CRACKER BARREL #500
4101 FEDERAL HWY, Jensen Beach FL 34957 · 772.692.6934
Last inspected Jan 27, 2026 · 7 visits since October 2023
APR 24
JUL 24
NOV 24
SEP 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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 pushed garbage down with bare hands, then proceeded to cook food on flat top grill without washing hands. Employee was advised by inspector to wash hands before preparing food. Employee washed hands.
★ 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--2024025848 | Apr 15, 2024 | May 21, 2024 | $200 |
Inspection history
7 visits, newest first
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed opened Mac and cheese prepped on 1/16/2026 Date exceeds 7 days after opening. See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed opened Mac and cheese prepped on 1/16/2026 Date exceeds 7 days after opening. See stop sale
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Wiping cloth sink and surface ppm solution at 0 ppm Operator mixed fresh solution to 300ppm
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 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. Observed inside walk in cooler- cooked apples inside metal container wrapped in plastic bags with condensation build up on inside at (45-49F - Cooling over night since 9:00pm) food did not cool from 135F to 41F within 6 hours. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed inside walk in cooler- cooked apples inside wrapped plastic bags with condensation build up on inside at (45-49F - Cooling over night since 9:00pm) food did not cool from 135F to 41F within 6 hours. See stop sale Observed at prep reach in cooler- sliced tomatoes (49F - Cooling at 9:30 since 6:45-48F at 10:00) at current rate of cooling items with not reach 41F within 4 hours. Operator placed sliced tomatoes inside walk in cooler to quick chill.
Observed No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed over documentation at time of inspection
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on floor of walk in freezer
Nov 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority0 Intermediate5 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 crack raw shell egg, then proceeded to handle clean plate and food equipment with ready to eat foods at cook line. Employee washed hands properly.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile above dish machine in disrepair. Per operator, arrangements made for further reconstruction.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on cleaning plastic food container on dish storage rack. Operator put items out to dry properly.
Old labels stuck to food containers after cleaning. Observed old label on clean food storage container at dish storage shelf in back kitchen. Operator removed.
Reach-in cooler shelves with rust that has pitted the surface. Observed rust build up on tall stainless reach in cooler at back kitchen area.
Stored food not covered. Observed raw chicken filets uncovered in tall stainless reach in cooler in back kitchen area. Operator stored items properly.
Jul 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 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 cracking raw eggs with gloves, handling clean utensils without washing hands and changing gloves. Advised operator of proper handwashing. Operator educated employee of proper handwashing, employee removed gloves, washed hands and put on clean gloves.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching face, not washing hands. Advised operator of proper handwashing. Operator educated employee about proper handwashing. Employee washed hands.
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 cookline, raw hamburgers (51F - Cold Holding); raw steaks (51F - Cold Holding); raw steak tips (51F - Cold Holding), not prepared or portioned today. Per operator, Products held in cooler over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, raw hamburgers (51F - Cold Holding); raw steaks (51F - Cold Holding); raw steak tips (51F - Cold Holding), not prepared or portioned today. Per operator, Products held in cooler over 24 hours. See stop sale.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At clean dish storage area, bowls not inverted. Operator stored properly.
Apr 15, 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 ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw eggs and proceeded to prepare plates without washing hands and changing gloves. Advised operator to educate employee on proper handwashing. Employee washed hands and changed gloves.
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 pushed garbage down with bare hands, then proceeded to cook food on flat top grill without washing hands. Employee was advised by inspector to wash hands before preparing food. Employee washed hands.
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 cook line flip top cooler, boiled eggs (49F - Cold Holding) not prepared or portioned today. Operator stated eggs was stored overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, boiled eggs (49F - Cold Holding) not prepared or portioned today. Operator stated eggs was stored overnight. See stop sale.
Oct 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef country fried steak over blueberries at reach in freezer cook line. Both products opened from commercial packaging. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw Chicken and broccoli casserole over shredded cabbage at walk in cooler. 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. sliced cheddar and American cheese (50F - Cold Holding) Observed at reach in cooler on cook line. Per operator, not prepared or portioned today. Per operator, held in reach in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheddar and American cheese (50F - Cold Holding) Observed at reach in cooler on cook line. Per operator, not prepared or portioned today. Per operator, held in reach in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (120F - Hot Holding) Observed at hot holding unit in back prep area. Per operator, out of temperature for 1 hour. Operator placed back in oven to bring up to 135+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pancake batter w/ milk and egg (58F - Cooling) at 9:50 since 6:30 - 58F 10:10 Observed covered metal pans of pancake batter w/ milk and egg at reach in cooler by breading station. At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in freezer to quick chill.
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.