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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: CRACKER BARREL #380 License Number: SEA1618564
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 1250 SW 11 WAY
DEERFIELD BEACH, FL 33441

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 12/06/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 3 8
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in dish washing area.
40-06-4    Basic - Employee personal items ( cellphone)stored in or above a food preparation area. Phone removed.**Corrected On-Site** **Corrected On-Site**
13-07-4    Basic - Employee wearing jewelry (bracelets) and other than a plain ring on their hands/arms while preparing food. **Repeat Violation**
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Utensil handle was touching sugar in bin. Utensil correctly placed. **Corrected On-Site**
16-48-4    Basic - Old food stuck to clean dishware in dishwashing area.
08B-14-4    Basic - Stored food not covered in walk-in freezer. Observed container of hashbrowns uncovered in walk in freezer. Cover placed on container. **Corrected On-Site** **Repeat Violation**
08B-17-4    Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple over prepped brocolli at walkin cooler.
29-11-4    Basic - Water leaking from pipe and/or faucet/handle at sprayer sink in dish washing area.
12A-12-4    High Priority - Employee raw food (eggs) then handled clean plate without washing hands first. Employee washed hands. **Corrected On-Site**
12A-10-4    High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched face then proceeded to handle clean silverware. Employee washed hands correctly. **Corrected On-Site**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Over stacked tomatoes 53°F at cookline cooler. Over stacked removed and placed inside cooler. Butter pats in wait stations were at 72°F. Added ice to food level. **Corrected On-Site** **Repeat Violation**
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution at prep table at 200 ppm. Solution was corrected to 50 ppm. **Corrected On-Site**
22-05-4    Intermediate - Cutting board(s) stained/soiled in back prep area.
03D-15-4    Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cottage cheese from 47°F to 46-47° F within 1 hr cooling on top of make table at flip top cooler in front line area in plastic container with cooler lid open. Item was removed and placed in freezer for rapid cooling. **Corrective Action Taken** **Repeat Violation**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wet wiping cloth in hand wash sink. Wiping cloth removed. **Corrected On-Site**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395