CRACKER BARREL #749
520 E 23 ST, Panama City FL 32405 · 850-873-6153
Last inspected Aug 7, 2026 · 18 visits since August 2023
JAN 26
JUL 26
JUL 26
JUL 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 20 points off where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded lettuce 47F, cheese slices 46F, cooked rice 57F. Whipped butter 71F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
18 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Observed line cook bare hand contact a burger steak while plating.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Line cook began working with food after leaving the line, no handwashing.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled with accumulated dust over server station adjacent to warewashing area.
Equipment and utensils not properly air-dried - wet nesting. Presence of water in multiple pans stacked together in the clean pans storing rack.
Show the remaining 3 findings ▾
Single-service articles improperly stored. Aluminum foil pre prepared for Campfire chicken wraps stored over hash brown and oil boxes, without protection from debris, splashing, or contamination.
Single-service articles not stored inverted or protected from contamination. Coffee/tea filters not covered in drink station adjacent to expo window. To go boxes in both server stations not inverted.
Very slow draining water in handwash sink next to manager's office.
Aug 3, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2026Call Back - Extension given, pendingComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Operator at the time of inspection does not have access to logs and recordings in conjunction with continuous monitoring system.
Jul 28, 2026Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 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 upright cooler for cook-chill items next to the cook line: dumplings 45F, green beans 45F, mashed potatoes 46F, cooked corn 46F, turnip greens 45F, pinto beans 46F, sawmill gravy 46F, cooked carrots 45F. Per operator, items in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In upright cooler for cook-chill items next to the cook line: dumplings 45F, green beans 45F, mashed potatoes 46F, cooked corn 46F, turnip greens 45F, pinto beans 46F, sawmill gravy 46F, cooked carrots 45F. Per operator, items in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese in hot box next to cook line at 131F. Item was put in the oven for reheating at the time of inspection.
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Operator at the time of inspection does not have access to logs and recordings in conjunction with continuous monitoring system.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 cooks and 6 servers without a currently certified food service manager on duty. Certified food manager Jamie arrived at the time of inspection.
Equipment in poor repair. Gasket in single door reach in cooler, next to handwashing sink outside manager's office, not sealing properly.
Jul 21, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Left a copy.
Probe thermometer not used to ensure proper food temperatures. Dumplings reheated for hot holding not tempered by an employee before being placed in a hot holding unit.
Equipment and utensils not properly air-dried - wet nesting. Presence of water in multiple plates stacked together in the clean pans storing rack.
Equipment in poor repair. Gasket in single door reach in cooler, next to handwashing sink outside manager's office, not sealing properly.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored over prepping table in the cooking line. Operator removed bucket and appropriately stored it at the time of inspection.
Single-service articles improperly stored. Aluminum foil pre prepared for Campfire chicken wraps stored over hash brown and oil boxes, without protection from debris, splashing, or contamination.
Jul 15, 2026Inspection 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 ▾
Food placed next to soiled container/equipment. Pans with syrup, jams and butter stored next to the dirty plates at the warewashing area. Operator removed food items at the time of inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Several plates in clean dish storing rack in warewashing area not inverted.
Equipment and utensils not properly air-dried - wet nesting. Presence of water in multiple plates stocked together in the clean dish storing rack.
Equipment in poor repair. High temperature dish machine not working at the time of inspection, and down for five days, per operator. Three compartment sink set up and used until repair. Gasket in single door reach in cooler, next to handwashing sink outside manager's office, not sealing properly.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Condensation dripping from the ceiling in the cook line.
Jan 21, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Old food stuck to clean dishware/utensils. Plates with leftover food residue stacked with completely clean dishes at warewashing area and cooking line.
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Printed and handed to the managers a poster with BIG 6.
Establishment unable to access temperatures from continuous monitoring device.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance behind soda dispenser nozzles in the server area. Manager cleaned it out during inspection.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. HACCP records incomplete. Multiple cooling temperatures missing on multiple days.
Current Hotel and Restaurant license not displayed.
Water leaking from pipe and/or faucet/handle. Leaking faucet in the mop sink.
Wet mop not stored in a manner to allow the mop to dry. Mop head curled up in bottom of mop bucket.
Worn, torn and/or soiled floors/carpeting. Walk-in freezer floor in disrepair. Stainless steel floor covering coming off the floor by the door.
Jul 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded lettuce 47F, cheese slices 46F, cooked rice 57F. Whipped butter 71F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 47F, rice 57F, cheese slices 46F. Whipped butter 71F. Manager discarded all items during inspection.
Drain cover(s) missing at the mop sink.
Equipment and utensils not properly air-dried - wet stacked.
Interior of oven on cook line and back prep line has accumulation of black substance/grease/food debris.
Nonfood-contact fan guard in walk in cooler surface soiled with dust.
Stored food not covered. Baked biscuits and brownies not covered. Manager moved biscuits and brownies during inspection.
Jan 14, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Presence of insects. Dead insects observed in light shield over employee break room. Light shield cleaned at time of inspection.
Sink and Surface sanitizer tested with establishments test strips at 1.17/170 DDBSA/Lactic acid. Manager made new solution, tested at 400/1875
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw on expo make table 46F, per manager Cole slaw placed out on make table approximately 90 minutes prior. Voluntarily discarded at time of inspection.
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. Eggs on cook line counter, no time mark. Manager put tag with time on eggs at time of inspection.
Spray bottle labeled as multi surface cleaner, per manager bottle contains eco lab sink and surface cleaner. Manager labeled bottles correctly at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves and speed rack in walk-in cooler soiled.
Dec 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Irreversible thermometer indicated a maximum temperature of 125F at dish surface. Digital display on machine reading 83F.
Dec 2, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Irreversible thermometer indicated a maximum temperature of 125F at dish surface. Digital display on machine reading 83F.
Nov 25, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Irreversible thermometer indicated a maximum temperature of 125F at dish surface. Digital display on machine reading 83F.
Nov 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority4 Intermediate0 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. Irreversible thermometer indicated a maximum temperature of 125F at dish surface. Digital display on machine reading 83F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pancake batter made at approximately 9:30am 60F at 9:45, down to 57F at 11:10. Manager put batter in walk-in for better cooling.
Manager or person in charge lacking proof of food manager certification. No proof of current certification for person in charge Ann Merryweather.
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Operator unable to produce records for October and September.
Water pressure lacking at fixtures that require the use of water due to water main break during inspection. Establishment voluntarily closed.
Dec 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg cooler: liquid egg 51F, Salad station: shredded cheddar 45F, per manager less than 1 hour. Liquid eggs voluntarily discarded, pans added to closed gaps in make table for better cooling of shredded cheese.
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. Cooked sausage on cook line, timer broken, no time mark. Manager voluntarily discarded at time of inspection.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pancake station: pancake made at 6:27, 57F at 9:57 down to 51/53F at 10:45. See stop sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pancake station: pancake made at 6:27, 57F at 9:57 down to 51/53F at 10:45. See stop sale
Manager or person in charge lacking proof of food manager certification. No certification for manager on duty Ann Merriweather.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack in walk-in cooler soiled.
Water draining onto floor surface. Thawing ice from ice bath draining onto floor. Manager put pan under dripping water.
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up trash from floor, continue working handling utensils, manager discussed with employee, employee washed hands.
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.