Cracker Barrel #157
4272 Eldridge Loop, Orange Park, FL 32073 · Permanent Food Service · License 2000768
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 14 complaint inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate, 7 basic (1 repeat)-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 14, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in kitchen on cook line in reach in cooler drawer, Raw chicken (46,47,48°F - Cold Holding). Operator stated chicken was placed overnight and unknown how long it has been out of temperature. Operator discarded pan of raw chicken. Observed in kitchen on cook line reach in cooler pancake batter 4.25 hours (65°F - Cooling). Operator discarded pancake batter.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in kitchen on cook line in reach in cooler drawer, Raw chicken (48°F - Cold Holding). Operator stated chicken was placed overnight and unknown how long it has been out of temperature. Operator discarded pan of raw chicken.
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Observed in kitchen on cook line reach in cooler pancake batter 4.25 hours (65°F - Cooling). Operator discarded pancake batter.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed on cook line, employee cooked French toast and removed ready to eat French toast from spatula to plate with bare hand. Employee also touched ready to eat French toast after already on plate.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed in kitchen on cook line reach in cooler pancake batter 4.25 hours (65°F - Cooling). Deep pan of pancake mix stacked in reach in cooler blocking good airflow. Operator discarded pancake batter.
Basic7
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee drink inside reach in freezer on cook line. Operator removed and discarded.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed on cook line, microwave across from flat top next to pass thru window, interior top plate cracked and separating. Observed torn gaskets on multiple reach in coolers and warmers throughout kitchen. Operator stated gaskets are on work order to be replaced.
Hood filter missing from automatic fire suppression/exhaust system.
Observed on secondary cook area on cook line, multiple gaps and broken hood filters with missing slats.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up throughout walk-in freezer as well as on fan compressor.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed in back of kitchen in prep area, oven interior soiled with food debris and grease build up.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed, multiple reach in cooler gaskets throughout kitchen soiled with black/green mold like substance, as well as food debris. Observed on main cook area on cook line, hood filters heavily soiled with grease buildup.
Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
Observed trash debris around back of dumpsters, as well as grease build up coming from under dumpster.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.