Cracker Barrel #529
7878 W Irlo Bronson Memorial Hwy, Kissimmee, FL 34747 · Permanent Food Service · License 5910840
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection2 high priority (no follow-up needed), 13 basic (3 repeats); basic violations cost 12 at most-18
- Safety score82
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 29, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee on cookline engaging in food prep change gloves without handwashing between cooking then plating. Operator educated employees.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Basic13
Code 08, Food protection and cross-contamination: Stored food not covered.
Country fried steak and beignets at cookline reach in freezer. Operator covered items.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Maketable cutting boards on cookline.
Ice buildup in walk-in freezer.
Around door and gaskets.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Pan stored in back prep area. Operator removed label and placed container for re-clean.
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Sani bucket on shelf next to containers and liquid margarine. Operator moved bucket to another location.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave on left side of cookline has accumulation of food debris.Operator cleaned microwave
Fixed on the spotRepeat violation
Cookline lowboy reach-in cooler gaskets have accumulation of grease and food debris.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Small pans stored by dish machine area.
Code 36, Floors, walls, ceilings and ventilation: Soiled floors underneath flat top grill.
Significant accumulation of grease
Ceiling/ceiling tile shows damage or is in disrepair.
Above dish machine has peeling and evidence of water damage with mold like substance.
Light not functioning.
One light in hood vent in back prep area socket with wires exposed.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Operator placed mop upright to dry.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Large tank at back door area. Operator placed chain connecting to wall.
Fixed on the spot
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. Fire extinguisher by walk-in-cooler shows gauge in recharge.
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
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.