Cracker Barrel #341
4680 Lenoir Ave, Jacksonville, FL 32216 · Permanent Food Service · License 2612139
What drove the grade
Shell eggs in use or stored with cracks or broken shells.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate, 9 basic-24
- Safety score76
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 visitSep 1, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
Employee removed egg, cook line
Fixed on the spot
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.
Employee cracked egg then grabbed cheese to place on it, explained to him and he washed hands, cheese got to 155f
Fixed on the spot
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
A couple faucets on rinse sink by dish machine
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior ledge on grill has old grease build up, greenish build up around nozzles
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Dumped water in hand sink, explained to her
Basic9
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Reach in cooler at server area
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
122f water for utensil at server area, employee discarded it,
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Cook cooking, no beard guard, employee got one
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Warmer interior/shelves have accumulation of soil residues.
Upright warmer has soiled shelves, back prep area
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets with old food build up in reach in freezer by cook line
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Aluminum trays in storage area, manager inverted them
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
In mop sink, manager placed one
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Whitish build up at back prep area
Ceiling tile missing.
By prep table at back
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
- 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.