CRACKER BARREL #503
285 DOUGLAS AVE, Altamonte Springs FL 32714 · 6821095
Last inspected Apr 3, 2026 · 8 visits since July 2023
SEP 24
JAN 25
MAY 25
OCT 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -mashed potatoes cooling overnight 60°f in center. Per operator, product supposed to be discarded at end of day.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in dirty water at wait station. Operator immediately removed and put clean water
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cool well at grill : raw chicken, raw trout; (45-56F - Cold Holding) less than 4 hrs per operator. Operator put on sufficient ice bath for temperature recovery
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 On french toast mix. Per operator it was on time for only 10 minutes. Operator put time sticker
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in chemical ckoset have openings. Advised to seal to discourage pests
Show the remaining 3 findings ▾
Standing water in bottom of reach-in-cooler. At wait station. Operator cleaned water.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand sink prep
Water leaking from pipe and/or faucet/handle. -Hand sink leaking from faucet at dishwasher arsa
Oct 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. -some food handler training completed more than 3 years ago. Others current.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -small vent soiled above clean end of dish machine. -vents above cook line no longer cleanable. Floor soiled/has accumulation of debris. -grease on floor behind cooking equipment.
Floors not maintained smooth and durable. -floor covering in disrepair near prep area, no longer smooth and durable.
Oct 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 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. -used inspector and establishment's heat test strips, did not turn black. Rinse gauge, unable to determine consistent temperature reading. Operator will call for service.
Raw animal food not separated from ready-to-eat food during preparation. -portion bag of raw beef placed on top of a clean plate and cooked pancake when putting beef onto flat grill. Advised, pancake discarded.
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. -some food handler training completed more than 3 years ago. Others current.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -small vent soiled above clean end of dish machine. -vents above cook line no longer cleanable. Floor soiled/has accumulation of debris. -grease on floor behind cooking equipment.
Floors not maintained smooth and durable. -floor covering in disrepair near prep area, no longer smooth and durable.
May 6, 2025Inspection Completed - No Further ActionComplaint Investigation
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 cold held at greater than 41 degrees Fahrenheit. -ground beef in front left drawer under flat grill 43-45 less than 4 hours. Observed drawer not fully closed during inspection. Operator will monitor, move or ice product if needed.
Ceiling/ceiling tile shows damage or is in disrepair. -roof leak caused damage above dish machine, ceiling tiles removed to repair. Work order in progress to repair leak, replace grid and ceiling tiles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents above cook line soiled, no longer cleanable.
Floors not maintained smooth and durable. -floor in disrepair under ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -table under flat grill soiled with food debris. -back of cook line equipment has build up of grease.
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 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 and the time removed from temperature control. -incorrect sticker on French toast batter, no discard time. Not past 4 hours.
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. -1 employee expired last month.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -wall, ceiling dusty above cook line. -ceiling tiles soiled in dish room. -vents throughout kitchen no longer cleanable.
Food storage container/container lid cracked or broken. -lid of bean cambro has cracked edge.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on sides of flat grill.
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -French toast casserole 45° less than 1 hour. Pan sitting above cold items in cook line lift top cooler. Product moved inside cooler for temperature recovery.
In-use ice scoop stored on soiled surface between uses. -standing water in ice scoop and ice bucket holder above bottom rack. Operator washed, rinsed and sanitized.
Reach-in cooler interior/shelves have accumulation of soil residues. -multiple reach in coolers/cold drawers on cook line soiled inside, doors, frames.
Unclean building components, attachments or fixtures. -ceiling vents in prep area and cook line no longer smooth and cleanable.
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -French toast batter 46 less than 1 hour in double pan on cook line, no time mark. Operator will place ice in lower pan or add time mark. -bag of liquid eggs on counter in prep area 60 approx 2 hours. Product removed from cooler to make cornbread batter. Recommend not removed from cooler until needed.
Clean linens stored on floor. -2 bags on floor in storage room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment, heat lamps, hood filters have build up of grease. -hand wash sink handles on some sinks slightly soiled. -gaskets, interior of unit on chicken cooler soiled.
Jul 11, 2023Inspection Completed - No Further ActionComplaint Investigation
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 cooling overnight 60°f in center. Per operator, product supposed to be discarded at end of day.
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. -mashed potatoes cooled from end of day in walk-in cooler. Per operator, mashed potatoes are supposed to be discarded at closing, not cooled for reuse. Operator discarded.
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, then reached into pan of cheese slices without washing hands. Advised.
Raw animal food stored over/not properly separated from ready-to-eat food. -cambro of raw sausage patties on shelf above case of pasteurized liquid eggs in walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets, interior of chicken drawer on cook line soiled.
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.