CRACKER BARREL #527
10090 DANIELS PKWY, Fort Myers FL 33913 · 239-561-6461
Last inspected Mar 23, 2026 · 9 visits since January 2024
MAY 24
SEP 24
JAN 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tall silver reach-in cooler by office:; cooked chicken and macaroni plates (47F - Cold Holding); cooked potatoes (48F - Cold Holding) stored overnight per operator.
★ 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 |
|---|---|---|---|
| 7--2024013316 | Jan 22, 2024 | Mar 27, 2024 | $200 |
Inspection history
9 visits, newest first
Mar 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored. Observed utensils stored inside sanitizer. Operator dumped out sanitizer and washed, rinsed, and sanitized utensils.
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. Observed water temperature 154F on plate surface. Operated called technician.
Water pressure lacking at fixtures that require the use of water. Observed low hot water pressure at handwash sinks at end of cook line near dishwash area. Operator called maintenance.
Employee with soiled apron. Employee put in new clean apron.
Interior of hot holding oven near back food prep area has accumulation of grease/food debris.
Nonfood-contact surface soiled with gray-substance, food debris, slime in vent above dishmachine on clean dish exit side.
Sep 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 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. On grill line observed 2 employees cracking raw shell eggs, changed gloves then engaging in plating foods in handling clean utensils, no hand wash step. Spoke with operator regarding proper hand washing techniques, employees properly washed hands before returning to work
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Located in reach in cooler by the walk in cooler shredded cheddar cheese (49F - Cold Holding); housemade coleslaw (51F - Cold Holding); cut lettuce (53F - Cold Holding) Per operator stored for 3 hours. Operator removed all items in cooler and placed in walk in cooler for rapid cooling.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Sink and Surface cleaner sanitizer - 1130+ppm DDBSA and 3010+ ppm lactic acid) Observed in back prep area by prep table with clean wiping cloths and single use plastic bags. Operator discarded the bucket.
Handwash sink removed from cook line under smaller pass thru window across from flat grill on right side. Must be reinstalled in the same location where removed.
Jan 31, 2025Inspection 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 ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. On cook line observed cook crack raw shell eggs then plate food, no handwash. Spoke with operator, operator spoke with employee who properly washed hands before continuing work.
Accumulation of debris on top of warewashing machine.
Floor area(s) covered with standing water on back prep line.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook line left side small reach-in cooler across from flat grill rehydrated pancake batter with eggs (50F - Cold Holding) for 4 hours per operator. Operator immediately placed pancake batter in ice with bag of ice in batter, into walk-in cooler, for rapid cooling. After 15 minutes, batter reached a temperature of 48F, and was discarded by operator. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line left side small reach-in cooler across from flat grill French toast batter with eggs (48F - Cold Holding); rehydrated pancake batter with eggs (50F - Cold Holding) for 4 hours per operator. Operator voluntarily discarded French toast batter and immediately placed pancake batter in ice with bag of ice in batter, into walk-in cooler, for rapid cooling. After 15 minutes, batter reached a temperature of 48F, and was discarded by operator. See stop sale. Also cook line drawer next to fryer raw fish (44F - Cold Holding) for about 3 hours per operator. Operator iced down fish for rapid cooling.
Toxic substance/chemical improperly stored. In liquor closet in kitchen, chemicals stored over bottled drinks.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance and rust around condensation dripping from ceiling on cook line, prep line, front line, dry storage area.
Equipment in poor repair. Reach-in cooler drawers on cook line next to fryer in disrepair, not closing tightly.
Food and clean utensils stored in a location that is exposed to dripping water from soiled ceiling. Condensation dripping from ceiling on cook line, prep line, front line, dry storage area.
Reuse of single-service or single-use articles. On cook line observed reused spice container meant for single use reused to store cereal for pancakes. Operator discarded the container.
May 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Equipment and utensils not properly air-dried - wet nesting in back storage rack by exit. Repeat 5/14/2024.
Food stored under dripping water from ceiling. Observed heavy condensation dripping from soiled back prep line ceiling, near foods being prepared including vegetables and potatoes.
Ice buildup in walk-in freezer. Repeat 5/14/2024.
Reach-in cooler interior/shelves have accumulation of soil residues.left side facing cook line, reach-in coolers and freezers not currently in use with accumulation of leftover food residues.
May 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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. In tall silver reach-in cooler by office:; cooked chicken and macaroni plates (47F - Cold Holding); cooked potatoes (48F - Cold Holding) stored overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tall silver reach-in cooler by office:; cooked chicken and macaroni plates (47F - Cold Holding); cooked potatoes (48F - Cold Holding) stored overnight per operator.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In front part of kitchen and by mop sink.
Equipment and utensils not properly air-dried - wet nesting in back storage rack by exit.
Ice buildup in walk-in freezer.
Jan 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 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 on cook line, handled clean plates and other food items after cracking eggs. Spoke with employee and manager about proper handwashing techniques. Employee properly washed hands before continuing work. Repeat 3/28/2023.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.on cook line middle breading station, raw chicken (51F - Cold Holding) for two hours per operator. Operator spread out the chicken and placed in reach-in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added, one vacuum breaker missing.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two cooks, two servers prepping food with jewelry on wrists. Repeat 3/28/2023.
Ice buildup in reach-in freezer far right cook line.
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.