Cracker Barrel #73
636 67 St Cir E, Bradenton, FL 34208 · Permanent Food Service · License 5103251
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 12 complaint inspection1 high priority (fixed on the spot), 3 basic (2 repeats)-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
More time given
- First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on cooks line cheese (60°F - Cold Holding); cut tomatoes (57°F - Cold Holding); cream cheese (61°F - Cold Holding); pancake batter (59°F - Cold Holding). Person in charge stated they had been in the reach in cooler for approximately 1.5 hours and placed in walk-in cooler.
Fixed on the spot
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed wristwatch on wrist with employee preparing food in main kitchen area. employee removed and washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed over grill hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Observed throughout main kitchen area reach in cooler gaskets soiled with mold like substance.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.