Cracker Barrel #56
240 SW Commerce Dr, Lake City, FL 32025 · Permanent Food Service · License 2200293
What drove the grade
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 1 intermediate, 8 basic (2 repeats)-30
- Administrative complaint on Oct 30Counts in full until a follow-up finds the problems fixed-20
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Macaroni and cheese at 112°F in hot holding unit. Manager instructed employee to reheat the macaroni and cheese and was redheaded to 171°F
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Cook not wearing gloves cracked several eggs onto the grill and a a few into a metal container and whipped the eggs. Cook noticed a piece of shell in the egg is and removed the shell, then wiped their hand on their apron. Cook handled the cooking utensils for the remaining items, then grabbed a couple of plates to place the food order onto. Cook did not wash hands and put on gloves after cracking raw shelled eggs and handling utensils or serving plate. Discussed with manager.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
"Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Tea machine has white crust accumulated on tip of liquid discharge spout
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of clean fryer oil on floor on cookline. Manager placed oil on shelf.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting board on flip-top make table in kitchen with grooves with black stains.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice build up on floor of walk-in-freezer
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Clean stacked ( metal bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Water leaking from chemical hose at mop sink
Standing water in bottom of reach-in-cooler.
Standing water at bottom of two reach in cooler on cookline.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water at entrance to employee area. Manager pushed water into foor drain.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop not in use stored in mop bucket water. Mop placed to air dry
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.