CRACKER BARREL #547
13833 W HILLSBOROUGH AVE, Tampa FL 33635 · 813-855-4200
Last inspected Apr 3, 2026 · 6 visits since August 2023
JAN 24
AUG 24
FEB 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 54 F at 9:30 in warmer less than an hour manager reheated gravy to 168 F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate5 Basic
What the inspector wrote — 13 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mac and cheese 47°F - 50°F inside walk-in cooler placed overnight inside walking cooler for cooling at 9 PM the previous night - manager discarded.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed one employee on front line, crack raw shell eggs, and then change gloves without first washing hands. Discuss proper hand washing procedure with employee. Employee washed hands, then wore new gloves at time of inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese 47°F - 50°F inside walk-in cooler placed overnight inside walking cooler for cooling at 9 PM the previous night - manager discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw steak 49°F at 10 AM inside thawing cabinet next to walk-in cooler; placed inside thawing cabinet at 7 AM; cooled to 34°F at 10:19 AM inside walk in freezer.
Show the remaining 9 findings ▾
Vacuum breaker missing at splitter added to mop sink faucet.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mac and cheese 47°F - 50°F inside walk-in cooler placed overnight inside walking cooler for cooling at 9 PM the previous night - manager discarded. Mac and cheese were covered with a large lid during cooling process.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled in establishment.
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. 17 employees with expired training from January 2026 to March 2026.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with cut marks in establishment.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drink stored on top of front line prep table next to microwave. Employee relocated drink to an approval location at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled over flat top grill on front line cook.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee personal beverage stored inside reach in cooler adjacent to coffee machines. Manager removed personal beverage at time of inspection.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed blueberries and pineapples stored over cut ready to eat salads. Manager relocated salad to an approval location at time of inspection.
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -batter (54F - Cooling)at 9:35am prepared at 6:58am in reach in cooler at cook line. Employee moved to walk in cooler recheck at 11:40 am 45 F Manager discarded batter.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. batter (54F - Cooling)at 9:35am prepared at 6:58am employee moved to walk in cooler recheck at 11:40 am 45 F see stop sale Manager discarded batter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 54 F at 9:30 in warmer less than an hour manager reheated gravy to 168 F
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Gary Nelson food manager certification expired 9-15-2025 reviewed with manager.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Terry stormier james and Steve food handler training expired 8-19-2025
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a clear back on cooks line employee relocated backpack
Exterior door has a gap at the threshold that opens to the outside opposite employee bathroom.
Food stored in a location that is exposed to splash. Observed a food cart with trays of food next to handwashing sink located by walk in cooler Employee relocated cart.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed a bag of onions stored on top of wet vac Manager relocated wet vac.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple containers of Mac n cheese 41-46 F stored in reach-in cooler at prep line in back kitchen. Operator moved items temped 44-46 F to walk-in freezer to rapid cool. Re temped a few containers still at 45 F.
Handwash sink used for purposes other than handwashing. A half burned paper towel and ash debris in handwash sink at prep line in back kitchen. Operator removed debris and cleaned handwash sink at time of inspection.
Aug 15, 2024Inspection 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 cold held at greater than 41 degrees Fahrenheit. A bag of turkey breast (58F - Cold Holding) in standing water at prep area. Operator moved to walk-in cooler at time of inspection.
Ceiling tile missing. 1 tile missing in supplies room.
Current Hotel and Restaurant license not displayed.
Interior of oven has accumulation of black substance/grease/food debris. In front of the walk-in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed a bag of bulk turkey breast thawing in standing water at prep sink. Operator moved to walk-in cooler.
Jan 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
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. Observed employee touch face and proceed to touch clean plate with out hand washing. Operator discussed proper handwashing with employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken (45F - Cold Holding) raw chicken drawer observed to be opening frequently due to heavy cooking at time of inspection.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 2 compartment sink next to biscuit prep area. Discussed with operator proper hand washing technique.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of HCC - 900 Smart Hold soiled with debris.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on biscuit prep. Operator moved to correct area.
Equipment and utensils not properly air-dried - wet nesting. Observed containers on drying rack wet nesting.
Floor soiled/has accumulation of debris. Floor under equipment on cook line in kitchen soiled with debris. Wall on cook line in kitchen soiled with debris.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line above reach in cooler soiled. Microwave above reach in cooler on cook line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler under microwave on cook line soiled. Gaskets under Beverage Air cooler on cook line soiled. Gaskets on reach in cooler on make line under microwave soiled. Flav-R-Savor machine exterior soiled with debris at end of cook line. Hood filter above grill station on cook line soiled on both ends of cook line.
Working containers of food removed from original container not identified by common name. Sugar bin on cook line not labeled. Operator labeled at time of inspection.
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Final rinse temperature at 196F.
Interior of microwave has accumulation of black substance/grease/food debris. 1 microwave at server area. Employee cleaning at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease above griddle on 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.