CRACKER BARREL #589
13250 CITY STATION DR, Jacksonville FL 32218 · 904-751-3678
Last inspected Jun 8, 2026 · 9 visits since July 2023
AUG 24
DEC 24
JUL 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Waste water on ground of establishment. At cook line, handwash sink drain line leaking on floor. Operator had fixed during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. At cook line, Employee dumping water from dipper well into handwash sink. Also, at prep area, scrub brush stored in front of handwash sink. Operator moved scrub brush.
Equipment and utensils not properly air-dried - wet nesting. At prep area, metal pans stacked before air drying. At dish area, plastic containers stacked bed air drying.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under/behind equipment soiled with grease and debris.
Grease on the ground and/or pad around grease receptacle. At dumpster enclosure, build up of grease on concrete pad.
Show the remaining 1 finding ▾
Grease receptacle lid open, broken, or missing. At dumpster area, lid open on grease receptacle. Operator closed lid.
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate8 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At far end of cook line across from unused flattop, milk wash (55F - Cold Holding). Milk sitting on counter for undetermined time. Manager discarded.
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. At cook line, hash browns on counter held on time per manager, no time marked. Manager had employee put time stamp on container.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line flattop, sausage (117F - Hot Holding). Manager had employee discard.
Toxic substance/chemical improperly stored. At prep area, soap dispenser mounted over biscuit mix, visible sign of soap dripping on exterior of box. Manager had employee move mix.
Waste water on ground of establishment. At cook line, handwash sink drain line leaking on floor. Operator had fixed during inspection.
Equipment and utensils not properly air-dried - wet nesting. At prep area, metal pans stacked before air drying.
Floors, walls and/or ceilings soiled/has accumulation of debris. In wait station, floor by ice machine has build up of residue.
Garbage on the ground and/or pad around dumpster. In dumpster enclosure, build up of unbagged debris on ground.
Grease receptacle lid open, broken, or missing. At dumpster enclosure, lid on grease receptacle open. Manager closed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, multiple reach-in cooler/reach-in freezer gaskets soiled. At cook line, top of warmer at fry station has build up of grease residue.
Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen, multiple reach-in coolers/reach-in freezers have build up of residue/food debris. Manager had employee start cleaning.
Single-service articles improperly stored. At wait station, coffee filters stored on top of container, not protected. Manager placed in container with lid.
Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet towel on counter next to stand up warmer box. Operator removed to soiled linen.
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate12 Basic
Show 12 findings ▾
Covered waste receptacle not provided in women's bathroom. In back kitchen area, unisex employee restroom missing covered receptacle.
Equipment and utensils not properly air-dried - wet nesting. In prep area and in dish area, plastic containers and mental pans stacked before air drying.
Grease on the ground and/or pad around grease receptacle. At dumpster enclosure, grease on ground around grease receptacle. Operator stated they have called for pressure washing.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cook line reach-in freezer, scoop in frozen blueberries has handle touching product. Operator removed scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At dessert reach-in freezer on cook line, utensils in standing water at 95f. Operator changed water.
No handwashing sign provided at a hand sink used by food employees. At dish area, handwash sink missing sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, multiple reach-in cooler/reach-in freezer gaskets soiled.
Open dumpster lid. One lid open. Operator closed.
Single-service articles improperly stored. At hallway with togo supplies, cardboard box covers stored on floor. Operator moved to shelf.
Water softener salt (food) stored in a location that is not clean and dry. In water heater room, bags of salt stacked on floor. Operator moved to rack.
Wet wiping cloth not stored in sanitizing solution between uses. In dining room at precheck station, wet towel on counter. Operator moved to bucket.
Working containers of food removed from original container not identified by common name. At dry storage area, bulk sugar not labeled. Operator labeled.
Dec 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At wait station, milk opened approximately 2 days prior have no date marked. Employee marked date.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall behind fryers has build up. At biscuit prep area, wall and floor has grease build up.
Food stored on floor. In water heater room, multiple bags of softner salt on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Multiple reach-in freezer/counter top reach-in coolers have ice build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in cooler gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of multiple reach-in coolers soiled.
Single-service articles improperly stored. At entrance to wait station, open case of napkins on floor. In back storage room, togo plates on floor. Operator had items moved to shelves.
