CRACKER BARREL #63
3801 SW COLLEGE RD, Ocala FL 34474 · 352 854 7870
Last inspected Dec 16, 2025 · 8 visits since December 2023
OCT 24
DEC 24
FEB 25
JUL 25
DEC 25
— STEADY
5 inspections within 33 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheese (46F - Cold Holding) in cook line reach-in cooler. Manager discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Dec 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the server station, chicken and noodles soup 130F, manager moved to oven and reheated to 165F, soup place less than 2 hrs ago.
Records/documents for required employee training do not contain all of the required information. No date of birth for some certifications, manager filled out during inspection.
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. For one male employee at the cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables and next to single service at the server station, Manager moved all.
Show the remaining 4 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored wet.
Food storage container/container lid cracked or broken. Lids and containers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler and Hot holding equipment gaskets soiled with food residue.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves also interior.
Jul 15, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line cracked eggs with both hands and immediately after handle clean plates, o hand washed occurred.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, baked potatoes 46F, Manager moved to freezer, temperature dropped to 43F.
No soap provided at handwash sink. Handwash sink at the cook line and prep area, manager provided.
Records/documents for required employee training do not contain all of the required information. Missing date of birth on some certifications.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above flat top grill, employee discarded.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers
Food storage container/container lid cracked or broken. In use lids with cracks.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer floor.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers interior soiled also shelves. Hot holding cabinet shelves soiled.
Feb 12, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 4, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 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. No color change on strips (160F, also thermometer reading 156F. manager set triple sink, Eco lab sani surface 700ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw sausage patties above cooked fried chicken, manager moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 46F, French toast 51F, manager voluntarily discarded.
Handwash sink not accessible for employee use at all times. Handwash sink at the prep area, bucket inside sink, manager moved.
Records/documents for required employee training do not contain all of the required information. Missing info on some certifications (date of birth).
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink at the cook line above grill, employee discarded.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet.
Food storage container/container lid cracked or broken. Containers with cracks
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled, also rusted.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler unwashed produce (strawberries and tomatoes) stored above container of cut lettuce.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth at prep area, employee moved to bucket.
Dec 2, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line, cracked raw shell eggs with his right hand and immediately after handled single service with same hand, Inspector instructed to stop and wash his hands.
Oct 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheese (46F - Cold Holding) in cook line reach-in cooler. Manager discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese (46F - Cold Holding) in reach-in cooler. Manager discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with mold-like substances.
Equipment and utensils not properly air-dried - wet nesting. Three food bins wet nesting on back storage rack. Manager removed for cleaning.
Equipment in poor repair. Cutting boards grooved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mixer heads soiled with old food debris. Hood filters soiled with grease accumulation. Reach-in cooler, reach-in freezer, and hot box gaskets soiled with old food debris and grease accumulation. Mold-like substances in bottom of reach-in cooler on cookline.
Stored food not covered. Pot pies in walk-in cooler not covered. Manager placed lids over them.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb by dumpster with no vacuum breaker and hose attached.
Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in Employee women's bathroom.
Dec 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee wiped hands on apron then touched clean dish without changing gloves and washing hands. Male employee placed dirty pans in ware wash area then continued to put on gloves and prepare food without washing hands. Manager spoke to employee.
Employee with infected sore/cut/burn/wound on exposed portion of the arm without an impermeable cover on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Male employee on cookline with cuts on hands with no cover. Employee added two bandaids and gloves to hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale issued on tomatoes and cheddar cheese for being above 41F, manager stated items were in reach in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline: tomatoes 46F. Beef 50F. Cheddar cheese 50F. Shredded cheese 46F. Ice added to cheese that was placed in cooler today. Temperatures taken 45 minutes later then beef 50F. Shredded cheese 41F ice added to beef after second temperature taken. Stop sale issued for cheddar cheese and pan of tomatoes.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven near break room has food debris. Interior of reach in cooler on cookline soiled with food debris. Interior of reach in protein cooler soiled with food debris. Interior of microwave soiled with food debris.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cookline has an ambient temperature of 51F. Unit is missing pans on top portion that could possibly affect air flow. Most items in unit are being held using Time as a Public Health Control (TPHC)
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over steam table on cookline. Moved during this inspection.
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cookline. Beard guard was put on during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Several plastic pans on cookline.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 127F in server station. Manager removed utensils.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust over ovens near break room.
Stored food not covered. Case of bread dough in walk in freezer not covered. Manager covered during this inspection.
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.