipment on cook line.
In-use ice scoop stored on soiled surface between uses. In soiled container on ice machine by office in server area, both items moved to dish area to be cleaned.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment on cook line. Gaskets of reach in coolers on cook line and walk in cooler. Shelf under steam table on cook line under service window. Underside of soda machine, around handles, in server area by office.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at end of cook line near dish area and interior of warming cabinet in same area.
Standing water in bottom of reach-in-cooler. Interior of several reach in coolers on cook line. In reach in cooler under service window in server area.
Stored food not covered. Pan of biscuits in walk in freezer. Pan of raw fish in walk in cooler. All items covered.
Aug 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 1, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. hashbrowns (44F,44F,44F - Cooling over 12 hours) in walk in cooler in more then 2 inch deep, covered, plastic containers, per label and manager hash browns where rehydrated the previous day around 6:30pm.
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. hashbrowns (44F,44F,44F - Cooling over 12 hours) in walk in cooler in more then 2 inch deep, covered, plastic containers, per label and manager hash browns where rehydrated the previous day around 6:30pm.
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 on cook line touched hair and face several times then continued to prepare food and handle clean plates without washing hands between tasks
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hashbrowns (44F,44F,44F - Cooling over 12 hours) in walk in cooler in more then 2 inch deep, covered, plastic containers, per label and manager hash browns where rehydrated the previous day around 6:30pm.
Floor soiled/has accumulation of debris. Under equipment on cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in coolers drawers on cook line closest to ware washing area. Also interior racks of reach in cooler in prep area have a build up of debris. Also interior bottom of warming cabinet between cook line and prep area has a build up of debris.
Jun 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 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. rehydrated hashbrowns (58F - Cooling over 6 hours) in walk in cooler, per operator and prep cook hashbrowns were reheated with hot water the day before and placed in deep, covered, plastic containers and placed in walk in cooler without any additional preparation done today. Also submitted HACCP plan for hashbrowns have not yet been approved.
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. rehydrated hashbrowns (58F - Cooling over 6 hours) in walk in cooler, per operator and prep cook hashbrowns were reheated with hot water the day before and placed in deep, covered, plastic containers and placed in walk in cooler without any additional preparation done today. Also submitted HACCP plan for hashbrowns have not yet been approved.
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 with gloved hands then changed gloves and continued to handle plates which only had fully cooked animal products being placed on with the same gloved hands without washing hands before touching inside of plate.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rehydrated hashbrowns (58F - Cooling over 6 hours) in walk in cooler, per operator and prep cook hashbrowns were reheated with hot water the day before and placed in deep, covered, plastic containers and placed in walk in cooler without any additional preparation done today. Also submitted HACCP plan for hashbrowns have not yet been approved.
Handwash sink not accessible for employee use at all times. Trash can blocking hand wash station on cook line closest to office, trash can moved.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom oven in prep area.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler under grill on cook line that as not in use during inspection, near dish area. Interior of reach in cooler at batter station near office in kitchen. Also interior of reach in freezer on cook line closest to office has a build up of debris
Jun 3, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has changed to female employee bathroom into a dry storage area and converted the storage area next to the office into a food preparation area.
Mar 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Toxic substance/chemical improperly stored. Spray bottle of multi surface cleaner stored with boxes of candy in retail storage area, bottle moved.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Food handler cooking raw shell eggs on cook line did not know the minimum cooking temperature they said they did not know.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has changed to female employee bathroom into a dry storage area and converted the storage area next to the office into a food preparation area.
Floor soiled/has accumulation of debris. Under equipment on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around casters of fryers on cook line. Lower shelve of tables on make line under service window.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over bags of pre cut cabbage in walk in cooler Unwashed celery over butter in walk in cooler.
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitation buckets on cook line reading less than 200ppm for Sink and Surface sanitizer, employee remade all buckets to 700ppm.
Nov 25, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 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 running hands through hair then touched clean reach in cooler door handles and various packages of dry food stuffs. Also employee in prep area preparing various foods then wiped down table with sanitation cloth all with bare hands then continued to handle clean door handles and sheets pans without washing hands first.
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. Wait staff touching plated bacon on plate in service window with bare hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open container of country fried steak stored over bags of frozen plant products in reach in freezer on cook line, steak moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hashbrowns (48F - Cold Holding) in large container in bottom of reach in cooler on cook line, per employee container has been consistently taken in and out of cooler for less then 1 hour.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee on cook line wearing bracelets, bracelets removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of grills on cook line.
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. 0ppm for multiple sanitation buckets in kitchen using sink and surface cleaner, per manager dispenser in back of kitchen in not working properly. Dispenser at mop sink reading 600ppm, all sanitation buckets remade.
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 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 with bare hands then handled a clean plate with bare hands without washing hands between tasks.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw beef patties stored over open bag of French fries in reach in freezer on make line.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pancake batter (58F - Cooling, after 30 minutes 54F) in standing reach in cooler in prep area, per employee and time marking on container batter was made with cold water and placed in deep, covered, stacked, plastic containers at 5:55 and time of second temperature check was at 9:55, manager immediately moved batter to walk in freezer and transfer to uncovered shallow pans, retemp of all batter at or below 41F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pancake batter (58F - Cooling, after 30 minutes 54F) in standing reach in cooler in prep area, per employee and time marking on container batter was made with cold water and placed in deep, covered, stacked, plastic containers at 5:55 and time of second temperature check was at 9:55, manager immediately moved batter to walk in freezer and transfer to uncovered shallow pans, retemp of all batter at or below 41F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine by ware washing area.
Floor soiled/has accumulation of debris. Under all cooking equipment on cook line. Also multiple lights and ceiling vents in kitchen have a build up of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On multiple gaskets of reach in coolers in kitchen. Hood filers over fryers on cook line. Exterior of fryers on cook line.
Jan 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked baked potatoes (58F - Cold Holding); cooked sweet potatoes (54F - Cold Holding) in bottom of standing reach in cooler near salad make station in kitchen, no one is able to determine how long items have been out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked baked potatoes (58F - Cold Holding); cooked sweet potatoes (54F - Cold Holding) in bottom of standing reach in cooler near salad make station in kitchen, no one is able to determine how long items have been out of temperature.
Floor soiled/has accumulation of debris. Under equipment in dish area. In walk in freezer. Under fry on cook line.
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Portable white cutting board on the prep line has black food residue staining.
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. At time of inspection one expired food handler training.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean containers at the dish area pass through window not stored inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on the counter of the flip top reach in cooler. Employee relocated the open beverage.
Equipment in poor repair. Not in use side of the cook line, reach in cooler under grill has a torn door gasket.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Middle ledge between the two cook line grills has build up of food residue and debris.
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.