CRACKER BARREL #91
2550 PETERS RD, Fort Pierce FL 34945 · 561 595 9393
Last inspected Feb 25, 2026 · 8 visits since August 2023
FEB 24
AUG 24
FEB 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items in walk in cooler, manager disposed of products.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Garbage on the ground and/or pad around dumpster.
Grease receptacle lid open, broken, or missing.
Standing water on bottom of walk-in-cooler.
Aug 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Green beans made last night at 9:07 found on next day 10:20am not properly cooled manger disposed of product
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Green beans manger disposed of products
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken raw 45-28f cold holding, placed in cooler 2 hours ago advised to rapid chill Green beans 45-47f cold holding, made last night were disposed of
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. Amanda E
Wood food-contact surface not properly sealed. Board with utensils by soda bins
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 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.
Food-contact surface soiled with food debris, mold-like substance or slime. Microwave
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bins
Wood food-contact surface not properly sealed. Peg board for utensils
Aug 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor area(s) covered with standing water. By drain in storage area
Light not functioning. Under bakers side hood
Wood food-contact surface not properly sealed. Peg board in back storage area that holds utensils
Aug 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items in walk in cooler, manager disposed of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hash browns 45f cold holding made 8/4/24, pot pie filling 45f cold holding, hash browns 50f cold holding made 8/3 at 7pm, catfish 57f cooling,, burgers 44f cold holding, sirloin tips 46f cold holding,country ham 44f cold holding,
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Food-contact surface soiled with water dripping from light on to slicer. Must wash rinse and sanitize before use. If dripping continues suggest to move slicer to another area.
Floor area(s) covered with standing water. By drain in storage area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 124f manager replaced and set timer
Light not functioning. Under bakers side hood
Wood food-contact surface not properly sealed. Peg board in back storage area that holds utensils
Feb 12, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Bathroom facility not clean. Men's restroom needs to be cleaned
Buildup of food debris/soil residue on equipment door handles. Multiple door handles of hot holding cabinets.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above cooks line.
Equipment and utensils not properly air-dried - wet nesting. Pans in back storage. Informed manager.
Garbage can soiled. Multiple cans soiled in kitchen. Informed Manager.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has one area in middle of unit, frozen water drip and onto floor.
Reach-in freezer at cooks line has food debris in bottom.
Aug 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor area(s) covered with standing water. Prep and cook line.
Aug 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 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. Therma disk only reached 140F strip failed to turn black manager called company to come out. Use 3 compartment sink to manually wash dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over French fries in walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dish washer dirty to clean. Manager educated her on removing gloves and washing hands.
Floor area(s) covered with standing water. Prep and 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.