Sep 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority0 Intermediate8 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 109) on establishment irreversible thermometer. Operator has employee wash and rinse in dishwasher and then sanitize in triple sink, before inspection started. Called office, warning but no administrative complaint per Robert.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, employee cracked multiple shell eggs, changed gloved but did not wash hands before handling plates. Operator had employee wash hands and put on new gloves.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In prep area, in thaw box, thawed raw turkey stored over thawed beef tips. Operator moved to correct levels.
Equipment and utensils not properly air-dried - wet nesting. Pans and containers stacked before air drying.
Floors, walls and/or ceilings soiled/has accumulation of debris. At dry storage area near office, ceiling vents have dust buildup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At prep area, gaskets on chicken station reach-in cooler have build up.
Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line, 2 open employee drinks in under counter reach-in cooler. Employee removed.
Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen, multiple reach-in cooler interiors soiled.
Single-service articles improperly stored. At storage area by wait station, case of plastic utensils on floor. Operator moved to shelf.
Water leaking from pipe and/or faucet/handle. At cook line, handwash sink drain line leaking. At prep area, handle on hose for kettle station leaking. Operator stated service calls have been made.
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. In wait station, Sanitizer Bucket (sink and surface 0) Container empty, operator placed new container online, server remade 4.3(700)ppm).
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In bottom section of flip, top salad reach-in cooler at end of cook line, cooked sweet potatoes (45-52F - Cooling). Operator stated potatoes cooked yesterday and placed in reach-in cooler. Containers are stacked three high with lids, bottom two containers not at proper temperature.
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. In bottom section of flip, top salad reach-in cooler at end of cook line, cooked sweet potatoes (45-52F - Cooling). Operator stated potatoes cooked yesterday and placed in reach-in cooler. Containers are stacked three high with lids, bottom two containers not at proper temperature.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 150f) on establishment disc thermometer, also used test strips- they did not turn black. Operator called for service.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw sausage patties stored above liquid egg.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In bottom section of flip, top salad reach-in cooler at end of cook line, cooked sweet potatoes (45-52F - Cooling). Operator stated potatoes cooked yesterday and placed in reach-in cooler. Containers are stacked three high with lids, bottom two containers not at proper temperature.
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler handle has build up on back side.
Employee with no hair restraint while engaging in food preparation. One employee on cook line with no hair protection. Employee put on hat.
Floors, walls and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment on cook line soiled.
In-use utensil for not stored in a clean, protected location. At cook line handwash sink, whisk in plastic container stored under paper towels. Possible contamination from water dripping from hands. Employee moved whisk. Also, in top,section of salad reach-in cooler at cook line, scoop in shredded cheese has handle touching product. Operator removed scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler and reach-in freezer gaskets soiled. Top of chicken hot holding unit on cook line has build up. In walk-in cooler, fan covers have build up.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on cook line soiled.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed cucumbers stored above bag of biscuits. Operator moved biscuits.
Water softener salt (food) stored in a location that is not clean and dry. In outside mechanical room, water softener salt stored on floor. Salt moved to proper storage.
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on cook line cracked raw shelled eggs, mixed with whisk and immediately handled clean spatula to place cooked eggs on plate. Manager coached employee on proper hand washing procedures.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped off soiled cup in dish area and immediately went to prepare drinks in server station without washing hands. Manager coached employee on proper hand washing procedures.
Clean wiping cloth supply not properly stored. Red sanitizer bucket stored on dry food storage shelf with syrup. Items moved and stored correctly.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook on cook line. Cook discarded gum.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor under both ice machines in kitchen. Floor in chemical room. Floor in walk in freezer. Wall behind cooking equipment in kitchen. Wall under dish tables in dish area.
Food storage container/container lid cracked or broken. Multiple large lids in prep area. Lids discarded.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at end of cook line.
Interior of oven/microwave/coolers has accumulation of black substance/grease/food debris. Interior of convection oven (bottom) in prep area. Multiple reach in cooler drawers in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and hood area above cooking equipment.
Stored food not covered. Meatloaf pans in walk in cooler. Pans covered.
Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths stored on cook line. Items moved and stored correctly.
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.