Cracker Barrel #749
520 E 23 St, Panama City, FL 32405 · Permanent Food Service · License 1305782
What drove the grade
Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation.
How the score was calculated
- Starting score100
- Violations at the Aug 7 complaint inspection2 high priority (no follow-up needed), 5 basic (2 repeats)-13
- Violations at the Aug 27 complaint check1 intermediate-3
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
5 inspections · 7 visitsLatest inspection
Complaint check
- First visitAug 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No proof for manager on duty Ann.
Earlier inspections 4
B87Complaint inspection7 violations, 2 high priority No follow-up needed
- First visitAug 7, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 09, Bare hand contact with ready-to-eat food: 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.
Code 12, Handwashing and hygienic practices: 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.
Basic5
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Presence of water in multiple pans stacked together in the clean pans storing rack.
Repeat violation
Code 25, Single-service items: 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.
Repeat violation
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.
Code 29, Plumbing and backflow prevention: Very slow draining water in handwash sink next to manager's office.
Code 36, Floors, walls, ceilings and ventilation: 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.
Complaint check6 violations, 3 high priority · 2 follow-up visits Fixed at follow-up
- 2nd follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitJul 29, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 03, Food out of temperature: 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.
More time given
- First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: 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°F. In upright cooler for cook-chill items next to the cook line: dumplings 45°F, green beans 45°F, mashed potatoes 46°F, cooked corn 46°F, turnip greens 45°F, pinto beans 46°F, sawmill gravy 46°F, cooked carrots 45°F. Per operator, items in cooler overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In upright cooler for cook-chill items next to the cook line: dumplings 45°F, green beans 45°F, mashed potatoes 46°F, cooked corn 46°F, turnip greens 45°F, pinto beans 46°F, sawmill gravy 46°F, cooked carrots 45°F. 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°F.
Mac and cheese in hot box next to cook line at 131°F. Item was put in the oven for reheating at the time of inspection.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: 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.
Code 53, Manager certification and employee training: 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.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket in single door reach in cooler, next to handwashing sink outside manager's office, not sealing properly.
Repeat violation
B89Complaint inspection6 violations No follow-up needed
- First visitJul 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 05, Thermometers provided and accurate: 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.
Code 11, Employee health: 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.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket in single door reach in cooler, next to handwashing sink outside manager's office, not sealing properly.
Repeat violation
Code 21, Wiping cloths and linens: 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.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Presence of water in multiple plates stacked together in the clean pans storing rack.
Repeat violation
Code 25, Single-service items: 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.
A93Complaint inspection5 violations, 1 high priority No follow-up needed
- First visitJul 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: 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.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: 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.
Code 24, Clean equipment storage and air drying: 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.
Code 36, Floors, walls, ceilings and ventilation: 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.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.