CRACKER BARREL #250

Name: CRACKER BARREL #250
Address: 9380 19 LN, VERO BEACH, FL, 32966, US
Rating: 68.6

9380 19 LN, VERO BEACH, FL 32966

License #4101059

☕ Café/Breakfast ℹ️

68.6 Grade F / 100

Failing Health Score

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Latest inspection

April 17, 2026 · 8 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CRACKER BARREL #250 in VERO BEACH currently holds an InspectFL Health Score of 68.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 17, 2026. Across those visits, inspectors documented 57 total violations — 6 critical, 4 major, 47 minor.

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Record snapshot

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The latest inspection on April 17, 2026 shows 8 observation rows: 1 critical, 0 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

CRACKER BARREL #250 has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. White vents along Cook line
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook on cooks line
[14-11-5] Equipment in poor repair. Gasket on warmer door . Operator states they have one on order
[36-22-4] Floor area(s) covered with standing water. In dish area
[36-17-5] Floor tiles missing and/or in disrepair. Cracked tiles in dish area
[14-69-4] Ice buildup in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill have grease Drains under kettle have old food debris
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. In walk in cooler

Disposition: Met Inspection Standards
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-22-4] Floor area(s) covered with standing water. In walk in cooler and under kettle pot station. Manager had employee clean up
[36-01-4] Floor not cleaned when the least amount of food is exposed. Accumulation of food debris under kettle station. Walk in cooler has food debris
[08B-36-4] Food stored in a location that is exposed to splash/dust. In walk in cooler. Operator moved boxes of food away from water.
[14-69-4] Ice buildup in walk-in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils found 71°
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
[29-08-4] Plumbing system in disrepair. Kettle pots are missing plumbing components to prevent food debri accumulation on floor. Mop sink is leaking water. Hand wash sink faucet by walk in cooler is dripping
[29-49-6] Standing water in bottom of reach-in-cooler. Multiple coolers
[36-27-5] Walls behind kettle station are soiled in black like substance. Ceilings in dish area are soiled
[29-03-4] Water draining onto floor surface. In walk in cooler. Water dripping from ceiling onto floor. Manager stated a work order is put in place
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Hash browns found in reach in cooler at 79°. Manager stated they hydrate hash browns with hot water and are in cooling process . Product used is not BAF and has no manufacturer instructions. Manager threw away
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs on cooks line and moved to plating hasbrown casserole without changing gloves or washing hands. Educated manager
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher. Educated manager who had employee wash hands
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled in food debris
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to GM. 1 New employee