Cracker Barrel #167
Last inspected: Feb 4, 2026
70
Score
Cracker Barrel #167 has been inspected 10 times since 2022. The newest entry in the record is dated Feb 4, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to two violations per visit.
When inspectors have written things up, “ice buildup in reach-in freezer and/or walk-in freezer” has been the most frequent reason, cited six times.
Cracker Barrel #167's latest score of 70 falls below the Gainesville average of 75. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 4, 2026
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
70
Sep 17, 2025
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
86
Feb 21, 2025
Routine - Food
No violations found.
100
Feb 19, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: at the breader station in the make table: shred cheese 55°, cut leafy greens 57° . Ice bags to be added. Items below at 43°. Pancake batter at the end of the cookline 58°. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener on the prep line with dried food debris on the blade.
22-02-4
Basic - Floor area(s) covered with standing water. Observed: standing(murky) water in front of the dish wash machine at the covered drain.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed: on the prep line, tiles in disrepair.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed: the freezer floor with ice building on the floor. **Repeat Violation**
14-69-4
Basic - Old food stuck to clean dishware/utensils. Observed: a metal food pan come through the dish wash machine, food was still visible on the pan.
16-48-4
Basic - Old labels stuck to food containers after cleaning. Observed: food pans coming through the dish wash machine, with old label residue still visible.
16-46-4
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed: an used apron stored in a food pan at the end of the cook line.
21-14-4
Basic - Soiled dry wiping cloth in use. Observed: a blue soiled cloth on the cook line.
21-10-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed: the dish wash machine rinse gauge does not move when racks are run through.
16-38-5
52
Oct 25, 2024
Routine - Food
No violations found.
100
Oct 8, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook wearing gloves wiped hands on apron then handled dishes being prepared and steam table utensils without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. Manager spoke with cook. **Corrected On-Site**
12A-18-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the Walk-in Cooler: Meat Loaf (57,58,58, 57,56,57F - Cold Holding). Meat loaf had been prepared 8 hours earlier. Manager discarded six containers of meat loaf. Egg wash on cookline drawer at 47F, Manager discarded. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the Walk-in Cooler: Meat Loaf (57,58,58, 57,56,57F - Cold Holding). Meat loaf had been prepared 8 hours earlier. Manager discarded six containers of meat loaf. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on cookline does not have, signs, soap, or towels.
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket hanging on dry goods storage rack. Manager removed jacket. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Manager had wet items removed and rewatched **Corrected On-Site**
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on floor and food boxes in walk-in-freezer **Repeat Violation**
14-69-4
50
Jan 16, 2024
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler in front of pass through window: tomatoes (49F - Cold Holding). Manager stated item placed in cooler thirty minutes prior to temperature being taken. Manager voluntarily discarded item. **Corrective Action Taken**
03A-02-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in dish area.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Warmer on cook line greasy.
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in prep area, 0 ppm. Manager changed sanitizer water, 200 ppm. **Corrected On-Site**
21-08-4
70
Oct 6, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese in the cook line drawer, 46F. This was then placed in an adjacent reach-in freezer. **Corrective Action Taken**
03A-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed the employee restroom door, self closer disabled.
32-04-4
Basic - Floor area(s) covered with standing water. Observed: standing water on the dish pit floor.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in the dish pit are in disrepair.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed: stalagmites and stalactites formed in the walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop on the cook line in 128F water. The water was dumped and pre heated water was being prepared. **Corrective Action Taken**
10-07-4
67
Jan 31, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - 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. Observed employee on cook line not wearing gloves handling orders, touch her apron with bare hands and continued handling plates and did not wash hands or put on gloves. Another employee on the cook line was also not wearing gloves and handling orders with thumb inside plates touching the food contact surface as he handled orders.
12A-28-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (tomato, strawberry ) stored over ready-to-eat food ( cut lettuce ) in walk in cooler. Manager moved lettuce to another shelf. **Corrected On-Site**
08B-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf in front of grill on the cook line. Manager removed employee drink. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Manager removed and placed in the ware wash area to be cleaned again. **Corrective Action Taken**
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed extensive ice build up on the floor, shelves and food boxes in the walk-in-freezer .
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda and coffee dispensing machine at server station. **Repeat Violation**
23-03-4
67
Aug 11, 2022
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed stack of eggs at cook line kept on time with no time mark. Manager advised that eggs had been taken out 30 minutes earlier. Manager placed time mark on eggs **Repeat Violation**
03F-02-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwashing machine water overflowing on floor in dish washing area and draining in floor drain.
16-55-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple containers on the clean ware rack that were not properly air dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed accumulation of oil and debris behind equipment on cook line.
36-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in Walk-in Freezer on floor and on food boxes **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda and coffee dispensing machine **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed on containers stored on clean ware rack in kitchen
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottled water in Reach in Cooler on cook line. Manager removed bottle of water **Corrected On-Site**
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve lids not inverted on the storage area. Manager inverted lids. **Corrected On-Site**
25-06-4
58
Frequently Asked Questions
When was Cracker Barrel #167 last inspected?
The most recent health inspection at Cracker Barrel #167 on file is from Feb 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cracker Barrel #167?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited six times, more than any other issue at Cracker Barrel #167.
How does Cracker Barrel #167 compare to other restaurants in Gainesville?
Cracker Barrel #167 most recently scored 70 out of 100, which is lower than the Gainesville average of 75.
Has Cracker Barrel #167's inspection record improved over time?
Yes. Recent inspections at Cracker Barrel #167 have averaged around two violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cracker Barrel #167 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cracker Barrel #167 inspected?
Based on the inspection history on file, Cracker Barrel #167 is inspected around three times per year on average.
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