CRACKER BARREL #44
2920 HOSPITALITY RD, Tallahassee FL 32303 · 850 385 9249
Last inspected Jul 24, 2026 · 10 visits since October 2023
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two containers of gravy temping 45f, and 58f in walk in. Per operator from previous night.
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink in employee bathroom. Operator stocked paper towels.
Stored food not covered in walk in freezer. Operator covered food.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two containers of gravy temping 45f, and 58f in walk in. Per operator stored from previous night. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two containers of gravy temping 45f, and 58f in walk in. Per operator from previous night.
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. Non stationary dishmachine temping 166f. Required 180f minimum for sanitizing. Reviewed data plate, states minimum should be 180f for sanitation.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
Show 6 findings ▾
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 tested at 157F at dish surface by inspector's thermometer, and 155F dish surface by operator's thermometer.
No paper towels or mechanical hand drying device provided at handwash sink in expo side drink station. Restocked at time of inspection.
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. Observed expired food handler certificates for Georgia and Rhonda.
Bowl or other container with no handle used to dispense food, in sugar bin. Cup discarded at time of inspection.
Buildup of food debris/soil residue on equipment door handles, on upright hot hold oven. Manager cleaned handles at time of inspection.
Standing water in bottom of reach-in-cooler in front of flat top.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Grease on the ground and/or pad around grease receptacle. Observed grease buildup on ground around grease receptacle.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops stored in standing water 131F. Employee replaced water to 139F during inspection.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed turkey 111F, mac n cheese 124F, and grits 124F at 11:30 hot held on steam table at cook line. Per manager food items held since 11:00. Manager properly enclosed steam table to maintain hot temperature. New temperatures at 12:15: turkey 135F, mac n cheese 140F, and grits 148F.
Ceiling tile missing. Observed ceiling tile missing above prep area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed accumulation of ice build-up in walk in freezer.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded.
Show 5 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed two managers on shift with expired certificates.
Duct tape used to repair nonfood-contact surface. Observed soiled duct tape wrapped around oven handle in prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two beverages on prep table. Manager discarded beverages during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed two scoops stored in standing water at 128F. Manager corrected to 154F.
Wiping cloth SmartPower EcoLab sanitizing solution not at proper minimum strength. Observed Smart Power EcoLab sanitizing solution at 170ppm.
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.