Cracker Barrel #240
2411 Metrocentre Blvd, West Palm Beach, FL 33407 · Permanent Food Service · License 6011110
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection7 high priority (4 fixed by the Sep 3 follow-up, 3 fixed on the spot), 1 intermediate-24
- Administrative complaint on Sep 2, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
At walk-in cooler; pancake batter with milk (60°F - Ambient Cooling 9:43). Operator stated batter reconstituted at 5:43, did not reach 41°F within 4 hours. At cook line floating cooler; cooked broccoli (92°F - Cold Holding). Operator stated not prepared or portioned today, length of time held unknown. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line make top; cheesecake filling/batter (45°F - Cold Holding). Operator stated not prepared or portioned today held less than 4 hours, discarded. At cook line floating cooler; cooked broccoli (92°F - Cold Holding). Operator stated not prepared or portioned today, length of time held unknown. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
At walk-in cooler; pancake batter with milk (60°F - Ambient Cooling 9:43). Operator stated batter reconstituted at 5:43, did not reach 41°F within 4 hours. See stop sale.
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee walked out of kitchen while talking on cellphone, reentered kitchen and engaged in dishwashing without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched eye while rubbing with fingers then picked up plated food to be served to customers without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked raw shell eggs with bare hands then handled clean utensils to prepare/serve ready to eat pancakes without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 12 live,small flying insects found in dry storage area flying around/landing on closed boxes of single service articles/closed boxes of food/walls. Approximately 40 live, small flying insects found flying around/landing on mop sink walls. Advised Operator to eliminate live small flying insects, clean/sanitize areas.
Administrative complaint
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At walk-in cooler; pancake batter with milk (60°F - Ambient Cooling 9:43). Operator stated batter reconstituted at 5:43, cooling in full, deep containers tightly covered with lids did not reach 41°F within 4 hours. See stop sale.
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.
- 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.